Who doesn't love pie? It can come in all shapes and sizes, bake or no bake, sweet or savoury, the list can go on and on. Here, two classic desserts collide to form this new favourite.
"One taste of a creamy banana split can take us back to our childhoods in a 'split' second. This pie has almost all the elements of a classic banana split – a crunchy base, creamy middle layer, bananas, pineapple, and strawberries with a creamy coconut whipped topping and tangy mango drizzled walnuts." Tenille Lafontaine, Feisty, Frugal and Fabulous.
To separate the coconut milk from the liquid, chill the can in the fridge overnight, and then drain off liquid.
pie crust
Preheat oven to 350 F.
In a large bowl, mix crumbs and butter with a spoon until well blended. Press into a 9-inch pie plate. Bake for 10 minutes and then set aside to cool.
Filling
Remove crust from oven and turn oven to broil.
Arrange crushed walnuts on a baking sheet lined with parchment paper. Drizzle Thai Kitchen Spicy Thai Mango Dipping Sauce over the walnuts and broil for 3 to 5 minutes, stirring once. Remove from oven and set aside to cool.
In a large mixing bowl, beat cream cheese, butter and icing sugar. Spread on cooled graham cracker crust.
Top cream cheese layer with pineapple and bananas.
Add drained, thick Thai Kitchen Premium Coconut Milk into a well-chilled mixing bowl. Mix at high speed until fluffy and light with peaks, about 3-5 minutes. Add in vanilla.
Top pie with the coconut milk whipped cream, sliced strawberries and finally the candied walnuts.
Serve immediately or chill in the fridge.
- Yield:
- Serves 6-8
- Prep Time:
- 20 minutes
- Cook Time:
- 10 minutes
