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Monday, June 20, 2011

Fruit & Nut Pie

As Anna, Mom and I were brainstorming what we could make for dessert on Father's Day, Mom remembered a pie that someone took to a family function 30 years ago.  She doesn't even think she's made it since then, but it was still in her recipe file, written out on a thin little scrap with very little info, but enough!  Everyone loved it and it was sooo good and refreshing.  It might even be a competitor for our usual lemon icebox pie that we make regularly!

This filling is enough for 2 9-inch pies or (like I did) fill a 9x13 pan.  To use the 9x13 pan just double the graham cracker crust recipe.


    * 1 cup diced Peaches
    * 1 cup Blueberries
      (or 2 cups any fruit you prefer- Mom said she thinks the old recipe used canned fruit with no juice but I used fresh because so many yummy fruits are in season right now.)
       (I also added one large sliced banana)
    * 1 cup walnuts (or pecans)
    * 12 oz Cool Whip Lite
    * 1 can Eagle Brand Sweetened Condensed Milk
    * 1/3 cup Lemon Juice

Crust: (as directed on Honey Maid graham cracker crumbs box)

    * 2 1/2 cups Honey Maid Graham Cracker Crumbs
    * 10 tbsp Butter
    * 1/2 cup Sugar
(these are the doubled amounts)

Make the crust (bake it, it tastes better!)
Combine all the filling ingredients and put in the cooled crust.
Decorate top as desired :)  Refrigerate.  Sets up better overnight.

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