Banana Split Pie

Sue Freeman

Banana Split Pie 
  3 Tbl. sugar 
  4 large ripe bananas 
  5 cups (2 1/2 pints) vanilla ice cream, slightly softened 
  one 6 in. ready to fill choc flavored crumb crust 
  1/2 cup cocktail peanuts, coarsely chopped 
  1 cup strawberry spread or preserves, put into a squeeze bottle 
  Garnish, whipped cream topping and mint sprigs 
  bottled choc sauce 

  Sprinkle sugar in a large nonstick skillet over med. high heat. As 
  sugar starts to melt, peel bananas and quickly slice them into the 
  skillet. As they sizzle and slightly brown, turn to coat other side. 
  When browned and slightly mushy, pour bananas into a metal pie plate or 
  pizza pan and refrigerate so they cool quickly. 

  Spoon 3/4 cup of ice cream into crust, pressing down but don't make it 
  even across. Top with half the bananas and sprinkle with 1/4 of the 
  peanuts. Continue layering: 3/4 ice cream; all the strawberry spread, 
  another 3/4 cup ice cream; remaining bananas; and remaining ice cream. 
  Sprinkle with rest of nuts. Cover and freeze or at least 6 hours. 

  Thirty minutes before serving, transfer pie to fridge. 

  To serve, pipe whipped cream around edges of pie. Garnish with mint. 
  Cut in wedges and place on plate and then drizzle with choc. sauce. 

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