Fruit Cocktail Pie Recipes

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EASTER HUNT FRUIT COCKTAIL PIE



Easter Hunt Fruit Cocktail Pie image

This recipe is a combination of 2 different cream and fruit pie recipes I use. Also a bit of the easter hunt pie recipe by adding mini jellybeans in pie. Thought it might be a nice light dessert for easter, and fun for the kids! Also a good way to use that fruit cocktail thats always in my pantry.

Provided by Lisa G. Sweet Pantry Gal

Categories     Fruit Desserts

Time 4h10m

Number Of Ingredients 7

1 container cool whip
8 oz package cream cheese
3/4 confectioners' sugar
2 c fruit cocktail drained
1/4 c jelly beans or easter egg candies
dyed coconut for decorating
1 ready made graham cracker crust

Steps:

  • 1. Blend softened cream cheese with sugar with beater til smooth. Mix in fruit cocktail. Fold in whipped topping.
  • 2. In crust pour half of mix and spread evenly. Take quarter cup or less of mini jelly beans Or any small easter candies (the hunt part of the pie) and place on top. Pour rest of mix over jelly beans. Refrigerate for several hours. Decorate with easter candies and coconut. (optional)

FRUIT COCKTAIL PIE



Fruit Cocktail Pie image

Make and share this Fruit Cocktail Pie recipe from Food.com.

Provided by RachelT

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 (16 ounce) cans fruit cocktail
1/4 cup sugar (or to taste)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/16 cup butter (1/8 stick)
1 egg, lightly beaten
1 double crust pie crust (I use the Pillsbury pre-made crusts)

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.

Nutrition Facts : Calories 356.5, Fat 17.7, SaturatedFat 5, Cholesterol 27, Sodium 272.5, Carbohydrate 46.8, Fiber 2.1, Sugar 22.3, Protein 4.2

FRUIT COCKTAIL CHIFFON PIE



Fruit Cocktail Chiffon Pie image

This is a yummy, fluffy and easy pie to prepare. Made with basic ingredients that can be found in any mom and pop grocery store. Each serving is only 221 calories. The diabetic exchanges are: 1 Starch, 1 Fruit and 1 Fat. I'm posting it as written, but I use reduced fat graham cracker crust, and fat free Cool Whip. The nutritional inforamtion is for the pie as posted, not with my changes. Another of my favorites from Joanna Lund.

Provided by Doing it Right

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (8 ounce) package fat free cream cheese
1 (1 ounce) package sugar-free instant vanilla pudding mix
2/3 cup nonfat dry milk powder
1 cup water
1 cup Cool Whip Lite
2 cups fruit cocktail, packed in its own juice, drained
1 (6 ounce) graham cracker pie crust

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.

Nutrition Facts : Calories 225.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 5.6, Sodium 383.8, Carbohydrate 32.3, Fiber 0.9, Sugar 25.4, Protein 9.5

FRUIT COCKTAIL CREAM PIE



Fruit Cocktail Cream Pie image

1st place winner submitted by Mindi Shipman. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     < 60 Mins

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 cups graham cracker crumbs
1/3 margarine, melted
1/4 cup sugar
2 cups sour cream
2/3 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon vanilla
15 1/4 ounces fruit cocktail, drained

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.

Nutrition Facts : Calories 333.4, Fat 14.2, SaturatedFat 7.8, Cholesterol 25.3, Sodium 160.9, Carbohydrate 49.8, Fiber 1.2, Sugar 37.2, Protein 3.5

FRUIT COCKTAIL PIE



Fruit Cocktail Pie image

Bite sized pieces of peaches, pears, green grapes, and maraschino cherries blend in Fruit Cocktail Pie. Serve this warm, topped with maybe some vanilla ice cream...Oh ...I can't stand it!!

Provided by Susan Cutler

Categories     Pies

Time 55m

Number Of Ingredients 12

9 inch plain pastry for 2 crust pie
3/4 c sugar
2 1/2 Tbsp quick cooking tapioca
1/4 tsp cinnamon
1/4 tsp nutmeg
2 c diced peaches
2 c diced pears
1 c seedless green grapes
1 Tbsp chopped maraschino cherries
1 Tbsp lemon juice
1 Tbsp butter or margarine
milk

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.

FRUIT COCKTAIL PIE



Fruit Cocktail Pie image

This fruit cocktail recipe makes two pies....one for you & one to share! :)

Provided by Amber Franks

Categories     Fruit Desserts

Number Of Ingredients 6

2 can(s) fruit cocktail, canned
1 can(s) sweetened condensed milk
1 jar(s) maraschino cherries
2 pkg cool whip
6 Tbsp lemon juice concentrate
2 pkg graham cracker pie crust

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!!!

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