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Banana Split Pie

A delightful dessert that combines the classic elements of a banana split into a single, layer-filled pie featuring chewy brownie, creamy banana filling, fresh strawberries, and whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour 2 minutes
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed sugar cones
  • 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter, melted
For the brownie layer
  • 1 box brownie mix (9x13 size)
  • 0.25 cups canola oil
  • 0.25 cups water
  • 1 large egg
For the cream cheese filling
  • 8 ounces cream cheese, softened
  • 0.25 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 0.5 cups mashed banana (1 medium to large banana)
  • 2 tablespoons all-purpose flour
For the topping
  • 4 cups strawberry halves
  • 8 ounces Cool Whip, thawed
  • 2 tablespoons chopped nuts
  • 2 tablespoons sprinkles
  • 1 jar maraschino cherries with stems
  • 0.25 cups hot fudge ice cream topping

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. 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.
Brownie Layer
  1. 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.
  2. Bake for 35 to 37 minutes, until the brownie is set.
Cream Cheese Filling
  1. 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.
  2. Once the brownie layer has finished baking, spoon the cream cheese–banana mixture over the hot brownie carefully, spreading it into an even layer.
  3. Return the pie to the oven and bake another 25 minutes, until the top is set and faintly golden at the edges.
Cooling and Topping
  1. 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.
  2. Arrange the strawberry halves over the chilled pie.
  3. Spoon the thawed Cool Whip into a piping bag fitted with a 1M tip and pipe swirls around the outer edge of the pie.
  4. Top the swirls with chopped nuts, sprinkles, and maraschino cherries.
  5. Heat the hot fudge for about 10 seconds in a microwave-safe bowl, then drizzle over the strawberries just before serving.

Notes

Press the cone crumbs firmly for an even crust, mash the banana until smooth to avoid lumps, and chill thoroughly for the best textures. Pipe the Cool Whip just before serving to preserve the swirls.