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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 (15oz) can crushed pineapple, drained
1 (8oz) package cream cheese, softened
1/2 cup sugar + 2 tablespoons
2 cups whipped cream (homemade or store bought)
1 9-inch baked pie crust (homemade or store bought)
1 pint fresh strawberries, washed, hulled and roughly chopped
1/4 cup coconut flakes, toasted
1/4 cup chopped pecans, toasted
Place pineapple in a sieve and smash it to a pulp to release the juice. Reserve juice if desired but you will not need it for the rest of the recipe. Transfer the pineapple pulp to a large bowl.
Combine the pineapple, cream cheese and 1/2 cup sugar in a large bowl. Fold in 1 cup of whipped cream.
Transfer the pineapple cream cheese filling to the baked and cooled pie crust. Spread evenly to fill the crust. Cover with plastic wrap and chill for at least 2 hours.
While pie is chilling, combine the strawberries and 2 tablespoons of sugar; set aside to macerate to release the juices. Drain the juices and set aside just before serving.
Just before serving the pie, top the pineapple cream cheese filling with the macerated and drained strawberries. Sprinkle toasted coconut flakes and chopped pecans over the top for garnish. Pipe the remaining 1 cup of whipped cream on the edge as a border and serve.
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Hawaiian Strawberry Pie
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 (15oz) can crushed pineapple, drained
1 (8oz) package cream cheese, softened
1/2 cup sugar + 2 tablespoons
2 cups whipped cream (homemade or store bought)
1 9-inch baked pie crust (homemade or store bought)
1 pint fresh strawberries, washed, hulled and roughly chopped
1/4 cup coconut flakes, toasted
1/4 cup chopped pecans, toasted
Place pineapple in a sieve and smash it to a pulp to release the juice. Reserve juice if desired but you will not need it for the rest of the recipe. Transfer the pineapple pulp to a large bowl.
Combine the pineapple, cream cheese and 1/2 cup sugar in a large bowl. Fold in 1 cup of whipped cream.
Transfer the pineapple cream cheese filling to the baked and cooled pie crust. Spread evenly to fill the crust. Cover with plastic wrap and chill for at least 2 hours.
While pie is chilling, combine the strawberries and 2 tablespoons of sugar; set aside to macerate to release the juices. Drain the juices and set aside just before serving.
Just before serving the pie, top the pineapple cream cheese filling with the macerated and drained strawberries. Sprinkle toasted coconut flakes and chopped pecans over the top for garnish. Pipe the remaining 1 cup of whipped cream on the edge as a border and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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