Banana pudding pie with scuppernong wine is my mashup on two North Carolina sweet favorites, banana pudding and scuppernong grapes. And pie is always welcome for any feast or party!
You will need 1 8-inch pie pan, 1 9-inch pie pan, electric mixer, spatula, whisk, large mixing bowl, 2 small mixing bowls. Test your pans to make sure one will fit in the other.
Pie crust – makes 2
Preheat oven to 350 degrees.
Use the large bowl and electric mixer to cream butter and sugar. Change setting to beat and add egg and vanilla.
Use the small bowl to stir together flour, baking powder, and salt. Change mixer setting to mix and slowly add dry ingredients to butter mixture.
Use half the dough to press into 9-inch pie pan. Make the crust about ¼ inch thick. Prick with a fork.
Bake on middle rack in oven at 350 for 17 minutes or until golden.
Filling
Preheat oven to 350 degrees with a rack in the center.
Place the egg yolks in a small mixing bowl and whisk until smooth.
Add the full can of sweetened condensed milk. Whisk until fully combined.
Slowly pour in the scuppernong wine while stirring.
Add 2 tbsp lemon juice and whisk. You may want to taste (caution! Raw eggs!) and add up to 1 more tbsp. of lemon juice to taste.
Pour the filling into an 8-inch pie pan.
Bake at 350 degrees for 15 minutes. You may need to add a minute or two, it should look like a baked custard.
Slice a banana and arrange in the crust. Sprinkle ¼ tsp lemon juice over the bananas.
Carefully slide the filling into the pie pan with the crust and the bananas. You may need to loosen the edges with a knife first.
Serve with very cold scuppernong wine and grapes.
Banana pudding pie with scuppernong wine is a tribute to Bill Nesbitt, grape and wine researcher. Pie filling is similar to zabaglione or sabayon. Sweet and southern!
Ingredients
- 1 cup sugar
- ½ cup butter, softened
- 1 tbsp vanilla
- 1 egg
- 1 1/3 cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 banana sliced
- juice of 1 lemon (2 tbsp + ¼ tsp)
- 3 egg yolks
- 1 can (14 oz.) sweetened condensed milk
- 6 tbsp. white scuppernong wine
Instructions
- You will need 1 8-inch pie pan, 1 9-inch pie pan, electric mixer, spatula, whisk, large mixing bowl, 2 small mixing bowls.
- Preheat oven to 350 degrees.
- Use the large bowl and electric mixer to cream butter and sugar. Change setting to beat and add egg and vanilla.
- Use the small bowl to stir together flour, baking powder, and salt. Change mixer setting to mix and slowly add dry ingredients to butter mixture.
- Use half the dough to press into 9-inch pie pan. Make the crust about ¼ inch thick. Prick with a fork.
- Bake on middle rack in oven at 350 for 17 minutes or until golden.
- Preheat oven to 350 degrees with a rack in the center.
- Place the egg yolks in a small mixing bowl and whisk until smooth.
- Add the full can of sweetened condensed milk. Whisk until fully combined.
- Slowly pour in the scuppernong wine while stirring.
- Add 2 tbsp lemon juice and whisk. You may want to taste (caution! Raw eggs!) and add up to 1 more tbsp. of lemon juice to taste.
- Pour the filling into an 8-inch pie pan.
- Bake at 350 degrees for 15 minutes. You may need to add a minute or two, it should look like a baked custard.
- Slice a banana and arrange in the crust. Sprinkle ¼ tsp lemon juice over the bananas.
- Carefully slide the filling into the pie pan with the crust and the bananas. You may need to loosen the edges with a knife first.
- Serve with very cold scuppernong wine and grapes.
Notes
Tips: If you are ok with cooked bananas, you could pour the milk-egg mixture over the crust and bananas and bake. With this method, you could even top with a meringue before baking. The homemade vanilla cookie crust is fabulous, but if you are pressed for time, you can make the crust with about half a box of Nilla Wafers crushed (1 ½ cups) and mixed with 6 tbsp melted butter. Bake at 350 degrees for 10 minutes. If you make cookies with the dough recipe, scoop with a 2 tbsp scoop onto a silicon mat or parchment paper lined sheet pan. Bake for 17 – 18 minutes. If you wish to save the cookie dough for another pie, use some parchment or wax paper and form the dough into a flat circle. Place another paper on top and put the disc in a freezer reclosable plastic bag. Freeze. When ready to use, thaw until it can be shaped again, and make your piecrust.
Banana pudding is such a classic dessert in North Carolina, but my family likes pies. So I started thinking about making banana pudding as a pie. Then I started thinking that banana pudding is similar to trifle or tiramisu. And that gave me the idea to make it with scuppernong wine, another NC classic.
Nutrition facts for banana pudding pie with scuppernong wine
Each crust is 1103 calories. The entire pie filling is 1258 calories. Pie makes 8 slices at 295 calories each.
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- vanilla wafer crust
Resource links for banana pudding pie with scuppernong wine
- https://www.ourstate.com/grape-hull-pie/
- Scuppernong grape hull pie
- http://www.tasteofhome.com/recipes/banana-pudding
- Banana pudding recipe
- http://www.seriouseats.com/2015/03/history-southern-banana-pudding.html
- History of banana pudding from Serious Eats
- https://www.ourstate.com/mother-vine/
- The Mother Vine from Our State magazine
Let’s talk story
Muscadine grapes are native to the southeast. Scuppernong are a bronze or golden colored variety that were found in eastern North Carolina near the Scuppernong River. These grapes are a sweet summer tradition. The Mother Vine, dating back to the 1580s, is still alive today on Roanoke Island (Manteo, NC).
Dr. William B. Nesbitt was a faculty member at NC State University starting in 1966. His career was dedicated to improving muscadine grape varieties for wine and for fresh eating. His research led to seven new varieties of grapes including Carlos and Noble. The Nesbitt Award of the Southern Extension Research Activity is named in his honor. I enjoy going to the NC State Fair every year to look at the wine competition. There is always a Carlos bottle in the winners’ ribbons. This pie is a tribute to the work of Bill Nesbitt.
I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com.
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What are your thoughts?