Love banana splits? Then you’ll love this very simple dessert! It requires no baking, except of course, just baking a prepared crust. Unless you are like me and are blind to the word BAKED. Today, I left my brain at the curb when I was putting this pie together. It seems that if it’s too easy, I am inclined to mess it up. Hand me a more detailed and difficult recipe, apparently I’ll be fine with it. It was a “duh!” moment, one I’m not proud of, but not too embarrassed to put up on my blog for the world to see.
3. Glossed over the instructions and put it in the refrigerator to chill like it instructed. (Simple enough)
4. Slapped myself in the forehead for being blind to the word, BAKED.
5. Took the filling and bananas out of the uncooked crust and then baked the crust.
6. Refilled the crust to make this too simple of a cake.
What is supposed to happen:
1. Bake the crust. (I bought frozen pre-made crust – huge timesaver)
2. Fill in with bananas and pineapple filling.
3. Chill in fridge.
See? THAT simple. Don’t pull the “Andrea” stunt, and you’ll see how ridiculously simple this can be. What’s so nice about this recipe is that it can be prepared in advance and not really take up your time doing so either. The topping was the fun part. The recipe calls for cool whip (I used a low fat version) and the sprinkle coconut and some chopped pecans. Voila!
NOW to kick it up a notch, I had a little fun with the toppings and had a pie tasting event to compare. There were 3 items to compare for the top of the pie. Hazelnut Mocha crunch. Cinnamon Crunch. Chopped Pecans. Hands down everyone loved all three. We were however partial to the Hazelnut Mocha crunch. That topping is the miracle to all baked goods and you can buy it through Pampered Chef. One person decided to take everything up to a new bar and put all three toppings on the pie. Why not, right? It actually was really well rounded. Thumbs up!
Recipe courtesy of Lucky Leaf:
- 2 medium bananas
- 1 can (21 oz.) LUCKY LEAF Pineapple Pie Filling
- 1 baked pie shell
- 2 c. lite whipped topping
- 2 Tbsp. pecans, finely chopped
- 2 Tbsp. coconut
Slice bananas into bottom of pie shell. Top with pineapple pie filling and chill. Slightly thaw whipped topping and spread over pie filling. Sprinkle with pecans and coconut. Chill.