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Pineapple Banana Pie
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Prep Time:
25 minutes
Total Time:
3 hours 5 minutes
Introducing an irresistibly simple tropical delight - Aloha Island treat!
Ingredients:
  • 1 1/2 cups graham cracker crumbs (20 squares)
  • 2 tablespoons honey
  • 1 tablespoon water
  • 2 teaspoons vegetable oil
  • 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:
  • Preheat oven to 350°F. Combine all crust ingredients in a medium bowl and press into the bottom and up the sides of a 9-inch glass pie plate. Bake for 8 to 10 minutes until golden brown, then allow to cool.
  • Combine reserved pineapple juice with water to measure 2/3 cup. Heat the juice mixture in a saucepan until boiling. Stir gelatin into the hot juice mixture in a bowl for about 3 minutes, until dissolved. Add ice cubes and stir constantly for another 3 minutes until the gelatin thickens. Remove any unmelted ice before proceeding.
  • Use a wire whisk to gently incorporate the whipped topping into the gelatin mixture until smooth. Carefully fold in the pineapple and banana. Chill in the refrigerator for around 30 minutes, or until the mixture achieves a spoon-dropping consistency.
  • Evenly layer the pineapple-banana mixture onto the crust. Chill for at least 2 hours until firm, but not more than 8 hours. Decorate with fresh mint leaves and keep refrigerated until serving.

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