This refreshing Glazed Fruit Pie offers a delightful balance of tart and sweet flavors, perfect for warm weather gatherings. The crust, made from finely chopped ginger snaps and graham crackers, provides a spicy, buttery crunch that contrasts beautifully with the soft, fresh fruit filling. Inside, a colorful medley of pineapple, strawberries, kiwi, and banana is bound together by a light, clear gelatin glaze that keeps the fruit moist and adds a professional shine. Unlike traditional baked fruit pies, this dessert requires no baking of the filling, preserving the bright, natural flavors of the seasonal produce. It is an elegant yet simple make-ahead dish that looks stunning on any dessert table. Serve it chilled for the best texture, allowing the flavors to meld while the crust remains distinctively crisp. Ideal for potlucks, summer dinners, or whenever you need a visually impressive but fuss-free sweet treat.
Glazed Fruit Pie
Description
This refreshing Glazed Fruit Pie offers a delightful balance of tart and sweet flavors, perfect for warm weather gatherings. The crust, made from finely chopped ginger snaps and graham crackers, provides a spicy, buttery crunch that contrasts beautifully with the soft, fresh fruit filling. Inside, a colorful medley of pineapple, strawberries, kiwi, and banana is bound together by a light, clear gelatin glaze that keeps the fruit moist and adds a professional shine. Unlike traditional baked fruit pies, this dessert requires no baking of the filling, preserving the bright, natural flavors of the seasonal produce. It is an elegant yet simple make-ahead dish that looks stunning on any dessert table. Serve it chilled for the best texture, allowing the flavors to meld while the crust remains distinctively crisp. Ideal for potlucks, summer dinners, or whenever you need a visually impressive but fuss-free sweet treat.Ingredients
Directions
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In a medium bowl, combine the finely chopped ginger snaps, crushed graham crackers, and sugar.
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Pour the melted butter over the crumb mixture and toss until evenly moistened.
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Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form an even crust.
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Bake the crust for 5 minutes, then remove from the oven and allow to cool completely.
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Drain the canned pineapple, reserving the juice. Cut the pineapple slices into small bite-sized pieces and set aside.
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Measure the reserved pineapple juice and add unsweetened pineapple juice or water to reach a total of 1 1/2 cups liquid.
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Sprinkle the unflavored gelatin over the pineapple juice mixture and let stand for 5 minutes to bloom.
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Heat the gelatin mixture in a small saucepan over low heat, stirring constantly, until the gelatin is completely dissolved. Remove from heat and let cool slightly.
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Peel and slice the bananas. Peel and slice the kiwi fruit.
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In a large bowl, gently combine the chopped pineapple, sliced strawberries, kiwi, and bananas.
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Pour the warm gelatin glaze over the fruit and toss gently to coat all pieces evenly.
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Spoon the glazed fruit mixture into the cooled crust, spreading it out evenly.
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Refrigerate the pie for at least 2 hours, or until the filling is set and firm.
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Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1887.7kcal
- % Daily Value *
- Total Fat 62.9g97%
- Saturated Fat 28.2g141%
- Cholesterol 96.8mg33%
- Sodium 1417.9mg60%
- Total Carbohydrate 248.6g83%
- Dietary Fiber 19.0g76%
- Sugars 132.2g
- Protein 116.0g232%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This pie should be kept refrigerated at all times. It can be stored in the refrigerator for up to 2 days. Because of the fresh fruit and gelatin, it is best served cold.
Ingredient Substitutions: You can substitute the ginger snaps with plain graham crackers for a milder crust flavor. For the fruit, other firm fruits like peaches or mangoes work well, but avoid watery fruits like watermelon. If you prefer a firmer set, you can use two envelopes of gelatin.
Preventing Browning: To keep bananas and kiwi from turning brown, toss them with a little lemon juice before adding them to the other fruits and glaze.
Crust Tip: Press the crust firmly and evenly to prevent crumbling. If the crust seems dry, add a teaspoon more melted butter.
