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Stacked Banana-Peach Pie

Stacked Banana-Peach Pie
  • Prep 15 min
  • Total 30 min
  • Ingredients 10
  • Servings 4
No matter how you stack it, banana-peach pie will be a fruit-filled pastry favorite!
Updated January 12, 2010
Make With
Make With
Pillsbury Pie Crust
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Christine Caperton
Richardson, Texas

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

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
19g
94%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
390mg
16%
Potassium
420mg
12%
Total Carbohydrate
71g
24%
Dietary Fiber
4g
16%
Sugars
33g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
4%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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