Best Mile High Banana Split Pie Recipes

NO-BAKE MILE-HIGH BANANA SPLIT PIE

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

MILE-HIGH BANANA SPLIT PIE

Steps:

• 1. Layer 1 In medium bowl whisk together milk and 2 cups whipped topping. Add vanilla pudding mix. Whisk until mixture thickens to consistency of stiffly beaten whipped cream, about 1 minute. Stir in banana slices. Spread half of banana pudding mixture in pie crust.
• 2. Layer 2: Stir together fudge sauce and rum, set aside 3 TBS for drizzling. With back of spoon gently spread 1/2 remaining fudge rum sauce over banana pudding mixture. Top with remaining banana pudding mixture and other half of fudge rum sauce. Refrigerate until firm, about 1 hr.
• 3. Layer 3: Arrange pineapple chunks in single layer over fudge rum sauce. Spread with remaining whipped topping, filling spaces between pineapple chunks, and swirling topping into peaks with back of spoon. Refrigerate 30 minutes.
• 4. Layer 4: In microwave safe container, heat reserved fudge rum sauce on high until pourable, about 10 seconds. With fork drizzle sauce in lines over top of pie. Garnish with maraschino cherries and walnuts.

MILE HIGH NO-BAKE BANANA SPLIT PIE

Steps:

• Lightly grease a 9-inch deep dish pie pan. In a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Press the crumb mixture into the bottom and up the sides of the pie pan. Refrigerate for 10-15 minutes. Meanwhile, beat the cream cheese with an electric mixer until light and fluffy. Mix in the sugar.
• Fold in the whipped topping until thoroughly combined. Spread the cream cheese mixture evenly into the graham cracker crust. Arrange the banana slices over the filling, followed by the pineapple and strawberries.
• Cover with 2 cups of whipped topping and smooth the top. Sprinkle with chopped nuts. Drizzle the fudge or chocolate syrup over the top. (If using hot fudge, heat just until it can be drizzled, or you'll melt your whipped cream layer!). Garnish with maraschino cherries. Refrigerate for at least 4 hours before serving.

NO-BAKE MILE HIGH BANANA SPLIT PIE

Steps:

• Lightly grease a 9-inch deep dish pie pan. In a medium bowl, combine the graham cracker crumbs, melted butter and sugar.
• Press the crumb mixture into the bottom and up the sides of the pie pan. Refrigerate for 10-15 minutes.
• Meanwhile, beat the cream cheese with an electric mixer until light and fluffy. Mix in the sugar.
• Fold in the whipped topping until thoroughly combined.
• Spread the cream cheese mixture evenly into the graham cracker crust.
• Arrange the banana slices over the filling, followed by the pineapple and strawberries.
• Cover with 2 cups of whipped topping and smooth the top. Sprinkle with chopped nuts.
• Drizzle the fudge or chocolate syrup over the top. (If using hot fudge, heat just until it can be drizzled, or you'll melt your whipped cream layer!). Garnish with maraschino cherries.
• Refrigerate for at least 4 hours before serving.
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