“An apple, banana and pineapple fruit salad in a pie. This pie always gets eaten. It's easy to make and looks wonderful!” - by DLEANN
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
- Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.
Nutrition
Amount Per Serving (7 total)
- Calories
- 428 cal
- 21%
- Fat
- 15.5 g
- 24%
- Carbs
- 73.3 g
- 24%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"My Grandma and I made this for a family dinner tonight, and it was a unanimous success. Even my mom, who's not a big fan of pineapples (unless they're fresh) enjoyed it. We didn't use the red food c..." See moreoloring or fruit preserver (and the fruit didn't discolor at all; we just made sure to immediately coat it with the glaze so the apple/banana weren't left exposed to air), and we only mixed in about 3/4 of the finished glaze, and it held it together just fine. We used sugar in our graham cracker crust recipe, and wouldn't have changed a thing, although some people might prefer things a little less sweet. A definite hit, and a recipe my Grandma plans to bring out again for company when she wants something a little different."
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