Best 10 Banana Split Cream Pie Recipes

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 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 BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in walnuts. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup of the whipped topping. Spread over brownie. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, top with bananas, strawberries and pineapple. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownie with fork. Cut into 6 rows by 3 rows. Top each bar with a cherry. Cover and refrigerate any remaining bars.

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:

• 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 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:

• 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!

BANANA SPLIT CREAM PIE

Steps:

• 1. make the pie crust and set aside. For the pudding, mix sugar, egg yolks, cornstarch, and salt in a pan. Slowly whisk in milk and 1 1/3 cup cream over low heat and cook until mixture is thick and comes to a boil. Cook one minute more, whisking constantly.
• 2. Off heat, whisk butter and liqueur into pudding. Transfer pudding into a bowl and press plastic wrap directly onto surface. Chill until firm, two hours.
• 3. For the ganache, heat 1/2 cup cream and chopped chocolate in a bowl in the microwave, one minute. Whisk until smooth. Pour ganache into bottom of crust. Chill until set, then layer banana slices over ganache and spread pudding over bananas.
• 4. Top entire pie with whipped cream. Serve each slice with strawberry and pineapple toppings, chocolate syrup, peanuts and cherries. Makes 12 servings.
• 5. Nutty pie crust with peanuts or almonds: 2 cups flour, divided 1/2 cup dry roasted peanuts or toasted slivered almonds 1 1/2 sticks cold unsalted butter, diced, 12 tablespoons 1 teaspoon kosher salt 1/4 cup ice water process 1 cup flour and nuts in a food processor until finely ground. Beat butter, remaining 1 cup flour, and salt in a bowl of the stand mixer fitted with a paddle attachment on medium speed until crumbly. Add nut mixture and water to butter mixture and beat until all butter is incorporated and a soft dough forms. Form dough into a disc, wrap in plastic wrap, and chill at least one hour or overnight. Preheat oven to 375°. Roll out dough on a floured surface to 1/4 inch thick. Transfer dough to a 9 inch deep dish pie plate. Trim edge of dough with scissors leaving 1 inch overhang. Turn dough overhang under itself and crimp edges.Dock bottom of crust by pricking with a fork, then freeze 20 minutes. Bake crust lined with parchment paper, filled with pie weights or dried beans, on a baking sheet until edge of pie is set, 25 minutes. Remove weights and parchment. Bake crust until Golden, 25 minutes more then cool completely. Makes one 9 inch deep dish pie crust.

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.

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.