Summertime. Ice cream. Yep, they pretty much go hand-in-hand for me. For you, too? ... Well, then you're in luck!
Because I'm bringing you this amazingly delicious Frozen 7-Layer Banana Split Pie I whipped up as a summer ice cream treat.
It's got homemade chocolate sauce in it.
Yes, homemade chocolate sauce. I think that was my favorite part.
Would have been quite happy to just sit down with the entire bowl of homemade chocolate sauce and a spoon. And not have shared one itsy bitsy drop. Yep, that would have been just fine with me.
But, alas, I did share the homemade chocolate sauce. Where it was supposed to be shared. In the pie.
The first step in making this yummy layered ice cream treat is to whip up the homemade chocolate sauce. Which is truly absolutely amazingly easy. Just melt together in a saucepan some evaporated milk, butter, powdered sugar, and chocolate chips ...
... and it comes out looking like this:
Oh, chocolate heaven. And, yes, ... I licked that spoon. Just in case you were wondering.
Set the chocolate sauce aside, and then start layering banana split yummies into a prepared graham cracker crust, beginning with some softened vanilla ice cream or frozen yogurt ...
... then some {homemade} chocolate sauce and pecans ...
... and crushed pineapple ...
... and ... I think you get the point, right? You just keep layering, giving the pie some freezing time between each layer.
Then the pie gets topped with a final layer of freshly-whipped cream and sprinkles.
When you cut into this totally enticing ice cream pie, it looks like this:
Don't you just want to dive right into those layers with a fork?
And look a that ooey-gooey melty-oozy homemade chocolate sauce ... mmmm. I want to swipe my finger right through it and gobble it up.
So whether it's this yummy Frozen 7-Layer Banana Split Pie ... or another scrumptious ice cream treat ... be sure to enjoy some summertime ice cream! I think we all deserve it. Don't you?
Source: Adapted from my friend Jennie, and I have no idea where she got the recipe!
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
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.
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.
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.
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.
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.
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.
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.)
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.)
When it's time to serve, let the pie stand at room temperature for about 5 minutes to soften before serving.
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.
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.
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.
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.
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.
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.
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.)
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.)
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.
- Since hubby and I love our Frozen Banana Split Pie really soft ... like almost on the verge of melting all over the place into a sloppy puddle ... we have an alternate 'softening' method for our slices. We cut and plate our slices as soon as the pie is removed from the freezer, and then place them in the refrigerator for about 15 minutes. This method creates the perfect texture for us! So, if you find the pie texture not to your liking after the 5 minutes at room temperature, give our alternate refrigerator method a try.
Enjoy!
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