Banana Pudding

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This was ABSOLUTELY delicious ! However, I also had trouble getting it to thicken like so many other people when using the double boiler. After stirring forever, I switched to a regualr saucepan and this helped a lot. I think it needed more intense heat ( but gradually than the double boiler could deliver. I suggest a saucepan , whisk and constant stirring,It does look like it's going to be too runny, but sets up beautifully. And the meringue was yummy on it, so good out of the oven.mmmm The whole family said this one is a KEEPER !!

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I was so looking forward to making this recipe. The custard NEVER thickened even after I doubled the cornstarch, and stirred for about 30 mins. The prep time is very misleading. I let it cool for over an hour, stuck it in the refrigerator, and 24 hours later, it's still a watery mess. I am going to the grocery store to get some jello pudding mix. Don't even waste your time trying this recipe.

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Wow. I am SO disappointed with his recipe, and I can't IMAGINE Paula Deen actually concocted this monstrosity. I was preparing this disastrous dessert for Christmas eve. Luckily, my guests had other dessert choices, because this banana pudding had to be thrown away.

The problem: The sugar/cornstarch/milk mixtures never thickened up. How "thick" is thick Paula? I was stirring the mixture for A WHOLE hour...waiting...and waiting... and waiting... still just as milky. I added more cornstarch to thicken it up, and it was still as watery. I added flour. NOPE! Nothing could thicken this recipe.. I finished the recipe per the instructions...It smelled like soured bananas and then went into the trash, right where the recipe belongs. Waste of money!

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I am a "cook" not a "baker" so this was my first time making a custard & it proved more frustrating than I thought it would be for such a simple recipe. (Mastering Gumbo & Paella was easier! So, as a novice baker, I need to know, about how long do I wait for it to thicken? and how thick is thick before adding the eggs? and how much custard do I put in the eggs to temper them, because apparently it was not enough & after spending over a half hour stirring to wait for the custard to thicken it is pretty disheartening to watch as small globs begin to form after adding the egg yolks. It tastes good, and hopefully the other ingredients will mask the texture of the custard. but I had to check other recipes to get the missing critical information. A few more pointers would have helped. So, I'll go back to my other preferred Food Network cooks.... Oh, well.

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This definitely took longer than the recommended time, but it is very tasty! I may try bringing the custard to a simmer next time like some reviewers have recommended, but I was concerned about scorching. It took the custard about 35 minutes to thicken on medium-low.

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First time I made this, it wouldn't thicken, so I added more cornstarch dissolved in cold water. I didn't have the vanilla wafers in the house, so I left them out. Next time, I will use a bit less sugar. Nonetheless, this was a crowd pleaser!

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Great recipe!! My husband and I both loved it!!

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If you are short on time, I recommend that you don't use the double boiler method. Just be certain to watch it carefully. The amount of preparation time is misleading, but the sugar and cornstarch will eventually thicken. Definitely the best Banana Pudding recipe I've ever made! Another winning recipe from Paula D!

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This is a great recipe ... I will make this again ...

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I've been making banana pudding for about 40 years now. The flavor of this recipe is superior to the classic Nilla vanilla wafer recipe, but the consistency is entirely too runny.

I do intend to use this recipe again but will probably double the amount of cornstarch and try to allow it to cook longer and more slowly.