SPLITSVILLE SUMMER SUNDAE PIE
2013 APC Crisco National Pie Championships Amateur Division
3rd Place Cream Cheese
Carol Socier, Bay City, MI
2 cups finely ground vanilla wafers
1 T sugar
6 T unsalted butter, melted and cooled
1 tsp pineapple extract
¼ cup white chocolate chips
2 tsp light cream
Preheat oven to 350F. Combine crumbs, sugar, butter and pineapple extract in bowl, stirring until crumbs are moist. Press evenly into a 9-inch pie plate. Bake in preheated oven 6-8 minutes or until golden and crisp. Cool. Melt chips and cream. Brush bottom and sides of cooled crust.
1 can (8 oz) crushed pineapple in its own juice
8 ounces cream cheese
1 tsp vanilla
1 ½ cups pineapple sherbet, softened
1 small box instant vanilla pudding mix
1 cup heavy whipping cream, whipped and divided
Drain pineapple, reserving juice. In a small bowl, combine sliced bananas with reserved juice. Let set for 5 minutes. Drain bananas. Arrange over bottom of crust.
In large bowl, beat cream cheese and leftover pineapple juice. Beat in pineapple sherbet. Gradually beat in pudding mix until well blended. Fold in drained crushed pineapple and half of whipped cream. Spread mixture evenly over banana slices. Cover and refrigerate until set.
½ cup Maraschino cherries
1/3 cup pineapple sundae topping
Chopped macadamia nuts
Remove pie from refrigerator. Chop all but 1 of the cherries into quarters. Spread pineapple sundae topping over center of pie. Arrange chopped cherries around edge of pie. Drizzle with chocolate and caramel topping. Place large dollop whipped cream onto center of pie. Sprinkle with nuts. Top with remaining cherry. Drizzle with syrups. Refrigerate until ready to serve. 8 servings.