Fruit Cocktail Cream Pie Recipes

FRUIT COCKTAIL CREAM PIE

Steps:

• Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes.
• Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
• Bake at 350 for 25 minutes. Let cool and chill.
• Just before serving, garnish with reserved fruit.

FRUIT COCKTAIL PIE

Steps:

• 1. Drain fruit cocktail and jar of cherries with all their juices; set aside. (I remove two cherries to put one on top of each pie and cut the remaining cherries in half).
• 2. In a medium size mixing bowl, mix your can of Eagle Brand condensed milk and lemon juice stirring well. Pour your fruit cocktail and cherries into your mixture and stir gently.
• 3. Gently fold in approx. 13 oz. of the cool whip (the best way I can explain this to you is one entire container and about ¾ of the 2nd container).
• 4. Make sure you fold gently enough to mix well...if you stir too hard you will break down the cool whip, so be gentle!
• 5. Divide your mixture into the 2 graham cracker crusts. Place the two remaining cherries in the center of each pie (if you saved them).
• 6. Place lids on top, seal edges and refrigerate for at least 2 hours before serving. Can be made the night before. Enjoy!!!

FRUIT COCKTAIL PIE

Steps:

• 1. Make Crisco pie crust dough for double crust pie. Drain fruit cocktail juice into medium saucepan; add sugar,tapioca, cinnamon ,nutmeg and salt. Mix and stir until sugar has melted and tapioca has thickened the sauce. Add fruit cocktail and extra maraschino cherries and bring back to a boil, mix lightly until thickened.
• 2. Pour into prepared pie shell.Dot fruit with butter. Make and adjust top crust. flute edges and cut steam vents on top so steam can escape. Brush top with milk and sprinkle with sugar. Bake in 375^ oven for 30 minutes or until crust is browned and flaky. Remove from oven and cool on wire rack. Serve with ice cream or whipped cream.

FRUIT COCKTAIL CHIFFON PIE

Steps:

• In a large mixing bowl stir cream cheese with a spoon until soft.
• Add dry pudding mix, dry milk powder and water.
• Mix well using a wire whisk.
• Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail.
• Mix gently to combine.
• Pour mixture into piecrust.
• Refrigerate until ready to serve.
• When serving, top each piece with 1 tablespoon Cool Whip Lite.

FRUIT COCKTAIL PIE

Steps:

• Drain juice from fruit cocktail, reserving juice.
• Mix sugar, cornstarch, and cinnamon and add to juice.
• Add butter and cook over low heat until mixture thickens.
• Line pie plate with bottom crust.
• Add fruit and thickened juice.
• Top with second crust.
• Brush with egg wash.
• Bake at 375 degrees for 50 minutes or until bubbly and brown.

FRUIT COCKTAIL PIE

Steps:

• 1. Line 9-inch pie plate with half of pastry. Mix sugar, tapioca, spices, and dash salt. Add fruits and lemon juice; mix lightly.
• 2. Turn into pie plate. Dot with butter. Adjust top crust, cutting slits for escape of steam; seal.
• 3. Brush, top with milk: sprinkle with sugar. Bake at 400F degrees about 30 minutes.. Serve slightly warm.