Banana Berry Pie

Banana Berry Pie

Nutrition

Per serving
200 calories
2 g protein
31 g carbohydrate
< 1 g fiber
8 g fat
2 g saturated fat
0 mg cholesterol180 mg sodium

Ingredients

1 packet (1/4 oz)Unflavored gelatin
1/4 cupCold water
1 qtThank You® Brand Banana Pudding
2 cupsBananas, peeled, sliced
2 (9-inch)Graham cracker pie crusts
2 cupsStrawberries, sliced
To garnishBanana slices
To garnishStrawberry slices
To garnishMint sprigs

Procedure

  1. Sprinkle gelatin over cold water in small saucepan; let stand 3 to 4 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.
  2. Stir gelatin mixture into pudding; mix well.
  3. Arrange 1 cup banana slices on bottom of one crust; top with 1 cup pudding, spreading evenly. Top with 1 cup strawberries, then 1 cup pudding, spreading evenly. Repeat with second crust, remaining pudding and fruit.
  4. Cover and refrigerate pies until set and well chilled, 4 to 6 hours.
  5. To serve, cut each pie into 8 wedges. Garnish with bananas, strawberries and mint.

Yield: 16 Servings (2 pies)

Chef's Tip:

Vanilla, chocolate or chocolate fudge pudding may be substituted for banana pudding. Additionally garnish with whipped cream or whipped topping.

Nutrition

Per serving
200 calories
2 g protein
31 g carbohydrate
< 1 g fiber
8 g fat
2 g saturated fat
0 mg cholesterol180 mg sodium


For questions or to place an order, click here to contact your Bay Valley Foods representative.

Banana Berry Pie

Banana Berry Pie

Ingredients

1 packet (1/4 oz)Unflavored gelatin
1/4 cupCold water
1 qtThank You® Brand Banana Pudding
2 cupsBananas, peeled, sliced
2 (9-inch)Graham cracker pie crusts
2 cupsStrawberries, sliced
To garnishBanana slices
To garnishStrawberry slices
To garnishMint sprigs

Procedure

  1. Sprinkle gelatin over cold water in small saucepan; let stand 3 to 4 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.
  2. Stir gelatin mixture into pudding; mix well.
  3. Arrange 1 cup banana slices on bottom of one crust; top with 1 cup pudding, spreading evenly. Top with 1 cup strawberries, then 1 cup pudding, spreading evenly. Repeat with second crust, remaining pudding and fruit.
  4. Cover and refrigerate pies until set and well chilled, 4 to 6 hours.
  5. To serve, cut each pie into 8 wedges. Garnish with bananas, strawberries and mint.

Yield: 16 Servings (2 pies)

Nutrition

Per serving
200 calories
2 g protein
31 g carbohydrate
< 1 g fiber
8 g fat
2 g saturated fat
0 mg cholesterol180 mg sodium

Chef's Tip:

Vanilla, chocolate or chocolate fudge pudding may be substituted for banana pudding. Additionally garnish with whipped cream or whipped topping.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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