Ingredients 1 can (20 ounces) crushed pineapple, undrained 10 frozen unsweetened whole strawberries, thawed 3 tablespoons quick-cooking tapioca 2 large egg yolks
3/4 cup plus 1 tablespoon sugar, divided 3/4 teaspoon lemon extract, divided 5 drops red food coloring, optional 1 pastry shell (9 inches), baked 1 cup heavy whipping cream
Directions Process pineapple and strawberries in a covered food processor until smooth. Transfer to saucepan. Stir in tapioca, egg yolks, and 3/4 cup sugar; wait 5 minutes.
Heat and whisk over medium heat until mixture boils. Stir in 1/2 teaspoon extract and food coloring after removing from heat. Refrigerate 1 hour after pouring into pastry shell.
Beat cream till thickened in a small bowl. Beat in remaining sugar and extract until stiff peaks form. Spread on pie. Refrigerate until firm, at least 4 hours.
Nutritional Info 1 piece: 663 calories, 20g fat (10g saturated fat), 97mg cholesterol, 118mg sodium, 127g carbohydrate (102g sugars, 7g fiber), 4g protein.