FRESH TROPICAL FRUIT NO-BAKE PIE

Fresh Tropical Fruit No-Bake Pie image

Provided by Pat Morris

Categories Pies

Time 15m

Number Of Ingredients 12

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1 prepared, baked pie crust
1 1/2 c apricot nectar (you can use any canned nectar)
4 Tbsp cornstarch
4 Tbsp lemon juice, fresh
8 Tbsp splenda (reserve 4 tablespoons for whipped cream.) -can use sugar or honey for glaze.
1/2 tsp salt
1 c fresh pineapple, cubed
2/3 c fresh mango, cubed
1/3 c papaya, cubed
1 c heavy whipping cream, whipped
1/2 c moist coconut
1/2 c chopped nuts

Steps:

1. Prepare one cooked 9-inch pie shell using packaged pie crust, or your favorite recipe for crust.
2. In a 2-quart saucepan, bring 1 1/2 cups Apricot Nectar to the boiling point (You could use Guava or any Nectar). Cool to room temperature.
3. Dissolve: 4 tablespoons Cornstarch in 4 tablespoons fresh lemon juice; add 4 tablespoons Splenda (can use Sugar or Honey) and 1/2 teaspoon salt. Add to saucepan with the nectar, and cook until thick and clear (Don't walk away -it thickens fast.); cool slightly.
4. Add 2 cups chopped or diced fresh fruit. I used a combination of fresh pineapple, mango and papaya. You could use any combination that you like or just one fruit.
5. Spoon into baked pie shell. Chill.
6. Spread 1 cup heavy whipping cream whipped with 4 tablespoons Splenda(Can use Sugar)on top of chilled pie.
7. Lightly distribute 1/2 cup moist coconut mixed with 1/2 cup chopped nuts over the top (I used peanuts, but I figure depending on the fruit you use, you can use different nuts and with or without the coconut.).
8. Enjoy. Please let me know if you make this pie -and also if you use different fruits. I think it would be nice to try different fresh fruits -peaches, oranges, strawberries??? Here is a picture of the pie along with a pound cake he probably shouldn't have had but wanted. Hey, it was his birthday, comes only once a year and I am not his Mama. It was good too. Smile!!