Banana Cream Pie V

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Most Helpful Positive Review

May 22, 2007

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!

—Baker Beverly

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Most Helpful Critical Review

Nov 20, 2005

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...

—Kerri

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69 Ratings

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Mar 19, 2003

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.

—NELLIRENE

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Jul 15, 2007

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!

—SDROSIE

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Sep 09, 2003

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?

—jandtsmom

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Aug 08, 2005

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.

—JODI

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Feb 06, 2004

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!!!

—STEPANIE

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May 24, 2006

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.

—Connie

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Nutrition

Calories
366 kcal
18%

Carbohydrates
52.8 g
17%

Cholesterol
117 mg
39%

Fat
14.4 g
22%

Fiber
0.7 g
3%

Protein
7.4 g
15%

Sodium
383 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Cream Pie V

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 366
Calories from Fat: 130

% Daily Value *
Total Fat 14.4g 22 %
Saturated Fat 6.2g 31 %
Cholesterol 117mg 39 %
Sodium 383mg 15 %
Potassium 277mg 8 %
Total Carbohydrates 52.8g 17 %
Dietary Fiber 0.7g 3 %
Protein 7.4g 15 %
Sugars 36.6g
Vitamin A 8 %
Vitamin C 3 %
Calcium 16 %
Iron 9 %
** Thiamin 6 %
Niacin 17 %
Vitamin B6 9 %
Magnesium 8 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.