1. Prebake your pie crust and have cooled. 2. In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions. 3. Cool slightly without stirring. 4. Add well drained crushed pineapple. 5. Add in vanilla. 6. Whip the heavy cream until stiff, and fold in the cooled pudding mixture. 7. Spread into the cooled pie shell. 8. Chill until set. 9. In a saucepot place the 1/2 cup berries and water. 10. Cook about two minutes, then remove and sieve. 11. Place back into saucepot. 12. Combine the sugar and cornstarch with the juices or puree in the saucepot. 13. Over low heat, stirring until thick and clear. 14. Add food colouring if desired to make a nice red. 15. Remove from heat. 16. Slice the 2 1/2 cups berries in half. 17. Place in a nice circular pattern berries cut side up onto the chilled pie. 18. Spoon the glaze over all the berries to glaze fruit. 19. Chill now for several hours. 20. Serve with additional whipped heavy cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
