I came to love the banana split late in life, but once I was in, I was ALL in. While I can’t remember many banana splits in my childhood, I made up for it in college with a pretty drawn-out phase of late-night splits at the local Dairy Queen. What can I say? It was love at first bite. And you know what — so is this pie. Because it’s everything that makes a banana split great. Slices of fresh banana, cool and creamy ice cream, fluffy whipped cream, chopped peanuts, and just enough fudge. It’s a dream, and it’s one pie you don’t need your oven at all for.
One thing that I love about this pie is that it has everything I love about a banana split, truly, but it adds in a little extra crunch with a banana split. You are, more or less, assembling a banana split in a pie crust and then freezing it so it’s nice and sliceable and shareable.
To start, you’ll spread some magic shell chocolate topping in your crust, let it harden, and then top it with sliced bananas. You’ll top that with ice cream — vanilla is the classic choice as far as I’m concerned, but if you prefer chocolate or strawberry, have at it. You’ll want to let the ice cream soften a bit so you can spread it, and you’ll only need about a quart here — most standard tubs are a quart and a half. Top that with some fluffy homemade whipped cream and chopped peanuts and freeze it until it’s solid enough to slice.
Just before serving, add a drizzle of chocolate and some maraschino cherries because a banana split just wouldn’t be a banana split without those!
No-Bake Banana Split Pie
10m prep time
- 1 9-inch graham cracker crust
- 1/4 cup chocolate hard shell ice cream topping
- 2 medium bananas, sliced
- 1 quart vanilla ice cream, softened
- 1 1/2 cups heavy whipping cream, chilled
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sugar
- 1/2 cup crushed peanuts
- Chocolate syrup, as needed
- 10-12 maraschino cherries
- Pour the chocolate hard shell topping into pie crust and freeze until chocolate has hardened.
- Slice bananas and layer over chocolate. Top with ice cream and place in freezer while you work on the whipped cream.
- In a medium bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and vanilla and continue beating until medium peaks form.
- Spread whipped cream over ice cream and top with crushed peanuts. Freeze until firm (about 4 hours) before slicing and serving. Garnish with chocolate syrup and cherries to serve. Enjoy!
Recipe adapted from Taste of Home.