Hawaiian Strawberry Pie – a delicious recipe with graham cracker pie crust, fresh strawberries, strawberry gelatin, vanilla pudding, pineapple, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Refrigerate 2 hours.
3
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.
4
Refrigerate at least 5 minutes but no more than 24 hours. Cut into 8 pieces.
186
kcal
Calories
4
g
Fat
15
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ounces graham cracker pie crust, 2 cups sliced fresh strawberries or 2 cups frozen unsweetened strawberries, if fresh are not available, 1 (3 ounce) package strawberry gelatin, 1 (3 1/2 ounce) package vanilla pudding mix, NOT INSTANT, and more.
Yes, Hawaiian Strawberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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