Great recipeThe slices stayed firm and didn't fall down. Used some bananas on top for decoration and sprayed the bananas with pam to keep them from turning black (air descolration). I love being able to use the same batch to make 3 or more kinds of pies. I add melted semisweet chocolate chips in additon to the baking chocolate. Chocolate chip cream pie would be anther spin off of the basic recipe. I always let the mixture cool before putting it in shell so it doesn't shrink from sides of pie shell. Great recipe.
I have made the Coconut Cream version several times now and it has always turned out delicious. I top it with meringue and like the tall pretty pie it makes. Thanks for sharing!
My mom's Betty Crocker Cookbook is the book I started out using when I was first learning to cook. This pie is something we have made numerous times (usually banana) and it always turns out great. We topped it with a meringue and it was great as well. This pie went quickly at Easter dinner today. Will make this one forever! Thank you!
My mom has been using this recipe for cream pies for as long as I can remember. This year, when I wanted to make a banana cream pie for Thanksgiving, I knew the only recipe to turn to...this one. I had some crust shrinkage issues, so I ended up making banana cream pudding with a crust cookie garnish. Delicious! Just like moms! Thanks for posting it here.
Perfect pudding. So easy to do why would one ever buy the box pudding again. Thank you for posting your recipe.
Sorry, I forgot to rate this in my previous post. A very delicious 5*
Thank you, thank you, thank you for posting the microwave technique for making pudding. I needed a sugar free coconut pudding for a desert but I could not find it at the stores. And as I wanted to use canned coconut milk to try to bump up the coconut flavor, I did not do your recipe exactly. I make these comments for anyone else who wishes to try using canned coconut milk and have it be sugar free. I used 14 ounces of canned coconut milk (not the stuff you make drinks with) and used half and half to make up the rest of the 4 cups of milk. I used half and half as that was what I had on hand, I replaced the sugar with Splenda and I reconstituted unsweetened coconut in a hot Splenda simple syrup. Otherwise, I followed everything else you had written in your recipe. The pudding was the perfect texture very and easy to put together, It was a bit too strong in salt. I do not know if that was because of using canned coconut milk as I did use unsalted butter. But I am still really happy with this as an experiment and I'll make it again but I will just use less salt. Thank you again for posting.
Thank you for sharing this simple recipe -- I am sure I will use it again and again. I made the coconut version and it was the bomb. =D
I have been using this recipe for 38 years. It is the best for any pudding you need. I make banana cream and coconut cream pies with this pudding. I have never cooled the pudding before putting it in the crust and I cover it with plastic wrap or a ziploc bag to keep from filming. We like ours with whipped cream. New cookbook does not have this recipe in it.
Don't mean to nitpick because I haven't tried the recipe yet, but why are there two quantity amounts for cornstarch and vanilla? Are we to use 1/4 Cup plus 2 TB cornstarch? And 1 TB plus 2 tsp of vanilla? This should be made clearer.