Wednesday, August 31, 2011
No Bake Banana Split Pie
So lets pretend that it hasn't been over a month since I posted anything on the blog and jump right into a lovely summer recipe. Summers and banana splits go together for me so I jumped off my summer by making this lovely no bake dessert. Any dessert that doesn't require me to turn on the oven in 95+ degree heat works for me.
No Bake Banana Split Pie
Recipe Adapted from Natalie's Killer Cuisine
1 sleeve of graham crackers, crushed
1 stick melted butter
2 sticks room temp butter
2.5 cups powdered sugar
1 tsp Pure Vanilla Extract
1 cup diced pineapple
6+ Bananas (use as many as it takes)
8 oz container of Cool Whip or if you love cool whip like me I suggest using a 12 oz tub of cool whip
Various toppings (cherries, chocolate syrup, nuts, sprinkles etc)
Crush the graham crackers by putting them in a food processor or you can hand crush them.
Mix the graham crackers with the melted butter and press down in a 9x13 pan
Use your mixer to combine the butter, powdered sugar, eggs and vanilla until you get a creamy buttercream
Spread the buttercream over the crust
Cut the bananas length wise and place them on the buttercream mixture. I pressed them down slightly.
Spread the pineapple over the bananas
Spread the cool whip on top of the bananas/pineapples
Top with your favorite toppings
Refrigerate for several hours (at least 2 hours)
Overall this recipe was a success. If I make this again, I would use more melted butter when making the crust and I would use more cool whip on top. I only used 1 stick and found the crust to be a little dry. I also only used 1 8 oz tub of cool whip and felt that it was a stretch to cover the whole pie. This is worth making at least once this summer. Now get into the kitchen and forget about turning on the oven.
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i didnt care for the buttercream so i substitued with vanilla pudding and it was just dandyReplyDelete
Really, raw egg? That can't be good for you.ReplyDelete
yeah don't think I can do the raw eggs eitherDelete
There is always a risk to eat anything with raw egg but you can used pasteurized eggs or use a vanilla pudding as the poster above.ReplyDelete
Raw eggs are REALLY not as dangerous as everyone seems to think. I would be careful about the quality of the egg and would be sure to wash it before cracking it (salmonella lives on the egg shell, not inside the egg). I used to put a raw egg yolk in my smoothie every morning, and never got sick. That being said, the vanilla pudding substitution sounds really yummy. I will make homemade whipped cream instead of using cool whip, but this sounds divine! Love banana splits!ReplyDelete
I used the vanilla pudding, mainly because I didn't want all the butter. It came out awesome! Made this for a group of friends, and they all raved about it. So easy, will definitely made again.ReplyDelete
If I may make a suggestion - instead of melting the butter for the crust, try keeping it cold. Blend with cracker crumbs using a pastry blender or fork. It works much better for graham cracker crusts. It will mash nicely into a firm crust on the bottom that way.ReplyDelete
I have made this recipe many times, it was a recipe that my grandmother made many times as well. I have never worried about the raw eggs in it, and I love the butter cream so much, I wouldn't dream of substituting vanilla pudding. We only do nuts and cherries on top with the chocolate syrup, not the other sprinkles and stuff. I think that is overdoing it and maybe too sweet. Try this recipe, don't be afraid of the raw eggs! You will love it!ReplyDelete