I baked this pie for someone as a gift, I'd never made a cream pie of any sort before or even tasted a banana cream pie. My first attempt (using flour) went horribly wrong, I even chilled it for 7 hours hoping it'd firm up but it was still like a delicious tasting soup, but I couldn't give it to someone in that condition. Not wanting to waste the filling (my dear husband had eaten all the rest of the bananas in the meanwhile so it wasn't really an option to start over) and researching what went wrong, I put the bananas in a strainer, put the custard back in a pot, added cream and cornstarch and cooked it a lot longer until it thickened. Now I think it's as it's supposed to be. My advice: Definitely use cornstarch, whole milk or half and half. Cook it as long as it takes to thicken (but don't boil it esp. if using cornstarch)... if you take it off the stove thin it won't thicken very much after you stop cooking. If it's still thin, you can try putting it back in the pot and cooking it longer (without the bananas) Hopefully it's a hit with the recipient, I think it tastes good :)
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I baked this pie for someone as a gift, I'd never made a cream pie of any sort before or even...