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Hawaiian Strawberry Crumb Pie

Categories: Cakes/pies, Easter
Type: Desserts and Baked Goods

Strawberry crumb pie is the perfect grand finale to a festive summer supper under the stars.

Serves: Serves: 8


  • 2 cups sliced fresh strawberries
  • 1 (6-ounce) Keebler graham cracker piecrust
  • 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
  • 1 (4-serving) package JELL-O sugar-free strawberry gelatin
  • 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
  • 1/2 cup Diet Mountain Dew
  • 1 teaspoon coconut extract
  • 2 tablespoons flaked coconut
  • 2 tablespoons purchased graham cracker crumbs or 2 (2 1/2-inch) graham cracker squares, made into crumbs
  • 2 tablespoons (1/2 ounce) chopped pecans

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  1. Preheat oven to 350 degrees.
  2. Evenly arrange strawberries in piecrust.
  3. In a medium saucepan, combine dry pudding mix, dry gelatin, undrained pineapple, and Diet Mountain Dew. Cook over medium heat until mixture thickens and starts to boil, stirring often.
  4. Remove from heat. Stir in coconut extract. Spoon mixture evenly over strawberries.
  5. In a small bowl, combine coconut, graham cracker crumbs, and pecans.
  6. Evenly sprinkle crumb mixture over top. Bake for 30 minutes.
  7. Place pie plate on a wire rack and let set for 15 minutes. Refrigerate for 30 minutes. Cut into 8 servings.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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