Ingredients
- For the filling:
- ¼ C butter
- 1 C powdered sugar
- 1 tsp rum
- 4-5 C fresh fruit (we like mixing blueberries, strawberries and blackberries, but you can’t go wrong!)
- For the glaze:
- 1 C water
- 2 Tbsp cornstarch
- ½ of a 3 ounce package of Jell-O mix (strawberry works best with most flavor combos)
- Additional:
- 1 pre-made graham cracker piecrust
- Cool Whip
- 1 tsp rum
Preparation
- Slice fruit.
- Mix butter, 1 tsp rum, powdered sugar and fruit in a bowl, then add to crust and set aside.
- For the glaze, bring water to a boil.
- Add cornstarch and stir until thickened.
- Add Jell-O. Once Jell-O is incorporated, remove from heat and let cool (45 minutes).
- Pour glaze over fruit and chill in the fridge for one hour.
- While pie is chilling, mix Cool Whip (however much or little you like) with remaining 1 tsp rum. (This can be altered, depending on how “drunken” you take your pie.)
- Once cooled, remove pie from fridge, spread Cool Whip on top and serve!
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