If you like banana cream pie, you’ll absolutely love baked
banana pudding. Not only is there no piecrust to mess with, but I think the
vanilla wafer cookies pair even more perfectly with the fruit and custardy
pudding.
Speaking of banana cream pie, don’t even think of skipping the
meringue topping. Sure, whipped cream, or God forbid “whipped topping,” might
be a tad easier, but we need to use up those four egg whites anyway, so do it right.
As I said in the video, this is classically made in a clear
glass bowl or deep baking dish, so that you can see the beautiful banana
pudding beneath the meringue. That is a great look, but as long as it’s
oven-safe, and you can fit everything in, any baking dish will work. We’re not really “baking” the pudding, but just browning the top, so the
depth or shape of the pan isn’t really that important.
What is important though, is that you use nice ripe, soft
bananas. We want them close to the same texture as the custard-soaked cookies,
to really get the full effect, so make sure you buy them at least a week before
you make this. Other than that, not much can go wrong with this Southern
classic. In fact, this is so simple, and kid-friendly, it’d be a great thing to
make for mom on Mother’s Day, which is why I really hope you give it a try soon.
Enjoy!
For the pudding:
1 box vanilla wafers (you’ll have extra)
3 or 4 very ripe bananas, peeled, and sliced
1 1/2 teaspoons freshly squeezed lemon juice
For the custard:
4 large egg yolks
1/2 cup granulated sugar
1/3 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon fine salt
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon banana liquor, optional
1 tablespoon cold butter
For the meringue topping:
4 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons white sugar
– Bake at 400 F. for 7-10 minutes, or until nicely browned
The Skinny: Servings: 16 • Serving Size: 1 Slice • Calories: 342 • Fat: 22 g • Saturated Fat: 7 g • Carb: 26 g • Fiber: 3 g • Protein: 10 g • Sugar: 1 g • Sodium: 390 mg
Lightly coat the inside of a #” springform pan with non-stick baking spray and set aside.
Lay one pie dough crust out and roll it out a little more on a piece of parchment paper.
Place the pie dough in the base and up along the walls of the spring form pan and lay a second pie crust out to roll it slightly on the parchment paper as well.
Cut the pie dough accordingly and press in with your fingers to make sure the pie dough goes fully up along the walls of the springform pan and has about 1/2-1” of overhang.
Place the springform pan into the fridge.
Cook the chopped 4 Oz. bacon into the base of a large pot and cook over a medium-high heat or until cooked through.
Remove the bacon from the pot with a slotted spoon and set aside leaving the drippings in the pot.
Add the 2 carrots and the 4 potatoes to the drippings and cook for about 5 minutes, stirring constantly.
Once the veggies are just starting to become tender, add in the 1/2 Lb. ground turkey, 1/2 Lb. sausage, 1/2 yellow onion, 8 Oz. mushrooms, 1/2 Tsp. rosemary, and 1/2 Tsp. oregano.
Continue to cook for another 10 minutes or so or until the meat is cooked through completely and all the veggies are tender; set aside to cool.
While the mixture is cooling, place the 1/4 C. butter into a small pot over medium heat until melted.
Whisk in the 1/4 C. flour and cook for 1-2 minutes before whisking in the 1 C. chicken broth.
Continue to cook over medium heat until the mixture is thickened.
Pour the mixture into the meat and veggies along with the two large handfuls of chopped spinach and the bacon; stir to combine and allow the spinach to wilt.
Preheat the oven to 400 degrees F.
Remove the springform pan from the fridge and transfer the meat mixture into the prepared pan.
Roll out the third and final pie dough and rest it atop the meat mixture; crimping down and rolling in the edges to form the crust.
Cut a couple of slits in the top for ventilation.
Place the pie into the oven over a baking sheet (to catch and drips) to bake for about 45 minutes or until the top and edges are golden brown.
Once done, remove from the oven and allow to cool slightly before removing the springform and slicing.
Banana Split Pie is an easy no-bake dessert made with a graham cracker pie crust full of cream cheese, bananas, whipped cream, pineapple, chocolate syrup and cherries. A refreshing banana split dessert that is easy to make and serve!
Nothing says summer like banana splits, and this version will not disappoint! This banana split pie only takes a few minutes to prepare and will stay ready in the refrigerator for up to 24 hours before serving so you can prepare it in advance – something you can’t do with the ice cream version! You can also customize this dessert and add nuts and/or any other toppings you’d like – my kids had a lot of fun helping me make this fun and easy treat!
Be sure to check out our updated collection of BEST BANANA RECIPES EVER!
What ingredients are in a banana split?
Banana splits are traditionally made with ice cream that is served between two halves of a banana. The ice cream is then topped with chocolate sauce, caramel, whipped cream, nuts and cherries. The pie version of a banana split swaps out the ice cream with a cream cheese/powdered sugar layer but has many of the same ingredients. The result is a banana split dessert that has all of the flavors of the classic version without needing to be frozen!
The best part of making banana splits is the versatility! You like butterscotch topping? Add it on! Do you love nuts? Marshmallows? Caramel? Add whatever you want! It’s all yummy!
Does banana split pie have eggs in it?
This banana split pie recipe does not have eggs in it! Many of them do, which is why I was so excited to find this version! I’m not super squeamish when it comes to raw eggs…at least not while eating cookie dough, but I just never liked the idea of putting them in a no-bake pie. This recipe is delicious and no eggs are needed!
Is banana split pie made with pudding?
Banana split pie can be made with or without pudding. The original version just called for powdered sugar to be mixed with the cream cheese for the bottom layer, but I’ve experimented by swapping half of the powdered sugar with instant banana pudding mix and I love that version too! The banana pudding adds a much stronger banana flavor to the dessert and also creates a thicker custard type filling for the pie.
If you are like me and you love real bananas, but not banana flavored things, you can use vanilla pudding instead. This will give you the custard like filling without the extra banana flavor. If you are a huge chocolate fan, you could even use chocolate pudding and it would taste delicious too! So many options!
Ingredients in Banana Split Pie
1 graham cracker crust
8 ounce pkg cream cheese, softened
2 cups powdered sugar OR 1 cup powdered sugar + 1 small box of instant Banana Cream Pudding mix
4 bananas, sliced
8 oz. can crushed pineapple, well drained
8 oz. container Cool Whip, thawed
10-15 maraschino cherries, dried on paper towels
chocolate syrup, optional
How to make Banana Split Pie
Use an electric mixer to blend the cream cheese and powdered sugar (or powdered sugar and banana pudding mix) until smooth. If you want extra banana flavor and a slightly thicker consistency, use the pudding mix. Using just powdered sugar works well too -either way, it is delicious!
Spread the cream cheese layer on top of the crust. Slice bananas and place on the cream cheese layer. Top the bananas with the crushed pineapple.
Spread Cool Whip on top of the pineapple and top with maraschino cherries and chocolate syrup. Keep in the refrigerator until ready to serve. Enjoy!
BANANA SPLIT PIE
Banana Split Pie is an easy no-bake dessert with a graham cracker pie crust that is full of bananas, whipped cream and pineapple. A refreshing banana split dessert that is easy to make and serve!
Print Pin Rate
Prep Time: 10minutes
Total Time: 10minutes
Servings: 10servings
Author: Butter With a Side of Bread
Ingredients
1graham cracker crust
8oz.pkg cream cheesesoftened
2cupspowdered sugar*
4bananassliced
12oz.can crushed pineapplewell drained
8oz.container Cool Whip
10-15maraschino cherriesdried on paper towels
chocolate syrupoptional
Instructions
Use an electric mixer to blend cream cheese and powdered sugar until smooth. Spread on top of the crust.
Slice bananas and place on the cream cheese layer. Top the bananas with the crushed pineapple. Spread Cool Whip on top of the pineapple and top with maraschino cherries and chocolate syrup. Keep in the refrigerator until ready to serve. Enjoy!
Notes
*For a stronger banana flavor, you can swap the 2 cups of powdered sugar with 1 cup of powdered sugar, plus 1 small box of instant banana cream pudding mix.
Can banana split pie be made in advance?
Unlike a traditional banana split, this pie can be made up to 24 hours before serving. The bananas will start to brown and get mushy if you make the pie too early, so the closer to serving that you can make it, the better. Leftovers can also be stored in the refrigerator, but plan to eat them pretty quickly as well!
Does banana split pie have Cool Whip in it?
The top layer of the pie is made with Cool Whip – a non-dairy whipped topping. If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
How do you make stabilized whipped cream?
To make stabilized whipped cream, you will need the following ingredients:
4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream.
Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
In a separate bowl, beat the whipping cream just until soft peaks form.
Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
