Favorite Banana Cream Pie
Total TimePrep: 10 min. Cook: 15 min. + chilling
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.
No comment left
No comment left
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.
While I have not made this pie yet I look forward to doing so. Just a couple of comments though. Yes it does say to use a 9 inch pie crust and as far as leaving out several steps, as long as it gets the job done and it tastes great who cares . I'm sure you are one of those people who use those 7 words I hate the most. "That's the way we've always done it". Guess we should still be cooking over an open fire. What have you got to lose by trying it. Looks great to me. Let you know.
I have made banana cream pies and deep dish banana cream pies and they both depend on the amount of time after adding all the in ingredients to make the pastry filling. I cook it until it is very thick and you do have to wait and be patient with the process. It will burn on the bottom if you up the stove temperature. It must be done slowly. I use pillsbury pie crust. Make sure the bottom is cooked otherwise it will be uncooked. I do add a layer of bananas first, then half the pastry cream then another layer of banana and then the last of the pastry cream. It has to cool in the refrigerator for at least 6-8 hours. Put a little lemon juice, just a little, to sprinkle over the bananas to keep from during brown. It’s not a recipe for people in a hurry. That goes for all cream pies.
I usually use a graham cracker crust and pudding to make my banana cream pie and wanted to try one from scratch. This was easy and absolutely delicious. The pie was a hit. The custard was so delicious I was eating it out of the pan. My son liked it so much he asked if he could have some for breakfast because it had bananas in it. I let him this one time. I will make this again and again.