Banana Split Pie with Pecan Graham Cracker Crust

I usually work most holidays, 
(someone's got to be with my sweet patients)
but I thought that I would take this one off.
It's so nice to have a long weekend followed by a great day of cooking out with friends and family.

Just in time for this wonderful Memorial Day, 
I wanted to share my favorite ice cream dessert---
Banana Split Pie



There is almost no better dessert for a hot day.

This time when I made it,
I gave the crust a little something extra--pecans.
Yum!!



Banana Split Pie with Pecan Graham Cracker Crust


For the crust:
1 package graham crackers (about 9-10 crackers)
1/2 cup chopped pecans
2 tablespoons sugar
5 tablespoons melted butter

For the pie:

1 1/2 pints vanilla ice cream
3 tablespoons sweetened condensed milk
1 1/2 cups sliced strawberries, divided
2 bananas sliced, divided
1 can crushed pineapple, small
whipped topping
chopped peanuts and pecans
caramel sauce
hot fudge sauce


To make the crust:

Preheat the oven to 350 degrees.

Combine the graham crackers, pecans, and sugar in a food processor and process until well blended and fine.  Add the melted butter and combine well.

Place your graham cracker mixture into a prepared pie crust and cook for 10 minutes at 350 degrees.
Remove from the oven and allow to cool completely.

To make the pie:

In a large bowl, combine the ice cream, sweetened condensed milk, 1 cup strawberries, 1 banana, and pineapples.  Mix well.  Pour into the cooled pie crust and freeze overnight (at least 6-8 hours).

To serve:

Once the pie is frozen, remove from the freezer and top with the remaining bananas and strawberries.  Add whipped topping and nuts.  Garnish with caramel and hot fudge sauces.





I hope that everyone has a wonderful Memorial Day!!


Enjoy,

1 comment:

  1. This is a beautiful pie! I am allergic to chocolate so will leave off the fudge sauce on my piece but have it available to others...unless I decide to keep it in the freezer just for myself! LOL Thanks for sharing the recipe.

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