For the cooks new to making scratch cream pies, here is a little help to prevent runny pies that didn't set up. Flour has to actually boil for a couple of minutes to achieve its thickening properties. Corn starch thickens a little quicker; it will start thickening the pudding before it actually comes to a boil. So, if you're not letting it REALLY boil and using flour, it won't set up all the way. The eggs also help to thicken it. Here is a nice website with lots of helpful pie information; http://www.preparedpantry.com/theperfectpielandingpage.aspx Also, for the people who think this has to be cooked, you are confusing it with a true "custard" pie, like a Sugar Pie, Egg Custard, Pumpkin or a Pecan Pie. This is a "cream" pie, similar to using Jello-o cooked pudding and pie filling. Only a thousand times better. Remember: the filling should have thickened before you pour it into a pre-baked pie shell or crumb crust pie (like Keebler graham cracker crusts), then you chill it and serve with whipped cream or Cool Whip. Keep trying, you will be rewarded with heavenly tasting pie. One last thing, be sure to use fully ripened bananas for full flavor. Don't use greenish ones. They need to at least have brown freckles on them to have a good banana flavor in the pie.
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For the cooks new to making scratch cream pies, here is a little help to prevent runny pies...