This No Bake Banana Split Pie is made with a sweet cream cheese filling loaded into a graham cracker crust along with pineapples, cherries, and whipped cream. Drizzle this in chocolate syrup, crushed nuts, and your favorite sundae toppings.
Prep Time 20 minutesminutes
chill 3 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 10slices
Calories 359kcal
Ingredients
1/4cupcold water
1tablespoongelatin 1 1/2 packagesUnflavored, vanilla, or banana work great.
6ozready graham cracker pie crust
20ozcrushed pineapple Drained thoroughly.
6ozcream cheese Must be at room temperature.
1cupplain Greek yogurt or sour creamFull fat.
3/4cupsugar or sweetener
4bananas Sliced into pieces 1/2 - 1 inch thick.
10maraschino cherries
Instructions
Sprinkle the gelatin in the cold water in a microwave-safe bowl or glass measuring cup. Stir to combine. It will look lumpy. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 20 to 30 seconds. Stir until the gelatin dissolves. Set aside and assemble the pie.
Add the crushed pineapple to the bottom of the pie crust. Be sure your pineapples do not have any excess liquid. Blot using paper towels or cheesecloth. If it has excess liquid, it will seep into the crust and the crust will fall apart when you slice it.
Top with the sliced bananas.
Add the cream cheese, sugar or sweetener, and Greek yogurt or sour cream to a bowl or stand mixer. Beat until smooth using a hand mixer or standing mixer.
Add in the gelatin mixture. Mix well. Taste the filling to ensure it suits your taste. Make adjustments as necessary. Add more sugar or sweetener if necessary.
Pour the filling into the pie crust. Top with the maraschino cherries.
Chill for a minimum of 2-3 hours until set. You can also freeze it for an hour and a half to set. Upon freezing I place the pie on the counter for 10 minutes and then slice into it.
Notes
The longer you chill the pie, the better the structure of the custard filling. Without adequate chill time, the crust and/or custard will fall apart.I also recommend using full-fat Greek yogurt or sour cream. This will also help with the structure of the pie. In my experience, low fat resulted in a wobbly filling.Store the pie in the fridge, tightly covered and sealed for up to 4 days. Because of the pineapples and bananas, this is one you will want to eat or freeze right away. After a day or so, it will start to get a little mushy a little more each day.