Frozen Banana Split Pie

Name: Frozen Banana Split Pie
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cups Graham Cracker Crumbs; 1/2 cup Finely Chopped Pecans; 2 tablespoons Granulated Sugar; 6 tablespoons Unsalted Butter, Melted; 3 Ripe Bananas; 1 quart Vanilla Ice Cream, Softened Until Spreadable; 1 quart Strawberry Ice Cream, Softened Until Spreadable; 3/4 cup Crushed Pineapple, Thoroughly Drained; 1/2 cup Thick Hot Fudge Sauce, Cooled; 1 cup Heavy Cream, Cold; 2 tablespoons Powdered Sugar; 1 teaspoon Vanilla Extract; 10 Maraschino Cherries, Drained; 1/4 cup Chopped Roasted Peanuts

Frozen banana split pie with a layered slice

Joyce Hamilton

Published: July 28, 2026

Categories: Pies, Frozen Desserts, Parties & Events, Fruits

Tags: Make-Ahead, Frozen Dessert, Summer Dessert, Party Dessert, Ice Cream Pie, Banana Split

Banana Split Pie

A crisp graham-pecan crust holds layers of fresh banana, vanilla and strawberry ice cream, pineapple, fudge, whipped cream, and cherries in a make-ahead frozen pie.

Prep Time:35 minCook Time:10 minTotal Time:45 minServings:10Difficulty:Medium

This frozen pie turns the familiar banana split into neat, party-ready slices. A buttery graham cracker and pecan crust gives the soft ice cream layers enough structure, while fresh banana, pineapple, chocolate, and cherries keep every forkful recognizable.

The most important detail is controlling moisture. Pat the pineapple dry, slice the bananas just before layering, and cool the crust completely. Those small steps prevent icy pockets and help the pie release cleanly after its long freeze.

Vanilla and strawberry ice cream create distinct layers without making assembly fussy. Briefly softening each carton makes it spreadable, but it should still hold its shape; ice cream that melts completely can refreeze with a coarse texture.

Assemble the pie a day ahead, add the whipped cream and garnishes shortly before serving, and let it stand just long enough for a warm knife to pass through. The result is an easy centerpiece for a hot August gathering.

Nutrition (per serving)

Calories:520 kcal

Protein:7 g

Carbs:66 g

Fat:27 g

Directions

1

Heat the oven to 350°F. Coat a 9-inch deep-dish pie plate lightly with nonstick spray.
2

Mix the graham cracker crumbs, pecans, granulated sugar, and melted butter until evenly moistened. Press firmly across the bottom and up the sides of the pie plate.
3

Bake the crust for 10 minutes, until fragrant and lightly browned at the edges. Cool completely on a wire rack, then freeze for 15 minutes.
4

Slice two bananas into 1/4-inch rounds and arrange them in a single snug layer over the cold crust. Spread the vanilla ice cream over the bananas, smoothing it to the edges. Freeze for 30 minutes.
5

Scatter the well-drained pineapple over the firm vanilla layer. Spread the strawberry ice cream evenly on top, cover the pie tightly, and freeze until solid, at least 6 hours or overnight.
6

Warm the fudge sauce only until fluid but not hot. Spread it in a thin layer over the frozen pie, then return the pie to the freezer for 15 minutes to set.
7

Beat the cold heavy cream, powdered sugar, and vanilla until firm peaks form. Spoon or pipe the whipped cream around the pie. Slice the remaining banana and add it with the cherries and chopped peanuts.
8

Let the pie stand at room temperature for 8 to 10 minutes. Dip a sharp knife in hot water, wipe it dry, and cut the pie, reheating and drying the knife between slices.

Ingredients

Graham Cracker Crumbs:1 1/2 cups
Finely Chopped Pecans:1/2 cup
Granulated Sugar:2 tablespoons
Unsalted Butter, Melted:6 tablespoons
Ripe Bananas:3
Vanilla Ice Cream, Softened Until Spreadable:1 quart
Strawberry Ice Cream, Softened Until Spreadable:1 quart
Crushed Pineapple, Thoroughly Drained:3/4 cup
Thick Hot Fudge Sauce, Cooled:1/2 cup
Heavy Cream, Cold:1 cup
Powdered Sugar:2 tablespoons
Vanilla Extract:1 teaspoon
Maraschino Cherries, Drained:10
Chopped Roasted Peanuts:1/4 cup

Tips & Notes

Drain the pineapple in a fine-mesh sieve, then press it between paper towels so excess juice does not form ice crystals.
For the cleanest portions, freeze the assembled pie overnight and add the fresh banana garnish immediately before serving.
The ungarnished pie can be wrapped tightly and frozen for up to one week.