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Banana Cream Pie I
Reviews:
January 02, 2011

Probably would have been 5 without my changes. 1. Dip banana slices into either lemon juice or Sprite. The citric acid will keep them from turning brown quickly. Pat them dry. 2. Must use whole milk for pudding or it will be runny. Must cook over VERY low heat and stir constantly, until THICKENED. It will take a lot longer than 2 minutes. 3. Let the pudding cool slightly (you can stick your finger in it and leave it for a while without burning) before tempering eggs and adding all together. 4. Flour is terrible for pudding. Always use cornstarch. No lumps, no hassle. 3 Tablespoons of CS rather than 1/3 cup flour. Put sugar, CS, salt and milk in pan all together and start stirring over low heat. 5. I use a full Tablespoon of vanilla, but that's me! 6. Unless you WANT pudding skin, cover the surface of the pudding with saran wrap. 7. Use a pre-baked and COOLED graham cracker or vanilla wafer crust. CHILL the pudding for at least 2 hours before putting in crust. 8. DO NOT bake this pie after assembling! It will gum up your pudding and dry the whole pie out. Now, I realize if you follow my directions, it's not the same recipe. But it was a good basic start, and with these few tips, you can expect great results that avoid the other negative reviewers issues. P.S. Take a look at some of the Homemade Vanilla Pudding recipes & reviews for more tips on how to make great pudding. The secret is in the cooking and getting a feel for when it is thick enough, then chilling before use.

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