Reviewed: May 12, 2013

This pie is fantastic- everyone asks for it again and again. The pudding is so easy and so delish... I will never use Jello pudding again. Thanks for this great recipe!!

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Reviewer:

Liza

Cooking Level: Expert

Reviewed: May 12, 2013

This was my first time making a cream pie and I love it, I made two for my families gathering on mothers day. I was a bit nervous about doing it so I made sure to read through the comments with what people had problems with. I found that a fair amount of peoples pudding was coming out runny so I googled what would be causing that. I found this on the NPR website the author is Shirley Corriher "Pie fillings contain egg yolks, and egg yolks have an enzyme, alpha-amylase, which just loves to gobble up starch. The recipe tells the cook to heat the filling (bring it to a boil) after the yolks are added. But you need to really bring it to a boil to get all of the filling above 170 degrees Fahrenheit. That's the temperature needed to kill alpha-amylase. This is hard to do — the filling is thick and sticking and going blop, blop, blop. But if you don't get it hot enough, it just takes a few little alpha-amylase to gobble away like Pac-Man — and there goes all the starch that was holding your filling nice and firm."

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Reviewer:

Philosu

Cooking Level: Beginning

Home Town: Eugene, Oregon, USA

Reviewed: May 11, 2013

Good consistency if you cook the flour mixture long enough and great taste!

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Reviewer:

Desley

Reviewed: May 2, 2013

I've had this same basic recipe for years. For those who have trouble making it thicken, use a 1/2 cup flour and replace 1 cup milk with heavy whipping cream. Makes it rich and thick. yummy..

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Reviewer:

momwhocooksalot

Cooking Level: Intermediate

Home Town: Harrison, Arkansas, USA

Living In: Idaho Springs, Colorado, USA

Reviewed: Apr. 28, 2013

This was amazing, and definitely a keeper! I tried it with both the flour, and the cornstarch. Both had the same flavor, the flour mixture turned out to be a bit thicker, which when pouring over the bananas it didn't work it's way all the way to the bottom, which the cornstarch did. However, the flour kept better in the long run, the cornstarch one kind of lost it's shape within a couple of days and spread throughout the pan and made the crust mushy. So, if you know you will be having company over and eating it all up quickly, I would go with the cornstarch. If it's going to be eaten up slowly, I would be going with the flour version. Either way, it's delicious! We did follow other reviewers advice of making a vanilla wafer crust (MMMMMMMM), and also about not baking (it didn't need to be baked), made a whipped topping to spread over the top, and also toasted some sliced almonds and sprinkled them over the topping. Makes me ready to make another just thinking about them!

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Reviewer:

gingb

Reviewed: Apr. 25, 2013

I thought that this was a great recipe. I didn't bake the pie as other reviewers recommended. I also chose to use a graham cracker crust (http://allrecipes.com/Recipe/Graham-Cracker-Crust-I/Detail.aspx) instead of a regular crust. It was a hit!

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Reviewer:

Jennycooking

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 23, 2013

I used the 3T cornstarch. I probably ended up cooking it on the stove a bit longer than what the recipe stated, but I didn't bake it again at the end. It turned out great! My family loved it!

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Reviewer:

Tam76

Reviewed: Apr. 17, 2013

I made this for my husband to try and he can't stay out of it now. Made it just like the recipe said, only i maybe cooked it a little longer. This combined with the never never fail pie crust recipe on this site makes a keeper for sure!

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Reviewer:

LeanneMary

Reviewed: Apr. 13, 2013

I made this recipe because I had extra bananas and a store bought graham cracker crust on hand and thought it would be nice to try this for dessert. The texture and flavor were excellent and everyone enjoyed it. My only complaint is that the bananas turn brown within a day and it doesn't look as nice (but still tastes great). Make sure to serve this same day...hopefully there won't be any leftovers.

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Reviewer:

M. Grillo

Reviewed: Apr. 8, 2013

I did everything the recipe told me to do except cook it in the oven. It turned out fantastic, my boyfriend for loves banana cream pie wants me to make it again already.

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