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)
- Preheat oven to 350F.
- 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.
- 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.
- Bake until lightly browned, 6 to 8 minutes.
- 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
- 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.
- 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.
- 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.
- Top with remaining gelatin/whipped topping mixture.
- Chill in ‘fridge until firm — at least three hours — before serving. Top each serving with a dollop of whipped topping, if desired.
- Refrigerate leftovers.