Yarborough Pie
Submitted by [email protected]
Retro fruit pie with sour cherries, crushed pineapple, bananas, and cherry Jello in a graham cracker crust topped with whipped cream. A vintage no-bake dessert that brings the church potluck right to your kitchen.
YIELD
8 servingsPREP
25 minCOOK
10 minREADY
30 minIf this pie could talk, it would tell stories about church suppers, card club desserts, and Grandma’s kitchen counter on a Sunday afternoon.
Yarborough Pie is a throwback fruit dessert that packs sour cherries, crushed pineapple, sliced bananas, and chopped nuts into a cherry Jello filling, all tucked into a graham cracker crust and crowned with whipped cream.
The filling gets a quick cook on the stove to thicken, then the Jello goes in while it’s still hot so it sets up with a soft, fruity wobble as it cools.
It’s sweet, tangy, fruity, crunchy, and creamy all in one slice. Nothing fancy, just pure nostalgia.
Kitchen Tips
- Let the cooked filling cool to room temperature before adding the bananas so they don’t turn to mush
- Slice the bananas right before folding them in and toss with a little lemon juice to keep them from browning
- Chill the finished pie for at least 2 hours before slicing so the Jello sets properly
- Top with freshly whipped cream right before serving for the best texture
Ingredients
Directions
Combine cherries, small can of pineapple, flour and sugar.
Cook until thick.
Remove from heat and add Jello. Stir and let cool.
Add bananas and nuts. Pour into graham cracker crust.
Top with whipped cream and serve.
Comments
