Spectacular Banana Split Pie

  • Servings: servings
  • Serving Size: 10
  • Nutrition: See Below
  • Prep Time: 30 Minutes
  • Cook Time: 10 Minutes


  • 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.
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