Glazed fruit pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Finely chopped ginger snaps |
| ½ | cup | Finely crushed grah. cracker |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Butter, melted |
| 1 | each | Env. unflavored gelatin |
| 8 | ounces | Can pineapple slices |
| 2 | eaches | Small bananas |
| 2 | cups | Sliced strawberries |
| 2 | eaches | Kiwi fruit, peeled and slice |
Directions
Stir together gingersnaps, graham crackers and sugar.
Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375-degree oven for 5 minutes. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1½ cups) to the reserved juice to make 1 ¾ cups total liquid. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set).
Spread ⅓ cup of the glaze over botton of crust. Slice bananans and arrange over glaze. Top with another ⅓ cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set.
Before serving, arrange kiwi fruit on pie.