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JoAnna Lund's Hawaiian Strawberry Pie Recipe
"My all time favorite pie. The combination of pineapple and strawberries is enough to think you're in heaven."
2 cups sliced fresh strawberries
1 (6 ounce) Keebler graham cracker piecrust
1 (4 serving) package Jell-O sugar-free strawberry gelatin
1 (4 serving) package Jell-O sugar free vanilla cook and serve pudding
mix
1 cup (one 8 ounce can) crushed pineapple, packed in fruit juice,
drained
and 1/4 liquid reserved
1 1/4 cups water
1 cup Cool Whip Free
1 teaspoon coconut extract
2 tablespoons flaked coconut
Layer strawberries in bottom of piecrust. In a medium saucepan, combine dry gelatin, dry pudding mix, reserve pineapple juice and water. Cook
over medium heat until mixture thickens and starts to boil, stirring constantly. Spoon hot mixture over strawberries. Refrigerate for 2
hours. In a small bowl, combine pineapple, Cool Whip Free, and coconut extract. Mix gently to combine. Spread toppint mixture over set
strawberry filling. Evenly sprinkle coconut over top. Refrigerate at least 30 minutes. Cut into 8 pieces.
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