Banana Split Pie

[Forney]

Joseph's Storehouse Baking Company's Banana Split Pie

GRAHAM CRACKER CRUST:
2 1/2 cups graham cracker crumbs
6 tablespoons sugar
2/3 cup melted butter or margarine

FILLING:
2 eggs
2 sticks butter, softened to room temperature
2 cups powdered sugar
4 bananas, or as needed
16 ounces crushed pineapple, well drained
1 pint heavy cream, whipped
Chopped nuts (pecans work well)
Maraschino cherries

For Graham Cracker Crust: Preheat oven to 350 degrees. Mix graham
cracker crumbs, sugar and butter together and press mixture into
9-by-13-inch Pyrex dish. Bake 5 minutes. Cool.

For Filling: In a bowl of an electric mixer, beat eggs, butter and
powdered sugar for 10 minutes at high speed. Spread evenly over
cooled crumb crust. Slice bananas and distribute evenly over
butter/sugar mixture. Spread drained crushed pineapple over top.
Garnish with whipped cream, then sprinkle with nuts and top with
maraschino cherries. Cover and refrigerate to store.

Note: The recipe can be halved and baked in a 9-inch pie pan.

Makes 12 servings.

Source: Joseph's Storehouse Cafe