Banana Split Pie
- 2 (9-inch) pie shells
- 2 1/2 oz. pkg. walnuts or pecans
- 1 (20 oz.) can crushed pineapple
- 1 1/2 c. sugar
- 6 Tbsp. flour
- 4 to 5 large bananas
- 8 oz. bowl Cool Whip
- 1 (10 oz.) jar red or green maraschino cherries
- Bake pie shells with nuts sprinkled on the bottom at 375u0b0 for 14 to 16 minutes.
- Combine pineapple, sugar and flour over low heat for the amount of time it takes to thicken.
- The time will vary with different pots and stoves, but it is approximately 3 to 5 minutes.
- After shells are baked, let them cool 15 minutes, then layer with half the bananas.
- Cover bananas with pineapple, then finally the remaining half of bananas.
- Cover with plastic and cool in the refrigerator for 15 minutes.
- Quarter cherries; mix cherries and their juice with the Cool Whip and spread across the top of the pies.
- Cover and place in the refrigerator.
- Make 2 pies at 8 servings each.
- Serve cold.
pie shells, walnuts, pineapple, sugar, flour, bananas, bowl, maraschino cherries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001652 (may not work)