Reviewed: Aug. 23, 2006

This came out so awesome! For those reviewers who talked about it being too thick, I only had about a cup of cream so I substituted low fat milk for the other two cups and it came out perfect! Not to mention that it was a perfect consistency and lower in calories too! Thanks for sharing.

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Stephanie

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Reviewed: Aug. 9, 2006

This pie was very good. I omited the ice and used sugar free pudding. It turned out a little thick, but it made a taller pie. I used a grahm cracker crust also. I would make this again. Thanks for the quick and easy recipe.

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Katie A.

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Reviewed: Jun. 19, 2006

I made this for my Dad on Father's Day and he loved it. I didn't add the crushed ice - and it didn't seem to make a difference. I added sugar to the whipping cream for the top layer which is good, but I think next time I'll use Cool Whip for the topping.

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Jessica V.

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Reviewed: Apr. 24, 2006

I didn't use the ice and whipped the cream too much before adding the pudding so I added in the extra cup of cream and it came out wonderfully! I think I will make it this way from now on.

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: Apr. 16, 2006

I made this pie for Easter and it was very good. I am not sure I whipped the cream long enough after reading some of the other reviews, but I will make it again because it tasted soooo good.

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HARVEY7310

Cooking Level: Intermediate

Home Town: Mahomet, Illinois, USA

Living In: Rowlett, Texas, USA

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Reviewed: Apr. 12, 2006

The best cream pie on the site. I used a ready-made chocolate crust and drizzled hershey's surup on top. Everyone loved it. I too would not whip it so long as it gets really thick quick once the pudding mix is put into cream.

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Robin Gail

Cooking Level: Expert

Living In: Vidor, Texas, USA

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Reviewed: Mar. 18, 2006

So good! I made only one pie but mounded the filling up in the middle and I ended up putting it in a ready made shortbread crust. This is a wonderful desert to make if you don't want to spend much time on it, no time at all to mix together. I will use my homemade regular pie crust next time and actually might not whip as long as I did because it was just a smidge too stiff. I would have liked it a touch creamier - still a great pie and much better then other versions I've tried. This would also make a great filling for a summer trifle recipe with various fruits or even switching the banana mix for chocolate for a chocolate cream pie. Options!! Thanks for the recipe.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jan. 31, 2006

This recipe turned out great! It easily made two 9 inch pies - which was fortunate because it was so good, no one could eat just one slice! I did modify the crust (banana cream pie belongs in a graham cracker crust!) and omit the extra whipped cream on top. Instead, when it came time to serve it, I topped it with the canned extra creamy whipped topping. I also crushed the ice in the blender before adding it and this worked perfect. Be sure to have about 5 medium sized bananas on hand - three wasn't enough. This recipe is definitely a keeper!

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April Russo

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Reviewed: Jan. 12, 2006

Delicious, big hit with the family and my favorite!

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JIZNIL

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Reviewed: Jan. 5, 2006

Fabulous pie! This was the first time I've made banana cream pie, and it got rave reviews. I was told it was the best people have ever had. I followed others' suggestions, and used 5-6 bananas, banana cream pudding, and added powdered sugar and vanilla to the topping. One thing I found with the crushed ice was to put it in a blender to totally crush it. This is definitely in my recipe box permanently! Thanks!!

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ShadowB

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Londonderry, New Hampshire, USA

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Reviewed: Dec. 27, 2005

This was an awesome recipe! Everyone loved it! It was very rich and creamy and almost to pretty to eat!

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MSTEEDAWN1

Cooking Level: Expert

Home Town: Webb City, Missouri, USA

Living In: Joplin, Missouri, USA

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Reviewed: Dec. 26, 2005

By far the best banana cream pie ever..better than any store bought one hands down. Thanks so much for the recipe, this is a pie I will take to all gatherings.

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ELAINE45

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Reviewed: Nov. 26, 2005

My husband and I loved this recipe. I don't usually like banana cream pies but this one was soooo good! I ended up making 2 pies because it makes so much filling. I used the "Nilla" pie shells and 5 or 6 bananas. The whipped cream isn't enough for both pies so if you are going to make 2 pies from this recipe you may want to double the whipping cream. I added a little powdered sugar and vanilla extract to my whipping cream to sweeten it up. My pies came out thicker in texture than banana cream pies we've tried before. I don't know if it's the recipe or if I whipped the mixture too long. Either way...it tasted great!

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Stacey CA

Cooking Level: Beginning

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Reviewed: Oct. 25, 2005

Best banana cream pie recipe ever. This was much better than anything store-bought and a hundred times better than anything from a cafeteria or buffet. The pies (I was able to make two with this recipe) were very rich and delicious, yet not too sweet. I didn't have any crushed ice on hand, but it made no difference as far as I could tell. Also, the whipped cream topping tasted much better after adding some powdered sugar. It's not necessary to pipe on the topping as I just used a spatula. Everything tasted great together in Nilla pie crusts. After making one with peach on the bottom my advice is to stick with the bananas!

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Strangelove

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Reviewed: Aug. 21, 2005

OH MY GOODNESS!!! This is a keeper! Very yummy...tastes like it came from a gourmet kitchen...not mine! If I keep making all of these five-star recipes, people are going to start thinking I can cook!!!!!

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KTMAY

Cooking Level: Expert

Home Town: Russell, Ohio, USA

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Reviewed: Aug. 5, 2005

I'm not much of a cook (to give you an idea, this was the first time I used the whip attachment on my Kitchen Aid mixer) and this recipe was just as easy and wonderful as advertised! The filling overfilled my 9.5 inch pie plate, so I omitted the extra cream for the top, but I guess you could serve it on the side. I also used an extra banana. Had no problem getting volunteers to clean the bowl for me...it was delicious!

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W Langley

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Reviewed: Jun. 2, 2005

Ok, so it's not like a banana cream pie that you'd get at a pie restaurant...but it IS a step above the ones made with cool whip! My kids like this recipe over a traditional banana cream pie. I think they like the fluffyness over the creamyness of the other.

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MFORBES321

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Fullerton, California, USA

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Reviewed: May 9, 2005

I made this pie for my mother in law for mother's day- and "Wow!". I couldn't believe how easy this was to make- and how delicious. The pudding layer alone was wonderful- I could eat that by the spoonful. I took leftovers to work- and it was gone in less than 5 minutes.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 24, 2005

This was wonderful. There were no leftovers when I made it for a party. I am making it again for Easter. The one thing I did differently, I used the ready made gram cracker crust. It was really good! I would highly recommend this recipe to you and your family.

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HOLDOSH

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Reviewed: Mar. 1, 2005

This is excellent! There are a couple of minor things I would change, one being to use more bananas. I used four small ones and would use five, depending on the consistency you want. Also, the crushed ice thing was odd to me. I tried to beat it until it melted, but still had to pick out several pieces. Not sure what would be the way around that. The only other thing I may change is to add a little sugar to the top layer of whipped cream when I beat it. It doesn't call for it, and none of the previous reviewers mentioned it, so I didn't use any. But if you taste the top layer by itself (I pick things apart to eat them :) it of course doesn't taste very good. All in all, a YUMMY pie that I will make again! Thank you Angela! Oh, by the way, I used No Roll Pie Crust II off this sight and it is so flaky and easy!

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KRISTIN

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