Pastry for single-crust pie
1 (3- or 3 1/8-ounce) box regular vanilla pudding mix
1 1/4 cups milk
1 (8 1/4 ounce) can crushed pineapple
1 teaspoon vanilla extract
1/2 cup whipping cream
3 cups fresh strawberries
2 tablespoons granulated sugar
2 teaspoons cornstarch
Red food coloring (optional)
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pasty to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in a 450 degree F oven for 10 to 12 minutes or till golden. cool on rack.

For filling, in saucepan cook pudding mix according to package directions except use the 1 1/4 cups milk. Thoroughly drain pineapple, reserving 1/3 cup liquid. Fold drained pineapple and vanilla extract into cooked pudding. Cover surface with clear plastic wrap or wax paper. Cool to room temperature; do not stir.

Whip the 1/2 cup whipping cream till soft peaks form. Fold whipped cream into pudding mixture. Turn the pineapple mixture into baked pastry shell.

In saucepan crush 1/2 cup of the strawberries; stir in reserved pineapple liquid. Bring to a boil; reduce heat and simmer for 2 minutes. Press hot mixture through sieve; discard pulp. Combine sugar and cornstarch; gradually stir in sieved strawberry mixture. Return mixture to saucepan; cook and stir till thickened and bubbly. Tint the strawberry mixture with a little red food coloring if desired.

Slice remaining strawberries in half lengthwise. Arrange sliced berries over cream filling; spoon strawberry mixture over. Cover; chill several hours.

To serve, garnish pie with unsweetened whipped cream.