Banana Split Pie
Category: Desserts
Servings:
12 to 16
Ingredients:
1 cup pecan halves
2 cups graham cracker crumbs
1 stick (8 tablespoons) butter, melted
8 ounces cream cheese, softened
1 cup sugar
3 eggs
1 pint sour cream
5 ripe bananas, cut crosswise into 1/2–inch
slices
1 15½-ounce can crushed pineapple, well
drained
½ pint heavy cream, beaten until soft
peaks form
1 cup chopped pecans
1 16-ounce jar maraschino cherries,
drained and chopped
Instructions:
Preheat the oven to 325 degrees F. Put the pecan
halves in a food processor or an electric blender
and process to make a fine pecan meal.
Combine the graham cracker crumbs, pecan meal,
and butter in a mixing bowl and mix well. Press
the mixture onto the bottom and slightly up the
sides of a 9x13-inch baking dish.
Combine the cream cheese and sugar in another
mixing bowl and beat with an electric mixer until
light and fluffy. Add the eggs, one at a time,
beating well after each addition, until completely
blended.
Spread this mixture evenly over the graham
cracker crust and bake for 30 minutes. Remove
from the oven, spread the sour cream over the
cream cheese mixture, and bake for 15 minutes
longer. Remove from the oven and cool completely.
When cool, layer the bananas over the sour
cream, spread on the pineapples, and then spread
the whipped cream evenly over the top. Sprinkle
with the chopped pecans and the cherries.
Refrigerate for at least 2 hours before serving.