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    You are in: Home / Recipes / Banana Crunch Pie Recipe
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    Banana Crunch Pie

    Average Rating:

    2 Total Reviews

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    • on January 11, 2005

      The topping was too much ingredients - try cutting back to about half of suggested if using a store bought pie crust shell. Way more than 20 minutes to prep, and make sure you have 3 bowls ready - a lot of mixing going on here. Used a deep dish crust, and the oven was a mess as it did rise over the top and onto the bottom. Somehow I believe this recipe is for 2 pies????

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    • on October 16, 2003

      This was defferent from the pies that I usually make. I had bananas that I needed to use up and I didn't want to make bread so I tried this. The recipe didn't say if you used really ripe bananas or firm ones. Mine were really ripe. I didn't add the nuts so my pie didn't have the "crunch" but it was still good. My oldest daughter would eat the entire thing if I let her!!I used a deep dish pie plate and I would recommend using one b/c the pie puffed up quite a bit during baking.It settled back back as it cooled though. This is a definate use-up-your-bananas alternative to bread!! Very good!

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    Nutritional Facts for Banana Crunch Pie

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 523.8
     
    Calories from Fat 183
    34%
    Total Fat 20.3 g
    31%
    Saturated Fat 10.3 g
    51%
    Cholesterol 40.6 mg
    13%
    Sodium 118.2 mg
    4%
    Total Carbohydrate 86.2 g
    28%
    Dietary Fiber 5.0 g
    20%
    Sugars 53.0 g
    212%
    Protein 4.9 g
    9%

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