Reviewed: May 21, 2009

The taste of this pie was delicious! I agree with some of the reviews that the pie did not have a very firm consistency, but most of the banana cream pies I've had have had the "pudding" consistency this pie has. It was still sooooo good. I garnished it with whip cream and sliced almonds. It still was a hit. I got so many compliments on how good the pie was. I will make it again for sure.

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abo1031

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Reviewed: May 11, 2009

This recipe and very simple and easy, and delicious! It tastes just like banana pudding! (for those of you from the south)

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mom22girls

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Reviewed: May 7, 2009

This truly is one the tastiest pies I've ever tasted or baked. I took the advice of another member and used the Nilla wafer/melted butter crust instead of a traditional pastry crust, and that is what put this pie over the edge. I also put a layer of whipped cream over the pudding instead of dolloping it on top. Also, I did NOT bake the pie as was suggested, and this was great advice. It came out FANTASTIC- no negative results to report here!

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Nicole

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Reviewed: May 4, 2009

This recipe for banana cream pie was AMAZING. The pudding was thick with the perfect amount of vanilla taste. I used cool whip for the topping because I find that the general population prefers it over a meringue. One trick I used was to use a cookie scoop to make little balls on top of the pudding then just pressed it down and pulled up to create spikes, which made it look professional! Absolutely delicious!

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julebabebaker

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Reviewed: May 3, 2009

The quintessential banana cream pie! I have made this one a few times now and will not use another recipe. This is good, old-fashioned pie from scratch, no boxed pudding!!! Incredibly yummy!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Apr. 30, 2009

I had never made banana cream pie and I made it for a friends birthday. I was nervous to serve it as I was not sure she would like it. She loved it, so did my husband and even I liked it (not a big banana fan. This is something I will make again. I put bananas on the crust and I also mixed bananas into the mixture then topped it with cool whip. Loved it!!! thanks for the recipe.

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Bicabass

Cooking Level: Intermediate

Living In: Irving, Texas, USA

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Reviewed: Apr. 29, 2009

I made this Banana Cream Pie and it was great. I actually used Splenda and I for got about that and then remembered. WOW! It tasted really good and I also doubled the batch, so we could have a little pudding and whip cream on the side. I have no idea really why other people who made this had it turn out runny, I do know that with pudding you have to constantly stir it.. and be careful not to burn the bottom. Everyone loved it! Thumbs up.

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Banana Cream Pie

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Reviewed: Apr. 27, 2009

I loved the flavor of this pie. Mine turned out pretty runny, but I don't think I cooked the pudding mixture long enough. I made it for Easter dinner, and even though we ended up using bowls to eat it - everyone loved it! I would definitely try this one again.

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LIVSMOMMY

Cooking Level: Expert

Home Town: Moline, Michigan, USA

Living In: Dorr, Michigan, USA

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Reviewed: Apr. 25, 2009

I didn't bake mine, so not sure if review is legit.. but it was too runny. I heeded others warnings about lower fat milk, so I mixed my 1% with whipping cream, as I didn't have anything else... it was good, but was more like a pudding than a pie. I used cornstarch not flour. It was my first ever attempt though, may retry in future as the pudding was delicious!

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Diane, Manitoba

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Reviewed: Apr. 17, 2009

I have never made a cream pie before and was a little nervous after reading the soupy reviews. I followed the recipe exactly -using flour- and my pudding came out great. I only had skim milk so I added some cream to it, and if anything my pudding is a little too thick. The pie tastes wonderful, I would recommend it. I took the others advise and did not bake it. I will make this again.

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Susan

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Reviewed: Apr. 14, 2009

I made this for Easter. It was a little on the sweet side for my tastes. My husband brought the leftovers to work and I've got people asking for the recipe now! It tastes good, just was sweet. I will continue to make this. I used 1/2 cup sugar like others recommended. I used, Carols' "Graham Cracker crust I" from this site. I also did not bake it in the oven, used whole milk, 3 bananas, I folded the bananas into the pudding mixture and saved putting cream on the top until just before serving. I can see this becoming something that is requested from me to bring. Thanks!

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Sarah W

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

I was very disappointed with this recipe. It taste terrible! I am not sure if it was because I should have served it the same day or not. I baked it the day before and kept it in the refrigerator till serving. The bananas were black and the overall taste was not good. Think goodness I had another dessert as a backup to serve my guests.

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Vanessa

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Reviewed: Apr. 8, 2009

I have not even tasted it yet, but I can tell it will be delicious.....I had no issues with making this as written. As I always do with anything that uses flour for thickening I sub it with cornstarch, 3 TBS was perfect for this. If it came out runny for you then you are either using non fat milk, or are not stirring enough. Mine thickened right up while it was cooking, I even let it cool a bit (5-8 minutes) before I poured it over the sliced bananas so to not cook the bananas too much. I can't wait to taste it. I too made the vanilla wafer crumb crust......

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classynsassy

Cooking Level: Expert

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Reviewed: Apr. 7, 2009

Soooo soupy, must alter by using like a cup less milk or something. Tried it once and was good but soupy and thickened after like 2 days, 2nd time didn't crush the babanas and WAS SOUP. Tasy but just bad cuz the texture.

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kellyssage

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Reviewed: Apr. 5, 2009

I 3x the recipe and made 2 deep pies. They were little bits of heaven. Note to all...you have to cook and stir till your arm falls off, but it is so worth the effort. I am making 2 more but adding cocoa powder for chocolate pie. The neighbors are gone love me!!!

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Big Tuna

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Reviewed: Apr. 4, 2009

I made this pie as a birthday gift for my father-who has everything and loves homemade desserts. I took other viewers advice and did not bake the pie. Based on his feedback, he said it was absolutely fabulous. I'll definitely make this again. Thanks for the recipe!

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KROMENESKO

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Reviewed: Apr. 1, 2009

My father wanted a banana cream pie; he said it turned out pretty well. I followed another reviewer's advice and added 3 Tbs. of corn starch to make it less runny. You do want to let the pie sit in the fridge overnight to let the tastes mesh together. I used the No Fail pie crust from this site that I have used many times before.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Mar. 31, 2009

This recipe was so easy and soooo delicious. Nice presentation too! I believe the reason some people had trouble with it was because they tried to hurry the process. This is not instant pudding, no fast track here, so slow down and stir, stir and more stirs. While constantly stirring I had the stove temp on High (never stopping) as soon as it started to bubble (slow boil) I turned down the heat to Medium and contined with directions and continued to stir. I used a whisk, got all my ingredients out and measured, eggs first, and by the time I needed them they easily blended with the hot custard. So creamy and so smooth....It's a WINNER!!! I did take the suggestions of a few and used cornstarch (as I feel it thicken smoother) and I also smashed some bananas on the bottom of the baked pie shell. I only had fat free milk so I used 1 1/2 cups of skim and 1/2 cup of Fat Free half and half...Delish! I DID NOT put in the oven.....I let the pie cool and I placed it in the frig at least 2 hours before serving. My pie was completely set in about 45 minutes. Thanks!

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Croation Gal

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Reviewed: Mar. 30, 2009

This is a good recipe if you like to cook things from scratch. Other recipes make it all too easy by just using pudding mixes-_- which I think defeats the purpose of ''cooking'' since you are only ''mixing'':P. I thank the author for this old fashioned recipe. Now, others have noted that theirs came out ''runny''. For them I say, keep stirring...it takes a while but it WILL become a creamy consistency. I like mine a bit firmer so what I did was adde a TB of cornstarch in a TB of cold milk mixed then tossed it in the warmed mix and kept stirring.

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