A Taste of Summer - Banana Split Pie

One of the best parts of travel is the new food to try. For this recipe I didn't even have to leave home, just read a travel magazine! Southern Living's Drives and Dives offers many places I'd like to visit as well as several recipes to try.


This spring has been a long cool one, true we appreciate the rain but now we're anxious for warmer weather and the foods that taste special in the summer. This recipe combines many of those tastes in an easy to make dessert that looks rich but tastes light. Using some substitute ingredients such as lite whipped topping and egg substitute help keep the calories lower, but it is still a dessert with sugar and butter, not completely a 'free food'. I made this for a covered dish lunch of our Women's Educational Club and because it was a day of many desserts was able to bring a couple of pieces home for supper. For the lunch I did cut it into 12 smaller pieces because everyone wants to try lots of foods at these gatherings.

Banana Split Pie

1 cup powdered sugar

½ cup butter, softened

¼ cup egg substitute

½ tsp. vanilla extract

1 (6-oz) ready-made graham cracker piecrust

2 bananas, sliced

1 (20-oz) can crushed pineapple, drained

2 cups frozen whipped topping, thawed

chopped pecans

toppings: maraschino cherries

chocolate sauce

Beat first 4 ingredients (powdered sugar, butter, egg substitute, vanilla extract) with an electric mixer until smooth, spread in piecrust.

Top filling with banana slices, pineapple, and whipped topping, sealing topping to edges.

Sprinkle topping with pecans.

Cover and chill at least 1 hour.

Before serving, add toppings (maraschino cherries and chocolate sauce).

Makes 8 servings.

From Southern Living Drives & Dives (summer 2015)

Tip: Be sure to use the egg substitute, as this filling is not cooked! Look for egg substitute in the dairy/cheese/egg section of the grocery store. The carton is equal to 8 eggs or 2 cups. You only need 1/4 cup, equal to 1 egg for this recipe. To save the extra, I poured it into small plastic cups with lids and froze it in 1/4 cup portions. I've frozen it before, but not in portions, and this will be much easier to thaw and use when I need it.