I can't figure out what I'm doing wrong - every banana cream pie I make fails to set up right. It always ends up as banana pudding! I made this (and have made at least two other recipes) EXACTLY as directed. I made this pie the night before so it would have extra time to firm up and it didn't. It looked like it was pretty firm until I cut into it. The taste, however, was absolutely delicious. I made it for a graduation party for two of my daughters and it was gone in a matter of minutes, even though it was soft. People raved about the taste. I made the crust out of nilla wafers. Also, if you dip the banana slices in lemon juice, if keeps them from discoloring (and it's such a small amount that it does NOT give them a lemony taste). If anyone can give me some advice, I'd appreciate it. I really do love the taste of the pie, which is why I gave it four stars.
***UPDATE: I made this pie again, after reading JDMITR98's review. I filled the 1/3c. measuring cup with 1/2 flour, 1/2 cornstarch. I also cooked it a tad longer than the recipe states and DID NOT bake it, as others suggested. It came out PERFECT! If I could give it more than 5 stars, I would. Thanks so much, JD!
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I can't figure out what I'm doing wrong - every banana cream pie I make fails to set up right....