Scrumptous Mixed Stone Fruit Pie

The fourth of July is upon us and this year for dessert I decided to diverge a little from the traditional Independence Day fruit pie. Now I love chilled pies for the summer and absolutely adore anything with a cream cheese, so when I saw this recipe in the July issue of Southern Living I felt it calling my name. There are three components to this delicious pie...the crust made of graham crackers and almonds...a filling of cream cheese, sweetened condensed milk and heavy whipping cream...and then the yummy stone fruit topping. It simply screams SUMMER!!!


1 cup graham cracker
1 cup sliced almonds
6 tsp. butter melted
1/4 cup sugar

1 cup fruit juice (I used grape juice but your can also use cranberry)
3 tsp cornstarch
1/4 cup honey
1/8 tsp salt

2 cups heavy whipping cream
2 8-oz packaged of cream cheese, softened
1 14-oz can of sweetened condensed milk
1 tsp of lemon zest
 2 T. of fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp of almond extract
1/4 tsp salt 

4 cups of mixed stone fruit (I used peaches plums and cherries)

Heat your oven to 325 degrees F. Start with the first four ingredients and place them into a blender or food processor. Pulse them until they are finely ground and then press the crust mixture into a 10-inc round pie plate, Bake in the oven for 10 to 12 minutes and then let cool completely. Place in frig to chill.

Next whisk the fruit juice with the cornstarch. In a small saucepan stir together the honey and salt and heat until it begins to bubble. Whisk in the fruit juice mixture into the pot with the honey and bring to a boil. Remove from heat and let cool. Chill in the frig until ready to use.

In a medium size bowl using an electric mixer, beat the heavy whipping cream until soft peaks form. Be careful not to over beat the cream. Then in a medium bowl of a heavy duty electric mixer, beat the cream cheese until smooth while gradually adding the condensed milk.  Add the next 5 ingredients and mix until blended.

Fold the cream cheese mixture into the prepared pie crust and chill for 12 to 24 hours.

Place fruit slices in a bowl and then toss with half of the chilled juice mixture. (If the mixture is too thick your can slightly heat it on the stove or in the microwave.) Once the fruit pieces are coated spoon onto the chilled pie and serve immediately with the remaining fruit mixture. 

(PS...I put the fruit on top to shoot my photos and then should have immediately removed it. If you leave the fruit on the pie the pie itself will begin to lose its firmness. My advice is to serve a pie slice and then add the fruit. But I do have to say the pie is absolutely delicious!)

Wishing you all a very safe and
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  1. This sounds so yummy! I love pie, and cheesecake, so this does it for me! Perfect timing for Saturday. Thanks and happy 4th!

  2. Man! That sounds delicious, Barbara! Wow!!!! Thanks for the recipe. I won't make it this weekend but I will make it soon. Hope you have a wonderful 4th. xo Diana

  3. Yummy Barbara. My daughter always makes some kind of dessert that looks like a flag...we have laughed about this for years. Your pie looks so delicious. Blessings to you and yours for a safe fun filled holiday. xoxo,Susie


  4. Well, that's something else! Yum!
    And how well presented :)
    Haven't tried any cherries this year yet and I can't wait!
    I hope you will share your recipe with Idea Box:


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