One could substitute graham cracker crumbs for the vanilla wafers, and fruit cocktail for the fruit called for in this recipe. It's a great dessert and one my mother made when I was a kid, well over 25 years ago! This was one of the recipes I copied from my mom's collection when I left home for the first time! This pie contains raw eggs. We recommend that pregnant women, children, the elderly, and the infirm do not consume raw eggs.

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Recipe Summary

prep:
15 mins
cook:
24 mins
additional:
1 min
total:
40 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together butter and confectioners sugar. mix in eggs and vanilla extract. Spread half of cookie crumbs into bottom of a 9 inch pie pan. Spread creamed mixture evenly over the crumbs.

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  • Whip cream until soft peaks form. Gently fold in pineapple, bananas, dates, and nuts. Spread over butter mixture. Top with remaining cookie crumbs.

  • Cover tightly with plastic wrap. Chill 24 hours before serving.

Nutrition Facts

692 calories; protein 7.5g 15% DV; carbohydrates 78.1g 25% DV; fat 41.7g 64% DV; cholesterol 117.8mg 39% DV; sodium 240.7mg 10% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/27/2006
Very very good! This is very similar to my grandma's favorite childhood dessert which would have been in the 1930's. I was skeptical of the raw egg part but hers called for it too so I added them. Hers didn't have the bananas or dates so when I followed this recipe I didn't add them. I used an entire 20 oz. can of pineapple and would do so again! I opted for the easier Cool Whip approach and used 2 cups. I chose pecans instead of walnuts (I find walnuts a little bitter) and didn't bother toasting them because the moisture of the pineapple would have softened them anyway. Letting this dessert sit for an entire 24 hours is KEY so be sure and allow time for it. Thanks for the recipe! Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/27/2006
Very very good! This is very similar to my grandma's favorite childhood dessert which would have been in the 1930's. I was skeptical of the raw egg part but hers called for it too so I added them. Hers didn't have the bananas or dates so when I followed this recipe I didn't add them. I used an entire 20 oz. can of pineapple and would do so again! I opted for the easier Cool Whip approach and used 2 cups. I chose pecans instead of walnuts (I find walnuts a little bitter) and didn't bother toasting them because the moisture of the pineapple would have softened them anyway. Letting this dessert sit for an entire 24 hours is KEY so be sure and allow time for it. Thanks for the recipe! Read More
(3)
Rating: 5 stars
05/04/2012
Do NOT use raw eggs. According to the FDA salmonella can survive freezing. The say "You can still enjoy homemade ice cream without the risk of Salmonella infection by substituting a pasteurized egg product egg substitute or pasteurized shell eggs for the raw eggs in your favorite recipe." Egg beaters work fine and this is a great way to use bananas. Read More
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