Fruit and Custard Pie

This recipe is from BerksWeb's Authenic Berks County Recipes.

• 1 pint sour cream
• 1 box vanilla instant pudding (4 1/2 c. size)
• 1 graham cracker pie crust
• 2 Tbsp. green pepper
• Summer fruits, whatever you like. I use peaches, strawberries, nectarines, grapes. If it's not summer, I use canned peaches, pears, etc.

Mix the sour cream and dry pudding together. Put the mixture into the pie shell. If you are using a lot of fruit, put custard in about 1/3 of the way, if you are using less fruit, put more custard in.

Cut up the fruit and get creative arranging it on the top of the pie. Cover and refrigerate 1 to 2 hours before serving. Leftover custard makes a great dip for fruit.