Frozen 7-Layer Banana Split Pie

Ingredients
  • 1/2 c. semi-sweet chocolate chips
  • 1 (5 oz.) can evaporated milk
  • 1 c. powdered sugar
  • 1/4 c. butter
  • 1 pint vanilla ice cream or frozen yogurt
  • 1/2 pint chocolate ice cream or frozen yogurt
  • 1 (9 inch) prepared graham cracker pie crust
  • 1 c. chopped pecans
  • 1 (8 oz.) can crushed pineapple, drained
  • 2 bananas sliced, and then cut into quarters
  • 1 c. heavy whipping cream
  • 1/4 c. powdered sugar
  • 2 T. rainbow sprinkles
Directions
  1. Prepare the chocolate sauce: Combine the chocolate chips, evaporated milk, 1 cup powdered sugar, and butter in a small saucepan. Over medium-low heat, melt the ingredients together, stirring frequently. Once melted, reduce heat to low and cook, stirring constantly, until thickened just a bit, about 5 to 7 minutes. Remove from heat and set aside to cool completely. The chocolate sauce will continue to thicken some as it cools.
  2. Make the 1st Layer: Scoop half of the pint of vanilla ice cream into a bowl and set it aside for a few minutes to soften (but don't let it completely melt!). Spread the softened ice cream evenly over the bottom of the graham cracker pie crust. Cover and freeze until firm.
  3. Make the 2nd Layer: Spread about 1/3 cup of the chocolate sauce over the vanilla ice cream; sprinkle with 1/2 cup of the chopped pecans. Cover and freeze until set.
  4. Make the 3rd Layer: Scoop the chocolate ice cream (you'll only use 1/2 of the pint) into a bowl and set it aside for a few minutes to soften. Spread the softened chocolate ice cream evenly over the pie. Cover and freeze until firm.
  5. Make the 4th Layer: Spoon about 1/3 cup of the chocolate sauce over the chocolate ice cream; top with the pineapple. Cover and freeze until set.
  6. Make the 5th Layer: Soften the remaining 1/2 pint of vanilla ice cream. Spread the softened ice cream evenly over the pie. Cover and freeze until firm.
  7. Make the 6th Layer: Spread the remaining chocolate sauce over the vanilla ice cream layer; top with the remaining 1/2 cup of chopped pecans and the chopped bananas. (Note - add the 7th layer before heading back to the freezer.)
  8. Make the 7th Layer: Beat the whipping cream until foamy. Gradually add the 1/4 cup powdered sugar, beating until soft peaks form. Spread the whipped cream over the pie and sprinkle with the rainbow sprinkle. Freeze. (Note - At this point, I freeze the pie uncovered for a bit until the whipped cream begins to become firm. Then, I wrap it loosely with plastic wrap and return the pie to the freezer to freeze completely.)
  9. When it's time to serve, let the pie stand at room temperature for about 5 minutes to soften before serving.
A few notes:
- While this pie is not difficult to make, preparing it does span a pretty good length of time given all the layers and freezing time between assembling each one.  I have been known to spread the assembly of this pie over two (or even three!) days ... which then makes it a really easy dessert to prepare if you're short on time, because you can make it in little 5 to 8 minute snippets!

- The homemade chocolate sauce is soooooo yummy and rich, so I do recommend taking the time to make your own.  However, I'm sure a jar of chocolate sauce would work just fine, too.  Same goes for the whipped cream ... if you don't feel like whipping your own, I'm sure a tub of non-dairy whipped topping would work great.

- Cutting the banana slices into quarters is an important step.  The bananas freeze very firmly.  If you place the bananas in the pie in whole slices, it's really difficult to get your fork through the big slices when eating the pie.

Enjoy!



Source:  The Kitchen is My Playground
www.thekitchenismyplayground.com