Fruit Cocktail Pie Recipes

Steps:

• Drain juice from fruit cocktail, reserving juice.
• Mix sugar, cornstarch, and cinnamon and add to juice.
• Add butter and cook over low heat until mixture thickens.
• Line pie plate with bottom crust.
• Add fruit and thickened juice.
• Top with second crust.
• Brush with egg wash.
• Bake at 375 degrees for 50 minutes or until bubbly and brown.

Steps:

• In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.

Steps:

• 1. Line 9-inch pie plate with half of pastry. Mix sugar, tapioca, spices, and dash salt. Add fruits and lemon juice; mix lightly.
• 2. Turn into pie plate. Dot with butter. Adjust top crust, cutting slits for escape of steam; seal.
• 3. Brush, top with milk: sprinkle with sugar. Bake at 400F degrees about 30 minutes.. Serve slightly warm.

Steps:

• 1. Drain fruit cocktail and jar of cherries with all their juices; set aside. (I remove two cherries to put one on top of each pie and cut the remaining cherries in half).
• 2. In a medium size mixing bowl, mix your can of Eagle Brand condensed milk and lemon juice stirring well. Pour your fruit cocktail and cherries into your mixture and stir gently.
• 3. Gently fold in approx. 13 oz. of the cool whip (the best way I can explain this to you is one entire container and about ¾ of the 2nd container).
• 4. Make sure you fold gently enough to mix well...if you stir too hard you will break down the cool whip, so be gentle!
• 5. Divide your mixture into the 2 graham cracker crusts. Place the two remaining cherries in the center of each pie (if you saved them).
• 6. Place lids on top, seal edges and refrigerate for at least 2 hours before serving. Can be made the night before. Enjoy!!!

Steps:

• Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes.
• Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
• Bake at 350 for 25 minutes. Let cool and chill.
• Just before serving, garnish with reserved fruit.