3 c. cooked rice
1/4 c. sugar
1 egg, beaten
8 oz. cream cheese
1/4 c. sour cream
1/4 c. powdered sugar
1 tsp. vanilla
3/4 c. - 1 c. favorite jam or preserves (apricot, peach, strawberry, etc.)
2 - 3 c. assorted fruit (bananas, kiwi, strawberries, blueberries, peach, figs, etc.)

For crust, combine cooked rice with sugar and beaten egg; press into a 9 or 10 inch pie plate, making crust shape for pie. Cook in 350 degree oven 15 to 20 minutes until golden in color. Cool and set aside. For filling, beat cream cheese and sour cream in medium bowl until light and fluffy. Add sugar and vanilla. Spread over cooled crust. Heat preserves in microwave just to soften. Place on cream cheese mixture assorted fruit in artistic manner. Cover fruit with heated preserves, covering all fruit. Refrigerate 1 to 2 hours. Wonderful crust and no one knows what it is! Delicious too, and healthy.