Banana Pudding and Banana Cream Pie from Scratch
Banana Cream Pie
When it comes to choosing a cool and delicious desert, this recipe is a favorite for family gatherings and holidays. The pudding or custard can be made into a pie or used for banana pudding made with vanilla wafers and sliced bananas. Served with or without whipped cream, either way, it's delicious Southern comfort food at its best.
Compared to the boxed instant pudding mix, there's no question which tastes better.
Ingredients for the Pudding
- 2 Cups Milk, whole or 2%
- 1/2 Cup Sugar, granulated
- 4 Tablespoons Cornstarch
- 1/4 Cup Corn Syrup
- 2 Egg yolks
- 1 Tablespoon Butter
- 1 teaspoon Vanilla extract
Sugar Free Tip
Use 12 packets of Sucralose to make this pie sugar-free and delete the sugar from the recipe. It turns out great.
How to Separate Egg Yolks from the WhitesClick thumbnail to view full-size
Separating the Egg Yolks
- Use a knife to strike the egg halfway between the ends of the shell.
- Separate the halves of the broken egg, over a container, allowing only the white to drain from the egg half.
- Pour the egg yolk into the pan with the other ingredients reserving the egg white for other recipes.
Instructions for Making the PuddingClick thumbnail to view full-size
Instructions for Making the Pudding
- Use a dry measuring cup to measure out the sugar leveling off the top with the flat edge of a knife. Pour the sugar into a heavy duty, two-quart sauce pan.
- Add the egg yolks to the saucepan with the sugar.
- Add the corn syrup to the mixture.
- Add 4 tablespoons of cornstarch.
- Add 1/2 cup of the milk. Stir to make a paste, then add the rest of the milk.
Cooking the PuddingClick thumbnail to view full-size
Instructions for Cooking the Pudding
- The mixture is thin at the beginning. It will start to thicken right before it boils.
- Cook slowly over medium heat stirring constantly.
- Around 15 to 20 minutes the mixture begins to thicken and comes to a boil.
- Remove the pan immediately from the burner once it BEGINS to boil.
- Add the butter and vanilla extract to the hot mixture.
- Optional: Add a teaspoon of banana extract for extra flavor.
- Set the pudding aside to cool while you bake the crust.
Tip to Avoid Scalding the Milk
Put on some snappy music and stay at the stove. Stir the mixture constantly. Don't walk away even for a minute.
Cook Time for the Pudding
Making the Pie Crust - A Peg Cole Video
Ingredients for One 9 inch Pie Crust
To be sure you have everything, gather all the ingredients before getting started.
- 1 1/4 cups sifted all-purpose flour
- 6 Tablespoons shortening (can be half butter, half shortening)
- 1/4 teaspoon salt
- 4 Tablespoons of cold water (plus a few drops)
Instructions for Making the Pie Crust
- Sift the flour and salt together into a mixing bowl.
- Cut in the shortening until it resembles a coarse cornmeal, using a pastry blender or two knives.
- Add cold water slowly (this is the danger point) until the dough is moist enough to stick together in a ball, but not sticky. A few more drops of water may be needed depending on the dough. If it doesn't hold together try adding a few drops at a time. Add more flour if it is too wet.
- Putting the dough into the refrigerator for an hour makes it easier to roll out but is not required if your kitchen is cool enough.
- Put the dough on a lightly floured board, a pastry canvas or a clean, dry surface.
- Roll it out evenly to about 1/8 inch thickness.
- Slide the crust into a baking pie dish and cut the edges and form the edge with two fingers of one hand and one finger of the other hand. (see video)
- For a baked crust, prick the bottom and edges with a fork.
- Bake 12 - 15 minutes at 450° F.
Baked Pie Crust for Banana Cream Pie
Putting the Pie Together
- Follow the pie crust directions or use a ready-made pie crust.
- Using two fingers of one hand, press the thumb of the opposite hand to form scallops around the edge if desired.
- Use a fork to prick holes around the rim and bottom of the pie crust before baking
- Bake in a 400 degree oven for 10 minutes or until light golden brown.
- Allow the pie crust to cool before filling it or the crust will get soggy
- Layer the bottom of the cooled crust with sliced bananas and pour the cooled pudding over the top. Smooth the surface using a spatula to spread the filling evenly.
Refrigerate the finished pie for 2 to 3 hours for best results. Slice individual pieces and garnish with home made whipped cream.
Banana Cream Pie
Fresh Whipped Cream
If you enjoy fresh whipped cream, it's easy to make it from scratch.
- One cup of heavy whipping cream
- 1 Tablespoon of granulated sugar (or substitute artificial sweetener)
- 1 teaspoon of vanilla.
Using an immersion blender or a hand mixer whip the heavy cream and sugar until soft peaks begin to form. Add the vanilla extract last.
In just a couple of minutes you can have delicious, fresh whipped cream. I hope you'll give this recipe a try and share it at your next family gathering.
Ready to Eat
Alternatives to Making it All From Scratch
If you're pressed for time, use ready-made alternatives like refrigerated or frozen pie crusts. They work nicely with far less effort.
Dedicate at least thirty minutes to making the homemade filling and cooking it to perfection. The pudding is the most important and the best part.
To make banana pudding:
- Line a 2 quart casserole with vanilla wafers.
- Slice in a couple of bananas and fill with the prepared pudding.
- Chill for a couple of hours and serve with whipped cream.
To Make Banana Pudding with the FillingClick thumbnail to view full-size
Banana Pudding has Vitamin A, C, Iron and Calcium
|Serving size: 1/2 Cup|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 3 g||15%|
|Unsaturated fat 1 g|
|Carbohydrates 21 g||7%|
|Sugar 14 g|
|Fiber 3 g||12%|
|Protein 3 g||6%|
|Cholesterol 22 mg||7%|
|Sodium 154 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2013 Peg Cole