This recipe has been passed down through at least four generations without any real change, and it's my job to make it for holidays.
How to Make a Banana Split Pie
I suppose I'd better start by explaining the caption of that luscious photo above. Banana split pie has been a dessert staple at our family holiday dinners for as long as I can remember. It's an easy-to-make, delicious pie that requires no baking. This recipe has been passed down through at least four generations without any real change—although about 50 years ago, our family changed the name to "rotten egg pie." Apparently, as small children, my siblings and I wanted to know what was in it; we were told that it contained raw eggs. What we heard was "rotten" eggs, not "raw," and it has been called "rotten egg pie" ever since.
This 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 four banana split pies I make always disappear quickly. Every year, this pie wins 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).
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- 1 (9-inch) graham cracker crust
- 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 tablespoon lemon juice
|Prep time||Ready in||Yields|
1 (9-inch) pie
- The butter must be soft before using; set it out several hours beforehand. Do not attempt to soften it in a microwave; it has always resulted in "rotten egg soup" instead of pie.
- Beat the butter with a power mixer until it's creamy. Add eggs and slowly add powdered sugar with the mixer on medium speed. Continue beating for 3 minutes. Do not over-mix at this stage; beat the sugar mixture just until it begins to get fluffy, then blend in the vanilla.
- Peel most of the bananas (use 2 if they are large, 3 if they are on the small side). Slice the bananas crosswise and sprinkle them lightly with lemon juice to keep them fresh. I prefer to chop the chocolate squares with a knife rather than grate them, as this provides small "chunks" of chocolate. 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. ou want those banana slices to stay as intact as possible.
- Spoon mixture into the pie crust and smooth, then 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!
© 2010 Dan Harmon