Fresh Fruit Salad Pie

happy_bunny1990
happy_bunny1990 Posts: 144
edited September 19 in Recipes
INGREDIENTS (Nutrition)
1 (9 inch) prepared graham cracker crust
1 cup white sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
1 apple, cored and diced with peel
1 banana, diced
1 (15 ounce) can pineapple tidbits, drained
1/4 cup chopped pecans
1/2 teaspoon red food coloring
1/2 teaspoon fruit preserver
1 1/2 cups frozen whipped topping

DIRECTIONS
In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.

foot note
you can use any other kind of fruit if you want

Replies

  • happy_bunny1990
    happy_bunny1990 Posts: 144
    INGREDIENTS (Nutrition)
    1 (9 inch) prepared graham cracker crust
    1 cup white sugar
    5 tablespoons cornstarch
    1/8 teaspoon salt
    1 1/2 cups cold water
    1 apple, cored and diced with peel
    1 banana, diced
    1 (15 ounce) can pineapple tidbits, drained
    1/4 cup chopped pecans
    1/2 teaspoon red food coloring
    1/2 teaspoon fruit preserver
    1 1/2 cups frozen whipped topping

    DIRECTIONS
    In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
    Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.

    foot note
    you can use any other kind of fruit if you want
This discussion has been closed.

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