Hawaiian Strawberry Pie
Description
This pie combines the fruity flavors of strawberries and pineapple with toasted coconut and pecans. It makes a beautiful pie and would be especially pretty at your summer holiday party. You can make it a no-bake dessert if you use a graham cracker crust i
Ingredients
1 -15oz. can crushed pineapple, drained
1 - 8oz. package cream cheese, softened
1/2 cu. sugar + 2 tbl.
2 cu. whipped cream
1 9-inch baked pie crust
1 pint fresh strawberries, washed, hulled and roughly chopped
1/4 cu. coconut flakes, toasted
1/4 cu. chopped pecans, toasted
Directions
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Place pineapple in a collander and smash it to a pulp to release the juice. Transfer the pineapple pulp to a large bowl.
Combine pineapple, cream cheese and 1/2 cu. sugar in a large bowl. Fold in 1 cu. 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; chill for at least 2 hours.
While pie is chilling, combine the strawberries and 2 tbl. 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 cu. of whipped cream on the edge as a border and serve.