Serves: 10 servings
1 cup pineapple-orange juice
1 Tbsp cornstarch
2 cups (1-inch pieces) seeded, peeled mango
2 cups (1-inch pieces) seeded, peeled papaya
1½ cups half-slices peeled kiwi
For the Graham Cracker Pie Shell:⅓ cup light butter, melted
¼ cup sugar
1¼ 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!
Serving Size: 1 slice • Calories: 185 • Fat: 7 g • Carbs: 29 g • Fiber: 2 g • Protein: 2 g