Banana Split Pie with Pecan Graham Cracker Crust

I usually work most holidays,

(someone’s got to be with my sweet patients)

but I thought that I would take this one off.

It’s so nice to have a long weekend followed by a great day of cooking out with friends and family.

Just in time for this wonderful Memorial Day,

I wanted to share my favorite ice cream dessert—

Banana Split Pie

There is almost no better dessert for a hot day.

This time when I made it,

I gave the crust a little something extra–pecans.

Yum!!

Banana Split Pie with Pecan Graham Cracker Crust

For the crust:

1 package graham crackers (about 9-10 crackers)

1/2 cup chopped pecans

2 tablespoons sugar

5 tablespoons melted butter

For the pie:

1 1/2 pints vanilla ice cream
3 tablespoons sweetened condensed milk
1 1/2 cups sliced strawberries, divided
2 bananas sliced, divided
1 can crushed pineapple, small
whipped topping
chopped peanuts and pecans
caramel sauce
hot fudge sauce

To make the crust:

Preheat the oven to 350 degrees.

Combine the graham crackers, pecans, and sugar in a food processor and process until well blended and fine. Add the melted butter and combine well.

Place your graham cracker mixture into a prepared pie crust and cook for 10 minutes at 350 degrees.
Remove from the oven and allow to cool completely.

To make the pie:

In a large bowl, combine the ice cream, sweetened condensed milk, 1 cup strawberries, 1 banana, and pineapples. Mix well. Pour into the cooled pie crust and freeze overnight (at least 6-8 hours).

To serve:

Once the pie is frozen, remove from the freezer and top with the remaining bananas and strawberries. Add whipped topping and nuts. Garnish with caramel and hot fudge sauces.