I was so excited to try this recipe, but after I added the eggs/butter the mixture became lumpy. I had to throw it away. Not sure what I did wrong :(

The best banana cream pie ever! I made the pudding exactly as directed, and it is thick and delicious (the trick it to make sure you boil it long enough). I never cook the pudding though, and I always add homemade whipped cream on top. To make the whipped cream, I beat about 3/4 cup whipping cream with 1tsp sugar and 1/2tsp vanilla. You won't regret this pie!

Made this for my husband's birthday and it was perfect! Used 3 tablespoons of cornstarch instead of flour as recommended and used a vanilla wafer crust as one of the reviewer's suggested. (1 & 1/2 cup crushed vanilla wafers and 6 tablespoons melted butter). Also followed teh directions from other reviewers to use whole milk, chill extensively, and NOT bake. Delicious!

Oh this pie is spectacular! I also used cornstarch in place of flour as other reviewers suggested. The butter and vanilla give it a rich creamy taste...so delicious. Chilled overnight and served with fresh whipped cream. Will make again for sure!

This was a Huge hit in our house! The only thing i did differently was graham cracker crust, i layered my banana's between pudding layer's and added whipped cream to the top right before serving!

I would give it 5 stars but I used reviewers tips which changed the original recipe some. Well, I would still give it 10 stars if I could! It was hard not to toss the pizza and just have this for dinner! OMG! This pie is sooo yummy! I even used a crappy frozen pie crust (i know, shame on me) but it was still sooo good. I used 3 Tablespoons cornstarch instead of flour, used a Tablespoon of vanilla and did not bake it. I did chill for 3 hours. I plan on making another one very soon and will go the extra mile to make a crust from scratch, this pie deserves it! UPADTE AGAIN; Made pie again today, this time made homemade pie crust IV, prebaked it for 10 minutes. Hope it turns out good. While that was cooling I made the pie, although I FORGOT TO ADD THE CORNSTARCH. Ummmm forgot to add flour too. So far it looks great, it's chilling. Hope it turns out as good as the first one, or I'll have to make other plans for dinner! What a numbskull.

Photo #48 (above) is mine. This is an excellent recipe, though I did alter it a bit to fit my needs. First, we needed a large dessert, so I doubled the recipe for a 9x13 dish. I used a reviewer's suggestion of a crushed vanilla wafer/butter crust. I used a whole box of wafers, 1.5 sticks melted butter, and added about 1/4 cup brown sugar and pressed it into the dish, baking for about 10 min at 350°, until it darkened. After the crust cooled I covered it with 3 bananas' worth of slices. Then I made the filling as directed (amounts doubled for my large dish), with the exception of adding 2 mashed bananas along with the butter and vanilla extract for an extra banana flavor. I let the filling cool for 10 minutes or so before I poured it, then i sprinkled about 1/2 cup of crushed vanilla wafers and 1/4 cup of sliced almonds over the top. Per reviewers' suggestions, I did not chance baking this pie, since the filling was already cooked and seemed like it would set up fine as is. I put it in the refrigerator for about 2 hours and served it with a dollop of cool whip on each piece. The filling set up perfectly, cutting into nice pieces. I loved the texture and think the mashed bananas added richness. The crust was awesome! It had a nice crunch and didn't sog up. I liked having sliced almonds on top, for extra crunch and flavor, though next time I'll toast them first. I'll be using this recipe again.

I've made a better banana cream pie before but can't find the recipe. I was hoping this one would be comparable and its good but not fantastic. And, the recipe says to bake for 15 minutes which I thought completely wacky for a cream pie! I read some of the reviews that said not to bake. Everything is already cooked, that does not make any sense! Also, I typically mix the bananas into the custard and this one says to lay at bottom of crust and pour custard over, which I did. I prefer to mix the bananas into the custard.

This was so good and tricky for me on step # 2 of the directions. I read step two several times to make sure I got it right. I've never baked a homemade cream pie. I was taking this pie as "finger food". What I made was "mini-banana cream pies" I used best choice pie dough (very good) and formed it into twelve cupcake sized pie crusts (pre-cooked), then put a slice of banana in the bottom of each crust. I added the pudding mixture on to each crust, then put a slice of banana on top of the pudding. I topped with fresh whipped cream, then added a thin banana slice on top (turned on side). The twelve mini-pies were gone so fast, I didn't even get one. I finished up the rest of the pudding with some sliced bananas and chilled. It was very good by itself. I'm going to make the pies again for a New Year's party. I'll make more of them this time:) Definitely a keeper.

I used evaporated milk and upped the custard portion by 150% (which means 2 cans of evaporated milk) to fill a larger pie shell. I did use a special cornstarch instead of flour (special in that it has better high temperature characteristics, a must for chocolate cream pies) and I found it got thick a bit unevenly, but a big whisk tamed it beautifully at the end. The evaporated milk made for extra creaminess. In building the pie, I put a layer of sliced banana (stabilized from oxidation with a dousing through a lemon/water solution, 5 parts water, 1 part lemon), then a thick layer of custard, another (total 2) layer of banana, and more custard on top. NO BAKING. I let it set for about 7 hours in the fridge before serving to huge banana cream pie fans. Everyone was very happy.