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My family asks for this dessert for every birthday and special occasion. It really is good, but sometimes I cringe when they ask for it – I think I make it at least 20 times a year. Be careful if you make it – you might find yourself in the same position I’m in – Making it over and over!
Banana Split Pie
- I have found that the crust comes out better when using a foil pan.
- It has been my experience that making the crust the day before is very helpful.
- Really drain the pineapple well. I even place the pineapple on a paper towel and squeeze out any extra juice. You don’t want soggy pie!
- Do not drizzle too much chocolate syrup. I just do 4 or 5 passes.
- 1 1/2 cups flour
- 2 TBS sugar
- 3/4 cup cold, cubed butter
- 1 cup pecans
- 1 cup butter, softened
- 2 eggs
- 2 tsp vanilla
- 1 (1 lb) box of powdered sugar
- 1 (8 oz) can of crushed pineapple, drained
- 1 medium carton of fresh strawberries, roughly chopped
- 3-4 bananas, chopped
- Chocolate syrup
- 1 large container of whipped topping (I use Cool Whip)
- 1 cup chopped pecans
- Preheat oven to 350 degrees. Select a 9x13 glass baking dish or a foil pan.
- Place all ingredients in a food processor. Pulse until combined and crumbly.
- Pour the crumb mixture into the pan. Spread evenly & pat down a bit with a spatula.
- Bake for 20-25 minutes, until lightly brown. Remove from oven and cool, completely.
- Beat butter and eggs, until fluffy. Add powdered sugar & vanilla. Beat until fluffy.
- Spread filling on top of cooled crust.
- Place pineapple on the filling first. Then layer the strawberries, followed by the bananas. Drizzle the fruit with chocolate syrup.
- Cover with whipped cream topping and sprinkle with pecans.
- Refrigerate for at least 2 or 3 hours, then serve. Can be made a day ahead.