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
This pie has been entered in Frigidaire’s Recipe Page!
Robin Sue
26 Comments
Holy cow! That looks fabulous, I am sooo making it
I have a pie recipe for French Silk JUST like Baker's Square that also uses raw eggs. I love living on the edge BAHAHA!
When I saw that photo I thought for sure this was an ice cream pie. I like it even better knowing it isn't. Good trick with the pie plate too!
wow. sky high heavenly pie. the filling sounds awesome, and the rest of the components are indeed reminiscent of one of my favorite ice cream treats!
raw eggs are in so many fabulous foods, I don't even think twice about using them.
Now that is a dessert!
It is important to think twice about serving raw eggs to children, the eldery, pregnant women and any who is sick/immune compromised.
Salmonella can either make you a little sick or utterly, miserably, dangerously sick.
Commercial operations use liquid pateurized eggs. I prefer the eggs that have been pasteurized in the shell.
I've never had this in a pie form! Can I have the whole pie??!
My goodness, there are almost no words to describe how incredibly scrumptious that cake looks and sounds! Marvelous recipe, thank you for sharing this sugary gem!
Big hugs,
♥ Jessica
Oh wow, this sounds wonderful.
I love cooking/serving/entertaining tips as much as I do food! Now why didn't I think to cut thru an aluminum pan with scissors!
That is heaven in a pie plate!! Delish!!
This looks delicious. Have fun while you are away.
It is a fabulous dessert, very popular in the late seventies.
Mimi
Kick ass creation!! Love it and cannot wait to make it for the peoples!!!
I just LOVE your site and pics! You are a gem that needs to be discovered! Thank you for the inspiration and the post!
Yummy! Great idea. Kind of makes any day ready for a sundae!
What in the world is a "wet nut?"
I love this and make a cake version, always great flavors.
That cake looks great!
I thought this was an ice cream pie. I still love that first photo with all the yummy drips tempting you to take a swipe at them.
I like how your family likes to live life on the edge. Yeah, baby raw eggs!
Happy Friday!
~ingrid
That looks like a delicious dessert!Nice pictures.
Oh Robin Sue, what a feast for the eyes!!!!
MMMMMM,…I would like to eat 1 large slice, please!
Glorious, glorious looking pie; every shot looks unholy, and I'm okay with that.
That pie looks just like something you would get in a restaurant – piled high!!! I love it!
Now THAT'S what I call a pie!! Yum yum!