I've never made this before. Mom said I should pre-bake the pie crust (plain crust, @ 400, 10 minutes, gently pricking crust bottom & sides w/ a fork beforehand) so I did. Cooled it, used two small bananas (just starting to spot) and one seemingly large, mutant banana not quite ripe (half green/half yellow) Lined the bottom and sides of the baked crust, added the yummy filling, spread it around, did NOT bake it, just chilled overnight. And yes, if you keep stirring this pudding, it will thicken, that's absolutely true, mine was not soupy. Easy to cut, not one droop of gooey mess, the crust on the bottom was actually toasty. My theory is that using ripe or overripe bananas and baking it creates the syrup on the bottom. A delicious 5-star pie, + the added bonus of a homemade vanilla pudding recipe. Family loved it! =:o)
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I've never made this before. Mom said I should pre-bake the pie crust (plain crust, @ 400, 10...