Reviewed: Feb. 15, 2009

I cook/bake ALL the time, I follow directions, I'm not your "typical" guy. Kate's advice May/2006 of not baking this pie was either poor advice or not complete as to what you should do in lieu of baking. My Valentine's Day surprise for my wife is now banana cream soup. For those who read this review, I assure you will find this helpful! Very expensive and disappointing.

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David Corey

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Reviewed: Feb. 11, 2009

Better than using pudding mix and cheaper. Great taste. Used corn starch and did not bake. Worth the cooking and it's not really that much work anyway

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Connie

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Reviewed: Jan. 25, 2009

this pie was excellent! then I made it into a chocolate pie by adding 4large T of cocoa powder and 1/4c more of sugar. WOW!!

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Debi

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Reviewed: Jan. 25, 2009

This recipe has great flavor! I've made it a few times now, and the results have been great each time. I use 3-4 T of cornstarch in lieu of the flour, and skip the baking at the end. I also use a graham crust instead of pastry. Recommended!

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JRSMRS

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

I made this recipe for Thanksgiving dinner and everyone loved it! I paired it up with a shortbread crust and it was absolutely delicious! It did develop a "skin" over top, but this could be avoided by omitting the baking of the pie, or just cover it up with meringue, as I did, and bake it only as directed for meringue. I used the 3 egg whites, 1/4 tsp cream of tarter, 1 tsp of vanilla and 6 tablespoons of white sugar for meringue & baked for 7 mins. Very rich and creamy pudding!

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culinarychris

Cooking Level: Intermediate

Living In: Archer, Iowa, USA

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Reviewed: Jan. 12, 2009

This is an AWESOME and easy recipe. One suggested using at least 2% milk - since I only had skim I substituted 1 cup evaporated milk and 1 cup skim milk for the 2 cups milk. Next time I will use less evaporated as it got a little too thick while it was cooking and I had to add more skim - otherwise I didn't change a think and it was just about as easy as using the boxed puddings and you get to say you made it from scratch. Thanks!

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skylerspoint

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Reviewed: Jan. 11, 2009

Delicious! I gave this 5 stars with the following modifications: Used 1/2 cup of white sugar and used flour & corn starch equally measured in the 1/3 cup. You need to use whole milk -- anything less than that will make it runny and it won't set right. Make sure the bananas are very ripe for the full banana flavor. Cook the filling so that it turns out like custard. I cut up the bananas and put them in the custard. I baked the pie as directed and it turned out the perfect consistency! Also was very happy with the "Easy Pie Crust" recipe from this site & got many compliments on this crust! I used the "Whipped Cream" recipe from this site & it was very good on top of the pie.

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Jan. 11, 2009

delicious!! tastes just like this diner pie that sells for $20 and is our family favorite. it was sooooo good. i followed recipe as is (used cornstarch instead of flour) and turned out great. i also didn't bake it per other reviewers.

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Erin

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Reviewed: Jan. 3, 2009

I used chocolate soy milk instead of regular, and my spouse absolutely loved it. Everything worked beautifully - if anything - it was almost too thick after cooking.

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aaf

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Loomis, California, USA

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Reviewed: Dec. 30, 2008

This recipe is amazingly easy & fast & a big hit with the kids. Personally, I don't like bananas but it got rave reviews & I will certainly be making it again!

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Pegasus

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

This pie is fabulous! I planned to use whole milk based on reviewer tips but forgot and used 1/2% instead. It might've taken a bit longer to cook, but the filling came out nice and thick. I also followed reviewer advice and didn't bake the pie; I just chilled it after filling the pie shell.

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Dawn

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Reviewed: Dec. 26, 2008

This was a good recipe. I however used whole wheat flour and it was discolored. A little bit of cool whip fixed the appereance. The taste was great.

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spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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Reviewed: Dec. 26, 2008

This is so very good! I use a larger pie pan and then 1 1/2 times the recipe. I put bananas sliced on the bottom over the cooled crust, then, half of the cream mixture and then more bananas and the rest of the mixture. I also cover with a meringue and put in the over till just lightly browned.Cool pie completely in fridge. My family loves this. I have put just a slight amount of banana flavoring in the cream mixture befoe too.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 22, 2008

Once I fixed the soupy pudding this was by far one of the best banana cream pie recepies I've ever used. I've gotten lots of requests to make this since. I've made this a few times now anf some did come out on the soupy side but i've learned that you just really have to watch when you make the pudding. Under cook it, and its soupy... over cook it and its the same. It came out better when i substituted the four with 3 tablespoons of cornstarch. Don't get discouraged if it doesn't come out right the first time. The end result is well worth another shot once you get it right.

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liflip625

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Reviewed: Dec. 21, 2008

This recipe is easy and tastes great. I had no problem with its thickness, either. I think some people ended up with runny filling because they did not make the pudding part properly--it needs to cook on the stove long enough for it to get thick. For the crust, I used a frozen unbaked crust, which I first baked separate for 15 minutes, then coated with an extra egg white, then put the bananas and pudding mix in and baked for 14 minutes. I also covered the pie with homemade whipped topping after baking.

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Dino

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Reviewed: Dec. 20, 2008

I cook from this website all the time and my husband said this was his favorite thing I've ever made. Even better the next day:)

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GINGIN89

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Reviewed: Dec. 19, 2008

Pie tasted great, but I think the directions are slightly off. Medium heat, at least on my stove, doesn't make it "bubbly." You need more heat. I was there stirring probably 15 min and no "bubbly." Went up to med-high and got the bubbles. It finally thickened and we had a custard.

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MONTYHOUSE

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

It turned out great! I was multi-tasking when I started and put the sugar, cornstarch (I used 1/4 c. cornstarch due to relative with allergy to flour), milk and beaten eggs in saucepan--not what the recipe says. Oh! Oh! So, I cooked it as instructed--probably a little too long even though I took it off as soon as it started to bubble because it was thick. I put in the butter and vanilla, and added 3 drops of yellow food coloring (my preference). It was a little jellied looking and not smooth. So, I took my electric mixer and mixed it up. It turned out GREAT! I had intended to make the Vanilla Wafer Crust from allrecipes, but was short on time so used a purchased graham cracker crust. I tasted the custard--yummmm!! I'll make this again, and next time will try to follow the recipe as far as cooking it.

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AEN

Cooking Level: Expert

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Reviewed: Dec. 9, 2008

Made this as a dessert for a Sunday family lunch. It was a big hit! The only thing I did different was to add strawberries and bananas and didn't bake it. Thanks so much for the recipe, will def make again.

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sue

Cooking Level: Expert

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Reviewed: Dec. 8, 2008

only 4 stars because I followed recipe EXACTLY and got a soupy brown banana mess! We still ate it because the flavor is AMAZING and WAY better than using pudding! Recipe needs changing to use CORN STARCH not flour, AND put a little lemon juice on bananas to keep from browning~~ DO NOT FOLLOW RECIPE as I did!!BUT...do make this pie, using the alterations above and you will NOT be disappointed!

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