Reviewed: Nov. 27, 2009

This is awesome! I used a Graham cracker crust and extra banana, but otherwise followed the recipe. For those that don't want raw eggs (meringue doesn't cook to 140 degrees with this method), just cook 4 whites with 1 cup of sugar over a double broiler until it's 140 and immediately whip as usual. This will stabilize the meringue also, so it doesn't weep. It's a tad sweeter than typical meringue, but awesome. Thanks for a great recipe!

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KARIMARTIN

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Reviewed: Nov. 24, 2009

Flavor was great until I put pie in the oven to brown tips, 15 min, way too long, Pie turned out runny, next time I may not even put the pie in the oven.

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Belle

Living In: Indialantic, Florida, USA

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Reviewed: Oct. 11, 2009

This was a very good pie! I have never made a banana cream pie before, and it turned out beautifully! The meringue was awesome! I did let the custard cool before adding to pie. I also put my mixing bowl and beater in refrigerator before mixing the meringue.

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ashleyd

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Reviewed: Aug. 2, 2009

What an incredible pie! We practice a whole food lifestlye, so I was thrilled to see a recipe that did not require me opening a box of pudding mix! The custard was perfect alone, never mind mixed in with the bananas. Although it takes a while, it is well worth the time!

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Rockin

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Reviewed: Jul. 1, 2009

The pie had very good flavor. I cooked the filling up the night before and let it sit til the next morning in the fridge. When I checked it the next day the filling did not seem to have set up very well so I decided to heat it up again and added an extra T. of cornstarch, after it came to a boil I let it sit a few minutes in the pan while I sliced banana onto the bottom of the crust, I added half the filling and then sliced another banana and then the rest of the filling. I had a bit of filling left that I just put in the fridge to have as pudding. I opted to use the whipped topping rather than merengue, there was no way I was going to chance the filling failing after I'd worked so hard on it! The pie turned out very tasty and both my husband and I have enjoyed it. I can see where it would also be good as a coconut cream pie. The only reason I'm giving 4 stars is due to the trouble in getting it the right consistency.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

i have used this recipe "as is" several times and it was really good. today i deleted the bananas and added 1 cup sweetened shredded cocoanut to the custard and it was fantastic! really easy and tastes great! thanks!

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sealegs

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Reviewed: Feb. 4, 2009

Served this along with some other desserts for a "Supper After Hours" group of 25 and got great reviews. I used whipped cream for the topping as I personally like Banana Cream Pie not Banana Meringue Pie.

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CONRADI

Home Town: Westerly, Rhode Island, USA

Living In: Saint Marys, Georgia, USA

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Reviewed: Jan. 7, 2009

This is a great recipe!! I did make a few changes though. We like a Banana flavoured filling, so I added some Watkins Banana extract, made a Whipped Cream Topping instead of the meringue and topped it with fresh Banana slices when it was served, instead of the layer inside the filling. I also made the pie crust from scratch, and my family and friends Love it. They insist I make it every year for the holidays.

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Danielle H.

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 11, 2008

This was awesome! After one bite my sister told me that I had to make it once a week for her! I used cool whip to top it. I cooked the custard until it was very thick and then put it in a dish in the refrigerator for about an hour after reading some people's reviews saying that it got runny. I used twice the bananas and let it sit in the fridge put together for about 8 hours. It was perfect, my new favorite recipe!

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Katelin

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Reviewed: May 30, 2008

This recipe is superb. I use whipped cream as a topping.

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littlecleaver

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Reviewed: May 12, 2008

We loved this pie so much that we made 3 of them in one weekend. We couldn't get enough! I'm currently trying it with strawberries instead of bananas. I can't wait for it to cool!

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weirdbutter

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

it looks extremely presentable! I had a fun time baking this. Runny. I am going to try it again though today! thank you :)

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brookie

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Reviewed: Dec. 30, 2007

I cooked the custard for a long time and threw in a little extra cornstarch based on the warnings that the pie gets watery from other reviewers. I also allowed it to cool overnight. After making this pie, I learned from a friend that meringue pies break down after a day and get watery - it's just how meringue pies are. This isn't a make ahead recipe - I'd recommend constructing the pie and making the meringue and baking just before serving. This pie was a gift (given immediately after baking) and my friend really enjoyed it.

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Jane

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 30, 2007

This was very tasty and as suggested, I made sure to let it get very thick before adding my bananas. Will definitely use this again.

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Mrs. G

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Reviewed: Aug. 1, 2007

After being married for 17 years I finally found out my husband adores merinque pies, (banana and lemon) and I have never made them. The first thing I did was long on to allrecipes to find some good recipes. I made this and it turned out great! It had a fantastic flavor. Next time I may add more bananas but other than that I wouldn't change a thing! Thanks for sharing!

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valerie

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Reviewed: Jun. 30, 2007

Yum!!! Will definitely make again.

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LD

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Reviewed: 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!

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Omahamama

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Jan. 28, 2007

tasted ok but totally fell apart. it was banana cream mush. i dont know what i did wrong - looked great in the pan. the next morning it was so watery i had to throw it away.

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TMSTRONG98

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Nov. 24, 2006

This was delicious! It was my first meringue pie and I didnt have enough sugar so I substituted with Splenda and it still came out perfect! I also used the microwave to make the filling instead of the stove top and it worked perfectly!

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Ginger

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2006

By far the best banana cream pie out there. I took off the merigue and just used whip cream and it was fabulous. Just keep stirring and cooking and it will go to the right constintly.

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maren

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