FRESH TROPICAL FRUIT NO-BAKE PIE
Last week I had a small get-together for a few friends to celebrate one of our friends on his birthday. The celebrant is Diabetic and has high Cholesterol -but he wanted a pie for his birthday. Here is what I came up with -I used three different fresh, tropical fruits. You can even use one or two. Everyone enjoyed it...
Provided by Pat Morris
Categories Pies
Time 15m
Number Of Ingredients 12
Steps:
- 1. Prepare one cooked 9-inch pie shell using packaged pie crust, or your favorite recipe for crust.
- 2. In a 2-quart saucepan, bring 1 1/2 cups Apricot Nectar to the boiling point (You could use Guava or any Nectar). Cool to room temperature.
- 3. Dissolve: 4 tablespoons Cornstarch in 4 tablespoons fresh lemon juice; add 4 tablespoons Splenda (can use Sugar or Honey) and 1/2 teaspoon salt. Add to saucepan with the nectar, and cook until thick and clear (Don't walk away -it thickens fast.); cool slightly.
- 4. Add 2 cups chopped or diced fresh fruit. I used a combination of fresh pineapple, mango and papaya. You could use any combination that you like or just one fruit.
- 5. Spoon into baked pie shell. Chill.
- 6. Spread 1 cup heavy whipping cream whipped with 4 tablespoons Splenda(Can use Sugar)on top of chilled pie.
- 7. Lightly distribute 1/2 cup moist coconut mixed with 1/2 cup chopped nuts over the top (I used peanuts, but I figure depending on the fruit you use, you can use different nuts and with or without the coconut.).
- 8. Enjoy. Please let me know if you make this pie -and also if you use different fruits. I think it would be nice to try different fresh fruits -peaches, oranges, strawberries??? Here is a picture of the pie along with a pound cake he probably shouldn't have had but wanted. Hey, it was his birthday, comes only once a year and I am not his Mama. It was good too. Smile!!
FRESH NO-BAKE FRUIT PIE
Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.
Provided by GOMUM
Categories Desserts Pies No-Bake Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
- Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
- Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 44.2 g, Fat 5.6 g, Fiber 4.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 103.8 mg, Sugar 27.4 g
NO-BAKE FRESH FRUIT PIE
Provided by Susan Purdy
Categories Berry Dairy Fruit Dessert Fourth of July Kid-Friendly Summer Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Yield: One 9-inch pie; serves 6 to 8
Number Of Ingredients 9
Steps:
- Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
- In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
- Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.
FRESH BLACKBERRY PIE
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.
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