Reviewed: Nov. 23, 2012

I took the advice of many reviewers and (1) used cornstarch in lieu of flour; (2) used vanilla wafer crust in lieu of pie crust and (3) did not bake it. I cooked the filling on the stove until it was thick & creamy like pudding and assembled as directed. When I took it out of the fridge 6 hours later is was like soup!! I'm not sure why it didn't firm up. Maybe I didn't cook it on the stove long enough or maybe I should have baked it. I usually make a recipe as directed the first time I make it and this is why! I salvaged it by throwing the whole thing (including the crust) into the blender and made great smoothies which I served with whipped cream. The great flavor of the smoothies is why I gave this 4 stars. I would have given it 5 if it came out right.

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Reviewer:

HNECKONE

Cooking Level: Intermediate

Reviewed: Nov. 22, 2012

Sooo good and rich! Used 1% milk and still set up just fine. Definitely a keeper!

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Reviewer:

leaperl

Reviewed: Nov. 21, 2012

This was my first time ever making pie! For Thanksgiving I decided to make this! It turned out amazing, and was so much fun to make! Very easy to follow the recipe, and was just all around great! I layered the banana slices and the pudding... I used a little smaller pie dish, so I had some left over pudding... The family and I ate that right up! Just amazing! Thank you!!!!

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Reviewer:

Rezmare

Cooking Level: Intermediate

Living In: Curlew, Washington, USA

Reviewed: Nov. 19, 2012

I tried this recipe twice, once with flour and once with cornstarch. I loved the taste, but was not able to get the consistency right. I boiled the heck out of it, and have to wonder if bananas "weep" because what started out fine ended up a soggy mess when it came out of the refrigerator. The taste was great, but I would make individual tart shells instead of serving it as a pie.

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Reviewer:

timdanakatie

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Canby, Oregon, USA

Reviewed: Nov. 18, 2012

This was my first attempt at a cream pie and it turned out fabulously! I followed the directions exactly for the filling and thought it was delicious! (Note: We usually drink skim, but I purposefully bought 2% because some of the other reviews said it helped the filling to be more creamy.) The only things I did differently were to use a pre-made graham cracker crust (because they were on sale) and I whipped up the leftover egg whites with some sugar to make a meringue to put on top. I then baked it for about 12 minutes in a 350 degree oven to brown the meringue. My husband and I both loved the pie and couldn't wait the 3 hours for it to chill before trying a slice. It was great! The only thing I think I'd change is maybe using whipped cream instead of the meringue for more creamy flavor, but that's just because I've never really loved meringue as much as whipped cream (who could!) I will be making this again...and again...and again!

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Reviewer:

Sonjafrau

Cooking Level: Intermediate

Home Town: Sunbury, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Nov. 18, 2012

I almost didn't make this recipe because there are so many conflicting comments on how it should be made. So, I just went ahead with the recipe as is, although I did substitute flour for cornstarch. I think that the baking helps the bananas break down. We LOVED it, and I will be making it again this week for thanksgiving!

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Reviewer:

mandalala

Reviewed: Nov. 13, 2012

This pie was amazing! My first attempt at home-made pudding and it was perfectly set and everything! Thank you so much! I will definitely make this again.

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Mmmmtasty

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 11, 2012

First I have to address Patti and other who review BEFORE they try the recipe - it is so unfair to the author and to others who rely on the rating system to give a bad rating to a recipe you haven't even tried, just based on your perception of what a recipe will turn out like. Please, if you want to review a recipe, try it yourself first THEN give your thoughts and opinions. As for my thoughts on this recipe, I loved it! You MUST use 2% milk or whole milk, it simply will not turn out if you use 1%, skim, almond milk, soy milk, etc. Those who found it 'soupy' almost certainly tried to make it healthier by using one of these types of milk and you just can't. I also used corn starch in place of the flour and did NOT bake it. So give this recipe a try - it's super delicious! But use the proper ingredients to get these great results.

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Reviewer:

Sue

Cooking Level: Expert

Reviewed: Nov. 11, 2012

Do not Bake this pie! Once the pudding is thick in the saucepan, pour it over the sliced bananas and cover it with a film of plastic wrap, let it cool in the refrigerator, it will set up like pudding does. I always use flour, as I like the flavor it imparts. I also always spread freshly whipped cream sweetened with a little bit of sugar, but only spread on the whipped cream just before serving, as it does not store well in the refrigerator. I make a regular blind baked pie crust, but any type of baked crust would be great. I only gave this 4 stars instead of 5 because the baking of the pie was an extra unnecessary step. Again, the pie does not have to be baked.

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