Strawberry Banana Angel Pie Recipes

Steps:

• In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the prepared pie crust into a 9 inch pie pan and set aside.
• Combine the butter, brown sugar, flour, cinnamon, nutmeg, and nuts in the bowl of a food processor. Pulse the mixture until it has the texture of oatmeal. Refrigerate this crumble topping until ready to use.
• Pour the apple juice into a medium sauce pan over medium-low heat; add the sliced bananas and honey and stir until the honey melts. Mix in the chopped strawberries and white sugar. Simmer uncovered for 20 minutes. Pour the warm fruit mixture into the prepared pie crust; evenly distribute the cold crumble topping across the top of the pie.
• Bake in the preheated oven until golden brown and set, about 20 minutes. Cool the pie on a wire rack for 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
• Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
• In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.

Steps:

• Preheat oven to 275 degrees.
• Meringue Shell; Have egg whites at room temperature.
• Add vanilla, cream of tarter and salt, and beat until frothy.
• Gradually add sugar and beat until sugar is dissolved and stiff peaks from.
• Spoon into lightly greased, 9-inch pie dish, and shape into shell, swirling sides high.
• Bake for 1 hour, turn off heat and let dry in oven with door closed for at least 2 hours.
• Filling; Disslove gelatin in boiling water and chill until it has the consistency of unbeaten egg whites.
• Fold in strawberries, bananas and whipped cream.
• Chill until mixture mounds slightly when spooned.
• Spoon into meringue shell.
• Chill 4 to 6 hours.
• Garnish with additional whipped cream and strawberries if desired.

Steps:

• Wash and hull strawberries, cut in half and set aside.
• Combine sugar, cornstarch, and salt in a saucepan; mix well, and stir in water. Add butter, cook glaze over low heat until thickened, stirring constantly. Stir in food coloring.
• Arrange strawberries and bananas in pastry shell, alternating layer of each. Pour glaze evenly over fruit; refrigerate 2 to 3 hours or until well chilled. Spread with whipped topping before serving.