Banana Split Pie
|Piecrust mix||3 Ounce (One 6 Ounce Package)|
|Vanilla ice cream||1 Pint|
|Firm ripe bananas||4|
|Fudge sundae sauce||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Strawberry sundae sauce||1⁄2 Cup (8 tbs)|
1 Prepare the piecrust mix, following the label directions, or make pastry from your favorite single-crust recipe.
2 Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate.
3 Trim the overhang to 1/2 inch; turn under, flush with the rim and flute to make a stand-up edge.
4 Prick shell well all over with a fork.
5 Bake in a hot oven at 425 degrees farenheit for 12 minutes, or until golden.
6 Cool completely in the pie plate on a wire rack.
7 About an hour before serving, chill the pie shell thoroughly in the freezer, then spoon in vanilla ice cream to make an even layer.
8 Peel 2 of the bananas; halve each lengthwise and crosswise.
9 Arrange in spoke fashion, over ice cream in the shell and spoon fudge sauce over the top. Return to the freezer.
10 Scoop 8 small balls from a part of the strawberry ice cream; place in a shallow pan and freeze firm.
11 Spoon the remaining strawberry ice cream into the shell and return to the freezer.
12 In a small bowl, beat the cream until stiff, just before serving .
13 Peel the remaining 2 bananas; halve lengthwise and crosswise and arrange over the strawberry ice cream.
14 Top with ice-cream balls; spoon strawberry sauce and thin whipped cream into the center.
15 Cut into wedges and serve.