Recipe by Loretta
"Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
deep dish pie crust, baked and cooled
egg yolks, beaten
cream of tartar
This is how my Grandma makes her pies. A couple of notes for the readers having trouble: remember that anything thickened with cornstarch MUST come to a boil to get the full thickening power. It really just will not work otherwise. Look for your pudding to have big bubbles forming and then it's good and cooked fully. Also, for 4 egg whites, I use 1 cup of sugar. This was a very tasty recipe and no preservatives or additives like with packaged puddings!
I read the comments before I started, and I was sure to make the filling very thick and let it cool before filling the crust. The pie still turned out like soup. The meringue topping turned out well though. Not sure what the problem was...
Straightforward recipe. Hints for the novice. Stir the cooking custard until very thick so butter doesn't thin. Then cool before filling pie crust. Also, makes a very full 9" pie. Consider letting your child make a baby pie with the excess in a tart pan.
absolutely THE BEST BANANA CREAM PIE EVER!!! I decided to use splenda instead of sugar...1 cup. I stirred it while cooking with my wire whisk...cooking until very thick. I also used 2 bananas, one layer over the bottom of the pie, then half the custard filling, one more banana and then the rest of the filling. The meringue, I added a pinch of baking powder along with the cream of tartar, it kept it from shrinking away from the edge (something I"ve always had problems with). I used the regular sugar for the meringue. I will most definitely make this pie again, thank you for a wonderful recipe!!! I have also used just coolwhip on the top of this pie after cooled or when serving. Absolutely delicious!
I made this last night, it tastes great. But the center was runny, it didn't set up at all. Any ideas from anyone as to why this would happen? Do I need to add more cornstarch then the 1/4 cup called for?
Delicious! I cooked the filling until it was very thick and then let it cool off completely before I put it in the pie shell. It turned out beautifully.
I tried to make Banana cream pie one other time and it flopped. I tried this one and it was great!! It was so easy. One tip is to use cold eggwhites for your meringue and to chill your bowl and beaters before whipping!! It is so delicious!!!
This pie is wonderful. I loved the idea of NOT using a package of instant pudding. The trick to not having it turn out soupy is cooking it until it reaches the desired thickness. I used two bananas and added an extra dash of vanilla. Superb - everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cream Pie V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 130
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy, 5-star pie.
This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.
See how to make a double-crust cream pie topped with cinnamon-glazed apples.