Summer Fruit Pie

For the past few months I have been cranking out the heavy, creamy, boozy, winter-time jello molds.  But now that Spring/Summer is finally here, it is time to lighten up. This sweet and refreshing fruit pie was the perfect fit for this past weekend’s backyard brunch party hosted by Art. I used a pre-made shortbread crust which was a great compliment to the tart layer of peaches, strawberries, and blackberries suspended in peach gelatin over a creamy layer of sweetened condensed milk.

About Victoria Belanger

11 Responses

  1. Trudy Myers

    Perhaps you’ve already addressed this but since I’m new, I’ll ask. If you can use condensed milk, can you also use yogurt? If so, how do you make it a solid instead of a semi-solid? Thanks.

  2. liesbeth

    this looks great, i’d love to try this out myself, but my jello skills aren’t that good, so I’ll stick to looking at pictures 😉

  3. dana

    I’m sorry, I’m new here, after listening to your “splendid table” interview. These pictures andf descriptions are GREAT…but where are your recipies?! I have a party coming up!

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