Banana Cream Pie

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Ok, apparently there is a character limit so I'll try to be brief.

Crust: Salty and crumbly. The next time I make this I will adapt a graham cracker crust or just make a flour crust.

Strainer: Use a spatula or spoon, or whisk the custard frequently to prevent scorching.

Meringue: Meringue and the semi-sweet chocolate are lightly sweetened and compliment the sweet custard well. Cool Whip or packaged whipped cream would have made the pie too sweet. If you have trouble with meringue, look up some tips. Meringue is delicate and requires practice.

Conclusion: Delicious recipe. The semi-sweet chocolate was just the ingredient that this classic pie needed.

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I think the recipe was was not very difficult. I am not an amazing cook, but I can follow a recipe. I had the little strainer with the handle, & if I tapped it on the side of the bowl, it was fine. Compared to other attempts at other Banana Cream Pie recipes, this was nice to get rid of any lumps & most of the custard filling came through. I made the meringue, but wasn't impressed. I agree with using Cool Whip. The chocolate spread on the crust fine. It was good!

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Yum! Loved it and so did everyone I served it to. I did everything as directed except I used graham crackers for the crust instead.

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I used a premade chocolate cookie pie crust and 2 cups of half and half instead of milk. I also put 1/2 of a banana into a food processor with the half and half and blended that. The custard came out perfect and had slight, tiny chunks of banana in it, including the sliced banana on the bottom. I also used cool whip to top it, to save time, and shaved some chocolate over the top of the pie. Looked great, tasted great, and it was easy if you cheat a little like I did.

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I was so excited to try this recipe because I HATE making conventional pie crust. I loved it. This pie was very easy to make, you just have to take care when making the custard part. I had no trouble spreading the chocolate and when all done and chilled cut better than I expected. This pie made me think of when I was little I used to get Banana split ice cream on a sugar cone and this tasted exactly like that. Super yum. Made this pie for Easter brunch and everyone raved. I did however skip the merange. Not a huge fan of merange or whip cream so I spread a thin layer of cool whip on top and it was delish!

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In a word: AMAZING! I followed recipe as directed, but I did not strain the custard. I'm too impatient to do that, and the texture was still really good! I also omitted the meringue topping and opted for cool whip. LOVED IT! Not a huge fan of meringue and this was easier. This was a perfect salty and sweet dessert that was a huge hit! (crust provided a slight saltiness that made it delish! Had no problems mentioned in the other reviews. If the chocolate is disrupting the crust, add a little more milk to make the viscosity a little thinner so it won't pull from the crust.

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I made this for 4th of July and it was a huge hit. I didn't have any of the other problems mentioned. The chocolate spread, but you had to be gentle when spreading. Also, I had no problem with my meringue sticking to the pie. After letting it sit at room temperature you then need to put it in the refrigerator until you are ready to serve. The meringue was good, but my husband thinks that a cool whip top might be better next time. I will be making this again soon. The chocolate and the cone crust are so different.

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This was my first time making a cream pie of any flavor, and while my BF (the intended recipient enjoyed it, the recipe wasn't the best to follow:

-- I used 12 cones instead of 10 for the crust
-- Spreading the chocolate on the crust disrupted the crust and made a mess
-- Pushing the custard through the strainer took FOREVER and I didn't notice a difference between what I pushed through and what I gave up on
-- When cutting, the meringue never stayed on top of the custard
-- There's got to be easier recipes out there that taste as good

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I let this pie sit for 2 hours at room temp as suggested in the recipe, however when I cut slices to serve it the meringue slid off the top of the custard, and it was very mushy inside, it was a mess! In my opinion this recipe is better as a parfait, also I didn’t like the meringue on top it was flat and boring, homemade whip cream would probably be better tasting, lastly spreading the melted chocolate on top of the ice cream cone crust was messy it didn’t spread very easily. I probably wouldn’t follow this recipe for banana cream pie again it was lengthy without great tasting results.