Banana Split Pie
This Banana Split Pie has all of the flavors of a classic banana split all in one pie - perfect for a summer picnic or BBQ dessert...or whenever you get the craving for a banana split! With a graham cracker crust, bananas, pineapple, cream cheese, chocolate cherries, and whipped cream, this banana split pie is completely irresistible!
Prep Time30 minutes mins
Cook Time10 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 321kcal
- 2 cups graham cracker crumbs about 10 sheets of graham crackers
- ¼ cup sugar
- 6 tablespoons melted butter
- 1 banana sliced
- 8 ounces cream cheese
- ¼ cup sugar
- 2 8 ounce containers of Cool Whip
- 20 ounces crushed pineapple well drained
- 1 cup sliced strawberries
- Maraschino cherries
- Hot Fudge
- ¼ cup chopped walnuts
Preheat oven to 350 degrees F.
Place graham cracker sheets in a food processor and pulse until they are crumbs. Add melted butter and sugar and pulse until combined.
Spray pie dish with cooking spray and press graham cracker mixture firmly into bottom and up sides of pie dish.
Bake in preheated oven for 8 minutes.
Let cool.
Line graham cracker crust with sliced banana.
In a medium bowl with electric mixer, beat cream cheese and sugar until fluffy, about 2 minutes.
Fold in 8 ounces of Cool Whip.
Spread cream cheese mixture over graham cracker crust.
Evenly spread crushed pineapple and strawberries over cream cheese layer.
Top with remaining Cool Whip.
Garnish with additional banana slices, cherries, hot fudge, and walnuts.
Refrigerate until ready to serve.
Enjoy!
Make ahead. You can definitely make this pie up to one day in advance! I would hold off on the toppings until an hour or less before serving, so the bananas aren't brown.
Toppings variations. Just like a normal banana split, you can switch up the toppings, if you'd like! You can use chopped peanuts instead of walnuts or use butterscotch or caramel topping instead of hot fudge!
Chill Time. Make sure you allow at least a couple of hours for this pie to chill and set up, to make it easily sliceable!
Storage. Store leftovers in an airtight container in the fridge for 2-3 days.
Calories: 321kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 225mg | Potassium: 215mg | Fiber: 2g | Sugar: 27g | Vitamin A: 527IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 1mg