Glazed Fruit Pie
Submitted by hrakosnik
Glazed fresh fruit pie with bananas, strawberries, pineapple, and kiwi in a pineapple-gelatin glaze on a gingersnap-graham cracker crust. A stunning no-bake dessert.
YIELD
8 servingsPREP
25 minCOOK
5 minREADY
4 hrsThis glazed fruit pie is a showpiece: layers of sliced bananas, strawberries, pineapple, and kiwi set in a shimmering pineapple-gelatin glaze on top of a gingersnap and graham cracker crust.
The crust blends crushed gingersnaps with graham crackers, giving it a spicy warmth that plain graham alone doesn’t have. A quick 5-minute bake sets it firm before the fruit goes in.
The glaze is made from unsweetened pineapple juice dissolved with unflavored gelatin, chilled until it’s partially set (the consistency of unbeaten egg whites). Building the pie in layers is key: spread glaze on the crust, arrange bananas, add more glaze, layer the strawberries, then top with pineapple pieces stirred into the remaining glaze. Each layer sets around the fruit and holds everything in place.
Sliced kiwi goes on top right before serving for a bright green crown that stays fresh.
Kitchen Tips
- Chill the gelatin glaze until it’s thick but still pourable before layering, too runny and it won’t hold the fruit
- Work quickly once the gelatin reaches the right consistency since it continues to set
- Chill the assembled pie 2 to 4 hours minimum for a clean slice
- Dip your knife in hot water between cuts for the neatest slices
Variations
- Use raspberries or blueberries in place of any of the fresh fruits
- Swap the gingersnaps for all graham crackers for a milder crust
- Top with whipped cream before adding the kiwi for extra richness
Ingredients
Directions
Stir together gingersnaps, graham crackers and sugar.
Drizzle with margarine, tossing to combine.
Press onto bottom and up sides of a 9 inch pie plate to form a firm, even crust.
Bake in a 375 degree F oven for 5 minutes.
Cool.
For glaze, drain pineapple, reserving juice(unsweetened juice).
Cut pineapple into small pieces and set aside.
Add enough unsweetened pineapple juice (about 1½ cups) to the reserved juice to make 1 ¾ cups total liquid.
In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes.
Stir over low heat until gelatin dissolves.
Cover and chill to the consistency of unbeaten egg whites (partially set).
Spread ⅓ cup of the glaze over botton of crust.
Slice bananans and arrange over glaze.
Top with another ⅓ cup of glaze and arrange strawberries over glaze.
Stir together pineapple pieces and remaining glaze, then spoon over strawberries.
Chill for 2 to 4 hours or until set.
Before serving, arrange kiwi fruit on pie.
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