Tag Archives: fruit dessert

Fruit Pizza

Nothing makes me want a fruit pizza like Memorial Day and July 4th!  This is a great one, but be warned that it’s actually a little rich, so you really don’t need a huge piece.  



4 sticks butter softened

3/4 cup sugar

2 teaspoons vanilla

1 teaspoon baking powder

1/4 teaspoon salt

5 cups all purpose flour

<If you don’t want to make your own crust, just use bought sugar cookie dough>


16 ounces cream cheese, softened

1 cup sugar

4 teaspoons vanilla (I might cut this to 2 or 3 next time)





Place butter and cream cheese on the counter to soften to room temperature.



Preheat oven to 350 degrees (325 convection).

Fruit Pizza Crust ingredients

This is a basic shortbread crust, and it made two fairly large flag shaped pizzas with enough left over for a small one.  So it would be safe to half the recipe.  Cream butter and sugar together.

Fruit Pizza Crust Step 1

Mix in vanilla.  Sift together baking powder, salt, and flour.

Fruit Pizza Crust dry ingredients sifted together

Mix them into butter/sugar mixture.

Fruit Pizza Crust Step 2

This dough is very difficult to move after you have rolled it out.  I rolled it out on a pastry cloth, which was a mistake, as it took several tries to transfer it in one piece.  I suggest you roll it out on a floured baking sheet (which will be much easier if your baking sheet doesn’t have sides!).  I neglected to get a picture, but use a rolling pin with a floured rolling pin cover.   Sprinkle a little flour on the dough if it seems a little sticky.

Fruit Pizza dough for crust
You’ll have much less frustration than I had if you roll out the dough on the baking sheet

Roll out the dough to the desired thickness.  If you get it too thin, it will break when you try to pick up a piece of pizza.

Cut the dough into the desired shape.  You can do this before or after baking, but I prefer before so that the edges look like the natural edge of a cookie.  I gave the flag a little curve to make it look like it was waving.  After multiple failures and a flour canister debacle, I managed to transfer the dough to a pan.

Fruit Pizza Crust ready for baking

four canister suicide, with one of the pieces of dough that hit the floor
The multiple attempts at transferring the dough took a toll on my floor. This was not the only glob of dough that hit the floor!

I suggest lining the pan with parchment paper.  It wasn’t terribly difficult to move off the pan without the parchment paper, but that would have made it easier.  Now at this point hopefully you’ve followed my advice instead of my pictures and have a nicely rolled out piece of dough on your pan.  That way you’ll be much less frustrated and will still have some enthusiasm for the toppings!

Bake at 350 (or 325 convection) for 10-15 minutes, until it starts to brown a tiny bit around the edge.  Baking time will vary depending on the thickness of your crust.

Fruit Pizza Crust


As your crust cools, start working on the toppings.  This recipe works out well with the size of the crust recipe, so if you halved the crust, you’ll want to halve the topping recipe as well.

Fruit Pizza Toppings

Mix sugar and cream cheese.

Fruit Pizza Topping Step 1

Fruit Pizza Topping Step 2


Add vanilla.  You might want to start with half the vanilla and then add to taste.  Spread it on the completely cooled crust.


Wash and dry berries.  Arrange them on the topping as you wish!

Fruit Pizza

Fruit Pizza FI


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Lemon Icebox Pie

Lemon Icebox pie is one of my favorite pies – and one of the only desserts I love that does not have chocolate in it!  Lemon icebox is about as close as I get to liking fruit desserts.

Difficulty:  Easy

Source:  you guessed it – my mom

1 14-ounce can sweetened condensed milk

2 egg yolks

1/2 cup lemon juice (fresh squeezed, may need to add more)

1 teaspoon lemon zest (I prefer to leave this out)

1 graham cracker crust – http://notjustanotherfoodblogger.com/graham-cracker-crust/

For anything bigger than a shallow 8 inch pie plate, you’ll probably want to double this recipe.  You may not end up using quite double, but you’ll want more than a single recipe.

lemon juicing
It really is important to use fresh squeezed lemon juice.

Mix sweetened condensed milk with egg yolks and 1/2 cup lemon juice. Add more lemon juice to taste.  Stir with whisk until completely mixed.  I’m making 2x the recipe here.

I don't worry if I get some lemon seeds in this part because I'm going to strain it  later.
I don’t worry if I get some lemon seeds in this part because I’m going to strain it later.

Pour through strainer into pie crust.  The straining gets rid of lemon pulp and bits of the egg yolk.  If you use lemon zest, you’ll want to pour through the strainer into a bowl before adding lemon zest, then stir in the zest and pour into crust.

Thanks to my mom and brother for helping with this pic!
Thanks to my mom and brother for helping with this pic!

Refrigerate for a few hours until set.  Serve with meringue topping or whipped cream.  I think it’s excellent without any topping.  This version of this pie isn’t as firm as what you’ll generally find in restaurants, but I like the taste of this version best.  More lemon juice will make it a bit more firm.

Finished product!
Finished product!

Lemon Icebox Pie

The Story:  Growing up I wasn’t a huge fan of birthday cake, which required (can I say inspired?) some creativity on the part of my mom when it came to birthday party planning.  For my 6th birthday she made miniature lemon icebox pies for my party guests.  I’m not sure my guests were as excited about the lemon icebox as I was, but I loved it for sure!

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