Fluffy Fruity Pie Recipes

8-MINUTE LIGHT'N FRUITY PIE

Steps:

• Completely dissolve gelatin in boiling water, stirring about 3 minutes.
• Add ice cubes and stir constantly until gelatin is thickened, about 2-3 minutes. Remove any unmelted ice.
• Using wire whip, blend in whipped topping; then whip until smooth.
• Fold in fruit if using.
• Chill if necessary, until mixture will mound.
• Spoon into pie crust.
• Chill 2 hours.

25 BEST FRUIT PIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fruit pie in 30 minutes or less!

NO-BAKE PEANUT BUTTER FLUFF PIE

Steps:

• Butter a 9 1/2-inch deep-dish pie dish.
• Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
• Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
• Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.

FLUFFY LEMON FRUIT PIE

Steps:

• Spread half the pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours.

FLUFFY LEMON FRUIT PIE

Steps:

• Spread half of the cherry pie filling on bottom of crust.
• In a large bowl, beat cream cheese with wire whisk until smooth.
• Gradually beat in milk until well blended.
• Add pudding mix.
• Beat until smooth.
• Gently stir in 1/2 tub whipped topping.
• Spread over cherry pie filling on bottom of crust.
• Spread remaining whipped topping over pudding mixture.
• Spoon remaining cherry pie filling over whipped topping layer.
• Refrigerate 3 hours.

FLUFFY STRAWBERRY PIE

Steps:

• Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
• Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
• Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
• Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
• Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
• Refrigerate at least 2 hours before serving.

FLUFFY STRAWBERRY PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
• Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.

FLUFFY FRUIT PIE RECIPE

Steps:

• Spread half of the cherry pie filling onto the bottom of the crust Beat cream cheese in a large bowl with a wire wisk until creamy. Gradually add milk, mixing until well blended. Stir in pudding mix. Gently stir in half of the whipped cream, spread over cherry layer in crust. Cover with layers of the remaining whipped cream and remaining cherry pie filling. Refrigerate 3 hours or until set. Refrigerate leftovers.