Banana Cream Pie I

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Most Helpful Positive Review

Mar 13, 2006

I give this recipe 5 stars for two reasons. One, this is by far the very best tasting pudding I have ever had! Two, it's easy to make - no difficult cooking techniques required. IMPORTANT TO NOTE: Do NOT bake this pie. It will dry it out and put a tough skin on it. Just refrigerate it and top it with whipped topping when you serve it. The filling has such a wonderful vanilla flavor - yummy! The best crust for this pie, btw, is a vanilla wafer crust. Just mix 1-1/2 c crushed vanilla wafers w/6 T melted butter and bake for 5 mins at 350. Really sets off the banana pie!

—kate

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Most Helpful Critical Review

Jul 13, 2003

Maybe I should even review this recipe, since I haven't eaten the pie yet. I can't. Its so runny, it looks like soup. I'm not even sure I'll try it because it looks disgusting. What did I do wrong? WHY is this pie so runnY??

—GIVEMEABREAK

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974 Ratings

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Oct 01, 2005

Ok, this is a first for me I didn't adjust a thing. I used 3 tablespoons of cornstarch. I cooked the first 4 ingredients until thick. I than added some of the cooked mixture into the 3 yolks, than added the egg mixture into the sauce pan. I used the 3 egg whites, 1/4 tsp cream of tarter, 1 tsp of vanilla and 6 tablespoons of white sugar for a meringue( I hate to waste food) baked for 7 mins. Than cooled for 45 mins by a open window, popped it into the fridge for 3 hours and it was perfect.

—CARTHECOOK

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Jan 27, 2004

Woah baby! This is one you won't soon forget. My family was IMPRESSED. This was only the second pie I've ever made, and it turned out GREAT! I used the "Basic Flaky Pie Crust" recipe from this site (a terrific recipe too). I followed other reviewer recommendations to, 1) use less sugar - 1/2 cup, 2) not to bake, 3) use corn starh instead of flour, and 4) CHILL extensively. These were all excellent suggestions. I topped this pie with heavy whipping cream (easy recipe available on this website) and it disappeared in nothing flat.

—CURTISLEE

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Dec 16, 2007

This recipe was so easy to make, and was a huge hit for a birthday party! I highly recommend this. A quick swap of coconut (instead of banana), or any other fruit would make a wonderful alternate pie. For those users who ended up with a soupy mess: Be SURE to use at least 2% or preferably whole milk to make a perfectly thick custard. This recipe cannot be 'healthified' by cutting back to skim or fat free milk (sorry! :).

—Rieland

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Jul 13, 2003

Mine is also so soupy. How can I make it so thicken???

—IKUKONG

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Jul 30, 2008

So, so good for a hot summer afternoon or picnic. I can't agree more with 'kate'- DEFINITELY DO NOT BAKE THIS PIE. I've baked DOZENS of pies in the last 7 years, and I've never come across a banana cream pie that was baked. Might be a typo in the recipe. I must add, a baked-from-scratch pie crust is unparelleled in flavor and texture, so those who are intimidated: PLEASE DO YOURSELVES A FAVOR AND TRY IT! YOU WILL SHUN STORE-BOUGHT BRANDS =) Some of us have claimed the filling was runny; I highly suspect that the custard was not cooked to its full thickness. Remember: the custard should be at a constant SIMMER; meaning, small bubbles should be forming around the edges for about 3-5 minutes. If the custard is at a constant simmer, keep stirring and dip a spoon into it. Lift it out. With your finger, mark a line down the back of the spoon. The line should stay distinct and not meld together so easily. That means its ready. BTW, I once made this pie without the bananas. All I did was stir in 2 TBS. banana liquer into the custard along with the butter and vanilla. I suppose if I added the bananas, it would that much better. To really wow your guests, consider whipping your own sweetened cream instead of the whipped topping. Oh yes, and do not substitute skim milk- it will also negatively affect the consistency of the custard.

—Baybee Caix

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Sep 12, 2003

This pie was the best ever, I made 2 and found out that it needed chilling for longer than 1 hour though. It was runny with the 1st pie and the 2nd I let set for 3 hours and it stayed together. I also found that mixing the banana into the pudding before putting it into the shell was easier to keep the pie together.

—GRNDMAKATHY2

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Nutrition

Calories
303 kcal
15%

Carbohydrates
47.2 g
15%

Cholesterol
89 mg
30%

Fat
11.1 g
17%

Fiber
1.8 g
7%

Protein
4.9 g
10%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Cream Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 303
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 4.9g 25 %
Cholesterol 89mg 30 %
Sodium 224mg 9 %
Potassium 335mg 9 %
Total Carbohydrates 47.2g 15 %
Dietary Fiber 1.8g 7 %
Protein 4.9g 10 %
Sugars 29.6g
Vitamin A 7 %
Vitamin C 9 %
Calcium 11 %
Iron 9 %
Thiamin 15 %
Niacin 16 %
Vitamin B6 17 %
Magnesium 10 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.