Banana Split Cream Pie

Who wants regular old banana cream pie when you can have banana split cream pie?

Let’s delve into the layers so I can further convince you that you need this pie in your life:

A buttery, chocolate-pecan crust…

…topped with banana slices…

…smothered with a made-from-scratch (oh yes! you can do it!) creamy vanilla-rum custard…

…layered with another round of banana slices…

…dolloped finally with the most refreshingly delicious berry whipped cream I’ve ever laid my lips on.

Although the steps look long and difficult, I assure you that despite the number of dishes used in the making of this dessert (I’ll wish a dish-washing-fairy your way!), it is not hard to make or assemble. And the combination of the chocolate, pecans, bananas, vanilla custard, and berry cream is really, truly out of this world.

Banana Split Cream Pie

Yield: Makes one 10-inch pie, about 10 servings

Banana Split Cream Pie

Note: I like to use chocolate Teddy Grahams for the cookie base. They are cheaper and easier to find then the oft-cited Famous Nabisco Wafers. Also, since I know someone might wonder, you could probably get away with using a pie dish instead of a springform pan but it would need to be a large 10-inch pie dish with fairly deep sides or you’ll run the risk of not having enough room for the layers.

Ingredients

    Chocolate Crumb Crust:
  • 3 cups (about 8 ounces) lightly broken chocolate crackers/cookies
  • 1/3 cup chopped pecans
  • 3 tablespoons granulated sugar
  • 10 tablespoons butter, melted
  • Banana Cream Filling:
  • 3 tablespoons water
  • 1 1/2 teaspoons unflavored gelatin
  • 5 large egg yolks
  • 2/3 cup granulated sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 3/4 cups milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 4 medium firm, ripe bananas
  • Strawberry-Raspberry Whipped Cream:
  • 1/2 cup quartered fresh strawberries (stemmed)
  • 1/2 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 1 cup cold heavy whipping cream

Directions

  1. Preheat the oven to 350 degrees, making sure an oven rack is in the center of the oven. Lightly grease a 10-inch round springform pan with at least 2-inch sides with nonstick cooking spray.
  2. In a blender or food processor, combine the cookies, sugar and pecans and process until the crumbs are fine. Pour in the melted butter and process until the mixture is evenly coated with butter. Press the cookie mixture into the prepared pan evenly over the bottom and about 1 inch up the sides. Bake the crust for 10 minutes. It will firm up as it cools. Transfer it to a wire rack and let it cool completely.
  3. For the filling, pour the water into a small dish and sprinkle the gelatin over the water, letting it sit for 5 minutes to soften. Rest a fine mesh strainer over a large bowl and set aside. In a medium bowl, whisk the egg yolks until blended. In a medium saucepan, whisk together the sugar, cornstarch and salt. Gradually pour in the milk while while whisking constantly. Place the saucepan over medium heat and cook, stirring slowly and often with a silicone spatula or whisk until the mixture just begins to bubble and thicken, about 6 to 8 minutes. Continue to cook, slowly stirring, for about 1 minute longer. Remove the pan from the heat.
  4. Pour about 1/3 of the hot mixture into the egg yolks, stirring vigorously to combine. Pour the egg yolk mixture back into the saucepan, whisking quickly, and return it to medium-low heat. Cook, stirring constantly, until the mixture is thick and somewhat bubbly, about 2 to 3 minutes.
  5. Remove from the heat and immediately pour the custard through the fine mesh strainer. Stir in the butter, softened gelatin, vanilla and rum extract into the strained custard and stir until thoroughly blended and butter is melted. Immediately cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Poke a few vent holes in the plastic wrap with a sharp knife and set aside at room temperature until it cools to lukewarm about 10-15 minutes.
  6. Meanwhile, peel three of the bananas and slice them into about 1/4-inch slices, layering the slices in the bottom of the crumb crust. Cover the bottom of the crust completely. Pour the warm custard over the banana slices, spreading to cover them evenly. Press a piece of plastic wrap directly on the surface of the filling and refrigerate the pie for 2-3 hours before serving.
  7. Up to an hour before serving, combine the strawberries, raspberries and the sugar in a medium bowl and mash the mixture lightly with a fork. Pour 1/2 cup of the cream on top. Whip the ingredients with a hand mixer (or using an electric stand mixer) until the berries are partially crushed and mixed into the cream, about 1 minutes. Add the remaining 1/2 cup cream and continue to whip on medium speed until soft peaks form.
  8. Peel the remaining banana and cut it into very thin slices, scattering the slices over the chilled pie filling. Spread the berry whipped cream over the sliced bananas. Refrigerate until ready to serve. The pie presents best the same day it is made so the bananas aren’t overly browned, although the leftovers we had tasted great and looked pretty good the next day, so you could probably make it the day before with good results – spreading the berry whipped cream an hour before serving.
  9. To serve, gently remove the sides of the springform pan, cut the pie into wedges and transfer to dessert plates.
http://www.melskitchencafe.com/banana-split-cream-pie/

Recipe Source: adapted slightly from Baking for All Occasions by Flo Braker

34 Responses to Banana Split Cream Pie

  1. Wow, does that ever look delicious! Looks like the perfect spring or summer dessert!

  2. briarrose says:

    Wonderful pie….I love how you kicked a plain banana pie straight up into wowza category. ;)

  3. Martha says:

    This sounds lovely! I know the guys are going to love it.

  4. Genius, Mel! Happy Easter :)

  5. I am definitely going to make this for easter! It sounds amazing!!

  6. Now that is one incredible looking pie! I love the flavor and especially the chocolate crust… mmm! Great job on this one, Mel. Thanks for sharing!

  7. Linda H says:

    Another wonderful looking recipe! I really enjoy following your blog! Thanks for sharing such tasty recipes!

  8. Allie M says:

    Hi Mel! So excited to see this up on your blog today because I was coming to it for the very reason of finding pies to make for Easter! I am going to make your Coconut Cream pie and this one! I saw that one of my greatest friends in the world, Bri, wrote you about making the coconut cream pie in advance. I am going to follow your instructions on that one and make it tomorrow instead of Sunday. She told me she made it recently and it was DIVINE! Yay! Couple of questions…you mentioned putting the saran wrap up against the coconut cream layer in the fridge and making the whip cream before serving. Is there a trick to avoiding the saran wrap pulling off some of the pie when you remove it to cover it with whip cream? Also, can I make this banana split pie tomorrow too and save the berry cream for before serving, or will the bananas brown? About how long does it take to make this one? I know I’ve written you before about our challenging church time (1:00-4:00)! It makes it nearly impossible to prepare food in between church and family dinner. But, browned bananas are yuck! Hope you are great and have a great Easter!

    • Mel says:

      Hi Allie – that’s fun that you and Bri are great friends! She and I have emailed quite a bit about recipes, too. About this pie, I made it the day of when I made it the first time, but we had leftovers the next day and the bananas on the bottom layer weren’t brown at all. However, if you want to make it a day in advance, I would only do the crust, one banana layer, and custard layer. Then press a piece of plastic wrap directly on top and refrigerate. When you get home from church, slice the last banana to put on top and cover with the whipped cream (you could even mix up the berry whipped cream before church and have it all ready to go). I think the bananas on that top layer will definitely get brown and yucky if you place them on too far in advance. Also, when pulling off the saran wrap, there might be a little custard that gets stuck to it. You can either scrape it off and level it back on top of the pie or just let it go, especially if it is a negligible amount. Hope that helps! Let me know if you have any other questions.

  9. Cara says:

    This looks amazing!! Would a dollop or two of hot fudge sauce take away from the amazing flavors of this pie–in other words would it be too much of a good thing, or do you think it might be nice to add a bit more chocolate?? I usually smother my banana spilts in chocolate fudge so I am just wondering…

    Thanks so much for all your hard work. This really is my favorite website.

    • Mel says:

      Hi Cara – actually, I think your idea of a few (or twelve) dollops of hot fudge is brilliant. I don’t think it would ruin this at all…probably just enhance the goodness. Just keep in mind that if your hot fudge is…well…hot…it might melt the whipped cream on top so I’d keep it on the warmish side not piping hot.

  10. Monette says:

    I would love to make this but the mixing of hot stuff to the egg yolks makes me nervous! I am afraid I might cook the yolks.:(

  11. I love banana splits and love the idea of a banana split in pie form!

  12. Tessa says:

    This is such a good idea. It sounds wonderful!

  13. Mel, You are AMAZING! I just love the recipes you post and share. Thank you! I just started my own food blog. It will be my cookbook :)

    Pies are Divine! Num!!!

  14. Brittany C. says:

    YUM!! I can’t make up my mind! I was gonna make your lemon berry trifle, like I did last year, but this one looks pretty darn good too! decisions, decisions.
    What will you be making for Easter dessert??

  15. That’s look delicious.
    Wonderful pie.

  16. Danielle says:

    What a delicious looking dessert. I think I will make it for Easter this year! Thank you!

  17. Natural Soap says:

    Hi Mel! This dessert looks divine. My daughter, however, is allergic to most nuts, except peanuts. Do you think I’d be able to substitute chopped peanuts for the pecans with good results?

    • Mel says:

      Natural Soap – sorry for the delay in responding – for some reason your comment got spammed. Anyhow, yes, I think you could sub peanuts with good results!

  18. Lauren says:

    Mel- that looks so yummy! I love all things banana split, so I cannot wait to try it!

  19. Jennifer H says:

    Definitely has more going for it than banana cream pie!

  20. Tami says:

    The vanilla amount is missing from the ingredients list. I just threw some in. I am so excited about this. I hadn’t settled on an Easter dessert and I was thinking about banana cream pie but I had some strawberries so this will be perfect. I’m waiting for my guests so I can dig in. Tempted to serve it with a piece missing. Hope they get here soon.

  21. I made this pie for Easter and it tasted delicious! The custard however did not set so when I cut a slice the custard poured out so we had to eat it like soup…. I read and reread the recipe and cant figure out what I did wrong. The only thing I can think of is that I didn’t let it boil long enough?? Any help would be greatly appreciated!

    • Mel says:

      Meghan – that’s a bummer the custard didn’t set up! My sister made this same pie and I think had a similar issue. I haven’t talked details with her yet to figure out why. The only thing I can think of is what you hit on in your comment – that perhaps the custard didn’t boil and thicken long enough. It should be fairly thick when you pull it off the stove.

  22. Tami says:

    The pie turned out delicious. Everybody loved it. I sort of missed the standard graham cracker crust that goes so well with banana cream pie. I might try that next time. The berry whip cream is the absolute best.

  23. Kara says:

    Holey moley! Hubbie and I are stuck in a hotel room drooling over this recipe. As soon as I get home, I’ll be making this for sure. Looks simply amazing!

  24. grace says:

    teddy grahams instead of vanilla wafers is a welcome substitution in my opinion. this recipe is awesome–i was feeling the need to bow to your greatness at coming up with it, then i saw the credit. meh, i still bow to your greatness. :)

  25. Rachel says:

    I don’t have a 10″ pie pan or springform, what do you think of doing it in a casserole dish 8×8 or 9×13 and serving it in square pieces?

  26. n82 says:

    Do you think there would be a huge difference if I left the gelatin out? Is there a good substitute?

    • Mel says:

      n82 – yes, there would be a big difference not using the gelatin. The custard wouldn’t set up at all. If you don’t want to use the gelatin, you might try searching for a vanilla custard recipe without it. Good luck!

  27. Kyra says:

    Made this pie for a family get together tonight and it was a hit!!! Everyone loved it and asked for the recipe! Such a delicious pie! Thanks Mel!

  28. aimee says:

    I just made this for thanksgiving and I cut a few corners. I used a refrigerated gluten free pie crust. I substituted almond milk for regular milk. I added strawberries to the layers of banana slices. Instead of making the cream I used a can of dairy free whipped topping. It looks amazing but I can’t eat it yet!

    Since I used an already made pie crust there was leftover custard and that was delicious on its own with a few banana slices!

    Thanks for the recipe. Love that it was easy to covert to dairy and gluten free pie.

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