Banana Split Pie
Ingredients:
– Butter: 1 stick (melted)
– Graham cracker crumbs: 1 box
– Butter: 1 stick (softened)
– Eggs: 2
– Confectioners’ sugar: 2 cups
– Bananas: 5 (sliced)
– Crushed pineapple: 1 (15 ounce) can *undrained
– Cool-Whip: 1 (16 ounce) container *thawed
– Maraschino cherries1 (4 ounce) jar *stemmed
– Pecans: 1/2 cup (chopped)
– Chocolate Syrup *Opt
Instructions:
1. First of all, you’ll need to combine together 1 stick of melted butter and graham cracker crumbs in a 9×13 glass or porcelain dish.
2. Next, you need to incorporate the butter using a fork until the crumbs are coated. And please press Firmly into a crust in the bottom of the pan.
3. Then you’re going to get a medium bowl and cream in together the other stick of softened butter, eggs and confectioners’ sugar; make sure to beat for quarter an hour.
4. Evenly spread on the graham cracker crust and then layer banana slices evenly on top of butter/sugar mixture; also layer pineapple on top of the bananas.
5. After that, spread evenly the Cool-Whip and garnish with cherries and pecans. You can also drizzle optional chocolate syrup over the top at this point.
6. Finally, refrigerate for no less than 2 hours (preferably overnight). For best results, keeps well refrigerated for about a week.
Recipe Notes:
* I find it very useful to prepare this without the chocolate syrup.