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Bake-Off® Contest 39, 2000
Richardson, Texas

Stacked Banana-Peach Pie

No matter how you stack it, banana-peach pie will be a fruit-filled pastry favorite!

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  • prep time 15 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
tablespoons butter or margarine, melted
1
tablespoon sugar
1/2
teaspoon ground cinnamon

Filling

1/4
cup butter or margarine
1
can (15 1/4 oz) peach slices in syrup, drained, reserving 1/4 cup liquid
1/3
cup raisins
1/4
cup crème de banane*
2
medium bananas, cut into 1/2-inch pieces
1
cup frozen (thawed) whipped topping

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Remove crust from pouch; place flat on ungreased large cookie sheet or 12-inch pizza pan. Brush with 2 tablespoons melted butter.
  • 2 In small bowl, mix sugar and cinnamon; sprinkle evenly over pie crust. With pizza cutter or sharp knife, cut crust into 8 wedges.
  • 3 Bake 9 to 11 minutes or until golden brown. Cool while preparing filling.
  • 4 In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Stir in peaches, reserved 1/4 cup peach liquid, the raisins and crème de banane. Reduce heat to medium; cook 3 minutes. Add bananas; cook 3 minutes, stirring occasionally, until bananas are thoroughly heated.
  • 5 To serve, place 1 pie crust wedge, cinnamon side up, on each dessert plate. Spoon about 3/4 cup fruit mixture over each wedge. Top each with another crust wedge. Top each with 1/4 cup whipped topping. Store in refrigerator.
  • 1 Heat oven to 450°F. Remove crust from pouch; place flat on ungreased large cookie sheet or 12-inch pizza pan. Brush with 2 tablespoons melted butter.
  • 2 In small bowl, mix sugar and cinnamon; sprinkle evenly over pie crust. With pizza cutter or sharp knife, cut crust into 8 wedges.
  • 3 Bake 9 to 11 minutes or until golden brown. Cool while preparing filling.
  • 4 In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Stir in peaches, reserved 1/4 cup peach liquid, the raisins and crème de banane. Reduce heat to medium; cook 3 minutes. Add bananas; cook 3 minutes, stirring occasionally, until bananas are thoroughly heated.
  • 5 To serve, place 1 pie crust wedge, cinnamon side up, on each dessert plate. Spoon about 3/4 cup fruit mixture over each wedge. Top each with another crust wedge. Top each with 1/4 cup whipped topping. Store in refrigerator.

EXPERT TIPS

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Expert Tips

*To substitute for crème de banane, use 1/4 teaspoon imitation banana extract plus enough liquid from peaches to make 1/4 cup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
19g,
19%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
390mg
390%;
Total Carbohydrate
71g
71%
(Dietary Fiber
4g
4%
  Sugars
33g
33%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
2%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.