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Tart ‘N Creamy Vintage Fruit Pie

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Add Fruit Sauce and ice cream to lemon gelatin for the creamy filling of this refreshing pie.
Yield 1 (9-inch) pie



  • 1/2 cup water
  • 1/2 cup Vintage Fruit Syrup
  • 1 (3oz) package lemon-flavored gelatin
  • 2 cups (1 pint) vanilla ice cream
  • 1/2 cup Vintage Fruit (drained, use liquid for syrup above)
  • 1 (9-inch) pastry or cracker crumb pie crust


  • In small saucepan, combine water and Vintage Fruit syrup; bring to a boil.
  • In medium mixing bowl, add syrup mixture to lemon gelatin; stir until dissolved. Gradually beat in ice cream with a wire whisk until smooth. Chill in refrigerator until thickened, about 30 minutes.
  • Remove from refrigerator. Fold in Vintage Fruit. Spoon filling into prepared crust. Cover; refrigerate until set, about 4 hours.

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