Strawberry Banana Pie Recipe

Strawberry Banana Pie Recipe photo by Taste of Home

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With its sugar-cone crust and layers of bananas and strawberry ice cream, this pretty pie never seems to last long...especially when our grandchildren visit. It's a favorite year-round, but we really enjoy it in summer, when fresh strawberries are plentiful.

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Strawberry Banana Pie Recipe

Prep: 45 min. + freezing

Yield: 8-10 Servings

45 45

Ingredients

1 package (5-1/4 ounces) ice cream sugar cones, crushed
1/4 cup ground pecans
1/3 cup butter, melted
2 cups vanilla ice cream, softened
2 medium ripe bananas, mashed
2 large firm bananas, cut into 1/4-inch slices
2 cups strawberry ice cream, softened
1 pint fresh strawberries
1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes.
In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes.
Arrange sliced bananas over ice cream; cover and freeze for 30 minutes.
Top with strawberry ice cream; cover and freeze for about 45 minutes.
Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 349 calories, 17 g fat (11 g saturated fat), 36 mg cholesterol, 147 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Strawberry Banana Pie in Quick Cooking November/December 2003, p31

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.