The oven warms like a small promise; chocolate and banana steam in fragrant, comforting rhythms. Cream cheese becomes silk, strawberries gleam like polished jewels, and a crisp cone crust offers a sweet, nutty whisper beneath every bite. This is a dessert that remembers summer and hushes the room.
Why make this recipe
Because it gathers the familiar comforts of a banana split into a single, ceremonious pie — layers of chewy brownie, tender banana-cream, bright strawberries, and cloudlike whipped cream. It is a celebration you can slice, share, and savor slowly, each mouthful a marriage of textures and memories.
How to make Banana Split Pie
Ingredients:
- 1 1/2 cups crushed sugar cones
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 brownie mix (9×13 size)
- 1/4 cup canola oil
- 1/4 cup water
- 1 large egg
- 1 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup mashed banana (1 med large banana)
- 2 tablespoons all-purpose flour
- 4 cups strawberry halves
- 1 8 ounce container Cool Whip, thawed
- 2 tablespoons chopped nuts
- 2 tablespoons sprinkles
- 1 jar maraschino cherries with stems
- 1/4 cup hot fudge ice cream topping
Directions:
- Preheat the oven to 350°F. In a bowl, combine the crushed sugar cone crumbs, 1 tablespoon granulated sugar, and the melted butter. Press this mixture into the bottom and up the sides of a 9 1/2 inch deep-dish pie plate to form an even crust.
- In a large bowl, mix the brownie ingredients — the brownie mix, 1/4 cup canola oil, 1/4 cup water, and 1 large egg — stirring until just combined. Spoon the batter carefully into the prepared crust and smooth the top.
- Bake for 35 to 37 minutes, until the brownie is set. While the brownie layer is baking, prepare the filling.
- Beat the softened cream cheese with 1/4 cup granulated sugar until creamy. Add 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 1 large egg, and 1/2 cup mashed banana. Beat until smooth and gently folded.
- Once the brownie layer has finished its initial bake, spoon the cream cheese–banana mixture over the hot brownie very carefully, spreading it into an even layer.
- Return the pie to the oven and bake another 25 minutes, until the top is set and faintly golden at the edges.
- Cool the pie on a wire rack for 1 to 2 hours, then refrigerate for 3 to 4 hours or overnight to let the layers settle and chill thoroughly.
- To finish, arrange the strawberry halves over the chilled pie in an even, jewel-like layer. Spoon the thawed Cool Whip into a piping bag fitted with a 1M tip and pipe swirls around the outer edge of the pie.
- Top the swirls with chopped nuts, sprinkles, and maraschino cherries. Heat the hot fudge for about 10 seconds in a microwave-safe bowl, transfer to a small plastic bag, cut off a corner, and drizzle the fudge over the strawberries just before serving.
How to serve Banana Split Pie
Serve chilled, on a porcelain plate that absorbs the dessert’s warmth without stealing its coolness. Use a sharp knife dipped in hot water for clean slices. Let each serving rest a minute on the plate so the hot fudge dries slightly, then present with a small fork and a folded napkin — this is a pie meant to be lingered over.
How to store Banana Split Pie
Keep refrigerated, covered lightly with plastic wrap or a pie dome, for up to 3 days. The crust softens over time; if you prefer more crunch, store slices on a sheet pan lined with parchment and re-crisp briefly in a low oven (300°F) for 5–7 minutes before serving. Do not freeze — the cream-cheese and whipped layers lose their texture when frozen and thawed.
Tips to make Banana Split Pie
- Press the cone crumbs firmly and evenly into the dish; a chilled bowl or the bottom of a measuring cup helps create a smooth, compact crust.
- Mash the banana until very smooth to avoid lumps in the filling; a small sieve helps if you want the silkest texture.
- When spreading the filling onto the warm brownie, use an offset spatula and work gently to avoid tearing the surface.
- Chill thoroughly — the contrast between the cool toppings and the dense brownie layer is part of the pie’s magic.
- Pipe the Cool Whip just before serving to keep the swirls defined and the sprinkles bright.
Variations (if any)
- Nut-free: omit the chopped nuts and replace with toasted coconut flakes for crunchy contrast.
- Citrus lift: fold a teaspoon of finely grated orange zest into the cream-cheese filling for a subtle, bright note.
- Chocolate-forward: sprinkle finely chopped dark chocolate over the strawberries before drizzling fudge for extra depth.
- No-bake option: assemble a similar layering of crust, no-bake chocolate filling, and chilled cream layers for a summer-friendly version (see links in the conclusion for inspiration).
FAQs
Q: Can I use graham crackers instead of sugar cones for the crust?
A: Yes. Graham crackers make a sturdier, less sweet base. Use the same quantity (about 1 1/2 cups crushed) and proceed as instructed; you may want to add a teaspoon of sugar if your graham crackers are less sweet.
Q: How ripe should the banana be?
A: Use a banana that is just past ripe — speckled with brown but not mushy. It will mash smoothly and give a pronounced banana flavor without being mealy.
Q: Can I make this ahead for a party?
A: Absolutely. Make it a day ahead and refrigerate overnight. Add the strawberries, whipped swirls, sprinkles, nuts, cherries, and hot fudge drizzle the day of service for the freshest appearance and texture.
Q: Is there a gluten-free adaptation?
A: Substitute a certified gluten-free brownie mix and use gluten-free crushed cones or cookies for the crust. Check all packaged ingredients for gluten-free labeling.
Conclusion
If you’d like a lighter, no-bake approach to the same flavor combination, explore this comforting take at No Bake Banana Split Pie – Recipes. For another gentle no-bake version and inspiration, see No Bake Banana Split Pie – Fake Ginger.
Baking insists on patience, and in that patient unfolding we find a quiet kind of beauty — slice by slice, we discover how sweetness rewards the waiting.
Banana Split Pie
Ingredients
Method
- Preheat the oven to 350°F.
- In a bowl, combine the crushed sugar cone crumbs, 1 tablespoon granulated sugar, and the melted butter. Press this mixture into the bottom and up the sides of a 9 1/2 inch deep-dish pie plate to form an even crust.
- In a large bowl, mix the brownie ingredients (brownie mix, 1/4 cup canola oil, 1/4 cup water, and 1 large egg) until just combined. Spoon the batter into the prepared crust and smooth the top.
- Bake for 35 to 37 minutes, until the brownie is set.
- While the brownie layer is baking, beat the softened cream cheese with 1/4 cup granulated sugar until creamy. Add 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 1 large egg, and 1/2 cup mashed banana. Beat until smooth.
- Once the brownie layer has finished baking, spoon the cream cheese–banana mixture over the hot brownie carefully, spreading it into an even layer.
- Return the pie to the oven and bake another 25 minutes, until the top is set and faintly golden at the edges.
- Cool the pie on a wire rack for 1 to 2 hours, then refrigerate for 3 to 4 hours or overnight to let the layers settle and chill thoroughly.
- Arrange the strawberry halves over the chilled pie.
- Spoon the thawed Cool Whip into a piping bag fitted with a 1M tip and pipe swirls around the outer edge of the pie.
- Top the swirls with chopped nuts, sprinkles, and maraschino cherries.
- Heat the hot fudge for about 10 seconds in a microwave-safe bowl, then drizzle over the strawberries just before serving.