Favorite Banana Cream Pie
Total TimePrep: 10 min. Cook: 15 min. + chilling
This is the best pie I've ever had. It's easy to make, I use fresh vanilla scrapped of the bean. I literally could eat this every day! Pumpkin pie used to be my favorite but now I say "fuck Pumpkin pie" this banana cream pie is my FAVORITE! ????????????????????????
This is our favorite Banana Cream Pie. The custard is yummy! I used a deep dish pie crust and only two bananas and still had leftover custard. But who cares? It’s good enough we’ll eat it by itself!
Excellent recipe! I distributed the sliced bananas in multiple layers throughout the pudding. My young children love it too. It sets up perfectly; not too stiff, not too runny. I used a pastry crust but a graham cracker/Nilla wafer/shortbread crust would also be delicious!
This works really well if you follow how to make the filling to point. If not it will either curdle or burn. If you put the sugar the milk and cornstarch before you turn the stove on it will work. If put cornstarch in hot liquid it will set to fast. It test amazing. I used a gram cracker crust.
Love this recipe, use a refrigerator pie crust and homemade meringue. The custard is the only one ive found to set.
Although this is a great recipe for great flavors... it’s not a great recipe for consistency. As I was following the steps specifically #2, you failed to mention to slowly stream in the milk 1st
I've never attempted banana cream pie but I made this recipe and it was marvelous. I'm not a great baker, so rather than a pastry pie crust, I made a graham cracker crust. For the filling, since I didn't have 2% milk I used half 1% and half condensed (not sweetened condensed). Lastly, I halved all of the ingredients because I typically make recipes for two so my pans are on the small side. I'm so proud of myself and thank you Taste of Home for this great recipe.
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Hello, I made this recipe and the thing that happened to me already was the watery texture that my pie filling turned in to. I was cooking over the stove and did everything perfectly by maybe my mix was too bubbly. Next, I added the vanilla and butter right after I cooked my creme, which after watching the video I saw that happened after the creme was in the refrigerator for 30 minutes. I was just wondering if putting the butter and vanilla in at the wrong time was the problematic action that lead to my creme to be so watery or something else I could have done but besides the vanilla and butter stage, the execution seemed perfect. Thank you for your time and I love all your other recipes.