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Banana Split Pie Recipe
|Pie crust mix||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Pint|
|Fudge sauce||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs) (1 Can)|
|Strawberry||1⁄2 Cup (8 tbs) (1 Package)|
Calories 821 Calories from Fat 332
% Daily Value*
Total Fat 37 g57.2%
Saturated Fat 18.8 g94.1%
Trans Fat 0 g
Cholesterol 97.7 mg
Sodium 413.8 mg17.2%
Total Carbohydrates 114 g38%
Dietary Fiber 9.9 g39.6%
Sugars 70 g
Protein 10 g20.8%
Vitamin A 12.3% Vitamin C 275.3%
Calcium 24% Iron 16.9%
*Based on a 2000 Calorie diet
1 Prepare the piecrust mix, following the label directions, or make pastry from your favorite single-crust recipe.
2 Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate.
3 Trim the overhang to 1/2 inch; turn under, flush with the rim and flute to make a stand-up edge.
4 Prick shell well all over with a fork.
5 Bake in a hot oven at 425 degrees farenheit for 12 minutes, or until golden.
6 Cool completely in the pie plate on a wire rack.
7 About an hour before serving, chill the pie shell thoroughly in the freezer, then spoon in vanilla ice cream to make an even layer.
8 Peel 2 of the bananas; halve each lengthwise and crosswise.
9 Arrange in spoke fashion, over ice cream in the shell and spoon fudge sauce over the top. Return to the freezer.
10 Scoop 8 small balls from a part of the strawberry ice cream; place in a shallow pan and freeze firm.
11 Spoon the remaining strawberry ice cream into the shell and return to the freezer.
12 In a small bowl, beat the cream until stiff, just before serving .
13 Peel the remaining 2 bananas; halve lengthwise and crosswise and arrange over the strawberry ice cream.
14 Top with ice-cream balls; spoon strawberry sauce and thin whipped cream into the center.
15 Cut into wedges and serve.