Banana split pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine; softened |
| 3 | tablespoons | Whipping cream |
| 2 | cups | Powdered sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | Graham cracker pie crust, | |
| 9 inch | ||
| 1 | medium | Banana |
| 1 | can | (8 oz) pineapple tidbits; drained well |
| 1½ | cup | Whipped topping, frozen; thawed |
| ½ | cup | Pecans; chopped |
| ½ | cup | Maraschino cherries; |
| Chopped and drained | ||
Directions
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Beat margarine until creamy; beat in cream and sugar until smooth. Spread in pie shell. Slice banana; chop pineapple and pat dry with paper towels. Arrange banana and pineapple on top of cream mixture, and press in firmly. Spread whipped topping on pie; sprinkle with pecans and cherries. Refrigerate 2 hours; store in refrigerator after cutting. YIELD: 1 9-inch pie
NOTES : Crushed pineapple doesn't work well in this pie, because the liquid in it makes the pie water. That is why the tidbits are patted dry.
From: Dan Klepach
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