Ingredients:
2 3/4 diced fresh pineapple
2 cups diced kiwi
3/4 cup diced mango
1/2 cup sugar
1/4 cup cornstarch
1/4 cup lime juice
1/4 cup pineapple juice
1 tablespoon butter
1 9-inch graham cracker crust
Directions:
In a medium saucepan, bring 3 cups of the mixed fruit, half of the juices and the sugar to a boil. Meanwhile, whisk together the cornstarch and remaining juice, set aside. After the mixture comes to a boil, stir in the cornstarch mixture and cook 2 additional minutes. Remove from heat and stir in the remaining fruit and the butter. Pour into the prepared pie shell. Refrigerate for about 5 hours or until set. Best served the day it is made.
2 3/4 diced fresh pineapple
2 cups diced kiwi
3/4 cup diced mango
1/2 cup sugar
1/4 cup cornstarch
1/4 cup lime juice
1/4 cup pineapple juice
1 tablespoon butter
1 9-inch graham cracker crust
Directions:
In a medium saucepan, bring 3 cups of the mixed fruit, half of the juices and the sugar to a boil. Meanwhile, whisk together the cornstarch and remaining juice, set aside. After the mixture comes to a boil, stir in the cornstarch mixture and cook 2 additional minutes. Remove from heat and stir in the remaining fruit and the butter. Pour into the prepared pie shell. Refrigerate for about 5 hours or until set. Best served the day it is made.
...and if the crust does go soggy, put a piece in the blender with a little coconut milk, fresh mint, and spinach (Vitamin A you won't even taste, I swear!) and walk away with a smoothie that makes your belly smile. Yum, this pie looks chock full of delicious.
ReplyDeletebefore laying the filling, brush a very thin layer of melted dark/milk/white chocolate on the shell. this will prevent the juices from sogging the shell too much the next day. (but i doubt this fruit pie will last that long unfinished, in the first place!)
ReplyDelete