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Banana Split Pie

This no-bake Banana Split Pie has a graham cracker crust and a chocolate ganache base. It's filled with banana pudding and crushed pineapple. Then it's topped with whipped cream, pecans, cherries and chocolate sauce!
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Course: Dessert
Cuisine: American
Keyword: banana split pie, cream pie, no bake pie
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 8 slices

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rolling pin or food processor
  • Rubber spatula
  • 9-10" pie plate (non-deep dish)
  • Piping bag with star tip or a plastic bag with the tip cut off

Ingredients

For the crust (you can also use store brought crust if desired)

  • 1 cup crushed graham crackers 10-11 sheets
  • 6 tablespoons butter melted
  • 1/4 cup sugar

For the chocolate layer

  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

For the banana cream filling

  • 1 package banana flavored instant pudding
  • 1 cup crushed pineapple drained, 8 oz
  • 1 cup cold milk

For the whipped cream mixture (add ½ to banana cream filling & reserve half for topping)

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

For the topping

  • 2-3 bananas sliced
  • 1/4 cup pecans chopped
  • 6 maraschino cherries
  • chocolate sauce for drizzling

Instructions

To make the graham cracker crust

  • Finely chop 9-11 graham cracker sheets using a food processor or rolling pin & gallon bag.
  • Stir together crushed graham crackers, sugar and melted butter.
  • Press the mixture down on the bottom and edges of a 9-10" pie plate using your fingertips or the back of a measuring cup.
  • Set aside.

To make the chocolate layer

  • Heat heavy cream in a small saucepan on low or heat in the microwave. Heat until almost boiling.
  • Add the chocolate chips to the hot cream and remove from heat. Stir constantly until all of the chocolate has melted and the mixture is smooth.
  • Pour the chocolate over the bottom of the crust and smooth until even. Place in freezer for 20-30 minutes to set. Begin making the filling while it's cooling.

To make the banana cream filling

  • Pour banana pudding mix into a large bowl and mix with 1 cup of cold milk. Whisk until it begins to thicken.
  • Drain 1 cup (8 oz can) of crushed pineapple using a strainer or the lid of the can.
  • Add the drained crushed pineapple to the banana pudding and stir until combined. Place the mixture in the fridge to set for 5 minutes while you prepare the whipped cream.

To make the whipped cream mixture

  • In a separate bowl (using a hand mixer or a stand mixer fitted with the whisk attachment), whip together heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form.
  • Remove the banana cream mixture from the fridge. Using a rubber spatula, fold half of the whipped cream into the banana cream mixture. Place the rest of the whipped cream in the fridge, reserving it for the final topping.

Assembling the pie

  • Remove the crust from the freezer and evenly spread the banana filling over the chocolate layer.
  • Thinly slice 2-3 bananas and evenly place them over the banana cream layer (see photo above for reference).
  • Put the remaining whipped cream in a piping bag fitted with a star tip and pipe circles around the edge of the pie. Then pipe smaller stars throughout the center of the pie (see photo above for reference).
  • Using a food processor or a rolling pin & gallon bag to finely crush the pecans.
  • Sprinkle the pecans throughout the center of the pie.
  • Place the cherries around the edge of the pie, then drizzle the top with chocolate sauce.
  • Serve the pie chilled, and store in the fridge for 5-7 days.