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Strawberry Banana Pie

 Strawberry Banana Pie
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.
8-10 ServingsPrep: 45 min. + freezing


  • 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


  • 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.

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Strawberry Banana Pie (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.