Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
package unflavored gelatin
1/4
cup water
1/3
cup sugar
1/8
teaspoon salt
1
cup sour cream
2
tablespoons milk
2
egg yolks, slightly beaten
1
cup whipping cream, whipped
1
medium peach, pitted, sliced
1
medium plum, pitted, sliced
1/2
cup fresh raspberries
1/2
cup fresh blackberries
Preparation
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.
