Ultimate Banana Split Pie

Name: Ultimate Banana Split Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients: 1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6); 1/2 cup sugar; 1/4 teaspoon salt; 1/3 cup unbleached all-purpose flour; 1 1/3 cups whole milk; 3/4 cup water; 3 large egg yolks, beaten; 2 tablespoons pure vanilla extract; 1 cup Hot Fudge Sauce (page 191); 3/4 cup thinly sliced bananas; 8 fresh strawberries, mashed; 1/2 cup pineapple, cut into 1/4-inch cubes; 2 cups Fluff Whipped Cream (page 193); 1/2 cup chopped walnuts; 1 Maraschino cherry

January 24, 2012

Every time I bite into a piece of Banana Cream Pie (page 109), I immediately start thinking about banana splits. Shortly after coming up with the cream pie recipe, it occurred to me that with the addition of just a few more ingredients, I could re-create a classic banana split, which includes bananas, strawberries, and pineapple, ensconced in a cream filling. With a Marshmallow Fluff Whipped Cream topping, a sprinkle of walnuts, and a drizzle of hot fudge sauce, Ultimate Banana Split Pie is as close as you can get to the real thing. For best results, make this pie the day you intend on serving it so that the bananas do not turn and the juices don’t break down the cream.

Recipe notes

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