Banana Split Pie
INGREDIENTS:
3 tb Sugar
4 lg Ripe bananas
5 c Vanilla ice cream; slightly
-softened
1 6-ounce ready--to-fill
-chocolate-flavored crumb
-crust
1/2 c Cocktail peanuts; coarsely
-chopped
1 c Strawberry spread or
-strawberry preserves
Garnish: whipped cream
-topping and mint sprigs
10 tb Bottled chocolate sauce
3 tb Sugar
4 lg Ripe bananas
5 c Vanilla ice cream; slightly
-softened
1 6-ounce ready--to-fill
-chocolate-flavored crumb
-crust
1/2 c Cocktail peanuts; coarsely
-chopped
1 c Strawberry spread or
-strawberry preserves
Garnish: whipped cream
-topping and mint sprigs
10 tb Bottled chocolate sauce
Sprinkle sugar in a large (9 or more inches across the bottom) nonstick skillet over medium-high heat. As sugar starts to melt, peel bananas and quickly slice into skillet. As slices sizzle and brown lightly,stir gently to turn and coat. When browned and slightly mushy, pour bananas onto a metal pie plate or pizza pan and refrigerate so they cool quickly (about 10 minutes).
Spoon about 3/4 cup of the ice cream into crust, pressing down lightly, but not evenly. Top with about half the bananas and sprinkle with 1/4 cup of the peanuts. Continue layering: 3/4 cup ice cream, all the strawberry spread,another 3/4 cup ice cream, remaining bananas and remaining ice cream. Sprinkle with remaining peanuts. Cover and freeze at least 6 hours.
Thirty minutes before serving: Transfer pie to refrigerator.
To serve: Pipe whipped topping around edge of pie. Garnish with mint and drizzle each wedge with chocolate sauce. Serves 10..
REDUCED FAT :VARIATION Use fat-free ice cream or frozen yogurt,light strawberry preserves and reduced-calorie chocolate sauce. Omit the peanuts in the pie and scatter just 1 tablespoon chopped peanuts on top.
Spoon about 3/4 cup of the ice cream into crust, pressing down lightly, but not evenly. Top with about half the bananas and sprinkle with 1/4 cup of the peanuts. Continue layering: 3/4 cup ice cream, all the strawberry spread,another 3/4 cup ice cream, remaining bananas and remaining ice cream. Sprinkle with remaining peanuts. Cover and freeze at least 6 hours.
Thirty minutes before serving: Transfer pie to refrigerator.
To serve: Pipe whipped topping around edge of pie. Garnish with mint and drizzle each wedge with chocolate sauce. Serves 10..
REDUCED FAT :VARIATION Use fat-free ice cream or frozen yogurt,light strawberry preserves and reduced-calorie chocolate sauce. Omit the peanuts in the pie and scatter just 1 tablespoon chopped peanuts on top.