Reviewed: Dec. 7, 2008

This pie was excellent! After reading a lot of the reviews, I added 2 extra bananas, which I had my three-year-old mash up, to the mixture. I also did not bake and just let cool and then refridgerated for two hours. It was a little too sweet for my taste, but i'm pregnant and everything seems to taste off! All in all, it was super easy and quick to make...and above all DELICIOUS!!!

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MommaTripp

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Reviewed: Dec. 2, 2008

Excellent recipe. I followed it exactly with cornstarch instead of flour, and as I only had 1 1/2 % milk I used 1 1/2 cups of that and 1/2 cup of half and half. Came ourt perfect. I think next time I will add just a nip of Dark Spiced Rum. One for the pie.....One for the cook.......

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pwp

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

I don't eat banana cream pie, but made this for my Family on Thanksgiving. Everyone LOVED it and said it was the highlight of the meal :)

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

First, kudos for not using a pudding mix!!! And a thumbs up for the easiness bonus =) I'll update on taste later, after Thanksgiving. Looks great!! UPDATE:: Highlight of dessert definatly!!! absolutely fantastic I loved it. Would make again in a heartbeat. THANK YOU!!!!!

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 26, 2008

Yum, yum, YUMMY!!! Follow the hint at the top of the recipe and use corn starch-keep stirring until your arm feels like it's ready to fall off-and you won't be able to keep your face out of the pot that you are stirring. The custard is heavenly, and the whole pie is just...well, WHEW. This went quick when I made it, and will join my collection of "standards" to make!! YUM!!!

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SUEHOWIE

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 26, 2008

This recipe is great; although, since my family chooses not to eat sugar, I subed out the sugar for Agave necter. Also, I used the flour and 1Tlb of cornstarch. I boiled it stirring constantly untill thick. I did not bake it at all, and it turned out perfect first try! Whipped Cream for topping and Gram crust. Great Thanksgiving pie! Will definately be a family favorite...

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Christine Jones

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Reviewed: Nov. 26, 2008

Tasted very good but to bad it went in the gabage. It did not set up. Maybe I did'nt cook it long enough.

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carol

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Reviewed: Nov. 25, 2008

Great recipe! The pudding was amazing (made from scratch is always better). I used flour and didn't have a problem with a 'floury' taste or texture. I did use less sugar (1/2 cup) and also added two mashed bananas to the custard after it was cooked. I melted some semi-sweet chocolate chips and put that in the bottom of my crust, followed by a layer of sliced bananas, then put the pudding in. I used the three egg whites and made meringue for the top. The result, a very pretty and delicious pie! Because of the meringue, I did bake the pie at 325 until golden. No problems with runny filling. Will definately use this as my standard banana pie recipe!

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Emily

Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA

Living In: Upperville, Virginia, USA

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Reviewed: Nov. 24, 2008

I want to thank-you. I wanted to make this for daughter for Thanksgiving and thought I should try it first. She'll love it.

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LindaP237

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Reviewed: Nov. 23, 2008

Great Pie! Cooked for half the time specified and cooled for 2 hrs. Key to getting the pie to firm up is to cook the custard until it starts to get thick. We will definitely make this again!

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Zoeyz983

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Reviewed: Nov. 21, 2008

Really great pie. The pudding is delicious. I used whole milk and added it a half cup at at time, stirred, and let it thicken before adding another half cup. It did not turn out soupy at all. When I cut into it it held it's shape. I've made it twice in the past week. It's that good.

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Holly Hobbie

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Reviewed: Nov. 19, 2008

First try, still yummy!! It was very simple recipe and everyone loved it!! I didn't bake it. used 1/2 cup sugar instead of using 3/4cup. Also topped with whipped cream, ummmm!! I will make it sometimes soon again.

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Chako

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Reviewed: Nov. 16, 2008

This is THE very best filling ratio/mix for banana cream.....so yummy. When cooking though, ~1/2 hr, you must have patience or the filling will not set up for you. I used skim milk, arrowroot, a bit of pure vanilla, and eliminated cooking. It was absolutely perfect atop a simple graham cracker crust.

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sarahjane85

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 10, 2008

I also made this with the suggestion of the 3 Tbsp of cornstarch. The pudding turned out perfect, I also tempered the egg/sugar/cornstarch mixture. I made meringe instead of the whip cream. Don't quite understand why the recipe calls to put the pie in the oven without the meringe

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AFGRANDMA

Cooking Level: Expert

Living In: Galesburg, Illinois, USA

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Reviewed: Nov. 10, 2008

I've made this pie twice now and both times it was a BIG hit. My 9 year old gave me the greatest compliment and said this was the best homemade thing he has ever had. THANKS for a great recipe.

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jsparrow

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Reviewed: Oct. 20, 2008

Fantastic!!! I am not a pie maker but with the right pie crust this pie by far was one of the better pies I have tasted. I actually added a bit of coconut and as long as you don't over cook the pudding it is the BEST!!

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Kris

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Reviewed: Oct. 18, 2008

Did not go over very well at a barbeque. It was just not that good. I made 2 pies and ended up throwing a whole pie away.

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GREENJELLYBEAN28

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

This was my first ever banana cream pie. I made it when I was about 14/15 yrs old all by myself hehe. anyhow the custard was good enough for me but for my dad it was too sweet. Will absoloutely make again but cut the sugar a bit. Thanx 4 the recipe :)

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Andini H.

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 15, 2008

I followed the reviews of many and thought it was yummy but wasn't sure if it was it!!! I utilized a pillsbury crust which I baked. When making the pie, I used flour and some cornstarch for I was in fear of a runny pie as per some reviews. I also used some real vanilla bean for it adds such a genuine flavor. I bought a bunch off of ebay as it is much cheaper then in the store. I also added a dash of Madagascar Vanilla Extract. The pudding came out nice and thick. I then took a small amount of pudding and mixed with bananas as it was noted this will keep bananas from turning brown. I layered this on bottom of crust and followed with the remaining pudding. I did not bake the pie and it was perfect. I placed in the fridge and had a few hours later and covered with whipped cream.

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denise

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Reviewed: Sep. 13, 2008

This is an excellent recipe. Like previous reviews, I substitued corn starch for the flour. It was wonderful, excellent homemade pudding base. The pudding consistency was perfect!

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TEETEE30344

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