Cherry pie filling, pineapple tidbits, bananas and strawberry jello come together to make Josephine’s Out-of-This-World-Pie. Josephine’s is a tearoom located in Godfrey, Il., and in addition to their lunch menu, they offer a variety of desserts that are baked fresh daily. Years ago a co-worker shared the recipe that was featured in the St. Louis Post-Dispatch and written by Mary Delach Leonard. You can see a link to Josephine’s here . This pie has the perfect combination of sweet and tart making it a summertime must; well maybe – an anytime must. It has a wonderful fresh fruit taste not to mention the assembly is a cinch. And the crust? Well, Pillsbury pie crusts work just fine but for this post, I used Vera Barthel’s pie crust recipe. Top Notch! I promise. You can find Vera’s Pie Crust recipe here.
The ingredients are mixed and brought to a boil before stirring in the strawberry flavored gelatin. Use a wooden spoon, be gentle with the cherries and don’t forget to savor the combination of fruit.
After the mixture is cooled, you gently stir in the bananas and then spoon the mixture into your prepared and cooled pie crust. The recipe makes one 10-inch pie or two 9-inch pies.
Josephine’s Out-of-This-World-Pie was definitely a great find and I hope you believe me when I say it really is a cinch to make. Just give it a try.
Thanks for stopping by, Rose
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 20 oz can pineapple tidbits undrained
- 1 21 oz can cherry pie filling
- 1 teaspoon red food color (optional - I used just 1 squirt of red gel coloring)
- 1 3 oz box of strawberry-flavored gelatin
- 4 bananas, peeled and sliced
- 1 10-inch deep-dish pie shell or 2 9-inch pie shells baked and cooled
- 3 cups whipped cream or non-dairy whipped topping
- 1 cup finely chopped nuts (pecans or almonds), for garnish
- Measure sugar and cornstarch into saucepan; mix well.
- Add pineapple with its juice and mix well so no lumps form.
- Stir in pie filling and food color. Use a wooden spoon and stir gently to avoid smashing the cherries.
- Cook over medium heat until mixture comes to a boil and is thickened. About 5-8 minutes.
- Remove from heat and stir in dry gelatin and let cool.
- When
mixture has completely cooled, gently stir in sliced bananas. - Spoon into baked and cooled pie shell(s), and refrigerated until set.
- Top with whipped cream and garnish with nuts.
- I like to add my whipped cream with each piece.
- Note- Don't panic if the filling doesn't set up quickly; it takes time for the gelatin to gel.
- Prep time includes cooking the filling and baking your crust.