Frozen Banana-Split Pie

GRAHAM CRACKER CRUST

• 2 cups graham cracker crumbs
• ⅓ cup unsalted butter, melted
• 2 Tbsp granulated sugar
• ¼ tsp fine sea salt

FILLING

• ⅓ cup cold water
• 1 envelope (1 Tbsp) unflavoured powdered gelatin
• 1 cup mashed bananas (about 2 very ripe bananas)
• ⅓ cup Simple Syrup
• 1 ¼ pkgs (each 8 oz/250 g) brick-style cream cheese (10 oz/300 g in total), at room temperature
• ½ cup granulated sugar
• 3 large egg yolks
• 1 cup whipping cream (35%)

TOPPING

• 2 cups whipping cream (35%)
• 2 bananas
• 1 Tbsp freshly squeezed lemon juice
• Maraschino cherries
• ½ cup chopped roasted, salted peanuts
• ½ cup Easy Chocolate Syrup
• Chocolate sprinkles

INSTRUCTION:

1. Line the base of a 9-inch springform pan with a circle of parchment paper. Cut a strip of parchment paper the same width as the depth of the pan and use it to line the sides of the pan.
2. For the graham cracker crust, stir together the crumbs, butter, sugar and salt in a medium bowl until well combined.
3. Press the crumb mixture evenly over the base of the prepared pan. Refrigerate while you make the filling.
4. For the filling, pour the water into a small bowl. Sprinkle the gelatin over top and set aside for 5 minutes.
5. In a small saucepan, stir together the mashed banana and simple syrup. Cook, stirring occasionally, over medium heat until the banana mixture is simmering, about 5 minutes. Remove from the heat and set aside to cool slightly.
6. In a large bowl and using an electric mixer on low speed, beat together the cream cheese, sugar and egg yolks until smooth and thick.
7. In a medium bowl and using clean beaters, beat the whipping cream until thick but not stiff. Set aside.
8. Add the gelatin mixture to the warm banana mixture, stirring well.
9. Stir ¼ cup of the cream cheese mixture into the banana mixture. Stir another ¼ cup of the cream cheese mixture into the banana mixture.
10. Add all of the banana mixture to the cream cheese mixture, folding until well combined. Fold in the whipped cream until well combined.
11. Pour the filling over the crust, smoothing the surface level with an offset spatula. Freeze for at least 2 hours or up to 24 hours.
12. Thirty minutes before serving, remove the pie from the freezer.
13. For the topping, in a large bowl and using an electric mixer, beat the whipping cream until stiff peaks form.
14. Just before serving, peel the bananas and slice them into a medium bowl. Add the lemon juice and toss gently. Release the sides of the springform pan and slide the pie onto a serving plate. Arrange a layer of sliced bananas on top of the pie. Top with whipped cream and more sliced bananas. Garnish with maraschino cherries and peanuts. Drizzle with chocolate syrup, then scatter with sprinkles.