Serves: 6
Total Calories: 169
Beat yolks and set aside. Combine sugar, cornstarch, and salt in saucepan. Add milk gradually, stirring as you do. Cook over medium heat until pudding begins to thicken. Add pineapple. Add egg yolks (to which some of hot filling has been added). Cook until pudding has thickened. Add vanilla. Remove from heat. Cool to room temperature.
Add banana, sliced or chopped, and chopped cherries. Pour into prebaked, cooled pie crust. Top with whipped cream. Garnish with maraschino cherries, chopped pecans, and drizzle melted semisweet chocolate over pie. Refrigerate leftovers—if any!
Editor's Extra:
Make it Hawaiian by substituting 1/2 cup coconut in pie for the cherries and eliminating the chocolate.
This Banana Split Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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