Description

This Banana Split Pie is a delightful no-bake dessert inspired by the classic banana split sundae. Featuring a crunchy graham cracker crust, a creamy cream cheese and whipped topping filling, and layered with fresh bananas and juicy crushed pineapple, it is finished with a topping of whipped cream, chocolate and strawberry sauces, chopped peanuts, and maraschino cherries. Perfectly chilled, it’s a refreshing and crowd-pleasing treat for any occasion.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
3 Tablespoons granulated sugar
5 Tablespoons melted butter

Filling

8 ounces cream cheese
¼ cup granulated sugar
1 cup whipped topping (such as Cool Whip)

Toppings

2 bananas, sliced
1 (20-ounce) can crushed pineapple, very well drained
8 ounces whipped topping
1 Tablespoon chocolate sauce
1 Tablespoon strawberry sauce
1 Tablespoon chopped peanuts
Maraschino cherries

Instructions

Preheat and prepare crust: Preheat your oven to 350º F. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is well combined and resembles wet sand. Press this crust mixture evenly into a 9-inch pie plate. Bake the crust for 10 minutes to set, then remove from the oven and allow it to cool completely before adding the filling.
Prepare the filling: Using a mixer, beat the cream cheese and ¼ cup sugar together until the mixture is light and fluffy. Gently fold in 1 cup of whipped topping until fully incorporated and smooth. Spread this creamy filling evenly over the cooled graham cracker crust.
Add fruit layers: Arrange a single layer of sliced bananas over the cream cheese filling. Next, spread the very well drained crushed pineapple evenly over the banana slices, creating a fresh and fruity layer.
Top and chill: Spread the remaining 8 ounces of whipped topping over the pineapple layer to cover completely. Place the pie in the refrigerator and chill for 3-4 hours or until it has set firmly.
Garnish and serve: Just before serving, drizzle the top of the pie with chocolate sauce and strawberry sauce. Sprinkle with chopped peanuts and place maraschino cherries on top for a classic banana split look and added sweetness.

Notes

Ensure the crushed pineapple is very well drained to avoid a soggy crust or filling.
For a firmer crust, use a heavier glass or ceramic pie plate when pressing and baking the crust.
This pie should be kept refrigerated and is best served within 1-2 days for optimal freshness.
You can substitute homemade whipped cream for the whipped topping if desired, but it may soften quicker.
If you want a less sweet pie, reduce the sugar in the cream cheese mixture slightly.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: banana split pie, no bake pie, banana dessert, graham cracker crust, cream cheese pie, easy summer dessert