I have never made pudding or a cream pie before and I can't believe how well this turned out! I read the reviews ahead of time and decided to follow the recipe exactly through step 2, using whole milk and real vanilla. Then I left the pudding out on the counter until it was completely cool, stirring every 15 minutes or so. That took about an hour. After that, I spread a little pudding on the bottom of the pie crust (made from vanilla wafers), and topped with slices from one banana. I repeated the layers for two more bananas, making sure to cover all the spaces with pudding so there was no trapped air to turn the bananas brown. After I used 3 bananas the pie dish was full, so I didn't use a 4th one. I covered the pie with plastic wrap, using toothpicks to keep the wrap off the surface, and then chilled in the fridge overnight (no baking - per the other reviews). To serve, I topped each slice of pie with a dollop of whipped cream and a slice of banana. It was excellent and got rave reviews at our Mother's Day dinner! I would definitely make this again.
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I have never made pudding or a cream pie before and I can't believe how well this turned out!...