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.
My thoughts:
I am all for eating locally grown fruits and vegetables but there is something about tropical fruits that just screams summer to me. Luckily the the fruit I can get are super fresh and lush. This pie is pretty lush itself. It is also on the juicy side, so it really is best the same day you make it. It is tasty the next day but the crust does get a little soggy overnight. Honestly, though, I don’t think you will have any problem finishing this pie off in a single day! It is fresh and fruity and I love the slightly crunch the kiwi seeds provide. It just tastes like summer!
…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.
before 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!)