Banana-Pineapple Cream Pies

By Robyn Appenzeller, tasteofhome.comBy Robyn Appenzeller, tasteofhome.com

“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

Banana-Pineapple Cream Pies recipeTaste of Home
Servings Prep Time
2pies (8 servings each) 15minutes
Servings Prep Time
2pies (8 servings each) 15minutes
Ingredients
Portions: pies (8 servings each)
Units:
Ingredients
Portions: pies (8 servings each)
Units:
Instructions
  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.
Recipe Notes

Editor's Note

Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts

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