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Martha's Banana Cream Pie

Recipe photo courtesy of Bryan Gardner

You can make everything but the whipped cream in advance for Martha's take on this perennial crowd-pleaser.

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4
  • andyvjr77
    4 APR, 2017
    I made this today and currently sitting in the fridge over night after tiling with bananas. I came on to see if anyone else had similar results and voila, they did! The custard got so thick it was hard to pass through a sieve. After it chilled for 4 hours it became paste like. When I originally read it was half cup of cornstarch I thought it was a typo. Half cup seems like way too much. I figured she knows what she's doing but after making it, maybe not? I'll see how it taste tomorrow when I complete it.
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  • mrtwombley@gmail.com
    5 FEB, 2017
    I made this pie and got rave reviews but I thought I did something wrong as when I cooked it it got so thick I couldn't get it thru the strainer. I wonder if the cornstarch amount is correct. It calls for 1/2 cup. Her other recipe for banana cream pie calls for 5 T.. I might make it again and reduce the cornstarch. However, it was beautiful and delicious. I liked the graham cracker crust but next time I am going to try her other pastry recipe. Loved all the bananas!
    Reply
  • haydjd
    11 OCT, 2015
    Did anyone make this pie. Called for 1/2cup cornstarch. It was thick as paste. Not pudding. Had to throw it out.
    Reply
    • lifeofglum64
      22 FEB, 2016
      I made this recently, and I actually liked the pastry cream, as thick as it was! It did feel too thick when I tasted it alone, but it went well with the other components of the pie - bananas, whipped cream, and crust. In the future, I might reduce the cornstarch, although I think it's fine as is.

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