All I have to say to a co-worker is "Stone Soup," and he says, "Banana Pudding Cheesecake?" He orders that dessert every time I make a food run to Stone Soup Café. We're both fans of banana desserts.
So I was surprised when Stone Soup chef/owner Sharron Johnson said the pie wasn't really banana pudding. "It doesn't have any bananas in it," she said.
Johnson uses banana extract instead of real bananas. "Bananas go dark so fast. They're delicate. There's no way you can put them in."
Those little pieces in the pie are vanilla wafers, not bananas. It also contains sour cream and eggs and has a graham cracker crust.
The original pie was made by a baker who worked for a short while at the restaurant after it opened on Sept. 13, 2011. When that baker left, Johnson came up with her own recipe and "reinvented" the banana pudding pie. "I don't know if mine is different," she says. "I know it just sells."
The banana pudding pie, which is their best-selling pie, isn't Johnson's favorite Stone Soup pie. "I like it, but I don't love it," she said. Her favorite is her chocolate chip cheesecake.
Johnson makes six banana pudding pies a week. Individual slices cost $5.99 each. You also can buy a whole pie for $60. That's 12 slices. "You get two free slices that way. Thanksgiving, we sold a ton of those. We already have two sold for Christmas."
You also can buy banana pudding with real bananas in it at Stone Soup Café. "Mine is made with heavy cream and half and half," Johnson said.
Stone Soup Café, 993 S. Cooper; 901-922-5314.