My husband has been asking for a homemade banana pie for what seem like ages. So I decided to make one for Super Bowl Sunday! The challenge was to come up with a recipe that was not high in fat as many called for whipping heavy cream. Instead I decided to use a light whipped topping that you find in a tub in the frozen food area. Plus it saved time from having to whip the heavy cream. We enjoy sugar free and fat free instant pudding so that seemed like a good option for this recipe. The pudding with whipped topping makes it creamy. I made sure the bananas were ripe for more added flavor. The day before the Super Bowl I made the pie so it would be cold and the flavors would have a chance to blend. Then when it was time to serve it, I just added my toppings and we were set. Greg and I really enjoyed this version of a banana pie. It was a disappointment when the pie was gone!
If you make a banana cream pie how is your version different than mine? Do you make a cold version like I did or a baked custard version?
1 Graham Pie Crust
2 – 3 Bananas, ripe
1 4-serving size box of instant sugar free, fat free vanilla pudding
1 cup cold skim milk
1 14-oz. can sweetened condensed milk
1 cup whipped topping, light, thawed (in a tub)
In a medium bowl, combine pudding mix, cold milk, and sweetened condensed milk. Blend for 2-minutes and place in the refrigerator to chill for 5-minutes. Gently fold in 1 cup of the whipped topping.
Slice bananas and place in the bottom and sides of the cookie crust. Pour filling into the crust. Place in the refrigerator until it sets.
Finish and Serve
Before serving, sprinkle toasted coconut on the top and then finish with whipped cream to decorate the edges.