This. is. delicious!!! I made the pie with the suggested substitute of cornstarch rather than the flour [as the author noted in the intro], and the texture was perfect. No runniness here! I've never made Banana Cream Pie from scratch before, so when I initially made the custard I thought it was decent, but I had no idea how the banana flavor would compare- the baking of the pie made the bananas soften and seemingly melt into the custard, filling it with a rich and even flavor. It's not comparable to storebought or artificial flavoring- it's simply blows them all out of the water! I started with a thin layer of custard on the bottom, then alternated thinly sliced [5mm?]bananas and thin layers of custard. The final layer of bananas I completely covered in custard, and the result was evenly softened bananas with no browning- perfection! I filled the pie just over the top [slightly domed] because I had so much filling for my smallish crust [I think it'd be perfect for a deepdish or homemade], and the way it settled was perfect. A thick layer of real, lightly sweetened whipped cream finished it off perfectly and made it melt in your mouth. If you don't intend to serve the entire pie I'd suggest putting whipped cream on the pieces individually, or the cream may deflate/melt overnight. Absolutely phenomenal: our company raved about it and the recipe has been requested multiple times. Definitely a keeper!!!

Reviewed On: Jun. 14, 2011

I was really disappointed in this! With such a high rating I was expecting a delicious soup! I followed the recipe to a 't', but after one hour of cooking it was extremely salty, and just ... not good. I got my husband to taste it, and he sort of cringed. [oh- actually I did cook the gr.beef with minced garlic... so I DID deviate slightly in the beginning!] To salvage it I added over 2 cups of water, some ground pepper, a tsp of cayenne pepper, over a tsp of oregano, and about 1/4 cup of ketchup [I chose this over sugar because it was at my fingertips]. End result was good, though I likely won't be making this again. I can imagine that added barley would be a great addition to this [though you'll likely want to add a bit more water]. My thoughts on the problem is that perhaps different companys bouillon is different strengths? I used Knorr, and on the side of the box it said to dissolve each cube in 2 cups of water... I went against my intuition and used the 6 cubes recommended in the recipe. The end result might have been better had I lessened the number of cubes used. My first time using beef bouillon, so lesson learned!

Reviewed On: Sep. 14, 2009

This was the BEST! Finally I've found a way to satisfy my wing craving without looking for babysitters for a trip to the local pub. YUM! We tried these both deep fried and baked, and both were delicious. I actually think I preferred the baked though! The skin was crunchier, which to me is a bonus! --[tip to those without a deep fryer- I put a glass casserole dish in the oven, half full with oil and heated to 375. I then put the wings in to fry. Be cautious when opening the oven- I originally put in too much oil and it started to burn on the bottom when spilled, causing my eyes to water. Open door with face turned away!].-- I also used the leftover wing sauce as dipping sauce- I just added more Franks to spice it up a bit more and DELICIOUS!!

Reviewed On: Sep. 14, 2009