Thursday, July 8, 2010

Mama's Banana Split Pie

   Happy Independence Day!  It's not too late to say that, right?  I thank God everyday for the freedoms that we have in America!  I've been inspired to share a couple of summer treats with you in celebration of the Fourth of July! This one is particular is definitely one of the best summer traditions in my family.  Every Fourth, my mom makes this fabulous Banana Split Pie that everybody looks forward to eating!  So much for the BBQ and fried chicken, give me the pie!!!

   It consists of  the tropical flavors of the season!  The pineapple and bananas are the stars of this pie, but put that on top of a homemade graham cracker crust, with a dreamy creamy filling, and whipped cream and toasted pecans....and....well, it's just mouth-watering good!  We always decorate it like a flag on the Fourth of July, with fresh strawberries and blueberries which makes it a festive centerpiece for the dessert table.  Otherwise, we sprinkle on the toasted pecans and marachino cherries for a true banana spit finish. Remember, if you make this into a flag, you will need to use a 9x13 pan and double the recipe. It will serve several people this way, too. This is actually an easy recipe that looks and tastes like SO much more!  You have to try this cool dessert on a hot summers day or share in our tradition and make it in celebration of our America the beautiful!

Banana Split Pie

The Crust:
Crushed graham crackers
2 tsp. sugar
1/2 c. melted butter

Stir all together.   Spread out in a 8" pie pan and press down on the bottom to make an even layer.  No baking is required. (Add as much sugar as you like, or don't add any if you are want.  I believe I usually use about half the box of pre-crushed graham crackers for a 8"pan. )

2 eggs
2c. powdered sugar
1/2 c. butter (1stick)  softened, not melted
15 1/4 oz. can crushed pineapple, drained well
2-3 bananas
4 1/2oz. Cool Whip*
1/4. chopped pecans, toasted
Marachino Cherries or blueberries and strawberries

Beat first 3 ingredients until light and fluffy.  Spread evenly over the graham cracker crust. Drain the pineapple and spread over the filling evenly.  Layer with sliced bananas.  Top with the Cool Whip, nuts and cherries.  If you are making a flag top, use the blueberries where the stars would be and the strawberries for the stripes.  Evenly sprinkle the nuts all around.

Chill for at least 2 hours.  (Do not put in the freezer.  I've made that mistake and it's not a good one!)  Enjoy!!

*We have always used Cool Whip for this recipe, although you can certainly make homemade whipped cream for the top, but eat it soon afterward.  I don't think homemade whipped cream  is as good after it sits for a while.


StormPoet said...

I am very concerned about the use of raw eggs in this recipe without cooking. An explanation or its use or maybe a viable substitution would be in order here.

Leslie said...

I'm sorry for your concern! This is a long time loved family recipe that's been around for many years, and we've never once been sick. I would recommend only using freshly bought eggs (without cracks)and keeping the dessert refrigerated until just before eating. We've never had any leftovers of this dessert, but if so I'd recommend eating up the next day.

I know it does sound strange to think that there are raw eggs, but as long as they are fresh, it's kept cool in the fridge and not left for days on end there shouldn't be a problem! Healthy people shouldn't be harmed by raw eggs in a recipe as this one, but if pregnant I would be cautious.

This is one of those "untouchable" classic recipes in our family, so I wouldn't dream if changing it myself. :)
I hope you find this helpful!

Leslie said...

I did a little roaming around the web for similar recipes, and it looks like there is also a version that uses vanilla pudding instead. It won't taste exactly the same as this one, but if it makes you more comfortable I would try that recipe out. I'm sure it's tasty, too!