Out-of-this-World Pie Recipe

4.5 2 3
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Out-of-this-World Pie Recipe

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4.5 2 3
Publisher Photo
Whipped topping conceals a glorious blend of cherries, pineapple, bananas and pecans in this pie from Louise Roth of Sterling, Kansas. "This was one of my father's favorites," she writes. "I also like to serve it to special company."
MAKES:
12-16 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) crushed pineapple, undrained
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 package (3 ounces) raspberry gelatin
  • 1/2 teaspoon red food coloring, optional
  • 6 medium firm bananas, sliced
  • 1 cup chopped pecans, toasted
  • 2 pastry shells (9 inches), baked
  • 1 carton (12 ounces) frozen whipped topping, thawed

Directions

In a large saucepan, combine pie filling and pineapple. Combine sugar and cornstarch; add to fruit mixture. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat. Add gelatin and food coloring if desired; mix well. Cool. Fold in bananas and pecans. Pour into the pie shells. Spread with whipped topping. Chill until serving. Yield: 2 pies (6-8 servings each).
Originally published as Out-Of-This-World Pie in Quick Cooking May/June 1998, p49

Nutritional Facts

1 slice: 356 calories, 16g fat (7g saturated fat), 5mg cholesterol, 120mg sodium, 50g carbohydrate (30g sugars, 2g fiber), 3g protein.

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  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) crushed pineapple, undrained
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 package (3 ounces) raspberry gelatin
  • 1/2 teaspoon red food coloring, optional
  • 6 medium firm bananas, sliced
  • 1 cup chopped pecans, toasted
  • 2 pastry shells (9 inches), baked
  • 1 carton (12 ounces) frozen whipped topping, thawed
  1. In a large saucepan, combine pie filling and pineapple. Combine sugar and cornstarch; add to fruit mixture. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
  2. Remove from the heat. Add gelatin and food coloring if desired; mix well. Cool. Fold in bananas and pecans. Pour into the pie shells. Spread with whipped topping. Chill until serving. Yield: 2 pies (6-8 servings each).
Originally published as Out-Of-This-World Pie in Quick Cooking May/June 1998, p49

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MY REVIEW
fit4mimi User ID: 3428269 17156
Reviewed Nov. 26, 2011

"This is a wonderful pie to serve in the summer and also pretty at Christmas also! Women especially like it, and it was the most requested pie we served when our club furnished food for our local auction house concession. I've also made it with sugar-free Jell-O, Splenda, and no sugar added cherry filling, and it's just as good. Since it makes two pies, it's a great dessert to make for several people. And--it's easy!"

MY REVIEW
cindymh User ID: 2098934 81767
Reviewed Jan. 26, 2008

"This is trully my favorite pie in the world!! So light and delicious!! Just wonderful!! And others think so, too!!"

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