After reading a few reviews that stated it turned out runny or soupy I made a few changes to prevent this. I used 1- 5 oz. package of banana cream pudding and 1- 3.4 oz. package of vanilla pudding mix. Kept the milk at 2 cups. It turned out nice and thick with a great consistency. I'm sure it will even hold up reasonably well when it is cut (will find out tomorrow at our family Thanksgiving dinner) I also only used 1/4 tsp of cinnamon because I was unsure about adding it at all. It was a good thing I did as even the 1/4 tsp was overkill. Totally drowns out the banana flavor except in bites that have actual banana in them. I did a layer of banana on the bottom part of the pudding mixture then another layer of banana before putting the remaining banana on. Will probably add one more layer tomorrow. I ended up with quite a bit of extra filling but not enough for a whole other pie so I got some of the mini pie crusts & made 6 mini pies. They are super cute! I would make this again but would definitely drastically reduce if not even eliminate the cinnamon all together.
After reading a few reviews that stated it turned out runny or soupy I made a few changes to prevent this. I used 1- 5 oz. package of banana cream pudding and 1- 3.4 oz. package of vanilla pudding mix. Kept the milk at 2 cups. It turned out nice and thick with a great consistency. I'm sure it will even hold up reasonably well when it is cut (will find out tomorrow at our family Thanksgiving dinner) I also only used 1/4 tsp of cinnamon because I was unsure about adding it at all. It was a good thing I did as even the 1/4 tsp was overkill. Totally drowns out the banana flavor except in bites that have actual banana in them. I did a layer of banana on the bottom part of the pudding mixture then another layer of banana before putting the remaining banana on. Will probably add one more layer tomorrow. I ended up with quite a bit of extra filling but not enough for a whole other pie so I got some of the mini pie crusts & made 6 mini pies. They are super cute! I would make this again but would definitely drastically reduce if not even eliminate the cinnamon all together.
Turned out Perfect. Would recommend this one out of them all.
Outstanding. This was easy and delicious. I used 2 bananas. Since it is not as firm as I would like I just told my family it was a pudding with crust!
I've been making a version of this recipe for quite some time. Made it again recently but had to change some things because the store was out of what I was looking for. I used to make it with a Nilla Wafter pre-made crust because some of my family didn't care for the graham cracker crust. This time I made it with a chocolate crumb crust french vanilla pudding and cool whip with Mrs. Richardson's Caramel Topping! Will make it this way from now on! YUM! In the past I used French Vanilla Cool Whip that's good too!
Very easy and quite good. I substituted Banana Cream Pudding to give the pie more of a banana flavor.
This is now called "Kyle's Birthday Pie" in my house. My husband loves this! I make this just as the recipe says. I also add some sliced almonds to the top. Next time I'm going to try this with "Graham Cracker Crust III" from this site instead of a pre-made one. The recipe calls for cinnamon graham crackers and I think that would be so yummy with this pie. Thanks for this one!!!
Very quick easy light and delicious! I also made it with banana cream pudding but found the vanilla went with it a tad bit better.
A delightfully light not too sweet cool treat. I made this for July 4th using sugar free pudding and a half container of light whipped topping. The one banana was not overpowering and the cinnamon and carmel gave the pie a new yummy twist to the same old pie. My husband who loves banana cream pies would have liked more bananas but said he liked the cinnamon and would definitely eat it again. This recipe was extremely quick and easy.
This was good and quick if you like instant pudding. I prefer the cooked filling and will stick to my old recipe!
