Banana Split Pie

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This easy No-Bake Banana Split Pie is irresistible! A sweet graham cracker crust is loaded with all the flavors of a classic banana split. Incredibly simple to make, using store-bought ice cream and toppings.

A Simple, Scrumptious, Ice Cream Dessert

If you are a fan of ice cream cake, this is a dessert you just have to try. Made with a sweet graham cracker crust, cool vanilla ice cream, bananas, hot fudge, and caramel, it’s a satisfyingly creamy, indulgent dessert that doesn’t require any cooking at all.

Seriously, banana split pie is ridiculously easy. Beyond ridiculously easy. You basically just layer the ingredients in a graham cracker crust, and then freeze the pie until you’re ready to serve! Everyone will love this, and you can change the flavors to your liking. Just don’t forget the cherry on top! Kids go crazy for this (and so do adults).

The Ingredients You’ll Need

Basically, all of these ingredients are prepared items you can find at any grocery store. Feel free to go with the brands and flavors that you like best. 

For the Crust

• Graham Cracker Crumbs: Use prepared graham cracker crumbs, or just crush a sleeves of graham crackers until finely ground.
• Butter: Melt the butter in the microwave, or in a small saucepan over low heat.

For the Filling

• Ice Cream: I use plain vanilla ice cream, but Neapolitan is also a good choice for banana split pie. You can create a Neapolitan effect by layering vanilla ice cream around the edges of the pie crust, chocolate inside that, and strawberry in the center.
• Hot Fudge Sauce and Caramel Sauce: 1 jar of each, at room temperature. 
• Bananas: Slice 2 – 3 bananas to make a banana layer in the pie. Do this only when you’re ready to use them, or the sliced bananas will turn brown as they sit out.  
• Whipped Topping: You could also use homemade whipped cream, but I find that whipped topping is less delicate, and doesn’t weep or melt as much.
• Maraschino Cherries: What banana split is complete without the cherry on top? You’ll need a red maraschino cherry for each slice of pie. (If you don’t like them though, feel free to substitute a pecan half or just omit the garnish entirely!)

How to Make No-Bake Banana Split Pie

When making this pie, you need to make sure that your ice cream is still cold and more or less solid, but at the same time, soft enough to work with. If it’s too frozen, you can try microwaving it in a microwave-safe bowl for 30 seconds at a time, until it’s a little softer. Be careful with this, however – microwaves heat food from the inside out, so it may melt on the inside if you heat it too long.

1. Make the Crust. To make the crust, mix together the graham cracker crumbs and the melted butter until the crumbs are evenly coated and moist. Press them into a pie shell, and then place the crust in the freezer.
2. Soften the Ice Cream. Place the vanilla ice cream in a large bowl, and stir it around to soften. 
3. Create the Banana Split Pie Layers. Take the pie crust out of the freezer, and spread half of the jar of hot fudge sauce onto the bottom. If you like, you can freeze this for a few minutes to help protect the crust from getting soggy, but it’s fine if you don’t. Next, spread half of the ice cream over the fudge layer. Top with a layer of sliced bananas, drizzle with half the jar of caramel, and then spread the remaining ice cream over the top. 
4. Decorate! Fill a large piping bag with whipped topping, and pipe large rosettes across the top of the pie. I use a Wilton #1 tip for this, but you could use any tip you like. 
5. Chill and Serve. Freeze the pie for 3 – 4 hours, or until it’s completely frozen. When ready to serve, cut the pie into slices, and drizzle each one with hot fudge and caramel. Garnish with a maraschino cherry, and enjoy!

Easy Tips and Tricks

Making banana split pie is very simple, so don’t be intimidated. It can get a little messy at times, but other than that, it’s very doable! And these tips will help make it even easier.

• Use Aerosol Whipped Cream: For easier decorating, you can simply use a can of spray whipped cream! Rosettes on tap!
• Shape the Top of the Pie: Feel free to pile the ice cream up into a dome in the center of the pie. It will give the pies a pleasing shape, and add that much more ice cream to each slice! An offset spatula or rubber spatula can be helpful for shaping.
• Ice Cream Substitutions: Frozen yogurt, sherbet, sorbet, and homemade ice creams are all up for grabs! Just make sure not to melt them too much – stick your ice cream and pie right back in the freezer if they get too runny. You will also want to be cautious about the flavors you combine – if you use sherbet, for example, you may want to avoid using hot fudge sauce, and go with white chocolate or marshmallow sauce instead.

Tasty Variations

Banana split pie is so versatile, I couldn’t even list all of the possibilities here! Just like a real banana split, you can include or omit any toppings you like! You can also play with the flavors of the ice cream, and even the cookie crust. Here are just a few ideas to get you started:

• Peanut Butter Banana Split: Trade in the vanilla ice cream for peanut-butter-banana ice cream instead! This flavor is not always easy to find, but it is amazingly delicious, and works well with chocolate, cherries, nuts, and lots of other toppings.
• Tropical Paradise Banana Split: Layer on the toppings for this one: Drained, crushed pineapple, sweetened flaked coconut, chopped macadamia nuts, and white chocolate chips. Yum! These toppings all work beautifully with vanilla ice cream, or for a special twist, use pistachio!
• Moose Tracks Banana Split: Use fudge swirl ice cream, and mix in mini peanut butter cups (or large, broken-up peanut butter cups). Substitute chocolate shavings for the maraschino cherries.

How to Store This Pie

Since this pie is made with ice cream, it should be stored in the freezer, well-covered with plastic wrap, or inside an airtight, domed cake plate. Move it to the refrigerator about 20 minutes prior to serving, so the ice cream can soften slightly, and return any leftovers back to the freezer after serving.

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Banana Split Pie

This homemade No-Bake Banana Split Pie is irresistible! A sweet graham cracker crust is loaded with all the flavors of a classic banana split. Incredibly easy to make, using store-bought ice cream and toppings.

servings 8 servings

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 3 hours hrs 15 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

For the Crust

• ▢ 1 sleeve graham crackers ground finely {about 1 3/4 cups}
• ▢ 4 tablespoons melted butter

For the Filling

• ▢ 1.5 quart vanilla ice cream
• ▢ 12.25 oz hot fudge sauce 1 jar
• ▢ 12.25 oz caramel sauce 1 jar
• ▢ 2 large bananas sliced
• ▢ 1 tub thawed whipped topping
• ▢ maraschino cherries for garnish, optional

US Customary – Metric

Instructions

• In a small bowl, mix graham cracker crumbs and melted butter together until moistened. Press into pie shell and place in freezer.
• Remove all vanilla ice cream into a bowl and mix to soften. {You may want to microwave it at 30 second intervals until it’s easier to mix to soften}.
• Remove pie shell from freezer and spread half the jar of hot fudge sauce onto bottom of pie shell. Spread half the softened ice cream over top evenly. Top with slices bananas, half the jar of caramel and the remaining softened ice cream. Even out the top.
• Fill a large piping bag with whipped topping and pipe large rosettes onto the top of the pie {I use Wilton #1 tip}. Place into freezer for 3-4 hours or until completely frozen. Remove and cut into slices. Drizzle hot fudge and caramel over the top of each slice and top with a cherry.

Nutrition

Calories: 773kcal | Carbohydrates: 112g | Protein: 10g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 95mg | Sodium: 515mg | Potassium: 663mg | Fiber: 4g | Sugar: 64g | Vitamin A: 1004IU | Vitamin C: 4mg | Calcium: 295mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: desserts with ice cream, ice cream pie, no bake dessert

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