Fresh Fruit Glace Pie
(adapted from Betty Crocker's cookbook)
One pie crust, cooked and cooled
5-6 cups fresh fruit
1 cup sugar
3 T corn starch
1/2 cup water
1/2 t vanilla
3 oz. cream cheese, softened
(adapted from Betty Crocker's cookbook)
One pie crust, cooked and cooled
5-6 cups fresh fruit
1 cup sugar
3 T corn starch
1/2 cup water
1/2 t vanilla
3 oz. cream cheese, softened
Puree enough fruit to make one cup. Mix sugar and corn starch in a sauce pan and slowly add water and pureed fruit. Cook over medium, stirring constantly, until mixture thickens and boils. Boil and stir for one minute, add vanilla and then cool.
Beat cream cheese until smooth (I add just a spoonful of the warm fruit puree to make the cream cheese more spreadable). Spread on the bottom of the pie crust. This can be tricky, just go slow and don't worry if it breaks a little, no one will see the bottom of your pie. Now fill the pie with the rest of the fresh fruit. Pour the cooked fruit puree over the top. Refrigerate for 3 hour or until set.
Beat cream cheese until smooth (I add just a spoonful of the warm fruit puree to make the cream cheese more spreadable). Spread on the bottom of the pie crust. This can be tricky, just go slow and don't worry if it breaks a little, no one will see the bottom of your pie. Now fill the pie with the rest of the fresh fruit. Pour the cooked fruit puree over the top. Refrigerate for 3 hour or until set.
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