Hawaiian Strawberry Pie Recipes

Steps:

• Place strawberries in the pie crust, either fresh or frozen, that have been drained. In a medium saucepan combine the dry gelatin pudding and mix. Add enough water to the pineapple juice to make 1 1/2 cups liquid. Add to dry pudding mixture. Cook over medium heat stirring constantly until mixture thickens and comes to a boil. Pour hot mixture over the strawberries.
• Refrigerate 2 hours.
• In a small bowl combine the drained pineapple, coconut extract and Cool Whip. Mix gently to combine. Both layers can be cooled at the same time. Spread the drained pineapple, coconut extract and Cool Whip mixture over the set strawberry filling. Sprinkle flaked coconut over the top.
• Refrigerate at least 5 minutes but no more than 24 hours. Cut into 8 pieces.

Steps:

• Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
• Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
• Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
• Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
• Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
• Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

Steps:

• Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

Steps:

• In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

Steps:

• In a large bowl, combine milk and whipped topping. Fold in the pineapple, walnuts, cherries and lemon juice. Pour half into each crust. Freeze until firm, about 4 hours. , Remove from the freezer 20 minutes before serving. If desired, top with mint, additional walnuts and cherries.

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is lightly brown, 8-10 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside., In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust., For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.