Thursday, July 29, 2010

Banana-Split Cream Pie

165. A Banana-Split Sundae with cold, icy sweet creamy vanilla, chocolate almond fudge and Whitehouse cherry ice cream; hot dripping fudge sauce; sliced, perfectly ripe bananas; light, airy, real! whipped cream; crunchy chopped nuts dotting the top and sides; pineapple sauce in a pool around the melting ice cream, and hot dripping, salty peanut butter sauce *lick lips*. Yes that is my version of a wonderful banana-split sundae. Oh, and not to mention, the maraschino cherry on top. I like it when they throw a few cherries on the side too. This is a delight I rarely have, but do enjoy.

With all the ingredients to make a banana-split, I decided to make a "Banana-Split Cream Pie" for dessert this evening. Cream pies and frozen pies are always a hit, not just in the summer, but any time.

This recipe is repurposed from an old "Banana-Split Cake" recipe I've had for two decades. Whether you make the cake or the pie...they are both divine!!!

Banana Split Cream Pie

1 pie crust, baked and set aside to cool, my recipe for Pâte Brisée here

1 cup confectioners sugar
4 oz butter, soft
1 egg

1 banana, ripe yellow, not green
1 can of crushed pineapple, drained very well (discard juice or use for popsicles)

1/4 cup ground walnuts, toasted
1 cup chocolate glaze or hot fudge sauce, warmed, (Country Living's Chocolate Glaze Recipe 4✮)
1 large container of Cool Whip
Maraschino cherries with stems

Prepare pie crust, place in 9 inch pie plate, bake and set aside to cool.

Mix confectioners sugar, butter and eggs in a mixing bowl and mix for 5-10 minutes till fluffy
In bottom of pie crust sprinkle a few nuts. Spread the sugar/butter/egg mixture over the nuts evenly, sealing the bottom of the pie. Slice the banana and layer each slice over the mixture. Do this quickly so the bananas will not turn black and oxidize.
With your hand, evenly distribute the well-drained pineapple over the bananas. This also helps to keep the bananas from turning black.
With a few spoonfuls of Cool Whip, carefully spread a thin layer over the pineapple.
Next, pour 3/4 cup of the warmed (not hot!!) chocolate glaze/fudge sauce over the Cool Whip layer. Top with the rest of the Cool Whip and design peaks on top. Drizzle the remaining chocolate glaze/fudge sauce over and dot with cherries. Finish off with a sprinkle of the remaining walnuts.
Chill for 3 hours or overnight.

In the beginning, the Lord created chocolate, and he saw that it was good. Then he separated the light from the dark, and it was better.

"You make me sick!
You are offered meat and you choose a banana-split-with-nuts!"
~ Martin H. Fischer


Beedeebabee said...

My heart started racing as soon as I saw this! Oh. How. Delicious!!!
Thanks Lilly! ;)

Stephani said...

Wowza! My husband is gonna love this!

Glenda/MidSouth said...

I would like to have a slice of that instead of dinner tonight ! :D

Kate said...

Is it possible to have dessert twice in one day? This would be gone in a minute at our house. Looks delicious. It is a must for me to make this.

Thank you!

Happier Than a Pig in Mud said...

This is just beautiful!

Brenda said...

What an absolutely wonderful looking dessert! Oh, how I wish I had a piece right now. I've bookmarked this - thanks so much for sharing!

Emily said...

It WAS to die for!!! Thanks mom :)

HousewifeBliss said...

Lilly, so happy we found each other, you are a master with pastry! Your christmas table must be a sight to behold.
Thank you for leaving such a lovely comment, I am head back over to your place to grab a few kitchen inspirations.

All the best, Coryanne

FrugalMom said...

Oh my, this looks amazing!

I’m stopping by from Foodie Friday.
I made danske pandekager, if you want to see how delicious they are check them out @ Frugality Is Free


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