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My review
Banana Cream Pie V
Loretta
"Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven."
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Ingredients
1 h servings 366Original recipe yields 8 servings (1 - 9 inch deep dish pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and 1 tablespoon vanilla.
- Preheat oven to 400 degrees F (200 degrees C.) Pour half of custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
- In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.
- Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.
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Reviews
Read all reviews 97113 Ratings
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Most helpful positive review
5/22/2007
This is how my Grandma makes her pies. A couple of notes for the readers having trouble: remember that anything thickened with cornstarch MUST come to a boil to get the full thickening power. It...
Most helpful critical review
2/5/2006
I liked the idea of this pie...made from scratch, but I had the same problem as other reviewers. I cooled the custard and it was thick and wonderful, but after cooking the meringue it was soup-...
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5/22/2007
This is how my Grandma makes her pies. A couple of notes for the readers having trouble: remember that anything thickened with cornstarch MUST come to a boil to get the full thickening power. It...
2/5/2006
absolutely THE BEST BANANA CREAM PIE EVER!!! I decided to use splenda instead of sugar...1 cup. I stirred it while cooking with my wire whisk...cooking until very thick. I also used 2 bananas...
8/5/2002
Straightforward recipe. Hints for the novice. Stir the cooking custard until very thick so butter doesn't thin. Then cool before filling pie crust. Also, makes a very full 9" pie. Consider ...
1/3/2003
I made this last night, it tastes great. But the center was runny, it didn't set up at all. Any ideas from anyone as to why this would happen? Do I need to add more cornstarch then the 1/4 cup c...
8/8/2005
Delicious! I cooked the filling until it was very thick and then let it cool off completely before I put it in the pie shell. It turned out beautifully.
10/29/2001
I tried to make Banana cream pie one other time and it flopped. I tried this one and it was great!! It was so easy. One tip is to use cold eggwhites for your meringue and to chill your bowl a...
5/24/2006
This pie is wonderful. I loved the idea of NOT using a package of instant pudding. The trick to not having it turn out soupy is cooking it until it reaches the desired thickness. I used two b...
2/5/2006
I liked the idea of this pie...made from scratch, but I had the same problem as other reviewers. I cooled the custard and it was thick and wonderful, but after cooking the meringue it was soup-...