Fresh Fruit Salad Pie Recipe - Allrecipes.com
Fresh Fruit Salad Pie Recipe
  • READY IN ABOUT hrs

Fresh Fruit Salad Pie

Recipe by  

"An apple, banana and pineapple fruit salad in a pie. This pie always gets eaten. It's easy to make and looks wonderful!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 20 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Mar 08, 2011

My Grandma and I made this for a family dinner tonight, and it was a unanimous success. Even my mom, who's not a big fan of pineapples (unless they're fresh) enjoyed it. We didn't use the red food coloring or fruit preserver (and the fruit didn't discolor at all; we just made sure to immediately coat it with the glaze so the apple/banana weren't left exposed to air), and we only mixed in about 3/4 of the finished glaze, and it held it together just fine. We used sugar in our graham cracker crust recipe, and wouldn't have changed a thing, although some people might prefer things a little less sweet. A definite hit, and a recipe my Grandma plans to bring out again for company when she wants something a little different.

 

2 Ratings

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 73.3 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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