Banana Split Pie
Welcome to a delightful dessert experience with our Banana Split Pie! This no-bake treat combines all the classic flavors of a banana split into a convenient pie form. Perfect for summer gatherings or family dinners, this dessert is sure to impress both kids and adults alike. Imagine layers of creamy, fruity goodness with a crunchy graham cracker crust—what’s not to love?
Why You’ll Love This Recipe
This Banana Split Pie is not only delicious but also incredibly easy to make. It’s a no-bake dessert, making it perfect for those hot days when you don’t want to turn on the oven. The combination of bananas, pineapple, and Cool-Whip creates a refreshing and sweet treat that’s sure to please. Additionally, it’s a versatile recipe that you can adjust to suit your preferences.
Kitchen Equipment You’ll Need
- 9×13 glass or porcelain dish
- Mixing bowls
- Fork
- Spatula
- Hand mixer
- Refrigerator
Ingredients
- 1 stick butter, melted
- 1 box graham cracker crumbs
- 1 stick butter, softened
- 2 eggs
- 2 cups confectioners’ sugar
- 5 bananas, sliced
- 1 (15 ounce) can crushed pineapple, undrained
- 1 (16 ounce) container Cool-Whip, thawed
- 1 (4 ounce) jar maraschino cherries, stemmed
- 1/2 cup pecans, chopped
- Chocolate syrup, optional
Step-by-Step Instructions
- In a 9×13 glass or porcelain dish, combine the melted butter with graham cracker crumbs. Using a fork, mix until the crumbs are well-coated.
- Press the mixture firmly into the bottom of the dish to form a crust.
- In a medium bowl, cream together the softened butter, eggs, and confectioners’ sugar. Beat with a hand mixer for 15 minutes until smooth.
- Spread this mixture evenly over the graham cracker crust.
- Layer the sliced bananas evenly on top of the butter and sugar mixture.
- Spread the crushed pineapple over the bananas.
- Evenly spread the thawed Cool-Whip over the pineapple layer.
- Garnish with maraschino cherries and chopped pecans.
- Drizzle optional chocolate syrup over the top if desired.
- Refrigerate the pie for at least 2 hours, or overnight for best results.
Tips for Success
- Ensure the butter is properly melted and softened as needed for the different steps.
- Press the crust firmly to prevent it from crumbling when serving.
- Beat the cream mixture thoroughly for a smooth filling.
Additional Tips and Variations
You can swap out the pecans for walnuts or almonds if you prefer. For a more indulgent version, consider adding a layer of chocolate chips under the Cool-Whip. To keep it lighter, you may skip the chocolate syrup entirely.
Nutritional Highlights (Per Serving)
While specific nutritional values can vary, this dessert is packed with fruits like bananas and pineapple, providing vitamins and natural sweetness. The use of Cool-Whip keeps it light and airy.
Frequently Asked Questions (FAQ)
Can I use real whipped cream instead of Cool-Whip?
Yes, you can substitute real whipped cream, although it may alter the texture slightly.
How long can I store this dessert?
It’s best consumed within two days, but it can last in the refrigerator for up to a week.
Can I make this dessert gluten-free?
Yes, by using gluten-free graham crackers for the crust.
Conclusion
If you’re looking for a dessert that’s as fun to make as it is to eat, this Banana Split Pie is your go-to recipe! With its delightful layers and refreshing taste, it’s the perfect ending to any meal. Give it a try and let us know how it turns out. We’d love to hear about your variations and experiences in the comments below!