Pineapple Banana Pie Recipes

PINEAPPLE MANGO BANANA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.
• Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.
• Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.
• Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.

BANANA-PINEAPPLE CREAM PIES

Steps:

• 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.

LOW-FAT VEGAN PINEAPPLE PIE

Steps:

• First make the cream. In the food processor or with the immersion mixer bled chopped pineapple, yogurt and cornstarch. I dont add sugar because the pineapple is sweet enough to my taste, but if you like pies to be sweeter, you can add 150 gr superfine white sugar.
• Once it's creamy, transfer into a deep saucepan and heat over medium heat. Cook stirring constantly until it's well thickened, about 5 minutes. Set aside.
• Turn on the oven to 180°C.
• In a large mixing bowl combine flour with the baking powder and sugar. Stir. Make a well in the center and add juice and oil. Quickly knead with your hands to form soft dough.
• Cut 1/3 piece from the dough and set aside.
• Place the bigger part of dough onto a baking paper and roll into 1/2 inch thin crust. Place it into a round baking pan and cover evenly the sides of the pan.
• Pit the bottom of the pie crust with a fork.
• Fill with the thick pineapple cream.
• Roll the remaining 1/3 part of dough into a 1/2 inch thin crust, then place it onto the cream to close the pie.
• Close evenly the edges of the pie crust.
• With a knife cut four long lines on the top of the pie.
• Brush lightly with 1 tbsp of soy yogurt.
• Bake in the preheated oven about 40-45 minutes, or until well browned on top.
• Allow to cool comleteley, then slice in triangles and serve.
• Usually, I make these pies the evening before and serve the next morning for breakfast.

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

LAYERED BANANA PINEAPPLE DESSERT

Steps:

• Mix graham cracker crumbs, sugar and margarine in a 13 x 9" cake pan.
• Press evenly onto bottom of pan.
• Arrange banana slices on crust.
• Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth.
• Gradually beat in milk.
• Add pudding mixes.
• Beat until well blended.
• Spread evenly over banana slices.
• Spoon pineapple evenly over pudding mixture.
• Spread Whipped topping over pineapple.
• Refrigerate for 3 hours before serving.

PINEAPPLE BANANA PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened. Remove any ice that is not melted.
• With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
• Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Store in refrigerator.

CREAMY PINEAPPLE PIE

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.