Strawberry Banana Pie Recipes

Steps:

• In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes., In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes. , Arrange sliced bananas over ice cream; cover and freeze for 30 minutes. , Top with strawberry ice cream; cover and freeze for about 45 minutes., Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving.

Steps:

• 1. Soften cream cheese to room temperature. Put in mixing bowl.
• 2. Wash strawberries, slice off tops, then slice them in half. Add to mixing bowl.
• 3. Peel banana. Slice into mixing bowl.
• 4. Add sugar to bowl and beat until all is incorporated together.
• 5. Add vanilla, half and half, and cool whip to bowl. Beat on high for about 3-4 minutes until creamy and fluffy.
• 6. Pour into pie crust. Top with sliced peaches (optional, but it is a good addition).
• 7. Refrigerate overnight for smooth texture, or in freezer for frozen, ice-cream like texture (what I do!). Enjoy!

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:

• Combine the graham cracker crumbs, butter, sugar and ginger. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, in a small 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. Cool slightly. Arrange 1 cup strawberries over crust. Pour gelatin mixture over strawberries. Refrigerate for 2 hours or until set., In a large bowl, beat the sweetened condensed milk, cream cheese, milk and pudding mix for 1 minute. Spread over top of pie. Refrigerate for 2 hours or until set. Garnish with remaining strawberries. Refrigerate leftovers.

Steps:

• Strawberry Glaze:.
• In a 3 quart saucepan, bring the sugar and water to a boil.
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly.
• Add strawberries and simmer for 15-20 minutes, then strain.
• Serve hot or cold.
• Make the Pie:.
• Take crust and starting with bananas layer them on the bottom.
• Then layer strawberries.
• And so on, ending with strawberries on top, until crust is full.
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered.
• Refrigerate for 5-6 hours.
• Garnish with strawberries and served with whipped cream, if desired.
• *Experiment with a 3rd layer of sliced Kiwi.
• ** Another variation of glaze: stir in 1/8 cup of Grand Marnier or Cointreau, after you take it off the heat.

Steps:

• In medium saucepan, combine sugar, cornstarch and salt.
• Blend together egg yolks and milk.
• Stir small amount of milk mixture into dry ingredients, making a smooth paste.
• Gradually blend in remaining milk mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Allow to boil for one minute.
• Remove from heat and stir in Vanilla.
• Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
• Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish.
• Pour half of the custard over berries.
• Layer bananas over custard layer and top with remaining custard.
• Cover and refrigerate for at least 3 hours.
• Garnish with reserved berries and whipped cream.