Spectacular Banana Split Pie
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1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter
2 large bananas
1 teaspoon fresh lemon juice
1 (4 oz.) package instant vanilla pudding mix
1/2 cup cold milk
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 (8 oz.) container frozen whipped topping
1/2 cup semi-sweet chocolate chips
1 pint fresh strawberries
1/2 cup chopped, toasted pecans*
For Crust: HEAT oven to 350°F. Stir crumbs, sugar and butter with fork in small bowl until combined. Press firmly onto bottom and sides of 9-inch pie plate. Bake 8 minutes. Cool completely.
For Filling: PLACE banana slices in small bowl. Toss with lemon juice to coat. Beat pudding mix, milk, sour cream, vanilla and 2/3 cup sweetened condensed milk in medium bowl with an electric mixer on medium-high until smooth. Chill 5 minutes. Fold in 1 cup whipped topping. Arrange half of the sliced bananas on bottom of pie crust. Top with half the pudding mixture. Repeat with remaining bananas and pudding. Cover and chill 1 hour.
For Garnish: STIR chocolate chips and reserved sweetened condensed milk together in small microwave-safe bowl. Microwave on HIGH 45 seconds. Stir until chips are melted and smooth. Drizzle each serving plate with a small amount of chocolate. Slice pie into wedges. Place on prepared plates. Drizzle with chocolate. Garnish with a strawberry half and a dollop of remaining whipped topping. Sprinkle with pecans.
To toast pecans: Place pecans in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.