I was given this recipe by a Facebook follower named Richard Allen Jernigan. This is what he said..."I have a recipe for you. It is very easy, and you may even find other simple variations in addition to the ones I have listed. It actually tastes as if it has more calories than it has, and it is very good for the hot summer since it is so light. I got this from a fundraiser cookbook a group in my hometown in WV did back in 1978. It has always been a hit!"
Just by looking at the title, ingredients, easy of preparation and Richard's glowing review, I knew this was something I had to try! I was so tempted to tweak it! And I was a little worried that maybe there was a mistake in the ingredients and directions because I looked at other Banana Split Pie recipes on the Internet and couldn't find any that were as simple as this one! But I resisted the temptation and was extremely pleased with the results! This Banana Split Pie recipe was not only easy but it really does taste just like a banana split! Light, fluffy whipped cream mixed with bananas, Maraschino cherries and pineapple! Then topped with chopped peanuts and drizzled with chocolate syrup! My hubby requested this pie for his birthday! Everyone raved about how delicious this was! All plates were scraped clean...I love it when that happens!
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| Simple Banana Split Pie INGREDIENTS: 3 large ripe bananas, peeled and chopped 8 oz. jar Maraschino cherries without stems, drained, chopped and squeezed dry of liquid 6oz. can crushed pineapples, drained and squeezed dry of liquid 12 oz. container frozen whipped topping, thawed ( I used fat free) 9 1/2" wide graham cracker pie crust (1 and 1/2 " deep) 1/2 cup lightly salted dry roasted peanuts, crushed chocolate syrup to drizzle on top of pie DIRECTIONS: Make sure the cherries and pineapple are thoroughly squeezed dry of excess liquid. If that is not done the pie will become runny. Then in a large bowl mix together all the fruit. Now fold in the whipped topping until it is well combined with the fruit. Pour the mixture into the graham cracker pie crust, evenly. Top with the chopped peanuts. Cover and chill for at least 2 hours or overnight to allow the flavor of the fruits to blend together with the whipped topping. Before serving drizzle the entire top of the pie with chocolate syrup. Serves 8-10 VARIATIONS: Chocoholics: Use chocolate crumb shells instead of graham cracker shells, and chocolate whipped topping instead of regular Nuts can be optional because there are people who don’t like nuts, as well as those who are allergic to nuts. You can also use other nuts such as pecans, walnuts, almonds, etc. Thank you so much Richard Allen Jernigan for this perfect pie recipe! |
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