I tasted one of these pies of Rocky Brunson’s the other day and asked to include it in my column. Here ‘tis and ‘tis good!
Rocky’s Pecan Fruit Pie
2-deep dish pie crusts
3/4-cup blueberries
4-fresh peaches
2-pk. cream cheese (8-oz. each)
1 small pack peach Jello (3-oz.)
1 large tub Cool Whip
1-cup sugar
1 1/4-cups toasted pecans
1-cup water
Pinch of salt
3-tablespoons cornstarch
1/4-stick butter
1 1/4-cups powdered sugar
Bake pie shells until brown. Chop pecans and toast in skillet on stove top with 1/4 stick butter and pinch of salt-this takes just a few minutes.
Remove and let cool. Boil 1-cup water, 1-cup sugar, and Jello.
Add 3-tablespoons cornstarch a little at a time and stir until sauce thickens. Let cool.
Peel and slice peaches. Mix peaches and blueberries and pour Jello mixture over fruit. Mix cream cheese, powdered sugar and 1 cup Cool Whip in bowl.
Divide pecans and place in browned pie crusts.
Next divide and place layer of cream cheese mixture in each pie shell on top of pecans.
Divide and place fruit mixture atop cream cheese layer. Top each pie with Cool Whip.
Let cool. Better the next day-if you can wait that long!
