Little Shack on the Hill

Life happens while renovating!

Saturday, January 17, 2015

Banana Split Pie

I've been making this recipe for years. The first time I made it was for a party for our birthing class.  That was for my first baby, Morgan, who is now almost 29!  After we had all had our babies, we got together for a picnic/party in a park on Mother's Day.  We were all first time parents.  It was so fun to see each other's babies and share our birth stories. And the dessert was a hit!
The original recipe called for a cookie crumb crust, for which I have always substituted a graham crumb crust.  And for the first time ever, I bought a ready made crust!  It's just Zac and I at the Little Shack, and I am busy doing all kinds of projects while we are here.  My kitchen is an official disaster zone as I finish up painting and then rearranging things.  So, I decided it was worth the cheat!  You can make it with a ready made crust (which makes it super fast and easy to make) or just follow the directions on a box of graham wafer crumbs to make one from scratch.

For this recipe you will need:

Printable Recipe-click here

1 graham wafer prepared crust
1/2 Cup margarine or butter, softened
1 egg
1 Cup powdered or icing sugar
2 bananas
1 15oz. can of crushed pineapple, drained (or you can put chunks or tidbits into a blender, drained first)
1-2 Cups Whipped cream or whipped topping
1/4 Cup chopped nuts (optional)

First, if you are making your crust from scratch, get that ready and press into an ungreased pie plate.
If you are using a pre-made crust, you can start here...
In a mixer bowl, add egg, 1/2 Cup margarine or butter and the 1 Cup icing/powdered sugar.  Cream for 10-15 minutes until smooth. Spread this over your crust evenly.
Next, slice the peeled bananas and lie flat over the creamed mixture, covering the whole thing.

Now, spoon the crushed or pureed pineapple over the bananas and spread evenly.

Top this with the whipped cream or whipped topping and then sprinkle with the nuts (if you are using them).

Chill in the fridge for 4-5 hours and then enjoy!

This recipe can be doubled and made in a 9 x 13 inch cake pan as well.  Just cut it into squares instead of wedges.

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