Directions

Preheat oven to 450°F. Unroll refrigerated pie crust onto an ungreased cookie sheet. Flute the edges if you like to make the fruit pie a bit more decorative.

Generously prick the crust with a fork.

Bake 9-11 minutes until browned lightly. Cool about 30 minutes (cool completely).

Beat cream cheese, milk, powdered sugar and orange peel with an electric mixer, medium speed, until smooth.

Once the crust is cool, place it on a serving plate and spread with the cream cheese mixture. If you chose not to flute the edges, make sure you stop 1/2 inch from the edge. Arrange fruit as desired on top of cream cheese. Store in the refrigerator until ready to eat, then enjoy!

Note: I like to use a variety of fruits arranged in a circle. My favorite combination is kiwi, strawberries, blueberries and peaches.