Fruit Icebox Pie Chef John's Recipe

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Fruit Icebox Pie

"One could substitute graham cracker crumbs for the vanilla wafers, and fruit cocktail for the fruit called for in this recipe. It's a great dessert and one my mother made when I was a kid, well over 25 years ago! This was one of the recipes I copied from my mom's collection when I left home for the first time! This pie contains raw eggs. We recommend that pregnant women, children, the elderly, and the infirm do not consume raw eggs."

Ingredients :

• 1/2 cup butter, softened
• 1 cup sifted confectioners' sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 (12 ounce) package vanilla wafers, crushed
• 1 cup heavy cream
• 1 cup crushed pineapple, drained
• 3 large bananas, sliced
• 1 cup chopped dates
• 1 cup toasted walnuts, chopped

Instructions :

Prep : 15M	Cook : 8M	Ready in : 40M

• In a medium bowl, cream together butter and confectioners sugar. mix in eggs and vanilla extract. Spread half of cookie crumbs into bottom of a 9 inch pie pan. Spread creamed mixture evenly over the crumbs.
• Whip cream until soft peaks form. Gently fold in pineapple, bananas, dates, and nuts. Spread over butter mixture. Top with remaining cookie crumbs.
• Cover tightly with plastic wrap. Chill 24 hours before serving.

Notes :

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