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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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It's a pleasure to serve this festive ruby-colored pie, which tastes as good as it looks! The filling is an irresistible combination of fruits and nuts. Topped with a bit of whipped cream, a lovely slice of this pie is a cool refreshing end to an enjoyable meal. -Ruth Andrewson, Leavenworth, Washington Ingredients:
1 can (21 ounces) cherry pie filling |
1 can (20 ounces) crushed pineapple, undrained |
3/4 cup sugar |
1 tablespoon cornstarch |
1 teaspoon red food coloring, optional |
4 medium firm bananas, sliced |
1/2 cup chopped pecans or walnuts |
2 pastry shells (9 inches), baked |
whipped cream |
Directions:
1. In a saucepan, combine pie filling, pineapple, sugar, cornstarch and food coloring if desired; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool. Fold in bananas and nuts. Pour into pie shells. Chill for 2-3 hours. Garnish with whipped cream. Store in the refrigerator. Yield: 12-16 servings.
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