Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Cherry-Banana Pie
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This no-bake pie is made with layers of bananas topped with a thick cherry sauce.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
1 can (16 ounce size) red pie cherries (not pie filling)
1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
3 small ripe bananas
1 baked pie shell
directions
Combine the cherries, sugar, and cornstarch in a saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Cook, stirring constantly, until the cherry mixture thickens, about 1 minute.
Remove the pan from the heat. Stir the butter into the cherries, mixing until it is incorporated. Let the pie filling cool to room temperature, then stir in the cinnamon and almond extract.
Peel the bananas and slice them into thin slices. Place the banana slices in the bottom of the pie shell. Pour the cherry mixture over the top of the bananas.
Place the cherry-banana pie in the refrigerator and chill until set.
Store leftovers in the refrigerator, covered, for up to 4 days.
recipe tips
Stir the cherry mixture constantly while cooking to prevent burning.
Let the cherry mixture cool to room temperature before adding to the pie shell to prevent the bananas from browning.
Arrange the banana slices in a single layer for even coverage.
Pour the cherry mixture gently over the bananas to keep them in place.
Chill the pie in the refrigerator until it's completely set for easier slicing.
Serve the pie chilled for the best flavor.
Experiment with different spices like nutmeg or cloves for a twist in flavor.
Use ripe but firm bananas to prevent them from becoming mushy.
Enjoy the pie within a few days for the best taste.
Garnish with whipped cream or a sprinkle of cinnamon before serving for an extra touch.
common recipe questions
Can I use fresh cherries instead of canned?
Yes, you can use fresh cherries, but you'll need to pit them and possibly adjust the sugar amount depending on their sweetness.
What can I use instead of cornstarch?
You can use arrowroot powder or tapioca starch as a thickening agent instead of cornstarch.
Can I make this pie gluten-free?
Yes, use a gluten-free pie shell to make this a gluten-free dessert.
Is there a substitute for almond extract?
Vanilla extract or lemon zest can be used as a substitute, though the flavor will be different.
How do I know when the cherry mixture is thick enough?
The mixture should coat the back of a spoon and not drip off easily when it's thick enough.
Can I use a different type of pie crust?
Yes, you can use a graham cracker crust or a chocolate cookie crust for a different flavor.
How thin should I slice the bananas?
Slice the bananas about 1/4-inch thick for the best texture.
How long does it take for the pie to set in the refrigerator?
It usually takes about 2-4 hours for the pie to set properly.
What is the best way to store leftover pie?
Store the pie covered in the refrigerator to keep it fresh.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 12, 2018
i mistakenly made this today for tonites dessert. coz im diabetic & had been looking at so many diabetic recipes i assumed this was too. whoops my bad! i changed the sugar to a stevia & some sort of sugar blend, i didnt know why it said to add that much sugar, anyway. there was so much cherry liquid, even tho i only used 2 bananas, a heap of the liquid started dribbling over the edges of the container. i tried to lick it off my fingers then wash them, then scoop up more & lick & you get the drift. this would have to be the yummiest fruit pie ive ever made (to date i dont think ive made a lot) of them). my diabetes numbers are going to be high ^^ tonite, but what a way to go - biggest thanx.
this sounds excellent! i have a jar of cherries but nothing to make with them.