3
cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices or any combination)
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Steps
1
Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled.
2
In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Gently fold in fruit. Spoon into cooled baked shell. Refrigerate at least 1 hour before serving. Store in refrigerator.
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You can use pretty much any of your favorite fruits in this recipe, but we particularly recommend soft fruits such as strawberries, blueberries, kiwi, peaches, raspberries or mandarin oranges. Do not use bananas or apples, which will brown too quickly.
Top finished pie with extra fresh fruit as a garnish, if desired.
Store leftovers tightly covered in refrigerator up to 3 days.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
440
Calories from Fat
290
Total Fat
33g
51%
Saturated Fat
15g
75%
Cholesterol
65mg
22%
Sodium
300mg
13%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
8%
Sugars
10g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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