Banana cream pie was my Grandma's specialty, but I didn't have her recipe, so I thought I'd look for one here. I'm so glad I found this recipe--it was delicious! I made the changes suggested by many--reduced the sugar to 1/2 cup, used cornstarch instead of flour and didn't bake it, just chilled it for about 3 1/2 hours. I had no problems with the custard filling being runny--but I made sure to use whole milk and I cooked the custard until it became nice and thick. I think if you do both of these things, yours should turn out great like mine did. I tossed my cut-up bananas in some lemon juice to prevent browning, but it didn't do any good--they still turned brown. That is my only complaint about this recipe, but I don't see how that can really be prevented. I also folded the bananas into the custard and then put everything into the pie crust--I didn't layer bananas on the bottom first. I topped with Cool Whip since my family doesn't like meringue and this pie was for my son's birthday. If I was making it just for me, I would have topped with fresh whipped cream! All in all, a delicious pie and it was easy to make as long as you follow the instructions carefully.
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Banana cream pie was my Grandma's specialty, but I didn't have her recipe, so I thought I'd...