I have a recipe for you today that was a secret in my husband’s family for many years! My husband’s grandma would make this pie every year for Thanksgiving.  I mentioned that I would like the recipe, and everyone just laughed and told me that I would never get it from Grandma.  They said that Grandma  always made the pie and so I didn’t need the recipe.  A few years later I was talking to Grandma and just decided to asked her for the recipe, and well, guess what?  All you have to do is ask!  I have very fond memories of Grandma every time I make this pie.  Grandma had the loving nickname of Grandma AlkaSeltzer!  Not because her cooking was bad, quite the opposite!  She was such a fantastic cook and she cooked everything, and I mean everything!  You had to try it all and by the time you did you were so stuffed that you were almost sick.  But what a way to go!:)  I am so glad for the fond memories that I have of Grandma and Grandpa.

This pie is so rich that you can only eat just a sliver of it.  At least at a time!

Okay, shall we make an Icebox Pie?

First you will need to crush 1/2 box of vanilla wafers.  Just put them in a zip lock bag and let all the air out and seal it.  Use a rolling pin, a glass or a jar to crush the cookies into crumbs.  Melt 1/4 c. butter and add it into the zip lock bag and mix it well to make a cookie crust.

Put the crumbs into the bottom of a pie dish and using your fingers pat it down in the bottom and up the sides a bit.Next mix 1/2 cup butter and 2 eggs and 1 lb powdered sugar until smooth and creamy.  I know that some of you will not want to try this recipe because it has raw eggs in it!  But all I can say, is to use good quality, fresh eggs.  I have been making this pie for years and no one has ever gotten sick.  I have tried to substitute other things for the eggs and have not liked the quality of them, so I have gone back to using the eggs.  If there is anyone out there that has a good substitute, please let me know!Put the filling into the pie crust, (for some reason I did not take a pic of that, so just pretend ok?)  Next take a can of crushed pineapple and drain it really well.  Take the back of a spoon and press all the juice out.  You want the pineapple to be as dry as possible.Layer the pineapple on top of the filling.  Cover with plastic wrap and refrigerate over night. (This is great, because you can make it the day before!)
Just before serving, slice fresh bananas on the top. (sorry about this picture the lighting was horrible)Then add a dollop of “REAL” whipped cream.  The fake stuff does not cut it here, you have to have the real thing!  When I make whipped cream, I use powdered sugar instead of granulated sugar.  A tip that Grandma AlkaSeltzer taught me!

A word of warning:  This pie is very addicting!  You start out with just a sliver, but before you know it, you need another sliver only just a little bit bigger, then you have to have another….well you get the idea!

 Here is the recipe:

Grandma’s Icebox Pie

1/2 box vanilla wafers-crushed

1/4 cup melted butter

Mix together and pat into the bottom of a pie dish and up the sides.

1 lb. powdered sugar

1/2 cup butter-softened

2 fresh eggs

Mix in mixer until smooth and creamy.  Carefully spoon onto the cookie crust.

1 can crushed pineapple-well drained

Spoon pineapple on top of filling.  Cover with plastic wrap and refrigerate overnight.  Before serving add sliced bananas to top and add a dollop of real whipped cream.

Refrigerate any leftovers.