I love taking a recipe and trying different variations like I did with my pancake series and strawberry shortcake series. It is so much fun to just make minor changes introducing a different flavor profile. When I made my Creamy Banana Pie with Coconut there were so many variations that would result in it being slightly different each time you make it. This recipe is similar to the original except this time I used both vanilla and chocolate pudding and used pistachios as a topping, which added a nice crunch and a bit of saltiness. Pistachios and chocolate are a fabulous combination! And pistachios are just fun to eat! I remember as a child, pistachios were one of my favorite. They came in red shells and your fingers got all red as you shelled them. Now they come in their natural casing with no red dye. Safer for my fingers! Also in this version I eliminated the sweetened condensed milk. If you are wondering why… it is because I forgot to pick it up when we went grocery shopping. So what do you do when missing an ingredient? Improvise… make a change. You will lose some of the sweetness and thickness so you might want to add it and reduce the milk. Refer to my original recipe for measurements. I tend to use store-bought pie crusts, but if you make your own in a deeper pie pan you could have a really nice layering affect with the chocolate and vanilla pudding! And my inspiration for adding pistachios as a topping came from chatting with Heather from dreamin… life as I see it regarding my original recipe. She asked if nuts could be substituted for the coconut… and yes you can make changes to introduce ingredients you like. That inspired me to think about using nuts in one of my variations. I love how we inspire each other to make changes and introduce ingredients we were not considering. So thank you Heather!
2 Graham Pie Crust
4 Bananas, ripe
1 4-serving size box of instant sugar free, fat free vanilla pudding
1 4-serving size box of instant sugar free, fat free chocolate pudding
4 cups cold skim milk
2 cups whipped topping, light, thawed (in a tub)
In a small bowl add 2 cups cold milk to a package of chocolate instant pudding. Beat 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 of the pie crust. Pour some of the chocolate pudding into the pie crust. Place in the refrigerator until it sets.
Now repeat the filling preparation except with the vanilla pudding.
After the chocolate pudding sets, add another layer of bananas and top with the vanilla pudding. Place in refrigerator until it sets.
Finish and Serve
Before serving, sprinkle pistachios on the top and then finish with whipped cream to decorate the edges, which I decided to skip this time.