Taste of Home
Strawberry Banana Pie
TOTAL TIME: Prep: 45 min. + freezing
YIELD: 8-10 servings.
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.
Ingredients
-
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
Directions
-
1.
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.
-
2.
In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes.
-
3.
Arrange sliced bananas over ice cream; cover and freeze for 30 minutes.
-
4.
Top with strawberry ice cream; cover and freeze for about 45 minutes.
-
5.
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.
Nutrition Facts
1 piece: 349 calories, 17g fat (11g saturated fat), 36mg cholesterol, 147mg sodium, 45g carbohydrate (19g sugars, 2g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC