Banana Split Pie


Serves: 6
Total Calories: 169

Ingredients

3 egg yolk
1/2 cup granulated sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1/2 cup crushed pineapple, well drained
1 teaspoon vanilla
1 large banana
8 - 10 maraschino cherries
1 (9-inch) pie crust, baked
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Topping:
whipped cream
maraschino cherries
pecan pieces
1/4 cup semisweet chocolate pieces, melted

Directions:

Beat yolks and set aside. Combine sugar, cornstarch, and salt in saucepan. Add milk gradually, stirring as you do. Cook over medium heat until pudding begins to thicken. Add pineapple. Add egg yolks (to which some of hot filling has been added). Cook until pudding has thickened. Add vanilla. Remove from heat. Cool to room temperature.

Add banana, sliced or chopped, and chopped cherries. Pour into prebaked, cooled pie crust. Top with whipped cream. Garnish with maraschino cherries, chopped pecans, and drizzle melted semisweet chocolate over pie. Refrigerate leftovers—if any!

Editor's Extra:
Make it Hawaiian by substituting 1/2 cup coconut in pie for the cherries and eliminating the chocolate.

Nutritional Facts:

Serves: 6
Total Calories: 169
Calories from Fat: 19

This Banana Split Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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