Christmas Cherry Pie Recipe

5 1 1
Christmas Cherry Pie Recipe
Christmas Cherry Pie Recipe photo by Taste of Home
Publisher Photo

Christmas Cherry Pie Recipe

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5 1 1
Publisher Photo
Vibrant color and a medley of fruit in its filling make this pretty pie a standout. "This special dessert always brings compliments," says Mrs. Clifford Davis of Fort Smith, Arkansas. "The combination of cherries, pineapple, bananas and nuts appeals to most everyone."
Recommended: Christmas Drinks
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 package (3 ounces) cherry gelatin
  • 10 to 13 drops red food coloring, optional
  • 3 medium firm bananas, sliced
  • 1/2 cup chopped pecans
  • 1 pastry shell (9 inches), baked
  • Whipped topping

Directions

Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set.
Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping. Yield: 6-8 servings.
Originally published as Christmas Cherry Pie in Taste of Home December/January 2003, p49

Nutritional Facts

1 slice: 417 calories, 13g fat (4g saturated fat), 5mg cholesterol, 129mg sodium, 76g carbohydrate (56g sugars, 3g fiber), 4g protein.

  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 package (3 ounces) cherry gelatin
  • 10 to 13 drops red food coloring, optional
  • 3 medium firm bananas, sliced
  • 1/2 cup chopped pecans
  • 1 pastry shell (9 inches), baked
  • Whipped topping
  1. Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set.
  2. Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping. Yield: 6-8 servings.
Originally published as Christmas Cherry Pie in Taste of Home December/January 2003, p49

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marjoe11 User ID: 4378615 89359
Reviewed Dec. 22, 2010

"This was delicious! I would actually make this any time of year because it has a tropical flavor to it!"

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