Fresh Summer Fruit Pie – need I say more? This no-bake, fruit filled pie is perfect for any summer gathering. In fact I made this for a family reunion for our 4th of July celebration… and let me tell you, I made 6 pies and a bowl of crustless pie for my gluten-free nephews and we ended up with one little bowl left! I slightly adapted this fruit pie from Zonya’s recipe (she also has a few other recipes I really like, so browse around if you visit her site).
Ingredients (makes 2 pies):
- 3 oz pkg strawberry gelatin
- 2 cups boiling water
- 5.1 oz pkg instant vanilla pudding
- 1 1/2 cups skim milk (instead of 3 cups called for on package)
- 2 lg graham cracker crusts
- 1 qt fresh strawberries, cleaned and halved
- 2 bananas, sliced
- 4 fresh peaches or nectarines, pealed and sliced into wedges
- 1 pint fresh blueberries
- 1 container of cool whip
Wash and cut all the fruit. You can peal the peaches with a peeler or blanch them first by placing them one at a time in boiling water for a few seconds then quickly transfer to an ice bath so they don’t cook. The skin should come off easily after they cool. Arrange the fruit in the pie crusts.
Place strawberry gelatin in a medium bowl, add boiling water and stir to dissolve. In a large bowl, mix pudding and milk together with an electric mixer. It will be thicker than usual. Add the gelatin mixture and mix until smooth. Pour 1/2 of the pudding mixture over each pie. The pudding mixture will seep between each piece of fruit. Refrigerate until firm, about 2 hours.
Optional: After the pies have set you can top with cool whip and garnish with left over fruit.