Banana Split Pie

Makes: 12-16 servings

Ingredients

1 cup pecan halves

2 cups graham cracker crumbs

8 tablespoons (1 stick) butter, melted

8 ounces cream cheese, softened

1 cup sugar

3 eggs

1 pint sour cream

1/2 pint heavy cream, beaten until soft peaks form

5 ripe bananas, cut into 1/2-inch slices

1 (15.5 ounce) can crushed pineapple, well drained

1 cup chopped pecans

1 (16-ounce) jar maraschino cherries, drained and chopped

Preheat oven to 325°F.
Process pecan halves in a food processor or blender to make fine pecan meal.
Combine graham cracker crumbs, pecan meal, and melted butter. Press mixture into bottom and slightly up the sides of a 9x13-inch baking dish.
Cream together cream cheese and sugar until light and fluffy. Beat in eggs one at a time until fully blended. Spread evenly over the crust and bake for 30 minutes.
Remove from oven. Spread sour cream over cream cheese layer and bake an additional 15 minutes. Cool completely.
Once cooled, layer bananas over sour cream, then pineapple, then top with whipped cream. Sprinkle with chopped pecans and cherries.
Refrigerate at least 2 hours before serving.