Loaded with tropical fruits, this graham cracker-crusted pie is a refreshing end to any meal. For a delicious variation, substitute peeled, sliced peaches for the mango, papaya, or kiwi.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Melt butter in a small saucepan. Stir in sugar. Add finely crushed graham crackers; mix well. Spread evenly into a 9-inch pie pan. Press onto the bottom and up the side to form an even crust. Bake for 4 to 5 minutes or until the edge is lightly browned. Cool on a wire rack before filling.

  • Combine juice and cornstarch in a small saucepan; cook and stir until thick and bubbly. Cook and stir for 2 minutes more. Transfer to a large bowl. Cover the surface with plastic wrap; cool for 30 minutes. Divide the mixture into 3 small bowls.

  • Fold each type of fruit (mango, papaya, and kiwi) into one of the bowls of the fruit juice mixture. Spoon the fruit into the pie shell, arranging it as desired; press the fruit down lightly with a rubber spatula or the back of a large spoon. Cover with plastic wrap or foil and chill for 3 to 4 hours. Serve with whipped dessert topping, if desired.


Tip: For easier cutting and better flavor when using a purchased pie shell, preheat oven to 375 degrees F. Brush the pie shell with a lightly beaten egg white and bake for 5 minutes. Cool on a wire rack before filling.

Equipment: 9-inch pie pan

Nutrition Facts

185 calories; protein 1.9g 4% DV; carbohydrates 29.5g 10% DV; exchange other carbs 2; dietary fiber 2.3g 9% DV; sugars 16.6g; fat 7.2g 11% DV; saturated fat 4.1g 20% DV; cholesterol 16.1mg 5% DV; vitamin a iu 774IU 16% DV; vitamin c 56.7mg 95% DV; folate 2.3mcg 1% DV; calcium 27.4mg 3% DV; iron 0.7mg 4% DV; magnesium 12mg 4% DV; potassium 267.8mg 8% DV; sodium 104.1mg 4% DV.