My sister Vee contributed this pie to Thanksgiving dinner. Soo good that I asked if I could share with y’all. Cherry Banana Fruit Pie is one of her go-to recipes. Easy to make because you only need to bake the refrigerated pie shells according to directions and stir together the filling while the shells cool. Pour the filling into the shells and pop in the refrigerator until time to eat. So good that the recipe she uses, titles it “Out of this World Pie”. The combination of fruit is a little unusual but that is part of it’s charm. Because the pie is refrigerated it makes a great summer dessert. But don’t save it for any one season. Fruitiness is good anytime.
The original recipe is from a community cookbook. Vee made it according to directions and we enjoyed it! Treats in moderation (not half a pie!) are acceptable on our eating plan, especially when fruits are involved and other nutritional factors are present. I would adapt it by using sugar free gelatin, juice packed or no sugar pineapple, sugar free pie filling. Because bananas are relatively high in carbs at 27 carbs per small banana. I would make sure to use small (5 inch) bananas and maybe cut back to two or three bananas instead of four. Bananas are a great source of potassium and Vitamin B6. Pecans are 14 carbs per cup, but their high fiber content, 19 other nutrients and unsaturated fats help offset the carb count. If you are seriously watching carbs, eliminate the pie crust or substitute a nut crust. I’m not a dietician — just know what basically works for us and am passing it on in hopes it will help others. As always, the pros know best and they are the best source for answering questions or refining your eating plan!
I like the words of wisdom at the bottom of her copy of the recipe: “It isn’t necessary to blow out the other person’s light to let your own shine.”
- 2 refrigerated pie shells, baked according to directions
- 1 can cherry pie filling
- ¾ cup sugar
- 1 Tablespoon cornstarch
- 1 teaspoon red food coloring
- 1 15 ounce can crushed pineapple
- 1 3 ounce package raspberry gelatin
- 4 bananas sliced
- 1 cup chopped pecans
- Whipped cream or whipped topping
- Combine pie filling, sugar, cornstarch, food coloring, and pineapple in medium saucepan and cook over medium heat until thick.
- Remove from heat and stir in gelatin.
- Cool mixture.
- Fold in bananas and pecans, then pour into baked pie shells.
- Refrigerate at least 2 hours or overnight.
- If desired top with whipped cream or whipped topping before serving.
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