Apricot Pineapple Pie
Submitted by dpatton1122
No-bake pie with crispy rice cereal crust filled with tapioca-thickened apricot and pineapple in cinnamon-spiced fruit juice.
YIELD
8 servingsPREP
40 minCOOK
10 minREADY
90 minThis easy refrigerator pie starts with a crust made from crushed rice cereal mixed with margarine and sugar, baked just until firm.
Canned apricots and crushed pineapple get thickened with quick-cooking tapioca in their reserved juices, flavored with cinnamon and lemon.
Spoon the cooked filling into the cooled crust, top with reserved crumbs, and chill until set.
No eggs, no fuss, just fruity sweetness in a crunchy shell.
Kitchen Tips
- Save ¼ cup of the crumb mixture before pressing to top the finished pie
- Let the tapioca stand for 5 minutes before cooking for proper thickening
- Chill for at least 2 hours to ensure the filling sets completely
Ingredients
Directions
To make pie shell:
Preheat oven to 375 deg (moderate). Mix rice cereal, margarine, and 1 tablespoon sugar thoroughly.
Save ¼ cup of crumb mixture for top of pie.
Press remaining crumb mixture into 8 inch pie pan so the bottom and sides are completely covered.
Bake until crust is firm, about 8 min.
Cool.
To make filling:
Drain juice from apricots and pineapple; save 1 cup juice.
Coarsely chop apricots.
Mix sugar, tapioca, and cinnamon in ssaucepan, stir in fruit juice.
Let stand 5 min.
Cook over low heat, stirring constantly until thickened.
Remove from heat.
Add apricots, pineapple and lemon juice.
Mix well. Spoon filling into pie.
Sprinkle crumbs over the top.
Chill until set.
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