Banana cream pie from Cook's Illustrated Magazine, Mar/Apr 1996 (page 24) by Pam Anderson and Karen Tack

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on July 10, 2011

    I was in a rush and used a bought graham cracker pie shell. Not a good idea because the shell seemed to dissolve but it still tasted good. I used 1 1/2 cup of skim milk and 1/2 cup of whipping cream. The rest of the whipping cream (about 1 1/2 cups) was used in the topping. Also I used super fine sugar instead of confectioner's sugar. The topping was very good. Not extremely banana tasting though. I used 3 smallish bananas but would use another if I make it again. I used 1 tesp vanilla and 1 tesp cognac. I no longer make banana cream pie for my family. They prefer Paula Deen's Not Yo' Mama's Banana Pudding which is online.

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