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Pineapple Banana Pie

Betty Crocker Kitchens
Updated Aug 14, 2006
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Say “aloha!” to this incredibly easy Island treat!

Pineapple Banana Pie

  • Prep Time 25 min
  • Total 3 hr 5 min
  • Servings 8
  • Ingredients 10
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Ingredients

Honey Graham Crust

  • 1 1/2 cups graham cracker crumbs (20 squares)
  • 2 tablespoons honey
  • 1 tablespoon water
  • 2 teaspoons vegetable oil

Filling

  • 1 can (8 oz) crushed pineapple in juice, drained and juice reserved
  • 1 package (4-serving size) pineapple-flavored sugar-free gelatin
  • 2 cups ice cubes
  • 1 container (8 oz) frozen reduced-fat whipped topping, thawed
  • 1 medium banana, thinly sliced
  • Fresh mint leaves or toasted coconut, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
  • Step 
    2
    Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened. Remove any ice that is not melted.
  • Step 
    3
    With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
  • Step 
    4
    Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Store in refrigerator.

Nutrition

185 Calories
6 g Total Fat
2 g Protein
31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
55
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
0mg
Sodium
140 mg
Potassium
150 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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