Tropical Strawberry Pie
- 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
- Coconut Cream
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1 dash salt
- 1 1/4 cups milk
- 1 cup coconut milk
- 2 egg yolks
- 2 teaspoons vanilla
- 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.
- 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.
- 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.
- 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.
strawberries, sugar, cornstarch, water, pineapple, pie crusts, whipped cream, coconut flakes, coconut cream, sugar, cornstarch, salt, milk, coconut milk, egg yolks, vanilla
Taken from www.food.com/recipe/tropical-strawberry-pie-289408 (may not work)