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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Whipped topping conceals a glorious blend of cherries, pineapple, bananas and pecans in this pie from Louise Roth of Sterling, Kansas. This was one of my father's favorites, she writes. I also like to serve it to special company. Ingredients:
1 can (21 ounces) cherry pie filling |
1 can (20 ounces) crushed pineapple, undrained |
3/4 cup sugar |
1 tablespoon cornstarch |
1 package (3 ounces) raspberry gelatin |
1/2 teaspoon red food coloring, optional |
6 medium firm bananas, sliced |
1 cup chopped pecans, toasted |
2 pastry shells (9 inches), baked |
1 carton (12 ounces) frozen whipped topping, thawed |
Directions:
1. In a large saucepan, combine pie filling and pineapple. Combine sugar and cornstarch; add to fruit mixture. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
2. Remove from the heat. Add gelatin and food coloring if desired; mix well. Cool. Fold in bananas and pecans. Pour into the pie shells. Spread with whipped topping. Chill until serving. Yield: 2 pies (6-8 servings each).
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