Glazed Tropical Fruit Pie

Two years ago today I met my best friend.


On the lawn during a Rascal Flatts concert {shocker} because who knew we had over 75 friends in common, had grown up in the same town our whole lives and never met until we were both 26.  I always wondered why things work out the way they do.  People come along when you least expect it, most of the time when you aren't even looking.  Chris and I met, danced for 3 hours that night and then he jokingly proposed right there on the lawn with a ring pop.

This might be the most random blog post ever written because I have SO much to share with you.  First and foremost my love life {sorry for the vain picture and sappy details}, this delicious mango, papaya and kiwi pie that you might just eat for breakfast, the winner of the jewelry giveaway and Eat Yourself Skinny is being featured today on some amazing websites!

You can find my Southwest Flank Steak with Peach Salsa featured on Miss Giuliana Rancic's lovely site Fab Fit Fun

 My delicious Funfetti Cake Dip is being featured on The Huffington Post today!

I'm always honored when other people share recipes from my blog, especially when they compliment my photos along with it.  It has been such a joy working on this little bloggy of mine for the past year and a half and to say I've learned a lot would be an understatement.  I've also developed lifelong passions I never knew I had - cooking and photography.

So anyways, enough of my rambling, check out this yummy pie!



Servings: 10
Serving Size: 1 slice
Calories: 185
Fat: 7 g
Carbs: 29 g
Fiber: 2 g
Protein: 2 g
Old Points: 3.9 pts
Points+: 5 pts

Here are your ingredients:
Recipe adapted from Cooking Light

1 cup pineapple-orange juice
1 Tbsp cornstarch
2 cups (1-inch pieces) seeded, peeled mango
2 cups (1-inch pieces) seeded, peeled papaya
1 1/2 cups half-slices peeled kiwi

For the Graham Cracker Pie Shell:

1/3 cup light butter, melted
1/4 cup sugar
1 1/4 cups finely crushed graham crackers

In a small saucepan, combine pineapple-orange juice and cornstarch on medium heat.  Continue to stir until thickened and bubbly; cook and stir just 2 minutes more.  Transfer to a large bowl and cover surface with plastic wrap.  Allow to cool about 30 minutes.

Meanwhile, preheat oven to 375 degrees F.  In a large bowl, combine melted butter and sugar then add in finely crushed graham crackers, mixing well.  Press graham cracker mixture evenly onto the bottom and up the side of a 9-inch pie plate.  Bake 4 to 5 minutes (edges should be light brown) and cool on a wire rack.

Divide juice mixture among three small bowls.  In each bowl, fold one fruit into juice mixture.  Spoon fruit into pie shell, arranging as desired.  Cover and chill 3 to 4 hours.  Best served with whipped cream, enjoy!


Now finally, the winner of the Pequitobun Jewelry Giveaway!  My sincerest apologies for the delay.  I was almost positive I would have internet access while on vacation and I usually announce my winners on a Friday...well since I left on a Thursday, to my surprise I was out of internet for over a week.  So I appreciate your patience!

A HUGE congratulations to the lovely Erika from Southern Girl's Kitchen!  Have fun shopping!!  And thanks again to everyone who entered and to Pequitobun for allowing me to host such a fabulous {and generous!} giveaway!

And of course,
Happy Two Years Christopher!
I love you.

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