The Inspired Cook

Submitted by Canton1 on

Do you remember Bisquick’s impossible pie recipes of the 1970s? These pies were so easy to make because they didn’t have a crust.  This crustless-pie concept inspired me to create a pie recipe incorporating all the flavors of a traditional banana split, except I didn’t use strawberry sauce because I didn’t have any on hand. Despite that, it was totally yummy!

Impossible Banana-Split Pie

Pie Ingredients:

  • 2 eggs
  • 1 (14-oz.) can sweetened condensed milk, regular or fat-free
  • 1/2 t. vanilla
  • 2 t. lemon juice, bottled or freshly squeezed
  • 1 T. butter, melted and cooled
  • 1 c. ripe bananas, mashed (about 2)
  • 1/4 c. sugar
  • 1/2 c. flour
  • 3/4 t. baking powder
  • 1/8 t. salt

Pie Toppings:

  • 1(15 1/4-oz) can crushed pineapple, drained
  • 1 bottle chocolate syrup
  • 1(6-oz.) jar whole Maraschino cherries with stems
  • 1 (8-oz.) tub whipped topping

Directions:

Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.

On a plate, mash peeled bananas with a fork. Mix in lemon juice; set aside.

Place wet ingredients into the pitcher of a blender. Put lid on pitcher and mix together on medium speed. Then add dry ingredients, blending until thoroughly combined. Add mashed bananas and mix well.

Pour mixture into prepared pie plate and place into preheated oven. Bake for 30 minutes. Test for doneness by inserting toothpick into center of pie. The pie is done when tester comes out clean. If the pie is not done, return to oven and bake in 5-minute increments until done. Mine was done in 35 minutes.

Note: The pie will get very golden brown around the edge. Place pie shield around edge to lessen the browning, if desired.               

Allow pie to cool completely. When pie is cool, cover top with plastic wrap and then refrigerate at least two hours before serving.

To serve, drizzle chocolate sauce across width of each plated piece of pie in a zigzag pattern. Place about two tablespoons of drained crushed pineapple on top of that, spreading it out with a spoon to cover top surface. Spoon on a dollop of whipped topping and then garnish with a cherry, which has been blotted dry to prevent bleeding into whipped topping. Refrigerate any leftovers.

Yield: 6-8 servings depending on the size of each slice

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