Banana Split Pie
By Yankee Magazine|Feb 24 2004|
My aunt makes this wonderful banana split pie. I finally dragged the recipe out of her!
Yield
7-10 servings
Ingredients
2 cups graham cracker crumbs
1 stick butter, melted
1 cup milk
4 egg yolks
1/2 cup whipping cream
1-1/3 cup sugar
2 teaspoons vanilla extract
1 tablespoon butter
1 large can crushed pineapple
4 sliced bananas
1 cup chopped nuts
2 cups frozen strawberries, drained
3 cups Cool Whip
Instructions
Stir graham cracker crumbs with melted butter, then press into pan to make crust.
Whisk together milk, egg yolks, whipping cream, and sugar in a heavy saucepan; cook over low heat 10 to 12 minutes or until mixture is thickened and almost boils. Remove from heat, and stir in vanilla and butter. Chill and pour into pie plate.
Stir together pineapple, bananas, nuts, strawberries, and Cool Whip. Spread over top. Cover and refrigerate over night.
I loved this recipe. It was so sweet and flavorful and there aren’t words to describe it but delicious.
This will become our new Christmas dessert. Filling was very runny, so I added cornstarch to thicken. Used 2 bananas instead of 4 sliced bananas and added those to filling instead of to the topping mix. I was afraid the bananas would lose integrity if they sat in Cool Whip for a couple days. Baked the crust first at 350 degrees for 10 minutes.
Pie filling did not set – very runny. There is no way that 3 cups of Cool Whip plus other add-ins will fit into a pie plate.