When I think of summer, I immediately go to banana pudding. But this time I’m not making banana pudding. I’m making a banana pudding pie!
I don’t know about you, but when I think of barbecues I think of summer. I mean, that’s a no brainer. BUT, when I think of summer, I immediately go to banana pudding. I guess it’s something about summer, barbecues, and parties. That’s the theme for this week; Summer BBQ Party! That always means pot luck with this group and for me it means I’m whipping up a Banana Pudding Pie!
I think for every southerner this story always starts with, “My grandmother…” Well, at least mine does. My grandmother made the BEST and I mean THE BEST banana pudding. Just ask Dad. He brags about it to this day!! It was creamy, had the perfect ratio of banana slices to vanilla wafer cookies and the creamiest topping.
I’ve made my hand at traditional banana pudding. Not with such success. I couldn’t get the wafers right. The bananas did this weird texture change thing. It was edible, but it wasn’t Nana’s. I tried again. Same result. Obviously, there’s something I’m missing in the whole slice-the-bananas thing that I’m missing. I even tried roasting them then slicing them hoping they wouldn’t do that. Nope. Same result. But hey…roasting bananas? Now there’s something I’m adapting into my recipe from now on.
If you haven’t ever roasted bananas in your oven in your life go do that right now. I’ll wait.
They’re really super sweet and have an intense banana flavor, right? See what I mean?? And that only intensifies the flavor of the banana pudding. “Then why the extract,” you ask? It’s just that little extra push the pudding needs, in my opinion. Not that it wouldn’t have banana flavor without the extract, but it has just that little extra that you’re expecting.
Now a brief word about banana extract. More is NOT more. Trust me on this. You don’t want fake banana flavor. Believe me when I say you only need a few drops in ANY banana recipe that calls for banana extract. No teaspoon, half or even quarter. If it calls for a teaspoon of banana extract, just don’t do it. Three to four drops at most unless you honestly want that faker than fake banana flavor. Just sayin…
And now, back to this pudding. Since I was a failure at traditional puddings, I’ve resolved to make a vanilla wafer crust pie from now on. This is so so SO GOOOOOOOD! It has all the flavors of your traditional banana pudding, but with hardly any of the fat. I’ve used this same method, sans banana extract of course, for chocolate pudding, regular ole vanilla, essentially any flavor I want. Granted, if you weren’t eating a low fat diet like we are, feel free to sub your regular products for the fat free ones.
Make sure you scroll past my recipe and see what the rest of the #SundaySupper crew has brought to the Summer BBQ Party!
Homemade, creamy, low fat banana pudding is poured into a vanilla wafer pie crust in this perfect for summer Banana Pudding Pie.
- 14 ounces fat free sweetened condensed milk
- 1 1/2 cups fat free milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 to 3 drops banana extract
- 2 medium (5 to 7 inches) bananas
- 1 1/2 cups vanilla wafer crumbs (about 40 cookies)
- 3 tablespoons coconut oil, melted
- 8 ounce container Cool Whip (fat free)
- Preheat oven to 350. Place the bananas on a baking sheet covered with aluminum foil. Bake 10 to 15 minutes or until the banana skins are black and the bananas are slightly soft to the touch. Remove from heat and cool completely.
- While the bananas are roasting, make the crust. Place the cookie crumbs in the bowl of a food processor and slowly drizzle the coconut oil into the crumbs until you reach your desired consistency; roughly a coarse meal. Pour the crumb mixture into a 9 inch pie plate and press onto the bottom and up the sides. Refrigerate.
- Combine first three ingredients in a saucepan and slowly bring to a boil. Reduce heat and simmer until thickened. Remove from heat and add the roasted, mashed banana, vanilla extract, and banana extract.
- Pour into the refrigerated pie crust, cover with plastic wrap coated with cooking spray, making sure the to place the wrap directly on top of the pudding to prevent a skin from forming. Refrigerate 2 to 3 hours.
- Remove from the fridge and top with Cool Whip just before serving.
Sides and Accompaniments
- Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
- Easy Fruity Salad from Hot Momma’s Kitchen Chaos
- Jacques’ Cucumber Salad with Onions from Food Lust People Love
- Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
- Bistecca from Confessions of a Culinary Diva
- Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
- Grilled Clams with Chorizo from Noshing With The Nolands
- Grilled Shrimp with Lemon Basil from Nosh My Way
- Grilled Wings from Hezzi-D’s Books and Cooks
- Steak Skewers with Chimichurri from Jelly Toast
- Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet