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.
The ingredients are not complicated, and chances are you already have most – if not all – the products on hand. Prep your graham cracker crust first and set aside, then add the yummy fruit ingredients including cream cheese, bananas, strawberries and pineapple – you can substitute whatever fruit you like (cherries, anyone?)
Doesn’t this just make you yearn for summer sunshine and a banana split? Carrying on…
Did you know you can make a delicious whipped topping using coconut milk? It’s true! No need to keep other (oily!) whipped toppings in your freezer when you can keep coconut milk in a can in your pantry! The process is really simple and a key point is to ensure your coconut milk and bowl are both well chilled. Add in vanilla to suit your taste and you’re a whipped coconut milk topping goddess!
To give the walnuts more flavor, I used Thai Kitchen Spicy Thai Mango Dipping Sauce as a glaze and then broiled them for a few minutes.
The result was a crunchy, nutty-but-sweet topping that I wanted to eat by the spoonful but had to save for the pie!
Speaking of results…
If you’re curious how this all comes together, here’s the recipe below. I promise you it’s not at all difficult and the results are so worth the extra steps of making your own crust and whipped coconut milk topping! This pie keeps for several days in the fridge if your guests don’t lick the plate clean on its first serving.
- 1.5 cups graham cracker crumbs
- 7 Tbsp butter, softened
- 3 Tbsp crushed walnuts
- 2 Tbsp Thai Kitchen Spicy Thai Mango Dipping Sauce
- 8 oz package of cream cheese, room temperature
- 1 cup icing sugar
- ½ cup butter, softened
- 1 banana, sliced
- ½ can (14fl oz or 398 ml) crushed pineapple, drained
- 1 can Thai Kitchen Coconut Milk, liquid removed (Place can in fridge overnight to allow the liquid and coconut milk to separate, it’s important that this is chilled properly before using)
- 2 Tsp Club House Pure Vanilla Extract
- 10-12 strawberries, sliced
- Mix crumbs and butter with a spoon until well blended. Press into a 9 inch pie plate. Bake for 10 minutes at 350 degrees and then set aside to cool.
- Turn oven to broil and arrange crushed walnuts on a baking sheet lined with parchment paper. Drizzle 2 Tbsp of Thai Kitchen Spicy Thai Mango Dipping Sauce on the walnuts and broil for 3-5 minutes, stirring once. Remove from oven and set aside to cool.
- Beat softened cream cheese, ½ cup butter and 1 cup icing sugar. Spread on cooled graham cracker crust.
- Top cream cheese layer with crushed pineapple and sliced bananas.
- Next, spoon the contents of one can (chilled overnight in the fridge) Thai Kitchen Coconut Milk (do not use the liquid in the can) into a well-chilled mixing bowl. Mix at high speed until fluffy and light with peaks (about 3-5 minutes). Add in vanilla.
- Top the pie with the coconut milk whipped cream, sliced strawberries and finally the candied walnuts. Serve immediately or chill in the fridge for your guests!