Banana Split Pie

Way back when, when I was a waitress at a local family restaurant in NJ, a fellow waitress made for us the most delectable pie- Banana Split Pie. It had us ooh-ing and ah-ing and even mmmm-ing. The owner of the restaurant liked it so much, she asked for the recipe and put the pie on our dessert menu. I don't think the waitress made a red cent off the sale of those pies, and we sold them like hotcakes. Funny thing though, the pie had raw eggs in it and back then we thought nothing of it, didn't even alert the customers to that fact. To remedy that little problem, I used pasteurized eggs and served this pie with confidence. My family LOVES this pie and to tell you the truth, they liked the story about the raw egg version better and thought it would be far more fun to eat a pie with a little risk. Wackos.

Banana Split Pie
2 sticks butter
2 cups powdered sugar
2 pasteurized eggs*

purchased Oreo pie crust
2 bananas sliced thinly
8 ounce can crushed pineapple, drained very well

1 1/2 cups whipping cream
2 T. powdered sugar
1 tsp. vanilla extract

2 T. melted butter
1/3 cup semi-sweet chocolate chips

maraschino cherries
Optional toppings: wet nuts, marshmallow cream, strawberry sauce

In a stand mixer bowl place the first three ingredients and using the paddle attachment on medium speed, beat for 20 minutes until smooth, light yellow, and fluffy. Spread into pie crust and top with sliced bananas and pineapple. Wash mixer bowl and place in it, whipping cream, 2 T. powdered sugar, and vanilla. Using the whisk attachment beat until just stiff, careful not to make butter. Spread the whipped cream over the entire pie. To melted butter stir in the chocolate chips until smooth and melted, then drizzle over the entire pie. Gently cover or place in a pie holder and refrigerate for 8 hours. When ready to serve slice pie with sharp knife being sure to cut all the way through he crust. Place the pieces on plates and drizzle with your other favorite Banana Split toppings like strawberry sauce, marshmallow sauce, or wet nuts. Top each with a cherry and serve. Serves 8.

*Note- When using pasteurized eggs, you may want to crack them in a separate bowl first as pieces of the shell tend to end up in there with the innards. To get shell pieces out of your eggs, use the empty shell half to scoop out the pieces. The pieces won't "run away" from the shell like they do your spoon or finger.


Hint- When cutting pie from aluminum pans, use a kitchen shears to cut through the sides of the pie pan. This makes lifting the pie piece easier. A perfect piece every time. I do not recommend doing this with glass plates though.

Other nice desserts:
Famous Wafer Dessert
Oatmeal Cake
La Dame Blanche
Rice Pudding

Have a great Weekend! I will be out of the office for a few days and if you follow me on twitter then you can find out where I am going...

Robin Sue

Super Fast: Company Bread

Time to start throwing the Super Fast recipes at you. This time of year we are all so busy getting ready for the holidays. Here is a recipe taught to me by my old Army pal, Anne. We met in Germany and she had me over many times for lunch. One of my favorite things that she made for me and some of the other girls in our group was Company Bread- at least that is what I have dubbed it. Now I don't want to hear it, "those are canned biscuits Robin Sue." Canned biscuits schmiscuits. So what? I probably only buy these things three times a year, so once in a while it is ok to cheat a little. Anyway this makes a beautiful and tasty loaf, super fast.


Company Bread
2 cans Pillsbury Grands! jr. Golden Layers, Butter Tastin' biscuits
2 T. melted butter
1 tsp. fresh rosemary, chopped fine
few stems of thyme leaves, leaves only
pinch kosher salt
pinch fresh ground black pepper

Remove biscuits for the cans and separate each biscuit in two layers. Stand the layers up in a 9x5 inch loaf pan. Place the halves three across and continue to fill the pan that way until full. They will be squished in there tightly. To the melted butter add the seasonings, mix well and spoon over the bread. Bake in a 350 degree oven for 25 minutes or until golden and no longer doughy in the center. You may have to cover the loaf with foil in the last 5 minutes. To serve, let cool for a bit and then cut with a serrated knife. Serves 8.

Note- You may use any fresh or dried herbs that you desire. I have even added Parmesan cheese before.


This bread went nicely with Peter's Giouvarlakia Soup or Greek Soup to me because there is no way I can pronounce that fancy name. Most things that I make from Peter's site, Kalofagas, are called Peter's Greek Dessert, Peter's Greek Lasagna, or Peter's Greek Appetizer because I cannot speak Greek... yet. This soup is very comforting and smooth. I loved the freshness that the lemon juice brought to this dish. I found it to be a very hearty and healthy meal. Follow his instructions exactly and you too will be eating this wonderful dish in less than 30 minutes.

More Super Fast Recipes:
Tiny Brie Bites
Cheese Pretzels
Cannoli Bites
Wacky Cake
Mini Baked Brie Cups
Cookie Dough Pie
Taco Soup

Robin Sue

Slice of Life

Family. The most important people in the world to me. In the photo above is the Klause side of the family. My parents came for the weekend because their church had bestowed the honor of "Oaks of Righteousness"* to them for their service to God and the church. The church also had a professional DVD made of my parents telling their love story and about their faith in God. I am grateful to have such great parents, they are an enormous blessing to all who know them.


Above is the original Fab 4- Rob, Ma, Me, and Dad. It was also my Dad's birthday on Oct. 31 and Zuzu's (he is little guy on the far right in the yellow shirt in the top photo) 10th birthday on Nov. 1, so we all went out to dinner after church on Sunday. In the midst of all of this, my own little family is starting to get sick. Doots missed two days of school last week and Himself spent part of the day in bed yesterday. The bugs may get us but don't stick around long.


We have been loading up on immune system boosters on a daily basis. The home cooking helps too. Last night it was chicken fried steak, mashed potatoes and gravy, green beans, corn, and roasted butternut squash.


I must let you know too that I have started a new workout routine at Himself's gym. It is called CrossFit, where we throw buses and bench press mini vans. Just kidding, but that is how my body feels. Last Friday night they had me flipping a stinkin' truck tire. Not a pickup truck tire mind you, but a real truck tire! I got down in a squat position, placed my hands under the thing and went huuuughh- it didn't budge. The other girls with biceps the size of my thigh had to help me. Even today I still walk like I have a load in my pants. My co-workers are starting to take notice. So I will keep you posted on what crazy things these firemen and professional female football players have me doing.

So what are all of you up to? Keeping healthy, I hope?

Robin Sue

* This is the verse in the Bible where Oaks of Righteousness is found. “They will be called oaks of righteousness, a planting of the LORD for the display of his splendor.” Isaiah 61:3