Comments on: Banana Cream Pie with Graham Cracker Crust

By: Audra

Audra — Wed, 15 Jul 2026 02:50:16 +0000

In reply to VG. Hi, I have made this recipe no less than 20 times. I apologize if the ingredients are in order- I am a home baker and Mom so sometimes there may be some mistakes. I'll fix the order now. When the filling has big lava-like bubbles it's ready. I never use a candy thermometer in this recipe.

By: VG

VG — Mon, 06 Jul 2026 18:15:04 +0000

This is not a professionally worked through recipe and tested. Just want to warn people who take it on its face value. Dead giveaway is that the ingredients don’t appear in the order they are used in instructions. The crust is way too salty, like others pointed out. It is also way too sweet – I am not sure if it needs the additional brown sugar. It’s too sweet for me. Recipe called for salt in the filling as well, but there’s no mention of the quantity in the ingredients (unless my eyes have completely betrayed me). And finally, the recipe is not good with instructions. It should have indicated the temperature of the filling when it’s done. “Looks like lava” does not cut it. I think that is a crucial miss in this recipe. That step is essential for filling to set. Finally – this recipe is not properly documented from the actual steps or it was not tested properly or both. Filling comes out way too soupy. I think this is a theoretical recipe. It’s not a practical one.

By: Hayley

Hayley — Wed, 12 Nov 2025 04:12:44 +0000

This recipe is great. Absolutely perfect. Thank you.

By: Audra

Audra — Fri, 28 Mar 2025 14:10:58 +0000

In reply to Paula McGuire. Hi! thanks for pointing that out. I do make the pudding both ways and I prefer the yolk/cornstarch combo. But I'll make sure the recipe is consistent.

By: Paula McGuire

Paula McGuire — Tue, 18 Mar 2025 19:48:51 +0000

PLEASE revise the directions in your recipe so that others don’t end up throwing away the entire batch of pudding!
When you “Jump to recipe”, in order to print the recipe, the directions to temper the egg yolks differ greatly from the directions within the post. ( In the printed version the instructions say to mix the egg yolks together with the cornstarch, and then temper the cornstarch/yolk mixture with some of the simmered milk. When I added this back to the pot, my pudding ended up a lumpy mess! I read the directions in the post,
which instructs you to add the cornstarch to the pot of milk before bringing it to a simmer.
I started over, doing it this way, and the pudding turned out the way it should be.)

By: Milkmaid

Milkmaid — Mon, 17 Jun 2024 10:44:55 +0000

This is delicious but you have to get past that it’s just not a very attractive color. It literally is brown. So don’t leave off the whipped cream!!!! And we did toasted coconut on top instead of more bananas. Other than that it’s absolutely yummola!

By: Audra

Audra — Mon, 03 Jun 2024 13:55:19 +0000

In reply to Grace. I am so sorry this happened. I realized recently that different types of salt are much saltier in recipes. For example pink sea salt is about 4x saltier than regular table salt. I have adjusted the recipe and again- really sorry!