Reviewed: Feb. 16, 2009

I doubled this recipe to make 2 pies and I thought the 3 cups of sugar was too much so I even cut back by 1/2 cup and it was still too much sugar, and I am a sweetaholic. I would do 3/4 for one and 1 1/2 cups of sugar for 2 pies. It is sickening sweet. I had to make an extra batch of milk and flour to add and it was still comaville! Other ingredients worked well. I was taking 1 pie to a get together and didnt because it was too sweet.

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Sweetie Pies

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

This simply reminded me of my grandmother's Banana Pudding! We loved it! Hubby didn't seem too keen on the meringue, but I thought it made it just right!

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DEE4242

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

This was a very good recipe, but I have to admit I did tweak it a bit as I remember my Grandmother used undiluted evaporated milk in her pudding since the can was only 12 oz. I also used a half a cup of half and half. My husband, the banana pudding fanatic, acclaimed it to be "Killer"!

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amkmo3

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Reviewed: Jan. 22, 2009

yummmmmmm very good WITH the changes! 1 1/2 cups sugar is too much, i honestly think the person who submitted this recipe put 1/2 cup, because even 3/4 cups was too sweet. I ended up adding another cup of milk mixed with 2 teaspoons flour. It was perfect! didnt have to add more eggyolks either.. this was perfect for me because i live in chile and they dont sell pudding here.. or im not very sure what the translation would be, so i prefer making it from scratch.. i didnt use the egg whites for the meringue, i whipped up some cream and sweetened it.. i didnt think the meringue would go so well.. maybe it does, but my family doesnt like meringue that much anyway.. plus its summer here and the cold dessert with cream is more "refreshing" thanks for this great recipe!

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Jan. 20, 2009

I have been wanting a recipe that is close to what my mother used to make. Wow! This is as close as it can get. Although, she never crumbled the 'nilla wafers. I like this method better. The only thing I did different was add 3-4 drops of banana flavoring to the pudding with the vanilla just to give it a little more banana taste. Oh by the way, I have never made homemade pudding before. The pudding came out perfect. I think the next time I will decrease the amount of sugar a little. It was really sweet. As you can see by my handle, I still have a lot to learn. Thanks for sharing your old recipe. :)

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rookiecook

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

Living In: Alta Loma, California, USA

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Reviewed: Dec. 20, 2008

This is a VERY yummy recipe!! Loved it. I followed everyone's suggestions about cutting down the sugar so, what I did was I used the same amount of sugar and doubled the recipe and it was still pretty sweet. Next time I'll probably cut more sugar. But over all, delicious recipe. I will never go back to instant pudding! :)

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L83

Cooking Level: Beginning

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Reviewed: Nov. 13, 2008

Yes! This is the way to make banana pudding! My only suggestion is that instead of using whole cookies, crush them to a fine crumb and only line the sides of the dish with the whole cookies. So, it's crumbs, bananas, pudding... crumbs, bananas, pudding, then topping. I've read so many recipes that have corn starch in them instead of flour. What?

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Clutter

Cooking Level: Intermediate

Living In: Lancaster, South Carolina, USA

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Reviewed: Nov. 11, 2008

Delicious. I did cut the sugar but otherwise....GREAT! I have lots of children in my extended family. I am always asked by them to do this for holidays or family events. :)

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JoyCooks2

Cooking Level: Intermediate

Home Town: Stoneville, North Carolina, USA

Living In: Ridgeway, Virginia, USA

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Reviewed: Nov. 7, 2008

Very good my son's favorite dessert usually my husband passes on it but everyone loved this recipe... took advise and cut down sugar by 1/4 cup still really sweet will cut out 1/2 cup this time.

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katiecathey

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Reviewed: Nov. 3, 2008

This is the yummiest banana pudding I've ever had. I used 3 cups of whole milk to 1 cup of sugar which yielded plenty of sweet pudding for the pie - next time I will add a little less sugar. I also added salt as suggested. Very Yummy!!

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spatz

Home Town: Wayne, Michigan, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 18, 2008

Super good, this is the exact recipe my Mom use to make for us when I was a little kid. I did not have vanilla wafer, but I did have chocolate graham crakers, so I made a choc. graham cracker crust and put choc. crakers in the middle layers also. YUMMY!!!!

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JANET

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Jupiter, Florida, USA

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Reviewed: Sep. 3, 2008

1) REDUCE THE SUGAR!!!!!!!!!! Way too sweet the way is, even after I reduced it, I wish I would have reduced it some more because it was super-sweet. 2) I suggest following another merengue recipe for the topping, as someone suggesting, adding cream of tartar helps it to reach the right consistency. 3) Unless you're okay with more of a "pudding" than a "pie", I would suggest using a ready-made pie crust. The vanilla wafers don't hold too well as a crust (but it is delicious). 4) Make sure you cook the pudding long enough so that it's nice and thick. I think mine was a little too runny and I wish I would have cooked it just a bit longer.

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BakerSNam

Cooking Level: Beginning

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Reviewed: Aug. 30, 2008

I thought heaven had felled in my mouth when i made this pudding.iI was so good but i did change it a little.I didn't used the 2 c of whole milk.I used 1 c carnation milk 3/4 c of 2%milk and the rest in heavy cream to measure 2 c of milk.I did as other reviewer suggested in decreasing the sugar.I used 3/4 instead of 1 1/2 c of sugar.I believe i cooked the pudding on medium for the 1st 5 min and then decrease the temp to low for the rest of the 10 min whisking frequently in the 15 minutes.Adding cornstarch at the end to thickened it up.And then however i let the pudding refrigerate for 1hr 30 min.Once it firmed up i took it out of the frig. Layer my pan with vanilla waffer add the banana in then the pudding.And i continue that untill it reach the top, i didn't do a meringue topping i just place crushed vanilla waffer on top.This was my first attempt at making an homeade banana pudding becasuse i always opted for the easy instant jello way out.But i'm through with instant pudding mix this will be my one and only banana pudding recipe.Thanks a million for such a delish pudding.Yummy Yummy

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CityGirl6969

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 21, 2008

This is an excellent recipe. Once you have this homemade banana pudding you'll never settle for a recipe that calls for pudding. A bit sweet, so adjust to your taste.

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RoxStar

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Reviewed: Jun. 26, 2008

WOW! How can I ever go back to pudding in a box! I'm glad I read the reviews b/c it helped tremendously! I used 1 1/2 CUPS SUGAR as called for BUT DOUBLED THE RECIPE as someone suggested. I also cooked in a double-boiler, saved one-half of the pudding and added a square of Baker's semi-sweet chocolate to make a chocolate pie. As the pudding was cooking for a while, I realized it wasn't thickening as much as I would have liked. I added about 1 tablespoon of cornstarch and whisked it. It started to thicken nicely at this point. My meringue turned out beautifully. This was worth the time and effort to end up with TWO different pies! Thank you for a wonderful recipe. I will make it again for sure!

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Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

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Reviewed: Apr. 13, 2008

this is so good stops my craving for my moms

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 24, 2008

Whoa- sorry, but this was no good.There was definitly something wrong with the sugar and flour measurements. It was way to sweet. My 8 year old son thought it was to sweet and dumped it out.Plus the pudding never set. I cooked it longer than than it was supposed to be cooked, but it was still watery. I've used the recipe on the Nilla wafer box before, and it came out great. It uses only 1/2 cup sugar, and 1/3 cup flour.I'll stick with that from now on

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Sarah E.

Cooking Level: Expert

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Reviewed: Jan. 7, 2008

Truly great! My new husband wanted warm homemade banana pudding like his mother's. This was perfect. He absolutely loved it! Very good and simple to make.

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Melanie

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Reviewed: Jan. 6, 2008

DELICIOUS. I did not make it in pie form, I layered like a traditional banana pudding and skipped the meringue. Chilled and put whipped cream on the top...wow. Pudding was so good hot! I think I would also cut the sugar next time.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Jan. 4, 2008

This receipe was great !!! My husband has been asking me for year to make homemade pudding and I could never do it until now..I did follow everyone else and just use 1/2 cup of sugar. My husband says thanks and so do I...

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NinaMarie

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Homemade Banana Pudding Pie

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