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.
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
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.
This pie has been entered in Frigidaire’s Recipe Page!