Banana Split Ice Cream Pie Recipe By Tasty

BANANA CREAM PIE RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust.
• Bake crust in oven for 10-12 minutes.
• In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
• Add two thirds of the whipped cream to the bowl and fold in until evenly mixed.
• Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
• Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
• Top chilled pie with remaining whipped cream.
• Decorate with left-over banana slices. Slice pie and serve.
• Enjoy!

BANANA SPLIT ICE CREAM

Steps:

• In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.
• Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions.

QUICK & EASY BANANA SPLIT PIE RECIPE

Steps:

• Place a layer of sliced bananas on pie crust.
• Mix pudding mix and milk in a medium bowl. Stir until it begins to thicken.
• Whisk in 8 oz Cool Whip to incorporate and then add diced strawberries and pineapples.
• Spoon mixture into crust and refrigerate for at least several hours.
• Top with remaining Cool Whip and drizzle with chocolate syrup and crushed nuts.

FROZEN 7-LAYER BANANA SPLIT PIE

Steps:

• Combine the chocolate chips, evaporated milk, 1 cup powdered sugar, and butter in a small saucepan. Over medium-low heat, melt the ingredients together, stirring frequently.
• Once melted, reduce heat to low and cook, stirring constantly, until thickened just a bit, about 5 to 7 minutes.
• Remove from heat and set aside to cool completely. The chocolate sauce will continue to thicken some as it cools.
• Scoop half of the pint of vanilla ice cream into a bowl and set it aside for a few minutes to soften (but don't let it completely melt!).
• Spread the softened ice cream evenly over the bottom of the graham cracker pie crust.
• Cover and freeze until firm.
• Spread about 1/3 cup of the chocolate sauce over the vanilla ice cream; sprinkle with 1/2 cup of the chopped pecans.
• Cover and freeze until set.
• Scoop the chocolate ice cream (you'll only use 1/2 of the pint) into a bowl and set it aside for a few minutes to soften.
• Spread the softened chocolate ice cream evenly over the pie.
• Cover and freeze until firm.
• Spoon about 1/3 cup of the chocolate sauce over the chocolate ice cream; top with the pineapple.
• Cover and freeze until set.
• Soften the remaining 1/2 pint of vanilla ice cream. Spread the softened ice cream evenly over the pie.
• Cover and freeze until firm.
• Spread the remaining chocolate sauce over the vanilla ice cream layer.
• Top with the remaining 1/2 cup of chopped pecans and the chopped bananas.
• Place in freezer while you prepare whipped cream for the 7th layer - it doesn't need to freeze until firm before adding the 7th layer.
• Beat the whipping cream until foamy. Gradually add the 1/4 cup powdered sugar, beating until soft peaks form.
• Spread the whipped cream over the pie and sprinkle with the rainbow sprinkles.
• Freeze. (Note - At this point, I freeze the pie uncovered for a bit until the whipped cream begins to become firm. Then, I wrap it loosely with plastic wrap and return the pie to the freezer to freeze completely.)
• When it's time to serve, let the pie stand at room temperature for about 5 minutes to soften before slicing and serving.
• While this pie is not difficult to make, preparing it does span a pretty good length of time given all the layers and freezing time between assembling each one. I have been known to spread the assembly of this pie over two (or even three!) days ... which then makes it a really easy dessert to prepare if you're short on time, because you can make it in little 5 to 8 minute snippets.
• The homemade chocolate sauce is super yummy and rich, so I do recommend taking the time to make your own. However, I'm sure a jar of chocolate sauce would work just fine, too. Same goes for the whipped cream ... if you don't feel like whipping your own, I'm sure a tub of non-dairy whipped topping would work great.
• Cutting the banana slices into quarters is important. The bananas freeze very firmly. If you place the bananas in the pie in whole slices, it's really difficult to get your fork through the big slices when eating the pie.
• We love our Frozen Banana Split Pie really soft ... like almost on the verge of melting all over into a sloppy puddle. So, we also have an alternate softening method for our slices. We cut and plate our slices as soon as the pie is removed from the freezer, and then place them in the refrigerator for about 15 minutes. This method creates the perfect texture for us. If you find the pie texture not to your liking after the 5 minutes at room temperature, give our alternate refrigerator method a try.

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 ICE CREAM PIE

Steps:

• In a food processor, process the Oreos until crumbly. The add in the melted butter and process again for a few seconds until mixed. Press this mixture into the bottom of a 9 inch springform pan. Freeze for 10-15 minutes.
• Place the sliced bananas in a single layer on top of the crust. Then start with the chocolate ice cream layer. Be sure the ice cream is softened before trying to spread it on the crust. Spread the chocolate layer evenly on top, and then freeze for 1 hour. Repeat with the strawberry layer and then vanilla layer, freezing an hour in between layers.
• Once completely frozen, add on your toppings and enjoy!!

BANANA SPLIT ICE CREAM PIE

Steps:

• In a large bowl combine the waffle cone crumbs, sugar, salt and butter. Press evenly into a 9-inch pie dish. Chill for 1 hour.
• Let ice cream sit at room temperature for about 10 minutes to soften.
• Line the bottom of the prepared pie crust with sliced bananas. Scoop the ice cream over the top, alternating flavors. Use a spatula to even out the top. Freeze for 1 hour.
• Pour chocolate fudge sauce over the top of the pie and freeze for another 15 minutes until firm.
• Top with whipped cream, nuts, sprinkles and maraschino cherries. Use a hot knife to slice pie, wiping it clean between each cut.
• Store leftovers in the freezer for up to 2 days.

BANANA SPLIT ICE CREAM PIE

Steps:

• Slice 2 bananas and line the bottom of the crust with banana slices.
• Scoop out strawberry, vanilla, and chocolate ice cream into the pie crust, alternating them. Use spoonfuls of ice cream to fill the spots between the scoops.
• Cover with saran wrap. Quickly and gently press down to even out the ice cream and place it back in the freezer for at least an hour.
• Dice banana and strawberries and set aside.
• Fill a piping bag fitted with a 1M frosting tip with whipped topping.
• Quickly frost frozen pie with whipped topping all over the top.
• Spread diced banana and strawberries over the frosting and drizzle generously with hot fudge topping. (If you're planning on keeping it in the freezer until ready to serve, you can frost it but don't add fruit and hot fudge topping until right before servings.)
• You can serve immediately of place back into the freezer, covered gently with saran wrap.

BANANA SPLIT ICE CREAM PIE RECIPE

Steps:

• Mix cookie crumbs with ¼ cup melted butter or margarine.
• Press into a 9-inch pie plate. Arrange bananas over bottom of crust.
• Spread each of the ice cream in an even layer over bananas. You decided which ice cream flavor comes first.
• 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.

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 ICE CREAM PIE RECIPE - (4.3/5)

Steps:

• preheat oven to 375 F brush pie shell with egg white. bake for 5 minutes cool on a wire rack in a chilled small bowl stir chocolate ice cream with a wooden spoon just until softened. spread chocolate ice cream in bottom pf pie shell. in another chilled small bowl stir vanilla ice cream just until softened. spread vanilla ice cream evenly over chocolate ice cream. cover and freeze for at least 4 hours or until firm. to serve, arrange banana and strawberry slices on top of ice cream layers. drizzle with chocolate syrup. if desired, top each serving with whipped topping.