Reviewed: Sep. 8, 2006

mmmmmmm....finally a real banana cream pie, not an artificial one made from instant pudding. I've been looking for a home made recipe because my husband loves banana cream pie, just not the kind out of a box. I didn't have a problem with it setting up at all, of course i did make a few changes. I've never had meringue on a banana cream pie so i didn't put it on, and topped with whip cream after it cooled. i also used a graham cracker crust (my hubby's favorite), and doubled the amount of banana (put one on bottom and one in the middle). It was AMAZING! the filling is rich and creamy and delish! It cooked up nice and thick for me. People must be having a problem with it being runny from cooking it with the meringue. This is the best cream pie i've ever made!

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BPRWATSON

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Reviewed: Jun. 16, 2006

This is the best banana cream pie recipe out there, although it will be soupy if you don't up the cornstartch. Also, it makes too much pudding for one crust. I normally buy some smaller graham cracker crusts and fill those with the leftover.

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SHUSHANNAH

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2006

My sister loved this pie. I think I over whipped my egg whites because my meringue wept after a while. I would definitly put this pudding with bananas and nilla wafers. Much more my style! : )

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ANNIE HIGHTOWER

Cooking Level: Expert

Home Town: Remus, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: 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.

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Connie

Cooking Level: Intermediate

Home Town: Morrisville, Vermont, USA

Living In: Long Island, New York, USA

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Reviewed: Feb. 21, 2006

I like baking lemon meringue pies and the technique to making this pie sounded similar. So I tried it and mine was soupy too. If the filling needs to cool then please add that step to the recipe. I won't make this one again, unless the directions are more specific to eliminate the soupy outcome.

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rita84

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Reviewed: Feb. 5, 2006

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!

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SDROSIE

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Reviewed: Feb. 5, 2006

I liked the idea of this pie...made from scratch, but I had the same problem as other reviewers. I cooled the custard and it was thick and wonderful, but after cooking the meringue it was soup-like and never set again. It tasted OK and the meringue was great. Next time I might use the same custard recipe, but not bake it and use whipped cream on top instead of meringue.

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JJGRAHAM

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Reviewed: 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...

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Kerri

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Reviewed: Oct. 24, 2005

I thought the pie was great but the meringue was not sweet next time i will add more sugar

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AkiraHyuga

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2005

This pie tasted great and everyone liked it. I think next time I would add more bananas to make it more banana-y. One word of advice: make sure to take the time to cook the pudding until it's VERY thick. A couple of times I almost took it off the heat before it was done, not realizing how long it would take or how thick it should be.

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JULZLYNN

Cooking Level: Expert

Home Town: Brunswick, Ohio, USA

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Reviewed: Oct. 23, 2005

I tried this recipe and for some reason I could not get the white cream for the top of the pie to Stiffen. I beat it for at least 20 minutes what am i doing wrong? I will rate this later cause I still have to cook the pie

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catinthehat6981

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Reviewed: Aug. 8, 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.

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Jun. 2, 2005

The pudding looked and tasted great until I poured it in the pie shell, added the meringue and cooked it. Then it turned into soup!

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: Dec. 12, 2004

I made this tonight and it turned out really great. The custard was really thick and creamy. My husband really enjoyed it. I used sugar substitute instead of regular white sugar and you can't tell the difference!! I used Marie Callenders frozen crust.

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CAMIZ

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2004

I honestly don't know what went wrong here, but it went very, very wrong. The finished product separated into a clear liquid and chunks of "pudding" floating in a pie crust. It was disgusting to look at and absolutely inedible. To be fair, the meringue was beautiful.

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BETHHOLLY

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Reviewed: Apr. 19, 2003

Homemade, no store bought pudding mix nothing and it was a simple eazy recipe to follow!

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NEWYORKER226

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Reviewed: Jan. 3, 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?

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jandtsmom

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Reviewed: Aug. 5, 2002

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.

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NELLIRENE

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Reviewed: May 13, 2002

Everyone will LOVE this recipe! It is sooooo good and so easy! I didn't use cream of tartar and it still turned out great.

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BUTTERFLYV

Cooking Level: Expert

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Reviewed: Feb. 2, 2002

this pie didn't turn out for me, as soon as I took it out of the oven it leaked a clear syrup, and the slices of banana's gave the pie an unpleasant texture

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PAYE1

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