Out of This World Pie

Cherries, pineapple, bananas, pecans, and Jell-o.

There’s something exceptionally Midwestern about this pie, and it’s the approach of putting so many ingredients in one place that intersect in different ways elsewhere. Cherries and pecans are often served with brie; bananas and pecans show up in banana nut bread; pineapple and cherries make pineapple upside-down cake special; pineapple and pecans are often invited to sweet potato casseroles; and pineapple and bananas make a classic smoothie.

The Midwestern philosophy on dessert is that anything worth doing is worth over-doing.

This recipe appeared in the Dec. 12, 1983 edition of The Southeast Missourian.

From the box of D.W. from Cedar Falls, Iowa.

Out of This World Pie

2 pie prepared pie crust
1 can cherry pie filling
3/4 cup sugar
1 large can crushed pineapple, undrained
1-1/2 Tablespoon cornstarch
1 (3 oz.) raspberry Jell-o
6 bananas, sliced and quartered
1 cup chopped pecans

Heat pie filling, sugar, pineapple, and cornstarch. Cook until thick. Remove from heat and blend Jell-o in.

Cool and add bananas. Top with Cool Whip.

Can make graham cracker crust in a 9×13 pan.

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