Easy Banana Split Pie

Growing up, I always looked forward to church potlucks because someone would bring a Banana Split Pie. I could eat it all day long and not grow tired of it.

Fast forward to a few months ago when my childhood memory had a rude awakening. When asked what dessert I wanted served at a special occasion, I thought longingly over the flavor that lingered in my mind… banana split pie.

This super sweet person searched old cookbooks and found the recipe, and when dessert time rolled around, we took a bite and glanced at one another. Not the perfection I remembered. It actually tasted heavy of butter and just kind of greasy.

So, I found myself on a mission to recreate my imagined experience with a banana split pie and *think* I have found heaven.

This pie ends up light and fruity, perfect for summer.

If you are missing the chocolate flavor of a traditional banana split, I recommend serving this pie on a swirl of chocolate syrup with shaved chocolate on top. As if you needed to add anything!

Mile High Banana Split Pie

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• 1 graham cracker crust
• 8 ounces cream cheese, room temperature
• 1 can sweetened condensed milk
• 5 tablespoons lemon juice
• 1 can (15. 25 ounces) crushed pineapple, drained well
• 1/2 cup maraschino cherries, drained well
• 1/2 cup diced strawberries, patted dry, or 1/2 cup frozen strawberries thawed and drained well
• 1 banana, diced
• 1 cup chopped pecans
• 1 1/2 cup frozen whipped topping, thawed plus additional for garnish

Blend together cream cheese, sweetened condensed milk, and lemon juice until smooth.

Stir in fruit and then gently fold in the frozen whipped topping.

Pile into pie shell, smooth, and refrigerate for three hours.

Garnish with additional whipped topping. Slice and serve.

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