Wesson Recipes

Banana Split Pie

Product Locator

Cooking Time

20 minutes

Prep Time

45 minutes

Serving Size

14 people

Say goodbye to regular banana splits and dive into this Banana Split Pie—a luscious, layered dessert that turns the classic treat into something even more irresistible! Start with a buttery, flaky crust made with Wesson Vegetable Oil for a perfectly golden base. Then, indulge in a smooth, velvety chocolate ganache that sets the stage for layers of creamy banana custard, fresh banana slices, and sweet strawberry jam.

Topped with freshly whipped cream, maraschino cherries, and crunchy chopped peanuts, this pie is as beautiful as it is delicious. Indulge in the sweet flavors of a banana split in every bite, combined with a pie twist that’s perfect for any occasion.

With easy-to-follow steps and Wesson Vegetable Oil making the crust just right, this dessert is a guaranteed crowd-pleaser. Chill it in the fridge for the ultimate creamy texture, and serve with a smile!

Pro Tip: Make ahead and refrigerate for up to 3 hours to overnight to allow all the layers to set perfectly.

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CONTAINS:

Dairy, eggs

Ingredients

Crust

All-Purpose Flour 2 cups.

Granulated Sugar 1/4 cup.

Baking Powder 1/2 tsp.

Salt 1/4 tsp.

Milk 1/2 cup.

Wesson Vegetable Oil 1/3 cup.

Pure Vanilla Extract 1 tsp.

Chocolate Ganache

Semi-Sweet Chocolate 8 oz, chopped.

Unsalted Butter 1 tbsp.

Cream, 35% 8 oz.

Banana Custard

Granulated Sugar 1 cup.

Corn Starch 1/2 cup.

Egg Yolks 5 .

Pure Vanilla Extract 2 tsp.

Cream, 35% 2 cups.

Milk, 3% 1 cup.

Banana Extract 2 tsp (optional).

Fillings & Toppings

Strawberry Jam 1 cup.

Cream, 35% 2 cups.

Powdered Sugar, sifted 1/4 cup.

Maraschino Cherries as desired.

Bananas 2 .

Lemon Juice 1 tbsp .

Chopped Peanuts as desired.

Sprinkles as desired.

Method

Pie Crust

Preheat oven to 350°F.

In a large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, combine milk, Wesson Vegetable Oil and vanilla. Add wet ingredients to dry ingredients and mix to combine. Shape into a ball.

On a lightly floured surface, roll dough out to 10″ circle. Place dough into a 9″ pie plate and flute edges. Place a 10″ parchment circle into the pie crust and fill with baking weights. Bake in lower half of the oven on a tray for 10 minutes. Remove pie shell from oven. Carefully remove baking weights and parchment. Return to oven and bake for 10 to 15 more minutes or until golden brown. Remove from oven and set aside to cool fully.

Chocolate Ganache

To make chocolate ganache, place chopped chocolate and butter in a medium heatproof bowl. In a small saucepan, over medium heat bring cream to a simmer. Pour cream over chocolate and allow to sit for a few minutes. Stir to combine until mixture comes together and is smooth. Allow mixture to cool for ten minutes and then pour into pie shell. Let set for approximately 30 minutes.

Banana Custard

In a large heatproof bowl, whisk together sugar, cornstarch, egg yolks and vanilla. In a saucepan, combine cream and milk. Bring to a boil over medium heat. When cream has just come to a boil, remove pan from heat and add 3/4 cup of hot cream/milk to egg mixture and whisk well to temper. Add tempered mix back into saucepan and whisk to combine. Place saucepan back on medium heat and bring to a simmer, whisking constantly until thickened 5 to 7 minutes. Custard should coat the back of a spoon when ready.

Pour custard back into the bowl and cover surface with parchment paper. Allow custard to cool for 15 to 20 minutes.

Assembly Method

While custard is cooling, slice bananas and toss with lemon juice to prevent browning. Layer banana slices over set chocolate. Top bananas with strawberry jam and then pour cooled custard on top, spreading evenly. Refrigerate for a minimum of 3 hours before serving. To serve, whip cream with powdered sugar until soft peaks form. Spread or pipe the pie with whipped cream, top with Maraschino cherries and chopped peanuts as desired.