For picnics or barbecues, this pie works well. Whoever it is always wants to know what’s in this pie.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- ½ cup butter
- 1 ½ cups confectioners’ sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 bananas
- 1 tablespoon lemon juice
- 1 (1 ounce) square unsweetened chocolate, grated
- 1 (9 inch) pie crust, baked
Instructions
- Cream together butter or margarine and confectioner’s sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
- Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.
- For more information regarding egg safety, read our Hints and Tips.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 203 mg |
| Sugars | 27 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
For those of you who claim that this isn’t banana split pie I also thought it an odd title as a child but it predates other recipes and that’s always what it’s been called. I have been looking for this recipe all my adult life and finally thought off adding “1950’s” to my search. I figured that’s when my mother learned it even though I had it in the 70’s. Mine came out so runny though. I’m hoping refrigeration will firm it.
I have been making this recipe for years. It’s almost exactly the same except I use 3 cups confectioner sugar, 3 sticks of butter and 3 eggs and I mix for literally 20 minutes. I also use ready made pie crust most of the time. It’s easier and I think it’s just as good. I actually made this tonight but I cut the whole recipe in half because I don’t need 2 of these pies sitting around. The only thing I usually do different is I drain my crushed pineapple very well before I put it on top of my bananas. Even with them being drained and plotted with a paper towel there still moist when eating the pie. I love this dessert and haven’t come across to many people who didn’t love it.
Outstanding! I never understand rude reviews.
This recipe was okay. It was very much like a banana split but there are better pies out there. It was very dense and I didn’t like the fact that it had raw eggs in it. Also, I think any banana split pie needs a chocolate pie crust.. by the time you modify this recipe to be good, it wouldn’t resemble the original at all.
I use a jumbo egg and I mix the vanilla at the end so the pie gets firm. Using fresh lemon tastes better but don’t use too much or it adds to much lemon to the pie and it will not get firm. My mom has made this for years and it was from 1968 Pillsbury bakeoff. Our family loves this pie!!!
This is the recipe I’ve been looking for years for.I first had it at a Thanksgiving gathering in 1960 when I met my husband to be’s family
Luckily for me, my husband is the cook around here. I can’t really cook all that well, and baking is not really my thing either. This recipe though, was SO easy! I even have a hard time with the simplest things but THIS, seriously, was so easy and fast. My husband LOVED it too! Thanks so much for the recipe 🙂 It was the perfect desert!
This recipe was quick and easy to make and tasted exactly how I remembered from my childhood when my mom would make it for me! It was great!
You are getting 2 stars for effort other wise the recipe is not a banana split pie to me. For a banana split pie to even be called as such it would need more than just bananas, whipped cream and chocolate with nuts. It needs strawberries, pineapples and sweet old school butter cookies. If you ever want to learn how to make it right, let me know.
My mother used to make this delicious dessert as long as 40 years ago when I was a child. It has always been one of my favorites, and until I found it on your website it was one I was afraid I would never be able to locate again. We consumed it many times with no ill result regardless of the raw egg ingredient.