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Banana-Pineapple Cream Pies

My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! —Robyn Appenzeller, Portsmouth, Virginia
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 pies (8 servings each)


  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 3 medium bananas, sliced
  • 2 graham cracker crusts (9 inches)
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  • Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 piece: 205 calories, 8g fat (3g saturated fat), 0 cholesterol, 122mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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  • Linda
    Dec 30, 2020

    Where does the recipe say FLOUR? This was very good as written.

  • DnDCottle
    Jul 15, 2018

    xizziz there is cornstarch to thicken the ingredients so there is need for flour.

  • xizziz
    Jun 29, 2018

    Can I ask how this works without flour? Are you sure the recipe is correct? I don't want to waste money for something that will not turn out, please make sure this is correct and let me know so I can try it :) Thanks so much.