Today I decided to make this delicious Banana Cream Pie, as I had some leftover bananas around and I wanted to make something different from banana bread. As for the baking, I used a Tenderflake deep-dish piecrust and baked it in the oven at 400F for 8min with a pie weight in it and then took out the pie weight and cooked it for 12min longer. For the pie weight, I filled the pie shell with rice 2/3 on top of parchment paper, but you can also use beans or a pie weight from the store. As for the actual filling, I used 3tbsps of cornstarch instead of flour, as I thought it would help the filling congeal better. Also, upon comparison of other recipes for banana cream pie that I looked at, I noticed that they used cornstarch instead and decided to give it a try. As for the whipped cream I just used one from the can but you can also make your own in the mixer, etc. I then added 1 medium banana cut into slices to decorate with on top. As for storing, it stores best in the fridge with either tinfoil or if you can fit it in to a container that works as well. Overall, this recipe turned out really well and I hope you enjoyed this review. Also, if any of you know how to add whipped cream to pies without it melting, feel free to let me know in the comments. Happy Baking :)
Here is the link to the recipe: tasteofhome.com
