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Joseph's Storehouse Cafe Banana Split Pie

Graham Cracker Crust:
2 1/2 C. graham cracker crumbs
6 T. sugar
2/3 C. melted butter or margarine

Filling:
2 eggs
2 sticks butter, softened to room temperature
2 C. powdered sugar
4 bananas, or as needed
16 oz. crushed pineapple, well drained
1 pint heavy cream, whipped
chopped nuts (pecans work well)
maraschino cherries

For Graham Cracker Crust:
Preheat oven to 350F. Mix graham cracker crumbs, sugar and butter together and press mixture into 9 x 13-inch Pyrex dish. Bake 5 minutes. Cool.

For Filling:
In a bowl of an electric mixer, beat eggs, butter and powdered sugar for 10 minutes at high speed. Spread evenly over cooled crumb crust. Slice bananas and distribute evenly over butter/sugar mixture. Spread drained crushed pineapple over top. Garnish with whipped cream, then sprinkle with nuts and top with maraschino cherries. Cover and refrigerate to store.

Note: The recipe can be halved and baked in a 9-inch pie pan.

Makes 12 servings
 

 

    
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