When baking a creme pie, ie. banana cream; what ingredients does one need to add to make the filing thickier?!
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For cream pies (banana cream, chocolate cream, pineapple cream), I bake the crust only. The filling is made on the stove top with sugar, milk, eggs, cornstarch, and vanilla. "Chocolate" cream usually has cocoa added with the sugar (rather than chocolate).
The two ingredients that thicken the custard are the cornstarch and the eggs.
There are a number of different things you can use but generally it is cornstarch.
gelatin or meringue powder would work...
my own experience and experiments
Use cornstarch
pineapples will make it taste better