Tropical Strawberry Pie | Midwest Living

Tropical Strawberry Pie

Tropical Strawberry Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Chill 3 hrs

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Pin~a colada meets berries in a recipe from reader Linda Pint of New Prague, Minnesota.


  • 2 cups fresh strawberries, divided
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1/4 cup water
  • 1 4-serving-size package regular coconut cream pudding mix (not instant)
  • 1 1/2 cups milk
  • 1 8 - ounce can pineapple tidbits, drained
  • 1 9 - inch baked pastry shell
  • Sweetened whipped cream
  • Toasted shredded coconut


  1. In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped.
  2. In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and the water. Cook and stir over medium heat till thickened and bubbly; remove from heat and cool.
  3. Prepare pudding mix as directed on package using 1 1/2 cups milk. Stir pineapple into warm pudding and pour into pastry shell. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie. Top pie with strawberry mixture. Loosely cover and chill 3 hours or till firm. Top each serving with whipped cream and toasted coconut. Makes 8 servings.

Nutrition Facts

(Tropical Strawberry Pie)

Servings Per Recipe 8, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 44, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, vit. C (mg) 24, iron (mg) 1, calcium (mg) 71, carb. (g) 47, Potassium (mg) 177, Fat, total (g) 18, sodium (mg) 190, cal. (kcal) 359, sugar (g) 28, pro. (g) 4, vit. A (IU) 292, sat. fat (g) 9, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 2, chol. (mg) 24, Riboflavin (mg) 0, Thiamin (mg) 0

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