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Banana Pudding and Banana Cream Pie from Scratch

Updated on June 24, 2019
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Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Banana Cream Pie

Easy and Delicious
Easy and Delicious | Source

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.

Cooked Pudding

Ready to Use
Ready to Use | Source

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 Whites

Click thumbnail to view full-size
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.
Use a knife to strike the egg halfway between the ends of the shell.
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.
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.
Pour the egg yolk into the pan with the other ingredients reserving the egg white for other recipes. | Source

Separating the Egg Yolks

  1. Use a knife to strike the egg halfway between the ends of the shell.
  2. Separate the halves of the broken egg, over a container, allowing only the white to drain from the egg half.
  3. Pour the egg yolk into the pan with the other ingredients reserving the egg white for other recipes.

Instructions for Making the Pudding

Click thumbnail to view full-size
Measure out the sugar and pour it directly into a medium sized saucepanAdd the egg yolks.Add the corn syrup to the pan.Add 4 Tbsp. corn starchStir in 1/2 cup of the milk to make a paste.Stir in the remaining milk.
Measure out the sugar and pour it directly into a medium sized saucepan
Measure out the sugar and pour it directly into a medium sized saucepan | Source
Add the egg yolks.
Add the egg yolks.
Add the corn syrup to the pan.
Add the corn syrup to the pan.
Add 4 Tbsp. corn starch
Add 4 Tbsp. corn starch
Stir in 1/2 cup of the milk to make a paste.
Stir in 1/2 cup of the milk to make a paste. | Source
Stir in the remaining milk.
Stir in the remaining milk. | Source

Instructions for Making the Pudding

  1. 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.
  2. Add the egg yolks to the saucepan with the sugar.
  3. Add the corn syrup to the mixture.
  4. Add 4 tablespoons of cornstarch.
  5. Add 1/2 cup of the milk. Stir to make a paste, then add the rest of the milk.

Cooking the Pudding

Click thumbnail to view full-size
The mixture is thin at the beginning. It will start to thicken right before it boils.Cook slowly over medium heat stirring constantly to avoid scorching the milk.When the mixture begins to boil, immediately remove the pan from the heat.Add the butterAdd the butter and vanilla while the pudding is warm.Set the cooked pudding aside to cool while you bake the crust.
The mixture is thin at the beginning. It will start to thicken right before it boils.
The mixture is thin at the beginning. It will start to thicken right before it boils. | Source
Cook slowly over medium heat stirring constantly to avoid scorching the milk.
Cook slowly over medium heat stirring constantly to avoid scorching the milk. | Source
When the mixture begins to boil, immediately remove the pan from the heat.
When the mixture begins to boil, immediately remove the pan from the heat. | Source
Add the butter
Add the butter
Add the butter and vanilla while the pudding is warm.
Add the butter and vanilla while the pudding is warm.
Set the cooked pudding aside to cool while you bake the crust.
Set the cooked pudding aside to cool while you bake the crust. | Source

Instructions for Cooking the Pudding

  1. The mixture is thin at the beginning. It will start to thicken right before it boils.
  2. Cook slowly over medium heat stirring constantly.
  3. Around 15 to 20 minutes the mixture begins to thicken and comes to a boil.
  4. Remove the pan immediately from the burner once it BEGINS to boil.
  5. Add the butter and vanilla extract to the hot mixture.
  6. Optional: Add a teaspoon of banana extract for extra flavor.
  7. 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

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: One 9" pie or 6 Servings of Banana Pudding
The crust has to be baked before filling with the pudding.
The crust has to be baked before filling with the pudding. | Source

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)

Fluting the crust takes only a couple of minutes and adds a certain flair to the crust.
Fluting the crust takes only a couple of minutes and adds a certain flair to the crust.

Instructions for Making the Pie Crust

  1. Sift the flour and salt together into a mixing bowl.
  2. Cut in the shortening until it resembles a coarse cornmeal, using a pastry blender or two knives.
  3. 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.
  4. 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.
  5. Put the dough on a lightly floured board, a pastry canvas or a clean, dry surface.
  6. Roll it out evenly to about 1/8 inch thickness.
  7. 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)
  8. For a baked crust, prick the bottom and edges with a fork.
  9. Bake 12 - 15 minutes at 450° F.

Baked Pie Crust for Banana Cream Pie

Starting off with a freshly baked, cooled pie crust is key.
Starting off with a freshly baked, cooled pie crust is key. | Source

Putting the Pie Together

  1. Follow the pie crust directions or use a ready-made pie crust.
  2. Using two fingers of one hand, press the thumb of the opposite hand to form scallops around the edge if desired.
  3. Use a fork to prick holes around the rim and bottom of the pie crust before baking
  4. Bake in a 400 degree oven for 10 minutes or until light golden brown.
  5. Allow the pie crust to cool before filling it or the crust will get soggy
  6. 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

If you forget to layer the baked crust with sliced bananas, add them afterward.
If you forget to layer the baked crust with sliced bananas, add them afterward.

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.

Whipping the cream in a chilled bowl with clean beaters only takes a few minutes. My hubby likes to do this with the immersion blender.
Whipping the cream in a chilled bowl with clean beaters only takes a few minutes. My hubby likes to do this with the immersion blender.

Ready to Eat

Optional whipped cream makes this pie even more tasty!
Optional whipped cream makes this pie even more tasty!

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:

  1. Line a 2 quart casserole with vanilla wafers.
  2. Slice in a couple of bananas and fill with the prepared pudding.
  3. Chill for a couple of hours and serve with whipped cream.

To Make Banana Pudding with the Filling

Click thumbnail to view full-size

Banana Pudding has Vitamin A, C, Iron and Calcium

Nutrition Facts
Serving size: 1/2 Cup
Calories 145
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 3 g15%
Unsaturated fat 1 g
Carbohydrates 21 g7%
Sugar 14 g
Fiber 3 g12%
Protein 3 g6%
Cholesterol 22 mg7%
Sodium 154 mg6%
* 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.
5 stars from 5 ratings of Banana Cream Pie

© 2013 Peg Cole

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