Fruit Cocktail Cream Pie

1st place winner submitted by Mindi Shipman. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• Graham Cracker Crust

• 2  cups graham cracker crumbs
• 1⁄3 margarine, melted
• 1⁄4 cup sugar

• Filling

• 2  cups sour cream
• 2⁄3 cup sugar
• 1  teaspoon  grated lemon peel
• 1  teaspoon lemon juice
• 1  teaspoon vanilla
• 15 1⁄4 ounces  fruit cocktail, drained

Directions

1. Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes.
2. Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
3. Bake at 350 for 25 minutes. Let cool and chill.
4. Just before serving, garnish with reserved fruit.