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Sumptuous Strawberry Tropical Delight Pie

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Ingredients

Adjust Servings:
2 cups strawberries
1/2 cup sugar
4 teaspoons cornstarch
1/4 cup water
398 ml pineapple tidbits, drained
1 (9 inch) pie crusts, baked
whipped cream
coconut flakes, roasted
1/3 cup sugar
1/4 cup cornstarch
1 dash salt
1 1/4 cups milk
1 cup coconut milk
2 egg yolks

Nutritional information

319
Calories
128 g
Calories From Fat
14.3 g
Total Fat
8.7 g
Saturated Fat
52.5 mg
Cholesterol
161.7 mg
Sodium
45.3 g
Carbs
2.2 g
Dietary Fiber
28.4 g
Sugars
4 g
Protein
199g
Serving Size

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Sumptuous Strawberry Tropical Delight Pie

Features:
    Cuisine:

    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!

    • 68 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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!


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    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.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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