|Proof of the Pudding|
|by Phil Vickery|
A definitive collection by a young Michelin-starred chef who is passionate about puddings.
1 - 10 of 158 for easy fruit pie
Boil above ingredients ... box Jello and 1 quart of the same kind of fruit. Put in cooked or graham cracker crust. Serve plain with Cool Whip or ice cream.
Bring fruit and water to ... Pour in crust mixture and then add fruit mixture with liquid to pan and spread to edges. Bake at 350 degrees for 30 minutes.
Melt butter, mix ... your choice of fruit on top. Cook ... pineapple, etc. Use your imagination. The dough rises to the top as it baked and makes a crispy crust.
In small pan, ... blender mix 2 fruit yogurts and 1/8 ... gradually. Pour into pie crust. Decorate with 2 cups sliced fruit after chilling pie for 3 hours.
Melt butter in 9 x 13 x 2 pan. Heat fruit to boiling. Make ... Bake at 375 degrees for 25 to 30 minutes. Cut in squares and top with ice cream, if desired.
Mix condensed milk ... Add pineapple and fruit cocktail, coconut and ... and juice of lemon; mix well. Pour in 2 baked pie shells. Dot top with cherries.
Mix the yogurt, Cool Whip and frozen fruit. Spread in graham cracker crust and freeze or refrigerate.
Combine flour, sugar, ... yolk; pat into pie plate. Fill with soft fruit. Combine sugar, ... cinnamon. Sprinkle over fruit. Bake at 375 degrees for 30 minutes.
Put pie filling in bottom of dish. Put dry cake mix on top of fruit. Then pour butter over and sprinkle with nuts. Bake 1 hour at 325 degrees.
Completely dissolve gelatin ... wire whisk. Fold in pineapple and chill until mixture is very thick and will mound. Spoon into pie shell and chill 2 hours.
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