My friend, Tara, made a pie like this for a Christmas party years ago. I loved it, and bookmarked a similar recipe when I ran across it. Tara got married a few weeks ago, so when I was looking for a dessert a few days later, I must still have been thinking about her – this was the first thing that popped into my mind.
This is an easy, no-bake dessert that’s a great for these hot days we’ve been having. There’s no actual ice cream in it, but it still tastes just like a banana split!
There is a raw egg in the cream layer. I suggest just using very fresh eggs, but if that makes you uneasy, an egg substitute, like Egg Beaters, would work too.
Banana Split Pie
(adapted from Natalie’s Killer Cuisine)
Makes 1 8×8″ pan
1 c. Graham Crackers, crushed
2 oz. (1/2 stick) Butter, melted
4 oz. (1 stick) Butter, room temperature
1 c. Powdered Sugar
1/2 t. Vanilla Extract
1/2 c. Pineapple, diced
1 (8 oz) container Cool Whip
Walnuts, Maraschino Cherries, Chocolate Sauce, Sprinkles (or any other toppings you want)
Combine the graham cracker crumbs with the melted butter and toss until the graham crackers are fully coated. Press into the bottom of an 8×8″ pan.
Next add the butter and powdered sugar to an electric mixer and cream until smooth. Add the egg and vanilla and beat for at least 6 minutes until the mixture is thick and smooth.
Gently spread the buttercream mixture over the graham cracker crust.
Completely drain the diced pineapple and coin slice your bananas. Gently press the bananas into the butter cream, and top with the diced pineapple.
Spread the whipped cream over the fruit and top with chocolate sauce, sprinkles, nuts and cherries.
Refrigerate for at least 3 hours before serving.