Banana Split Pie

I have tried MANY desserts throughout my life, but I have to say that this is most definitely my second favorite dessert, following behind Boston Crème Pie.  When I was in my teens, my mom had made a Banana Split Pie. Unfortunately, I never got the recipe from her and it has bugged me for years.  One night a few years ago, my friend Kim and I were out to dinner at Cracker Barrel. While waiting to be seated, I was looking in their general store and came across a cookbook, of course, and found a recipe for a Banana Split Pie while skimming through it. I almost fell on the floor because the ingredients were very similar to what my mother had made.  I bought the cookbook for that one recipe.  I was so excited to try it that I made it that very next weekend. After following the recipe, I went in for a taste. While it looked the same, it most definitely did not taste the same.  It was SO SWEET!  I should have figured because it called for 3 ½ cups of powdered sugar in the filling.  OMG!  Can you say diabetic attack and then a sugar crash? The sweetness overpowered the bananas and pineapple. I was determined to recreate the dessert I once had so I decided to experiment with the filling.  I came up with a filling that uses about ¾ cup powdered sugar along with butter, heavy cream, vanilla, and sour cream.  Yes, sour cream! Why you may ask? It cuts the sweetness and makes the filling just right. My version has layers of buttery graham cracker crust, with a creamy, dreamy filling that is not too sweet, that is then layered with bananas and pineapple, a whipped topping and garnished with chopped pecans and maraschino cherries. Even though this dessert does not have chocolate in it, it tastes just like a banana split.  I have brought it to many different events – Super Bowl parties, Thanksgiving, Easter, dock parties, etc.  Everyone loves it and, disappointingly, I usually have no leftovers to take home. I want some too! Let’s get cooking!

For the crust: (9x13 size)

1 ¼ cups graham cracker crumbs

3 tablespoons granulated sugar

½ cup unsalted butter, melted

Combine all ingredients making sure the graham cracker crumbs look wet and not dry.  Spread evenly in a 9x13 inch glass, baking dish.  Press down with a spoon to set the crust.  Bake at 300° for8 to 10 minutes.  Cool on a wire rack.

For the Filling:

1 cup of heavy whipping cream

1 tsp. vanilla extract

¼ cup unsalted butter, melted

¾ cup powdered sugar

4 oz. sour cream

2 to 3 medium bananas (yellow or a little green and yell not ripe - yellow/brown)

1 tsp. lemon juice

1 (8 oz.) can pineapple tidbits, drained and dried on a paper towel

1 (12 oz.) container frozen Cool Whip topping, thawed

10 to 15 maraschino cherries, halved, and dried on a paper towel

¼ cup chopped pecan pieces

In a medium mixing bowl, combine the heavy whipping cream and vanilla.  Beat on high speed until soft peaks form.  Do not overbeat.  Add in the powdered sugar.  Beat until well combined; about 30 seconds.  Next, add the butter and sour cream. Beat again for about 30 seconds. Taste with a spoon.  If you want the filling to be sweeter, than add a little more powdered sugar 1 tablespoon at a time until the desired sweetness.  If it is too sweet, than add 1 tablespoon at a time sour cream. I like mine not too sweet. Spread filling on top of cooled crust.  Make sure the crust is cooled so that the filling doesn’t melt.  Mix the bananas with the lemon juice.  This helps the bananas from oxidizing or browning to fast.  Then lightly place the bananas on top of the filling.  Next, top with the pineapple tidbits.  The Cool Whip comes next.  Using a spatula, spread the whipped topping over the bananas and pineapple.  Top with the maraschino cherries and then sprinkle the pecan pieces around the cherries and empty spaces.  Refrigerate for 2 hours or overnight to set the filling. 

Yield: 12-15

Author: Kelly Meer

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Banana Split Pie

My take on a classic dessert that is irresistibly creamy with just the right amount of sweetness

Prep time: 40 MinTotal time: 40 Min

Ingredients

For the Crust

• 1 1/4 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling

• 1 cup of heavy whipping cream
• 1 tsp. vanilla extract
• 1/4 cup unsalted butter, melted
• 3/4 cup powdered sugar
• 4 oz. sour cream
• 2-3 medium bananas (yellow or a little green)
• 1 tsp. lemon juice
• 1 8 oz. can pineapple tidbits, drained and dried on a paper towel
• 1 12 oz. container frozen Cool Whip topping, thawed
• 10-15 maraschino cherries, halved and dried on a paper towel
• 1/4 cup chopped pecan pieces

Instructions

For the Crust

1. Combine all ingredients making sure the graham cracker crumbs look wet and not dry.
2. Spread evenly in a 9x13 inch glass, baking dish.
3. Press down with a spoon to set the crust.
4. Bake at 300° for 8 to 10 minutes.
5. Cool on a wire rack.

For the Filling

1. In a medium mixing bowl, combine the heavy whipping cream and vanilla.
2. Beat on high speed until soft peaks form. Do not overbeat.
3. Add in the powdered sugar. Beat until well combined; about 30 seconds.
4. Next, add the butter and sour cream. Beat again for about 30 seconds. Taste with a spoon. If you want the filling to be sweeter, than add a little more powdered sugar 1 tablespoon at a time until the desired sweetness. If it is too sweet, than add 1 tablespoon at a time sour cream. I like mine not too sweet.
5. Spread filling on top of cooled crust. Make sure the crust is cooled so that the filling doesn’t melt.
6. Mix the bananas with the lemon juice. Then lightly place the bananas and pineapple tidbits on top of the filling.
7. Using a spatula, spread the Cool Whip over the bananas and pineapple.
8. Top with the maraschino cherries and then sprinkle the pecan pieces around the cherries and empty spaces.
9. Refrigerate for 2 hours or overnight to set the filling.