Recipe for Banana Split Pie with Pineapple: Tropical Layers of Creamy Vanilla and Tangy Fruit

This banana split pie with pineapple delivers all the flavors of your favorite dessert in one showstopping slice. 🌟 The secret lies in layers of creamy vanilla custard, ripe bananas, and tangy pineapple—each bite tastes like a mini banana split, complete with ice cream and toppings.

I've perfected this recipe to ensure the filling stays luscious while the crust remains perfectly crisp.

The foundation is a buttery, flaky crust that holds up to the rich filling without getting soggy. Inside, you'll find a velvety vanilla custard infused with banana and pineapple, creating a balance of sweet and tropical flavors.

The custard's texture is key—it should be thick enough to hold its shape when chilled but still creamy when served.

Once baked and cooled, you'll assemble the pie with a scoop of vanilla ice cream and an array of toppings like crushed nuts, whipped cream, and maraschino cherries. The contrast of warm pie and cold ice cream makes every bite irresistible.

This dessert is perfect for celebrations, family gatherings, or when you want to impress with a restaurant-quality treat.

The best part? It's easier than it looks. With a few simple techniques, you'll achieve layers of flavor and texture that taste like a homemade banana split. Let's get started on creating this crowd-pleasing dessert that's sure to become a new favorite.

Ingredients for recipe for banana split pie with pineapple

Creamy custard, tropical fruit, and buttery layers—this pie tastes like a banana split in every bite.

The bananas and pineapple are your flavor stars. Ripe bananas (the kind with brown spots) give the best flavor—don't use underripe ones. For pineapple, Dole crushed pineapple works perfectly (no need to drain extra), but fresh pineapple is ideal if you're feeling fancy. The custard's thickness comes from the cornstarch, so don't skip it. For the crust, Land O'Lakes unsalted butter is my go-to—it's consistently high-quality. If you can't find it, any good brand works, but make sure it's cold when you cut it into the flour.

No vanilla ice cream? Homemade vanilla bean ice cream is amazing here, but store-bought works too—just pick one with no weird additives. Short on crushed nuts? Toasted coconut flakes add a nice tropical touch. The whipped cream can be homemade (just whip heavy cream with a pinch of sugar) or store-bought. For the cherries, Maraschino cherries from Trader Joe's are the best—they're sweet, plump, and slice easily. If you're making this ahead, assemble the pie without the ice cream and toppings—add them right before serving so everything stays fresh.

This pie keeps well in the fridge for 3-4 days, but the custard gets even better after a night in the fridge—it sets up perfectly. For make-ahead prep, bake the crust and custard filling a day ahead, then add the ice cream and toppings when ready to serve. The crust stays crisp for about 2 hours at room temperature, so serve it shortly after assembling. If you want to freeze it, assemble the pie without the ice cream and toppings, then freeze for up to 2 months. Let it thaw in the fridge overnight before serving.

Step-by-step instructions for banana split pie with pineapple

Layer by layer, we'll build this dreamy dessert with creamy custard and tropical fruit.

Cut the 1 cup unsalted butter into small cubes and toss with the 2.5 cups all-purpose flour and 1 tsp salt in a food processor. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. Press firmly into a 9-inch pie dish and prick all over with a fork.

Chill the crust in the freezer for 20 minutes while you preheat the oven to 375°F. Line the chilled crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake 5 more minutes until the edges begin to golden. Let cool slightly before adding filling.

Slice the 3 large ripe bananas lengthwise into ¼-inch thick strips. In a small bowl, toss the banana slices with ½ cup granulated sugar and 1 tsp vanilla extract. Arrange them in a single layer on the pre-baked crust, slightly overlapping like shingles.

Spread the 1 cup canned pineapple (crushed chunks) evenly over the bananas. Sprinkle the remaining 1 tablespoon granulated sugar on top. Bake at 375°F for 12-15 minutes until the fruit softens and releases juices. Let cool completely before adding the custard layer.

In a medium saucepan, whisk together the 4 whole large eggs, 1.5 cups heavy cream, 2 tsp vanilla extract, and 0.25 cup cornstarch. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to a pudding-like consistency (about 5-7 minutes).

Here's the thing—you'll know it's done when the custard coats the back of a spoon and leaves a clean trail when you run your finger through it. Immediately pour the hot custard over the cooled banana-pineapple layer. Let it set in the refrigerator for at least 2 hours (or overnight) for perfect texture.

Before serving, spread 3 cups vanilla ice cream evenly over the set custard. Sprinkle the 1 cup crushed nuts over the ice cream, then dollop the 1 cup whipped cream in decorative swirls. Top with 0.5 cup sliced maraschino cherries for that classic banana split look.

Here's where it gets fun—serve immediately while the ice cream is still creamy. For extra drama, torch the whipped cream with a kitchen torch until lightly golden. Each bite delivers warm custard, cool ice cream, and that perfect tropical crunch from the nuts and cherries.

Creative variations of recipe for banana split pie with pineapple

Tropical Twist

Swap the pineapple for mango chunks (fresh or canned) to create a mango-banana split pie. Use 1 cup diced mango instead of pineapple, and add 1 tsp lime zest to the custard for brightness. The mango's sweetness pairs beautifully with the vanilla, giving it a more summery vibe. 🌴

Spiced Rum Version

For adults, infuse the custard with 1 tbsp spiced rum (like Captain Morgan) instead of plain vanilla extract. Add ½ tsp cinnamon and ¼ tsp nutmeg to the crust for warmth.

Serve with a sprinkle of toasted coconut flakes for a boozy, tropical dessert that feels like a vacation in every bite.

Chocolate Lover's Upgrade

Add a thin layer of chocolate ganache between the custard and ice cream for a rich twist. Melt ½ cup semi-sweet chocolate chips with ¼ cup heavy cream, then spread it over the custard before adding the ice cream.

This creates a decadent chocolate-vanilla fusion that chocolate fans will adore.

Nut-Free Option

Skip the crushed nuts and replace them with toasted coconut flakes or crushed graham crackers for texture. For extra crunch, sprinkle freeze-dried strawberries on top—they add a fruity pop without nuts. This version keeps the tropical theme while being allergy-friendly.

Mini Pie Bites

Bake the pie in a springform pan and cut into 1-inch squares for individual servings. Top each bite with a small scoop of ice cream and a cherry. These make perfect party appetizers or single-serving desserts. Use mini pie tins if you prefer even smaller portions.

Seasonal Citrus Boost

In summer, add ½ cup fresh orange segments to the fruit layer alongside the bananas. For winter, try candied citrus peel (simmer orange peel in sugar syrup for 10 minutes) to brighten the custard. The citrus cuts through the richness, making the pie feel lighter and more refreshing year-round.

Frequently asked questions