Ingredients
-
2
-
1/2
-
4
-
1/4
-
398
-
1
-
-
-
-
1/3
-
1/4
-
1
-
1 1/4
-
1
-
2
Directions
Tropical Strawberry Pie, A recipe from the issue of July 2006 of Coup de Pouce With fresh strawberries , I made some major changes to this recipe since I’d tagged it for the ZWT5 Caribbean Dessert Challenge #2 ~ Instead of using the 2 cups of strawberries, I substituted a cup of diced & sliced mango & a similar amount of papaya! The recipe was pretty much followed, but in place of the berries I processed/blended a cup of my fruit combo & layered another cup of it in the last step! I did, however, include the strawberries as an optional side, one large halved strawberry per slice (’cause I liked the added color)! VERY NICE TASTING PIE!, I made some major changes to this recipe since I’d tagged it for the ZWT5 Caribbean Dessert Challenge #2 ~ Instead of using the 2 cups of strawberries, I substituted a cup of diced & sliced mango & a similar amount of papaya! The recipe was pretty much followed, but in place of the berries I processed/blended a cup of my fruit combo & layered another cup of it in the last step! I did, however, include the strawberries as an optional side, one large halved strawberry per slice (’cause I liked the added color)! VERY NICE TASTING PIE!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Coconut Cream : in a Saucepan, Mix Sugar, Cornstarch and Salt. in a Bowl, Mix Milk, Coconut Milk and Egg Yolks. Pour This Mixture in the Saucepan. Cook at Medium Heat, Always Stirring, 12 to 15 Minutes. Keep Cooking at Medium-High Heat, Stirring, 2 to 3 Minutes or Until the Mixture Has Thicken Enough to Coat the Back of a Spoon. Remove the Saucepan from the Heat. |
|
2
Done
|
in a Fine Strainer on a Large Bowl, Strain the Cream. Add Vanilla. Cover Directly the Surface of the Cream With a Plastic Wrap. Let Cool For 15 Minutes at Room Temperature. |
|
3
Done
|
in a Food Processor or Blender, Chop Finely 1 Cup of Strawberries. in a Small Saucepan, Mix Sugar and Cornstarch. Add Chopped Strawberries and Water and Stir. Cook at Medium Heat, Stirring from Time to Time, For About 5 Minutes or Until It's Bubbling. Let Cool. |
|
4
Done
|
Meanwhile, in a Bowl, Mix Coconut Cream and Pineapple. Spread Uniformly This Mixture on the Pie Crust. Cut the Remaining Strawberries in Half. Beginning by the Outside, Put the Strawberries in 2 or 3 Rows on the Pineapple Mixture. Cover the Pie With the Cold Strawberry Mixture. Cover With Plastic Wrap, Without Stretching, and Put in the Fridge For About 3 Hours or Until the Garnish Is Firm. When Ready to Serve, Garnish Each Serving With Whipped Cream and Coconut Flakes. |
