Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, December 27, 2011

I'm not a regular user of canned pie filling but I do keep it on hand in case of a "dessert emergency". You know those times when you need something fast and easy because your husband just told you he invited his coworker over for dinner...or when you get that late afternoon phone call from your in-laws and they tell you they're in town and will be right over? Yeah..that kind of emergency. Well...this little pie will fill the bill! It's easy to throw together and tastes great. You can use all cherry pie filling or go with the berry, like I did here.

Sunrise Berry Pie

1 9-inch graham cracker crust

1 8-ounce package cream cheese
2 tablespoons pineapple juice
1/2 teaspoon vanilla
1 cup heavy cream
1/2 cup powdered sugar
1 20-ounce can mixed berry pie filling
1 8-ounce can crushed pineapple (drained, 2 tablespoons juice reserved)

In a mixing bowl, combine cream cheese, pineapple juice and vanilla.

Add in half of the drained pineapple and 1/2 cup of the berry pie filling. Stir to combine.

In another mixing bowl, whip cream with powdered sugar until soft peaks form.

Fold sweetened whipped cream into the cream cheese mixture.

Pour filling into the pie crust. Top with the rest of the berry pie filling and remaining crushed pineapple.


Let's get going! 
You can make your own graham cracker 
crust or use one that's ready made.

Drain the pineapple. 
I only had sliced pineapple so I whizzed 
that around in my mini chopped to get crushed.

Whip the cream cheese with the 
pineapple juice and vanilla until well combined.

Then add half of the drained pineapple 
and half of the berry filling.

In a separate bowl, 
whip the cream with the powdered 
sugar until nice and fluffy.

Then fold it into the berry mixture....

...until nice and blended.

Spread it into your pie crust.

Then top with the remaining pie filling 
and sprinkle with the remaining pineapple. 


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