Banana Split Pie
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Beat softened cream cheese, ½ cup butter and 1 cup icing sugar. Spread on cooled graham cracker crust.
  4. Top cream cheese layer with crushed pineapple and sliced bananas.
  5. 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.
  6. 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!
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2015/01/banana-split-pie-tkeveryday/