Banana-Pineapple Cream Pies
The recipe makes two pies, so it’s perfect for a potluck.
Servings 2 pies (8 servings each)
Ingredients
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1 can 20 ounces unsweetened crushed pineapple, undrained
- 3 medium bananas sliced
- 2 graham cracker crusts 9 inches
- 1 carton 8 ounces frozen whipped topping, thawed
Instructions
- In a large saucepan, combine cornstarch and sugar.
- Stir in pineapple until blended.
- Bring to a boil; cook and stir 1-2 minutes or until thickened.
- Arrange bananas over bottom of each crust; spread pineapple mixture over tops.
- Refrigerate at least 1 hour before serving.
- Top with whipped topping.
