The Dynamic Duo

And no, I’m not talking about Batman and Robin 😉

I’m talking about one of my favorite fruit flavor pairings: strawberries and bananas.


As I’ve said before, I’m not generally a huge fan of bananas, but I do enjoy the flavor combo of bananas with strawberries. One delicious way to pair the two fruits is in Strawberry Banana Pie. This is a recipe I got years and YEARS ago from Jello Gelatin. I don’t make it real often, but it is a tasty — and relatively healthy — cool treat that combines bananas, strawberries, and yogurt — all yummy things that are good for us, too!

While you can use a prepared graham cracker crust that you pick up from the store, it’s quick and easy enough to make your own, which I prefer to do. I keep a box of graham cracker crumbs in my pantry so I can pretty much whip up a graham crust whenever we have a hankering for a graham-crust pie.

Oh, and that pie crust smells incredibly yummy as it bakes! 🙂

Graham Cracker Pie Crust (Makes one 9″ pie crust)

  • 1 cup graham cracker crumbs
  • 4 tablespoons butter or margarine, melted
  • 3 packets of your favorite artificial sweetener (I prefer aspartame, e.g., Equal)
  1. Preheat oven to 350F.
  2. Pour one cup of graham cracker crumbs into a 9″ pie pan. With a fork, stir in 3 packets of sweetener. Stir in the melted margarine or butter until graham crumbs are moistened.
  3. Gently press crumbs alongside edges of pie plate to form crust edge, then press crumbs along the bottom to form the rest of the crust.
  4. Bake until lightly browned, 6 to 8 minutes.
  5. Allow to cool (I place mine on a baking rack) before filling.

Strawberry Banana Pie (This makes 8 servings.)

  • One 9″ graham cracker crust
  • 1 package (4 serving size) sugar-free strawberry-banana flavored gelatin
  • 1 cup boiling water
  • 8 ounces (1 cup) no-sugar-added strawberry-banana yogurt
  • 2 cups thawed light Cool Whip (or similar type of topping)
  • 1 pint strawberries, stems removed
  • 1 medium to large banana, sliced
  1. In a medium-sized bowl, dissolve gelatin in boiling water. Let cool slightly, then stir in yogurt. Chill in refrigerator until it starts to thicken, about 30 to 45 minutes. Stir in 2 cups of whipped topping.
  2. Thinly slice banana and layer on the bottom of the pie crust.  Spread 1/3 to 1/2 of the gelatin/whipped topping mixture over the bananas.
  3. The original recipe suggests placing the whole strawberries, stem side down, in the pie. This makes for a stunning presentation when you cut into the pie, but does make it a bit more challenging to cut into serving pieces and eat. So, I usually slice the strawberries into quarters and place a layer on the pie.
  4. Top with remaining gelatin/whipped topping mixture. 
  5. Chill in ‘fridge until firm — at least three hours — before serving. Top each serving with a dollop of whipped topping, if desired.
  6. Refrigerate leftovers.

About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Dessert, Refrigerator Pie and tagged , , , , . Bookmark the permalink.

2 Responses to The Dynamic Duo

  1. LinnieGayl says:

    Okay, now this is going to sound strange. I do like both strawberries and bananas, but have never tried them combined, and I’m big on mixing fruits. This recipe does sound intriguing.

    • MissieLee says:

      Linnie, it really does make for a lovely, light, tasty dessert. The strawberry is the dominant flavor, with just a hint of banana in the background.

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