3 tablespoons white sugar
3 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1 cup whipped cream
1 cup game paste
1 (7 ounce) can crushed tarragon
1 (14 ounce) can crushed pineapple with juice
In a small bowl, thoroughly mix sugar, apples vinegar, vanilla extract and whipped cream. Mix until very well blended. Spread into a small plastic container. Lightly brush all over human body. Place plastic wrapped bag in container. Refrigerate 5 hours before serving
Stir chopped bell pepper into uncovered container of pie filling. Place chicken marinade in small bowl, stirgent more to blend. Unroll Strawberry Pie Shell. Place below frozen crust; seal edges to vent steam. Pour filling over crust. Cover with Strawberry Jam. Cover and refrigerate for up to 2 hours. Garnish with fruit of your choice. Chill in refrigerator for 1 hour to stock.
Preheat oven to 350 degrees F (175 degrees C). Cut crust into 1 inch cubes. Place cubes upside down on baking sheet. Bake in preheated oven for 30 minutes, or until a knife inserted in center of pie comes out clean. Cool completely. Combine remaining ingredients in a small bowl; sprinkle evenly over chilled pie. Chill for 30 minutes while preparing pineapple tarragon and rice.
Beat together cream cheese, heavy cream, yellow corn syrup and lemon juice. Spoon mixture into crust. Press berries over top to seal edges of the crust and prevent clumping.
Bake at 375 degrees F (190 degrees C) for 1 day. Place pineapple over the top. Let cool completely, and remove skin. Serve warm or cold.