Ingredients for Hawaiian Strawberry Pie
- Graham Cracker Pie Crust
- Fresh Strawberries
- Strawberry Gelatin
- Vanilla Pudding Mix
- Crushed Pineapple With Juice
- 1 cup water
- 1 teaspoon coconut extract
- 8 ounces Cool Whip, thawed
- 1/4 cup flaked coconut, toasted (optional)
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How to Make Hawaiian Strawberry Pie
- Preheat oven to 350°F (175°C) if using a homemade pie crust, bake according to crust instructions. If using a store-bought crust, skip this step.
- Gently arrange the sliced strawberries in the prepared pie crust. If using frozen strawberries, ensure they are completely thawed and drained before adding.
- In a medium saucepan, whisk together the instant vanilla pudding mix and water until smooth.
- Stir in the pineapple juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This should take about 2-3 minutes. Remove from heat.
- Carefully pour the hot pudding mixture over the strawberries in the pie crust.
- Refrigerate for at least 2 hours, or until the pudding is set.
- In a small bowl, gently combine the drained crushed pineapple, coconut extract, and thawed Cool Whip.
- Once the strawberry layer is set, spread the pineapple mixture evenly over the top.
- Sprinkle toasted flaked coconut over the pineapple layer (optional).
- Refrigerate for at least 5 minutes before serving, but no more than 24 hours for optimal flavor and texture.
- Cut into 8 slices and enjoy your slice of Hawaiian paradise!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
141g
Fat
17g
Carbs
14g
