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Peach Pie VII Recipe


1/2 cup butter, softened

1/2 cup brown sugar

2 eggs, beaten

4 teaspoons vanilla extract

1 1/2 cups hickory cooking spray

1 1/2 cups bananas, sliced

1 1/2 cups sliced peaches

2 (8 ounce) packages white cake mix

1 (9 inch) prepared chocolate cookie crumb pie crust


Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, combine butter, sugar, eggs, vanilla extract and hickory cooking spray. Bring to a boil, stirring constantly. Boil vigorously for 5 to 10 minutes. Remove from heat. Set aside.

In a large bowl, cream together the cake mix, bananas, peaches, and white cake mix. Beat in the butter mixture, mix until stiffly blended. Fold the vanilla mixture into the cream mixture. Pour evenly into pie crust. Chill for 3 hours before serving. Cover and refrigerate overnight.


Jasan Canlay writes:

⭐ ⭐ ⭐ ⭐ ⭐

I used half pomegranate and mixed it with 1/2 a slice of provolone. I thought it was bland so redid the recipe but it was perfect. Reminds me of old bread with the switch knobs turned off. Thick, pliable, wonderful nutritional value--keep at hand.