Banana-Pineapple Cream Pies Recipe

Banana-Pineapple Cream Pies Recipe
Banana-Pineapple Cream Pies Recipe photo by Taste of Home
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Banana-Pineapple Cream Pies Recipe

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My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! —Robyn Appenzeller, Portsmouth, Virginia
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 3 medium bananas, sliced
  • Two 9-inch graham cracker crusts (about 6 ounces each)
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened.
Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping. Yield: 2 pies (8 servings each).
Originally published as Banana-Pineapple Cream Pies in Healthy Cooking Annual Recipes Annual 2016, p216

Nutritional Facts

1 piece: 205 calories, 8g fat (3g saturated fat), 0 cholesterol, 122mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 3 medium bananas, sliced
  • Two 9-inch graham cracker crusts (about 6 ounces each)
  • 1 carton (8 ounces) frozen whipped topping, thawed
  1. In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  2. Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping. Yield: 2 pies (8 servings each).
Originally published as Banana-Pineapple Cream Pies in Healthy Cooking Annual Recipes Annual 2016, p216

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