No-Bake Banana Split Pie
A no-bake banana split pie with sliced bananas, crushed pineapple, and sweet cream cheese filling in a graham cracker crust, topped with pecans and cherries.
Servings 8
Calories 477kcal
Ingredients
- 1 graham cracker pie crust
- 2 bananas sliced
- 8 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 cup crushed pineapple drained
- 8 ounces whipped topping
- ½ cup chopped pecans
- 6 to 8 maraschino cherries drained
- chocolate syrup
Instructions
- Set the cream cheese on the counter and let it come to room temperature. Cold cream cheese will not whip smooth and leaves lumps in the filling.
- Drain the crushed pineapple in a fine mesh strainer, pressing gently to release the juice.
- Slice the bananas into rounds about a quarter inch thick.
- Line the bottom and sides of the graham cracker pie shell with the banana slices.
- Add the softened cream cheese, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with the flat beater. A medium bowl and a hand mixer work just as well.
- Mix on low speed until the filling is light and airy, stopping now and then to scrape down the sides of the bowl with a rubber spatula.
- Fold the drained crushed pineapple into the filling with the spatula, using a gentle motion so you keep the air you just worked in.
- Spread the filling over the banana slices and smooth the top flat.
- Add a layer of whipped topping over the filling.
- Sprinkle the chopped pecans across the top and arrange the maraschino cherries.
- Refrigerate the pie for at least 1 hour. Drizzle with chocolate syrup just before serving.
Recipe Tips
- Toss the banana slices with a little lemon or pineapple juice before layering them if the pie will sit out on a buffet. The acid slows browning without changing the finished pie's flavor.
- Add the chocolate syrup at the table, not in the refrigerator. Syrup drizzled hours ahead bleeds into the whipped topping and turns the surface gray.
- Toast the pecans in a dry skillet for a few minutes, then cool them completely before adding them to the pie. The flavor difference is noticeable, and it takes almost no time.
- Wipe your knife between slices with a warm, damp cloth. A clean blade is what separates a neat wedge from a smeared one.
Nutrition
Calories: 477kcal | Carbohydrates: 63g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 29mg | Sodium: 216mg | Potassium: 279mg | Fiber: 3g | Sugar: 47g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
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