Banana Streusel Pie Recipe

5 2 2
Banana Streusel Pie Recipe
Banana Streusel Pie Recipe photo by Taste of Home
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Banana Streusel Pie Recipe

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5 2 2
Publisher Photo
I obtained this recipe from my mom, who is a great cook. It's been in the family for years. We usually serve it at holiday meals - it's always a crowd-pleaser.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • 1/2 cup pineapple juice
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 4 cups sliced ripe bananas (5 to 6 medium)
  • STREUSEL:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup chopped macadamia nuts or almonds
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, cubed

Directions

Line the unpricked pastry shell with a double thickness of foil. Bake at 450° for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375°.
In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and peel. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from heat. Fold in bananas; pour into crust.
For streusel, in a small bowl, combine the flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling.
Cover edges of pie loosely with foil. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Banana Streusel Pie in Country Extra March 1996, p49

Nutritional Facts

1 piece: 396 calories, 17g fat (7g saturated fat), 20mg cholesterol, 179mg sodium, 60g carbohydrate (37g sugars, 3g fiber), 3g protein.

  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • 1/2 cup pineapple juice
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 4 cups sliced ripe bananas (5 to 6 medium)
  • STREUSEL:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup chopped macadamia nuts or almonds
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, cubed
  1. Line the unpricked pastry shell with a double thickness of foil. Bake at 450° for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375°.
  2. In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and peel. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from heat. Fold in bananas; pour into crust.
  3. For streusel, in a small bowl, combine the flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling.
  4. Cover edges of pie loosely with foil. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Banana Streusel Pie in Country Extra March 1996, p49

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MY REVIEW
shecooksalot User ID: 5888460 11668
Reviewed Feb. 6, 2014

"Really good!!! I agree with the other review about being reminiscent of bananas foster. There's a hint of caramel without being sweetly overpowering. I may reduce the amount of lemon peel next time (a bit too much of the lemony taste for me), but a great recipe!! The whole family loved it!!!!!"

MY REVIEW
maggieaw User ID: 4163584 25211
Reviewed Nov. 8, 2009

"Delicious! Yes I would make it again! Reminds me of Bananas Foster- we ate it with french Vanilla ice cream- Stupendous!"

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