Rainbow fruit pie is a dessert with a creamy filling and assorted fresh fruits. Spread the cream cheese mixture on the crust, arrange the fruits and glaze with apricot preserves.
Rainbow fruit pie is a dessert with a creamy filling and assorted fresh fruits. Spread the cream cheese mixture on the crust, arrange the fruits and glaze with apricot preserves.
If using a pre-made crust, ensure it is thawed and ready. For a homemade crust, roll it out and place it in a pie dish, trimming and crimping the edges. Pre-bake the crust according to the package or recipe instructions, then cool it completely.
In a mixing bowl, combine the softened cream cheese and powdered sugar. Use a hand mixer or whisk to blend until smooth and creamy. Spread this mixture evenly over the bottom of the cooled pie crust.
Wash and dry all the fresh fruits thoroughly. Slice larger fruits like strawberries, kiwi and mango into thin, even pieces. Leave smaller fruits like blueberries and raspberries whole. Arrange the fruits in a colorful, decorative pattern over the cream cheese layer.
In a small saucepan, heat the apricot preserves over low heat until melted and smooth. If the preserves are too thick, add a teaspoon of water to thin the mixture. Let it cool slightly.
Using a pastry brush, gently brush the apricot glaze over the arranged fruits. This will add shine and help preserve the freshness of the fruits.
Sprinkle fresh mint leaves over the top of the pie for a pop of color and freshness. Place the pie in the refrigerator to chill for at least 1 hour before serving.
Once chilled, slice the pie into even portions and serve. Enjoy the vibrant, fruity flavors and creamy texture!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
HELPFUL TOOLS:
mixing bowl, spatula, pastry brush
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