No-Bake Banana Split Pie Recipe
Banana Split Pie
I suppose I'd better start by explaining the caption in that luscious photo above. Banana split pie has been a dessert staple at our family holiday dinners for as long as I can remember. An easy to make delicious pie that requires no baking, the recipe has been passed down through at least four generations without any real change, although the family name was changed to "Rotten egg pie" about 50 years ago. Apparently as small children my siblings and I wanted to know what was in it; we were told that it contained raw eggs and sure enough Mom put the egg in. Unfortunately what we heard was "rotten" eggs, not "raw", and Rotten Egg Pie it has been ever since.
The recipe is a very good one to help introduce children to cooking, as it is very easy to make and most children will love the result of their work. I am no chef myself, so this great dessert is my contribution to the extended family Thanksgiving and Christmas dinners each year. There is always an excessive number of desserts at our 30 person dinner, with probably 20 different dishes. Nevertheless the 4 "Rotten egg pies" I make always disappear early on. My "rotten egg pie" wins every year as the best holiday dessert recipe.
Give it a try. It is very, very rich and a little goes a long way, so don't make too many. One pie per person should be enough (it's that good).
- 1 Graham cracker crust, 9"
- 1/2 cup Butter (preferred) or Margarine
- 1 egg, fresh, not rotten please
- 1 teaspoon Extract of Vanilla
- 3-4 Bananas
- 1 ounce Semi sweet chocolate, Coarsely grated
- 1/2 cup walnuts or pecans, Chopped into large pieces
- 1 1/2 cups powdered sugar
- 1 teaspoon lemon juice
Tip: Make your own graham cracker crust. Homemade crusts are far tastier than store bought and very easy to make.
- Butter must be soft before using; set it out several hours before using to warm. Do not attempt to soften it in a microwave; it has always resulted in the production of "Rotten egg soup" instead of a pie.
- Beat butter with a power mixer until creamy. Add egg and slowly add powdered sugar with the mixer on a medium speed. Continue beating for 3 minutes. Do not over mix at this stage as it will also result in banana split soup rather than pie; beat the sugar mixture just until it begins to get fluffy. Blend in vanilla.
- Peel and slice bananas crosswise and sprinkle lightly with lemon juice to keep the bananas fresh. Use 2 bananas if they are large, 3 if they are on the small side. I prefer to chop the chocolate square with a knife rather than grate it as it provides small "chunks" of chocolate. If necessary, chop walnuts (or pecans or other nut) into fairly large pieces.
- Fold bananas, chocolate and nuts into the sugar mixture. Do not mix with a power mixer, just gently fold the ingredients together. You want those banana slices to stay as intact as possible.
- Spoon into the pie crust and smooth. Cover and refrigerate for several hours or overnight.
- Just before serving, garnish with the last sliced banana and a few maraschino cherries if you like them - the cherries add to the appearance and my family likes them so they get added. Sprinkle with more chocolate or nuts if desired. Bon Appetit: you have one of the best holiday dessert recipes ever.
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© 2010 Dan Harmon