This cool and creamy dessert is a creative twist on traditional banana pudding. Use ripe bananas for the best, sweetest flavor, and hang on to your egg yolks –you'll need them for the vanilla cream filling.
I know you posted this many years, but I'll take a chance: Have you ever made this a day in advance and kept it in the fridge overnight? That's what I'd like to do but worry about the meringue collecting liquid.
Yes, you can use corn starch in place of flour but only use half as much.
Great hit with my friends. I am wondering if I could substitute corn starch for flour.
Made this for Easter and everyone LOVED it! Will definitely make it again.
This tasted amazing. It takes a little work to make the pudding and the meringue, but well worth it!
Great recipe! I would for sure recommend it! See the attachment for more details and a picture http://tasteandseecooking.blogspot.com/2011/03/banana-pudding-pieredemption.html
This is my Dad's absolute favorite pie. I've made it many times over the last few years, and you should see his eyes light up when it makes an appearance! There's never a crumb left over. I've made it for birthdays, Sunday lunches, and Christmas parties. It's easy to do and always turns out well. This recipe has a permanent place in my family cookbook. Thank you for a great contribution to our traditions.
Made this on Easter for dessert and it was a big hit. I made it with cooked vanilla pudding in place of the vanilla filling just to make it easier and it came out perfect. This dessert looked and tasted like it took hours to make but it was really easy. Would definitely recommend it.
Have made this five times, never a problem. My wife asked for it for her birthday.
If you love banana pudding then get ready for a new love. This is a great pie - one bite leads to wanting the whole thing. Since making it I have had to double the recipe and bake in a 13x9 pan just to have enough to go around. Everyone loves it. Just don't get on the scales when you want this treat. (but it is so worth it)
