Banana Split Cream Pie Recipes

BANANA SPLIT PIE

Steps:

• Beat cream cheese, powdered sugar together until fluffy.
• Spread evenly over bottom of crust.
• Drain pineapple well and spread evenly over cream cheese.
• Slice banana and cover pineapple with slices.
• Pour on pudding mixture.
• Top with frozen topping.
• Cover entire pie or garnish with strawberries, or other fresh fruit.

BANANA SPLIT PIE

Steps:

• In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
• In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.

BANANA SPLIT PIE

Steps:

• Set out all of your ingredients so your ice cream doesn't melt too much once you start assembling.
• Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over the ice cream, pressing down lightly so they adhere.
• Put whipped topping in a bowl. Add pudding and mix thoroughly. Spread pudding/topping mixture into a smooth layer over the strawberries. Evenly place banana slices flat over this layer, and drizzle with chocolate syrup. Sprinkle with nuts and evenly place the cherries on top of the pie. Freeze for about 4 hours (or overnight), until completely firm.
• Allow the pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices and enjoy!

GRILLED BANANA SPLIT PIE

Steps:

• Heat a grill or grill pan to high heat. Place a metal baking sheet in the freezer to chill.
• Put the waffle cones in a large resealable bag or food processor. Crush the cones until ground to the texture of coarse sand. Put the crushed cones in a large bowl, add 10 tablespoons of the melted butter and mix until well combined. Transfer the mixture to a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 30 minutes.
• Slice the unpeeled bananas in half lengthwise (keep the peels on). Brush the cut sides with the remaining 2 tablespoons melted butter. Sprinkle each with brown sugar, then grill until grill-marked, 3 to 5 minutes. Let cool to room temperature, then peel and slice into 1/2-inch-thick slices.
• Beat the heavy cream with the confectioners' sugar and vanilla in a chilled large metal bowl until it holds medium-stiff peaks. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
• Using a small ice cream scoop (about the size of a golf ball), scoop out 4 scoops of each flavor from the Neapolitan ice cream and place on the chilled baking sheet. Return to the freezer. Let the remaining ice cream soften up a little, 5 to 10 minutes at room temperature.
• Using a microwave or a bowl of hot water, slightly warm 1/2 cup of fudge sauce until pourable. Remove the crust from the freezer and spread the fudge on the bottom of the crust, using a spoon or an offset spatula to evenly distribute. Arrange the banana slices in a single layer on top of the fudge layer, pressing gently to adhere the bananas to the fudge. Scoop out the softened ice cream (all 3 flavors) on top of the bananas and, using a large spoon or an offset spatula, spread to cover the bananas, being sure to make the top as smooth as possible.
• Place the small scoops of ice cream around the outside of the pie, alternating flavors, to create a border. Pipe the center of the pie with stars of whipped cream in a concentric circle, with one large star in the middle. Place in the freezer until the ice cream firms up, at least 4 hours and up to overnight.
• To serve: Arrange 6 of the cherries on top of the pie, one between every other ice cream scoop. Place the walnuts in between the remaining ice cream scoops. Warm the remaining fudge sauce and drizzle all over the ice cream in concentric circles. Sprinkle the sprinkles around the border of the pie. Place the last remaining cherry in the center. Let sit at room temperature for about 10 minutes before slicing.

BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

NO-BAKE MILE-HIGH BANANA SPLIT PIE

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

EASY BANANA SPLIT PIE

Steps:

• Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
• Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.
• For more information regarding egg safety, read our Hints and Tips.

BANANA SPLIT CREAM PIE

Steps:

• Preheat the oven to 350 degrees, making sure an oven rack is in the center of the oven. Lightly grease a 10-inch round springform pan with at least 2-inch sides with nonstick cooking spray.
• In a blender or food processor, combine the cookies, sugar and pecans and process until the crumbs are fine. Pour in the melted butter and process until the mixture is evenly coated with butter. Press the cookie mixture into the prepared pan evenly over the bottom and about 1 inch up the sides. Bake the crust for 10 minutes. It will firm up as it cools. Transfer it to a wire rack and let it cool completely.
• For the filling, pour the water into a small dish and sprinkle the gelatin over the water, letting it sit for 5 minutes to soften. Rest a fine mesh strainer over a large bowl and set aside. In a medium bowl, whisk the egg yolks until blended. In a medium saucepan, whisk together the sugar, cornstarch and salt. Gradually pour in the milk while while whisking constantly. Place the saucepan over medium heat and cook, stirring slowly and often with a silicone spatula or whisk until the mixture just begins to bubble and thicken, about 6 to 8 minutes. Continue to cook, slowly stirring, for about 1 minute longer. Remove the pan from the heat.
• Pour about 1/3 of the hot mixture into the egg yolks, stirring vigorously to combine. Pour the egg yolk mixture back into the saucepan, whisking quickly, and return it to medium-low heat. Cook, stirring constantly, until the mixture is thick and somewhat bubbly, about 2 to 3 minutes.
• Remove from the heat and immediately pour the custard through the fine mesh strainer. Stir in the butter, softened gelatin, vanilla and rum extract into the strained custard and stir until thoroughly blended and butter is melted. Immediately cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Poke a few vent holes in the plastic wrap with a sharp knife and set aside at room temperature until it cools to lukewarm about 10-15 minutes.
• Meanwhile, peel three of the bananas and slice them into about 1/4-inch slices, layering the slices in the bottom of the crumb crust. Cover the bottom of the crust completely. Pour the warm custard over the banana slices, spreading to cover them evenly. Press a piece of plastic wrap directly on the surface of the filling and refrigerate the pie for 2-3 hours before serving.
• Up to an hour before serving, combine the strawberries, raspberries and the sugar in a medium bowl and mash the mixture lightly with a fork. Pour 1/2 cup of the cream on top. Whip the ingredients with a hand mixer (or using an electric stand mixer) until the berries are partially crushed and mixed into the cream, about 1 minutes. Add the remaining 1/2 cup cream and continue to whip on medium speed until soft peaks form.
• Peel the remaining banana and cut it into very thin slices, scattering the slices over the chilled pie filling. Spread the berry whipped cream over the sliced bananas. Refrigerate until ready to serve. The pie presents best the same day it is made so the bananas aren't overly browned, although the leftovers we had tasted great and looked pretty good the next day, so you could probably make it the day before with good results - spreading the berry whipped cream an hour before serving.
• To serve, gently remove the sides of the springform pan, cut the pie into wedges and transfer to dessert plates.

BANANA SPLIT CREAM PIE

Steps:

• In a medium saucepan, combine pudding mix and half-and-half; cook over medium heat until thickened, stirring constantly. Remove from heat. Spoon into medium bowl, cover surface with wax paper, and let cool to room temperature.
• Meanwhile, place banana slices on bottom of pie crust. Fold half the whipped topping into the cooled pudding. Spoon pudding mixture evenly over bananas then spoon remaining whipped topping over pudding mixture. Top with almonds and cherries.
• Cover and chill at least 4 hours, or until ready to serve.

EASY BANANA SPLIT YOGURT CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped strawberries, then 1 cup COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and sliced strawberries and bananas.

BANANA SPLIT PIE

Steps:

• Spread hot fudge sauce over bottom of crust. Arrange bananas over. Spoon ice cream over. Cover and freeze 4 hours. (Can be prepared 1 day ahead.)
• Spoon pineapple over ice cream. Arrange strawberries over. Top with whipped cream. Sprinkle with nuts. Serve immediately.

BANANA SPLIT ICE CREAM PIE RECIPE BY TASTY

Steps:

• Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
• Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
• Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
• Arrange the banana slices on top of the crust.
• Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
• Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.
• Enjoy!

BANANA SPLIT CREAM PIE

Steps:

• Layer bananas and strawberries in the bottom of pie crust.
• In a medium saucepan, combine dry cook and serve pudding mix, dry gelatin and 1 1/2 cup diet mountain dew.
• Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
• Spoon hot mixture evenly over fruit.
• Refrigerate for 1 hour or until set.
• In a medium bowl, combine dry instant pudding mix, milk powder and undrained pineapple and remaining 1/2 cup diet mountain dew.
• Mix well using a wire whisk.
• Blend in cool whip free.
• Spread pudding mixture evenly over set filling.
• Sprinkle pecans evenly over top.
• Refrigerate for at least 30 minutes.
• Cut into 8 servings.
• Refrigerate leftovers.
• **NOTE: Very important to use the cook and serve type pudding mix where called for.

BANANA SPLIT MINI PIES

Steps:

• Preheat oven's broiler to 450 degrees F (230 degrees C). Chill a mixing bowl, beaters from electric mixer, and cream in the freezer for 10 minutes. Arrange pie crusts on a baking sheet.
• Cook pie crusts under the broiler until browned and toasty, 2 to 4 minutes. Remove crusts from oven and cool.
• Beat cream in the chilled bowl using the chilled beaters until cream thickens. Add confectioners' sugar and vanilla extract; beat until stiff peaks form. Transfer whipped cream to a piping bag or resealable plastic bag with a corner snipped off; refrigerate.
• Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese until well-mixed. Spoon mixture into a pastry bag or a resealable plastic bag with a corner snipped off. Pipe cream cheese filling into each graham cracker crust, filling 1/3- to 1/2-full.
• Layer banana slices over cream cheese filling. Spread pineapple over banana layer. Spoon cherry pie filling over pineapple layer. Pipe whipped cream over cherry pie filling layer. Top each pie with pecans and chocolate syrup. Refrigerate until chilled, at least 30 minutes.

BANANA SPLIT PIES

Steps:

• Blend together cream cheese, confectioner's sugar, and egg.
• When smooth, pour half of mixture in pie crust.
• Layer half of bananas on top of filling and press down gently with spoon.
• Layer half of pineapple on top of bananas.
• Layer half of whipped topping on top of pineapple and top with cherries and nuts.
• With your remaining ingredients, repeat the process with the second pie crust.
• Refrigerate about an hour.

BANANA SPLIT ICE CREAM PIE

Steps:

• Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
• Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
• Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

BANANA SPLIT PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups onto the bottom of crust. Top with strawberries and banana slices. Add half the whipped topping to the remaining pudding mixture; stir gently until well blended. Spread over fruit. Spread remaining whipped topping over pie to within 1 in. of edge of crust. Drizzle with chocolate syrup. Top with remaining strawberries and the pecans. Cover and refrigerate 3 hours or until set.

BANANA SPLIT PIE

Steps:

• In a medium saucepan, combine the sugar and cornstarch.
• Gradually whisk in the milk until blended.
• Set over medium heat and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes.
• In a small bowl, whisk the egg yolks.
• Gradually whisk in 1/2 cup of the hot thickened milk.
• Whisk the egg yolk mixture into the remaining milk in the saucepan.
• Boil the custard, whisking, for 1 minute.
• Remove from the heat and whisk in the butter, 1 tablespoon at a time, until melted.
• Blend in 1 teaspoon of the vanilla.
• Set aside, whisking occasionally, until cooled to room temperature.
• Cover with a sheet of waxed paper directly on the custard and refrigerate until chilled, about 1 hour.
• Whisk again to smooth out and then stir in the chocolate bits.
• Peel the bananas and slice fairly thinly crosswise on the diagonal.
• Line the bottom and sides of the pie shell with the banana slices.
• Pour in the chocolate chip custard and smooth the top of the custard in concentric circles.
• Whip the cream lightly.
• Beat in the confectioners' sugar and the remaining 1/4 teaspoon vanilla.
• Beat until stiff.
• Spread the whipped cream decoratively over the top of the pie.
• Strawberries are to be arranged decoratively on top of the pie.
• Sprinkle the chopped walnuts on top and set the cherry in the center.
• Refrigerate until serving time.

FROZEN BANANA SPLIT PIE

Steps:

• Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm. , Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts. , Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries.