Pineapple Mango Banana Pie

If you like a taste of the tropics you will like this pie. This pie is a great spring and summer dessert. Use fresh, ripe pineapple and mango and bananas that are brown all over. They will act as a binding agent but leaves lots of moisture in the pie.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 253 Calories

Ingredients

• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• 1 pinch salt
• ¼ teaspoon ground ginger
• 3 tablespoons quick-cooking tapioca
• 2 ripe bananas, mashed
• 1 tablespoon lime juice
• 1 tablespoon butter, cut into small pieces
• 1 double crust ready-to-use pie crust
• 2 cups 1/2-inch pieces fresh pineapple
• 2 cups 1/2-inch pieces fresh mango

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.

Step 3

Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.

Step 4

Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.

Step 5

Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.