Saturday, August 29, 2015

#3598 - Pineapple Strawberry Cloud Pie

(by Shirley McNevich)

1 - 3.5oz. box Jell-O vanilla pudding mix (NOT instant)
1 1/2 cups milk
3/4 cup well drained Dole crushed pineapple
1 tsp. vanilla
1/2 cup heavy whipping cream
1 - 9 inch pie crust dough
3 cups fresh strawberries
1/4 cup white sugar (as necessary)

Place the pie crust dough into a greased 9" pie plate, flute the edges and spray the inside of the pie dough with Pam. Bake at 400 degrees 6-9 minutes or until crust is done. Cool completely. In a saucepan add the milk and vanilla pudding mix--cook/stir according to box directions until thickened. Remove from heat and cool to room temperature, then stir well. Add the drained crushed pineapple and vanilla to the cooled pudding--stir well. In a mixer add heavy whipping cream--beat until stiff. Add the whipped cream to the pudding mixture--stir to mix. Pour the whole mixture into the cooled pie crust, then refrigerate until set. In a bowl add 1/2 cup of the strawberries--mash them with a potato masher. Use a spoon to remove and discard some of the liquid from the strawberries so mixture thickens a bit. Add a little white sugar to the mashed strawberries at a time and stir well. Taste--continue adding white sugar and stirring until strawberries are sweetened to your taste. Slice the remaining strawberries in half. Arrange the strawberry halves (cut side down) any way you wish on top of the cold pie. Spoon the mashed strawberry mixture over the strawberry halves. Refrigerate until cold.

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