When there is plenty of fresh fruit around, we love to bake up our Fruit Medley Cream Pie. It's almost like a fruit salad that sits atop a creamy custard filling. You'll have a hard time resisting a pie this colorful and fresh! With a delicious graham cracker pie crust, and a light 'n' creamy filling, it's almost too beautiful to eat! But trust us, you'll want to, and so will everyone else.
What You'll Need
- 1 3/4 cups plus 1 tablespoon graham cracker crumbs, divided
- 3 tablespoons sugar
- 1/2 cup (1 stick) butter, melted
- 2 (4-serving-size) packages instant banana cream pudding and pie filling
- 3 cups cold milk
- 1 (12-ounce) container frozen whipped topping, thawed
- 1/2 pint fresh strawberries, hulled and sliced in half
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- 1 banana, peeled and sliced
- 1 orange, peeled and cut into 1/4 inch-thick slices then cut in half
- 1 kiwi, peeled and cut into 1/4-inch-thick slices
What to Do
- Preheat oven to 350 degrees F.
- In a medium bowl, combine 1-3/4 cups graham cracker crumbs, sugar, and butter; mix well. Press into bottom and up sides of a 9-inch deep-dish pie plate, forming a crust. Bake 8 minutes; let cool completely.
- In a medium bowl, whisk pudding mix and milk until well combined and thickened. Pour into pie shell. Top with whipped topping, mounding it in center and tapering down to crust.
- Arrange berries and banana, orange, and kiwi slices over top of pie. (See photo.) Sprinkle top with remaining crumbs. Cover loosely and chill at least 6 hours before serving.
- SERVES
- 8
- CHILL TIME
- 6 Hr
- COOK TIME
- 8 Min
