BANANA SPLIT PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pint vanilla ice cream, softened
1 (9-inch) graham cracker crust
Chocolate sauce (recipe follows)
1 cup chopped pecans, divided
½ pint chocolate ice cream, ,softened
1 (8-ounce) can crushed pineapple, drained
2 small bananas, sliced
1 cup whipping cream
1/4 cup sifted powdered sugar
1 tablespoon grated unsweetened chocolate (optional)
CHOCOLATE SAUCE:
1/2 cup semisweet chocolate morsels
1 (5-ounce) can evaporated milk
1 cup sifted powdered sugar
1/4 cup butter or margarine
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Directions: |
Directions:SAUCE:
Combine all ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook 15 minutes or until slightly thickened, stirring occasionally. Cool.
TO STORE: Refrigerate in a tightly covered container up to 1 week. Yield: about 1/4 cups.
PIE:
Spread half of vanilla ice cream over graham cracker crust; cover and freeze until firm. Spread one-third of chocolate sauce over ice cream layer; sprinkle with 1/2 cup pecans; cover and freeze until firm. Spread chocolate ice cream over pie; cover and freeze until firm. Spoon half of remaining chocolate sauce over ice cream; top with pineapple. Cover; freeze until firm. Spread remaining vanilla ice cream over pie. Cover; freeze until firm. Spread remaining chocolate sauce over ice cream; top with remaining 1/2 cup pecans and banana. Beat whipping cream at high speed of an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over pie; sprinkle with grated chocolate, if desired.
TO STORE: Cover tightly, and freeze up to 2 weeks.
TO SERVE: Let stand at room temperature 5 to 10 minutes before serving.Yield: one 9-inch pie. |
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Number Of
Servings: |
Number Of
Servings:1-9 inch pie |
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