Banana Split Icebox Pie

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This pie has a banana “ice cream” base, and is covered with all the usual sundae topping suspects. Prep the bananas the night before by slicing and freezing them. Break this beauty out at the end of an evening summer soiree—and become everyone’s new favorite person.

YIELD 8 servings
ZEST FACTOR None
PREP TIME Overnight
COOK TIME none

24 chocolate sandwich cookies
½ stick butter, melted
4 ripe bananas, sliced and frozen
2½ cups heavy cream, divided
2 teaspoons vanilla, divided
2 tablespoons sugar
Your favorite sundae toppings (e.g., chopped nuts, maraschino cherries, chocolate/caramel/strawberry syrup, sprinkles) for garnish

1. In a food processor, pulse the cookies with the butter until the mixture resembles wet sand. Press the crust into a springform pan and refrigerate until set, about 15 minutes.
2. In a clean food processor, add the frozen banana slices and pulse to chop. Add 1 cup heavy cream and puree to a soft-serve-like texture. Add 1 teaspoon vanilla and pulse to combine. Spread the banana “ice cream” on the crust and set aside.
3. Whisk the remaining cream, vanilla and sugar in a large bowl until stiff peaks form. Spread the whipped cream on top of the banana layer and freeze the pie for 1–2 hours to set.
4. Garnish with your favorite toppings before slicing and serving.


Get more recipes like this in our June 2017 issue, available in print and through Magzter!

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