乔伊斯·怀特（Joyce White）在1960年代在阿拉巴马州长大，几乎不可能避免奶油馅饼，尤其是因为她的姐姐在当地的咖啡馆做饭。如此白，《食谱》的作者Brown Sugar, perfected the art of making every sort, from coconut to cocoa to her favorite, banana: rum-spiked custard sandwiched between banana slices and swirls of whipped cream, topped with white chocolate curls.美丽的甜点
我为我的同事做了很多，并收到了许多“有史以来最好的馅饼”，我唯一做的就是白巧克力中的牛奶巧克力。我还添加了切开的蜜饯杏仁。我唯一会改变的是将奶油击败到硬峰。
认为馅饼不太好，质地很浓密，对面粉和玉米淀粉的浓密，也许使我想起了胶水，当冷时，它不在乎味道，也不在乎味道
遵循指示时，当我放进焦点时，我再也不会做到了，它是怎么喜欢的？？？
像其他评论此食谱的人一样，蛋ust是蛋ust酱的一致性！我遵循了食谱，甚至把蛋ust两次以为我已经遗漏了一些东西。如果在冷藏中的馅饼2天，蛋ust被酱汁作为酱汁。寻找另一个食谱。在将其放在此网站上之前，应该有人对此进行了测试。
Made this last night. I followed the recipe exactly and thought the custard looked kinda loose. Went with it anyways. Left it in the fridge over night to set and it did not set at all. Like another commenter mentioned, custard is about temperature, not minutes. Just take that into account when making this pie. It's still tasty, even as a puddle. It'd probably be even better if the custard actually set.
I followed this recipe exactly. I have made other banana cream pies and wanted to try this. The custard did not set up well. In further investigation, these cream pie recipes tell you to cook custard for 2-3 minutes - it's not how long you cook it, it's the temperature of the custard. You should cook custard for pies somewhere between 175 and 200 degrees. No one ever mentions this. I will investigate the correct temperature further. Also, too much sugar - I give this 2 stars
