banana split pie recipe

Written ByJenny Smyth Posted on
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The Best banana split pie recipe

I’ve been making banana split pie for years, and it’s a recipe that never fails to impress. The combination of ripe bananas, rich chocolate, and creamy vanilla ice cream is a match made in heaven. My kids love helping me make the crust from scratch, and they always get excited when they see the finished product.

It’s a perfect dessert for any occasion, whether it’s a family gathering or a special celebration. The best part is that it’s incredibly easy to make, and you can customize it to your liking with different toppings and mix-ins. I like to use high-quality chocolate and fresh bananas for the best flavor.

One of the things I love about this recipe is how versatile it is – you can serve it as a pie, individual servings, or even as a cake. It’s also a great way to use up ripe bananas that are on their way out. My family loves this recipe so much that we often request it for special occasions.

I’ve tried many different recipes over the years, but this one remains my favorite. It’s a classic for a reason! I’ve found that using fresh whipped cream instead of traditional whipped topping adds an extra layer of flavor and texture.

I also like to sprinkle some chopped nuts on top for added crunch.

Banana Split Pie

4.8 from 515 votes

A no-bake dessert that combines the classic flavors of a banana split in a creamy, decadent pie. Layers of sliced bananas, vanilla pudding, crushed pineapple, and chocolate sauce sit in a graham cracker crust, topped with whipped cream, nuts, and cherries.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

3 medium ripe bananas, sliced
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1 (8 oz) can crushed pineapple, well drained
1/2 cup chocolate syrup, plus more for drizzling

For the Topping

1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans
8 maraschino cherries, drained

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and sugar.
2Pour in melted butter and stir until all crumbs are moistened.
3Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a glass or measuring cup to compact it.
4Place the crust in the refrigerator to chill while you prepare the filling, at least 10 minutes.
5In a large bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until the mixture thickens and becomes smooth.
6Let it sit for 2 minutes to fully set.
7In a separate small bowl, ensure the crushed pineapple is very well drained by pressing it against a fine-mesh sieve with a spoon to remove excess liquid.
8Remove the chilled crust from the refrigerator.
9Arrange half of the banana slices in a single layer over the bottom of the crust.
10Drizzle about 1/4 cup of chocolate syrup evenly over the bananas.
11Spread the drained pineapple over the chocolate layer.
12Pour the prepared vanilla pudding over the pineapple and spread it into an even layer.
13Arrange the remaining banana slices on top of the pudding layer.
14Drizzle another 1/4 cup of chocolate syrup over the bananas.
15Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is completely set and firm to the touch.
16Just before serving, in a large chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
17Spread or pipe the whipped cream over the chilled pie.
18Sprinkle with chopped nuts and top with maraschino cherries.
19Drizzle additional chocolate syrup over the top if desired.
20Slice and serve cold.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Spatula
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 310mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 34g🥩Protein: 5g

📝Notes

For best results, use ripe but firm bananas so they hold their shape. You can substitute a store-bought graham cracker crust to save time. To make ahead, prepare the pie without the whipped cream topping and refrigerate up to 24 hours; add whipped cream just before serving.

Watch Video Of How Banana Split Pie Works

This banana split pie is always a hit with my family and friends – we love serving it at gatherings and special occasions.

It’s easy to make ahead of time, so feel free to prepare the crust and filling before assembling the pie just before serving.

If you have any leftovers, you can store them at room temperature overnight and then refrigerate them in an airtight container.

❓ Frequently Asked Questions About Banana Split Pie

1.

Can I use frozen bananas instead of fresh?
Yes, you can use frozen bananas in this recipe. Just thaw them first by leaving them at room temperature or microwaving them for a few seconds.

2.

What type of chocolate should I use?
I recommend using high-quality dark or semisweet chocolate chips for the best flavor.

3.

Can I make this recipe ahead of time?
You can make the crust and filling ahead of time, but assemble the pie just before serving.

4.

Can I substitute other types of milk?
No, you should use whole milk for this recipe as it will give the best results.

5.

How long does it take to make this pie?
This recipe takes about 20-30 minutes to prepare and 45-50 minutes to bake.

6.

Can I store leftovers in the fridge?
No, you should store leftovers at room temperature overnight and then refrigerate them in an airtight container.

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