Banana Split Pie
|Single crust pie pastry||1|
|Lemon juice||1 Tablespoon|
|Strawberry ice cream||1 Quart|
|Frozen whipped dessert topping||4 1⁄2 Ounce, thawed (1 Cup / 1 Container)|
|Maraschino cherries||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts||2 Tablespoon|
|Tiny marshmallows||1⁄2 Cup (8 tbs)|
|Semisweet chocolate pieces||1⁄4 Cup (4 tbs)|
Line a 9-inch pie plate with prepared and rolled out pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick bottom and sides of pastry with tines of a fork.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on wire rack.
Thinly slice bananas and sprinkle with lemon juice.
Arrange the bananas on bottom of baked pastry shell.
In mixing bowl soften strawberry ice cream using a wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Using a metal spatula, spread the softened strawberry ice cream over the sliced bananas in pastry shell.
Freeze till ice cream is firm.
Spread the whipped dessert topping over the frozen ice cream layer in the baked pastry shell.
Top with the whole maraschino cherries; sprinkle with the chopped walnuts.
Return the pie to freezer; freeze several hours or till firm.
Meanwhile, to prepare fudge sauce, in saucepan combine marshmallows, semisweet chocolate pieces, and milk.
Cook over low heat, stirring constantly, till marshmallows and chocolate pieces are melted and thoroughly combined.
Let pie stand about 30 minutes at room temperature before serving.
Drizzle warm or cool fudge sauce over pie.
Slice pie and serve immediately.