This recipe came from, whom else, but my Uncle Willy. The story goes that Vernon's Kuntry Katfish in Conroe, TX originated this pie and it was so named because after Vernon first made it (from a recipe supplied by a canned-milk salesperson), he overheard a customer exclaim, "this is GOOD!" You gotta love the simplicity of the pie, the highly researched naming convention, and the catchy spelling. Andrew watched me make this pie and he called it “fruit salad pie.”
1. 2 (9”) pie shells
2. 2 (8oz) packages cream cheese, softened
3. 1 (14 oz) can sweetened condensed milk (preferably Eagle Brand)
4. 4 ripe bananas, thinly sliced
5. 1 (20 oz) can crushed pineapple, drained
6. Your choice of other fruits like strawberries, blueberries, raspberries and kiwi.
7. 2 cups well-chilled heavy cream
9. 1 cup chopped pecans, toasted
10. 6 tablespoons chocolate syrup
Pre-bake pie shells according to package instructions and cool completely.
Beat cream cheese in a large bowl with an electric mixer until smooth, then beat in condensed milk. Spread mixture into pie shells and freeze until filling is firm (2 to 3 hours).
Arrange sliced bananas over filling and spread pineapple over them. Add whatever other cut up fruit you choose, like strawberries, blueberries, raspberries and kiwi. Beat cream on medium (optional: add sugar to sweeten – start with 2 T for every 1 c cream and then add more to taste) until stiff peaks form and spread over fruit.
Sprinkle pies with pecans and drizzle chocolate syrup on top. Chill one hour before serving. (You can try other nuts like walnuts or caramel syrup).
Notes: You can freeze pie shells with cream-cheese filling, covered well with plastic wrap, up to 1 week. Assembled pies can be chilled 3 hours. Many combinations of fruit (both fresh, canned or previously frozen) can be used.