I use this recipe every time I make banana Cream pie, it is a family favorite. There is no other recipe that can match the flavor of the pudding. Cornstarch and packaged puddings are not nearly as flavorful in my opinion. I give it 5 stars, for the flavor, but I do not understand why you added the step to bake the pie for another 15 minutes. It is not necessary. Instead make sure you cook the pudding for a full 2-3 minutes, stirring constantly, then pour it into the pie shell, cover with a layer of plastic wrap as you would for pudding and let it cool in the refrigerator. I remove the plastic wrap and then cover the whole pie with whipped cream and serve. For those that had a runny pie, it is probably because raw egg yolks have an enzyme that breaks down the thickener. That is why you MUST heat that pudding for the recommended 2-3 minutes in order to kill the enzyme in the egg yolk or they will destroy the thickener and it will be runny. One final note, make sure you use REAL Vanilla extract, not imitation. I use one and a half teaspoons when I make this pie.
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I use this recipe every time I make banana Cream pie, it is a family favorite. There is no...