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
Ingredients
- 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
Directions
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1In 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.
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2Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.
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