Pineapple Mango Banana Pie Recipe

Name: Pineapple Mango Banana Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 1/2-inch pieces fresh pineapple; 2 cups 1/2-inch pieces fresh mango; 2 ripe bananas, mashed; 1 tablespoon lime juice; 3/4 cup white sugar; 3 tablespoons quick-cooking tapioca; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 pinch salt; 1 tablespoon butter, cut into small pieces; 1 double crust ready-to-use pie crust

Servings: persons

2 cups 1/2-inch pieces fresh pineapple
2 cups 1/2-inch pieces fresh mango
2 ripe bananas, mashed
1 tablespoon lime juice
3/4 cup white sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch salt
1 tablespoon butter, cut into small pieces
1 double crust ready-to-use pie crust

1
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups 1/2-inch pieces fresh pineapple, 2 cups 1/2-inch pieces fresh mango, 2 ripe bananas, mashed, 1 tablespoon lime juice, and more.

Yes, Pineapple Mango Banana Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Mango Banana Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions