Strawberry Banana Pie Recipe
Introduce this Strawberry Banana Pie to your yearning taste buds, they'll not ever ask for anything else for a long time to come. This Strawberry Banana Pie is a perfect Dessert. This is the best recipe of Fruits I have ever made. Make this Strawberry Banana Pie popular amongst your friends and let them know how good it tastes.
Ingredients
CRUST
8 large (2 1/2-x-5-inch) fat-free or regular graham crackers
3 tablespoons strawberry fruit spread
GLAZE
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups cran-strawberry juice or other strawberry juice blend
FILLING
2 cups fresh strawberries, cut in half
2 cups sliced fresh bananas
Directions
1. To make the crust, break the crackers into pieces, and place in the bowl of a food processor or blender. Process into fine crumbs. Measure the crumbs. There should be 1 1/4 cups. (Adjust the amount if necessary.)
2. Return the crumbs to the food processor. Add the fruit spread, and process until the mixture is moist and crumbly.
3. Coat a 9-inch pie pan with nonstick cooking spray, and use the back of a spoon to press the crumbs against the sides and bottom of the pan, forming an even crust. (Periodically dip the spoon in sugar, if necessary, to prevent sticking.) Bake at 350° F for 10 minutes, or until the edges feel firm and dry. Set aside to cool.
4. To make the glaze, place the sugar and cornstarch in a small saucepan, and stir to mix well. Slowly stir in the juice. Place the saucepan over medium heat, and bring the mixture to a boil, stirring constantly. Reduce the heat to low, and cook and stir for another minute. Remove the saucepan from the heat, and set aside for 15 minutes.
5. To assemble the pie, stir the glaze and spoon a thin layer over the bottom of the crust. Arrange half of the strawberries and half of the bananas over the glaze, and top with half of the remaining glaze. Repeat the layers. Chill for several hours, or until the glaze is set.
2. Return the crumbs to the food processor. Add the fruit spread, and process until the mixture is moist and crumbly.
3. Coat a 9-inch pie pan with nonstick cooking spray, and use the back of a spoon to press the crumbs against the sides and bottom of the pan, forming an even crust. (Periodically dip the spoon in sugar, if necessary, to prevent sticking.) Bake at 350° F for 10 minutes, or until the edges feel firm and dry. Set aside to cool.
4. To make the glaze, place the sugar and cornstarch in a small saucepan, and stir to mix well. Slowly stir in the juice. Place the saucepan over medium heat, and bring the mixture to a boil, stirring constantly. Reduce the heat to low, and cook and stir for another minute. Remove the saucepan from the heat, and set aside for 15 minutes.
5. To assemble the pie, stir the glaze and spoon a thin layer over the bottom of the crust. Arrange half of the strawberries and half of the bananas over the glaze, and top with half of the remaining glaze. Repeat the layers. Chill for several hours, or until the glaze is set.
