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Banana Cream Pie - A Family Favorite

Updated on December 19, 2017
PegCole17 profile image

Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

A family favorite any time of the year. Quick, easy, delicious.
A family favorite any time of the year. Quick, easy, delicious.

Early in September when the sweltering days of summer are past, I start planning my Thanksgiving and Christmas pies. When making the decision between chocolate or banana cream pie, my husband always asks, "Why not both?" These two seem to be the favorites when it comes to our family gatherings, disappearing in record time.

Banana Cream Pie in a baked crust needs to be refrigerated for about two hours before serving.
Banana Cream Pie in a baked crust needs to be refrigerated for about two hours before serving.

Making a Homemade Pie Crust

Cut in the shortening until the mixture resembles coarse cornmeal.
Cut in the shortening until the mixture resembles coarse cornmeal.

Ingredients for One 9 inch Pie Crust

  • 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 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 helps make it easier to roll out but 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.

Making the Pie Crust - A Peg Cole Video

If you enjoy making a crust from scratch and rolling out the dough, you may want to watch the video for pointers. If you're not confident making your own crust, there are ready-made alternatives that work just as well. I sometimes save time by using the refrigerated roll out pie crusts from the grocery store.

There are no special skills or fancy equipment required, just a little bit of patience and attention to detail. Dedicate at least thirty minutes to preparing the homemade filling and cooking it to perfection. The rest will fall into place.

The best part of the recipe is the pudding which may also be used for banana pudding using vanilla wafers instead of the pie crust.

To be sure I have everything, I gather all the necessary ingredients on the kitchen counter before I get started.

Baked Pie Crust for Pudding Pie

Starting off with a freshly baked, cooled pie crust is key.
Starting off with a freshly baked, cooled pie crust is key.
Gathering the ingredients ensures nothing is left out.
Gathering the ingredients ensures nothing is left out.

Ingredients for the Filling or Pudding

  • 2 Cups Milk, 2% Works
  • 1/2 Cup Sugar, Granulated
  • 4 Tablespoons Cornstarch
  • 1/4 Cup Corn Syrup
  • 2 Egg yolks
  • 1 Tablespoon Butter
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Banana extract, (Optional)

Measuring the Ingredients

Using a dry measuring cup level off with the flat edge of a knife.
Using a dry measuring cup level off with the flat edge of a knife.

Pudding Preparation

  1. Use a dry measuring cup to measure out the sugar leveling off the top with the flat edge of a knife.
  2. Pour the sugar into a heavy duty, two-quart sauce pan. No need for a double boiler if you watch your mixture carefully as it cooks.
  3. The recipe calls for only the egg yolks. Separate the egg whites from the yolk over a small bowl by cracking each egg against a sharp edge halfway along the shell. Pull apart the halves and allow the white to drip into the container keeping the yolk in the shell. This might take a little practice. Gently pour the yolk back into the empty half of the egg shell and drain the remaining egg white.
  4. Add the egg yolk to the saucepan with the sugar.
  5. Add 1/4 cup of corn syrup to the pan with the sugar and yolks. A rubber spatula is handy to get it all out of the measuring cup.
  6. Add 4 tablespoons of cornstarch, leveling off the top of the measuring spoon with the flat edge of a knife.
  7. Pour the cornstarch into the saucepan with the other ingredients.
  8. Stir in just a little bit of the milk, enough to make a paste and use a whisk to remove any lumps in the mixture before adding the remainder of the milk.

Separate the Yolks from the Whites

Strike the egg against a sharp edge halfway between the ends of the egg shell or use a knife
Strike the egg against a sharp edge halfway between the ends of the egg shell or use a knife

Separate the eggs into a small container or bowl in case the yolk bursts. You can refrigerate the egg whites and use on another pie as meringue. Sometimes I add the egg whites to scrambled eggs or cook them for my dogs rather than wasting them. They love eggs!

Cooking the Pudding

Stir in the remainder of the milk until all the ingredients are blended. Cook slowly over medium heat stirring constantly.

Tip: Milk tends to scald easily. Stay focused while stirring. The mixture starts out thin and usually takes around fifteen to twenty minutes to thicken and come to a boil. Remove the pan immediately from the burner once it starts to boil.

Add one tablespoon of butter to the hot mixture and stir in a teaspoon of vanilla extract. I like to add a teaspoon of banana extract for extra flavor.

Set the pudding aside to cool while you make the crust. It needs to bake before adding the filling.

Stir in the remainder of the milk until all the ingredients are blended. Cook slowly over medium heat stirring constantly. This is important.
Stir in the remainder of the milk until all the ingredients are blended. Cook slowly over medium heat stirring constantly. This is important. | Source
Once it begins to bubble up (boil), remove the pan immediately from the heat.
Once it begins to bubble up (boil), remove the pan immediately from the heat. | Source
Set the cooked pudding aside to cool. Sometimes I spoon the pudding into a cool bowl and refrigerate it while I make the crust.
Set the cooked pudding aside to cool. Sometimes I spoon the pudding into a cool bowl and refrigerate it while I make the crust. | Source
Allow the mixture to cool completely while you prepare and bake the crust.
Allow the mixture to cool completely while you prepare and bake the crust. | Source

Assembling the Pie

  1. Follow the directions for your favorite pie crust recipe 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!
5 stars from 4 ratings of Banana Cream Pie

© 2013 Peg Cole

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    • PegCole17 profile image
      Author

      Peg Cole 18 months ago from Dallas, Texas

      Thanks for coming by, Laura. I hope you enjoy this recipe. We always do.

    • profile image

      Laura 18 months ago

      I haven't had banana cream pie in so long. I might just try this. Great directions too!

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Peachy, The recipe comes out nicely using milk. Sometimes I use banana extract in the pudding.

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      i love your pie recipe but i am out of cream and bananas, thanks,

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Me too, Rebecca. I can't wait to get started on my holiday baking. This one is always a favorite and disappears quickly. I hope you'll try it.

    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      I love banana cream pie! I think serving it for the holidays would be a nice change of pace...and this recipe sure sounds good. Thanks!

    • Faith Reaper profile image

      Faith Reaper 4 years ago from southern USA

      Oh thank you so much. I am so glad you got the book as it supports a wonderful cause! Plus so many wonderful writers contributed their true accounts too. Blessings, Faith Reaper

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hi Faith! Nice to see you this New Year. I loved reading your story in the first edition of Mysterious and Miraculous. I will read that whole book again soon.

    • Faith Reaper profile image

      Faith Reaper 4 years ago from southern USA

      Five stars all the way for sure! I love cream pies. Thank you for sharing. Happy New Year, Faith Reaper

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Righty-oh. Will do, Moon. See you at the bakery.

    • moonlake profile image

      moonlake 4 years ago from America

      Just let me know know when you do that pie crust hub. Your pie crust looks great. I wouldn't mind that piece of pie and coffee.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hi Moonlake, Wish I could send you a piece or we could share one over coffee. You've given me an idea for a new hub for my favorite pie crust. Hope you don't mind if I use it. Thanks for the pin. I found you on there yesterday and your site looks great. Nice of you to vote up. Thanks.

    • moonlake profile image

      moonlake 4 years ago from America

      Looks so delicious. Great photos your pie crust looks so nice what is your favorite crust recipe? Voted up and pinned.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Thank you Ms. Annie. From a practiced baker, that is really a nice compliment. I do hope you'll give this one a try over the holidays. All the best to you and yours.

    • wabash annie profile image

      wabash annie 4 years ago from Colorado Front Range

      That opening picture got me! What a fantastic presentation and your directions were so explicit. Can't wait to try the recipe ... thanks so much for sharing.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hello Mck and thank you for tweeting. I appreciate you for sharing this recipe out in Twitterland. Hope to find you and the cafe crew over at your place.

    • mckbirdbks profile image

      mckbirdbks 4 years ago from Emerald Wells, Just off the crossroads,Texas

      Liked and Tweeted, just in time for Thanksgiving.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Rustiest pie makers, welcome. Hello there Vespawoolf. Long time no see. Hope you are well and thanks for the mighty fine comment.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hello Persiamer and welcome to the pie. Please enjoy a nice large slice and a tall cool orange drink. Thanks for dropping by.

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      What nice photos. Your pies look perfect! I haven't made cream pies in a while, but your step-by-step instructions are sure to help even the rustiest pie maker. Thank you for sharing!

    • Persiamer profile image

      Persiamer 4 years ago from California

      This pie looks amazing!

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hi Epbooks. I hope you'll let me know how your pie turns out. Happy holidays and I wish you all the best.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hi EatCookReview. Nice to see you here and I hope you'll pass along the recipe to your mom.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hello MsDora. Please do come on in and let me get us some coffee going. How about a half slice of each pie?

    • epbooks profile image

      Elizabeth Parker 4 years ago from Las Vegas, NV

      I'm definitely going to bookmark this and perhaps make one of these for the holidays. Yum!

    • EatCookReview profile image

      Chantele and Julie 4 years ago from Wales

      Not my tastes, but my mum would love this!

    • MsDora profile image

      Dora Weithers 4 years ago from The Caribbean

      Thank you for these recipes. I'll quote your husband: "Why not both?"

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hello Pstraubie48. Dive on in there. I hope you love it, swimmingly.

      Thanks for the visit and the message.

    • pstraubie48 profile image

      Patricia Scott 4 years ago from sunny Florida

      Alrighty then... i just want to dive right in...cream pies are over the top... thanks for sharing...

      Angels are on the way to you ps

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hello Marcoujor. So good to have a visit from you. Please try both of these pies and here is a fresh poured cup of coffee. Loved your comment. Peg, Loveu

    • marcoujor profile image

      Maria Jordan 4 years ago from Jeffersonville PA

      Oh Peg,

      You are a culinary angel...why, cuz these recipes look heavenly!

      I will have a mini slice of each and a big mug of that coffee, my sweet friend. Voted UP and UABI. Love, Maria

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Thank you for your sweet visit, Pamela99. I hope you let me know if your family likes it when you make this. Mine always loves it.

    • Pamela99 profile image

      Pamela Oglesby 4 years ago from United States

      What a delicious looking recipe. I am copying this recipe as I believe my family would also love it. Thanks.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Becky's info on pie crusts is right on. A couple of drops of water or milk sometimes helps soften the dough. Often, the temperature in the room can be too cold and that makes the dough hard, too, Ruby. Sometimes I use the refrigerated pie crusts that you can just roll out into the pie plate.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hello Ruby. Store bought crusts are easy and they're good. Hope you'll try the banana pudding in one. I just use the recipe on the Libby's can for pumpkin pie. Maybe I'll do a How To on that soon. Thanks for the visit.

    • Becky Katz profile image

      Becky Katz 4 years ago from Hereford, AZ

      Ruby, when the crust falls apart, it is too dry. When it is hard, you put too much flour in it or worked it too much.

    • always exploring profile image

      Ruby Jean Richert 4 years ago from Southern Illinois

      I love both banana cream and chocolate pie, but making a good crust is impossible for me. It either falls apart or is so hard, it won't roll out, so i buy my pie crusts. Your recipe looks and sounds delicious. Thanksgiving is just around the corner, what's your recipe for pumpkin pie? Thank's for sharing...

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Susan Recipes, Thank you for the visit and I hope you try the recipe.

      Peg

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Frank, sit, stay a while. Here, have some banana cream pie. Coffee?

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Susan, Virtual calories, no worries. I hope you give this recipe a go!

      Peg

      PS Hope you are well. You're in my prayers.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hi AliciaC. I never made custard from scratch for years, substituting instead, the instant kind of pudding. Once you try this recipe, it is clear why the few minutes of cooking makes the difference. I hope you'll give it a go.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Cygnet, how nice to see you here today with NaNoWriMo ongoing. How's it going? Thanks for your vistit and wonderful comment.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Becky, your Dad sounds like a great man. That would make an incredible hub. It is easy to substitute a graham cracker crust on this one. Thanks for the visit today!

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hello Drbj, Yes I have made a strawberry rhubarb pie and it was delicious - no brag - Aunt Jessie's recipe is no fail. Oh yes, pie. Thank you so much for the high compliment on the instructions. I used to write procedure manuals (groan). Thanks also for the visit, I've been cooking all day so I'm working my way upward. Nice to see you. Yep, my Gran cooked what was growing in the garden. Ick. Mustard greens.

    • drbj profile image

      drbj and sherry 4 years ago from south Florida

      My sweet grandma was skilled at baking pies and she made almost every kind imaginable. But I don't recall a banana or chocolate cream pie in her repertoire. (Your instructions are excellent).

      She did however fancy rhubarb pies - have you ever made one of those, Peg? You might wonder why rhubarb? Simple, we had a mess of them growing in her garden.

    • Becky Katz profile image

      Becky Katz 4 years ago from Hereford, AZ

      My dad used to make banana cream pie and my husband still talks about it. I like it with a graham cracker crust.

    • AliciaC profile image

      Linda Crampton 4 years ago from British Columbia, Canada

      I share your husband's love of chocolate and banana cream pies! Thank you very much for this recipe, Peg. I've never made a banana cream pie from scratch, but I'm tempted to do so now that you've published your great instructions and photos.

    • Just Ask Susan profile image

      Susan Zutautas 4 years ago from Ontario, Canada

      Oh Peg, All I can say is My oh My, I do Love Pie :) I think I just gained a few pounds. Look forward to making and eating your banana cream pie!

    • Frank Atanacio profile image

      Frank Atanacio 4 years ago from Shelton

      rated five stars.. up and shared and damnn it looks good..

    • Susan Recipes profile image

      Susan 4 years ago from India

      Wow... Thanks for sharing this awesome recipe. Voted up.

    • cygnetbrown profile image

      Cygnet Brown 4 years ago from Springfield, Missouri

      We love banana cream pie at our house. I love old-fashioned recipes like this. They remind me of when I was growing up.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Hello Flourish, Mmmm. Pie. Here is a giant slice for you to enjoy. Sit for a while and share some coffee talk, too. Nice of you to drop by.

    • FlourishAnyway profile image

      FlourishAnyway 4 years ago from USA

      Oh, does this look good or what?!? I will definitely take a big slice.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      Genna, I love that movie, too, and that song is so fitting for pie of any kind. I like when the new bride is arguing about which kind of pie is better and her new husband says, "I like fruit pie." She retorts, "Why, that's just wrong." He'll learn.

      Some crusts come out better than others. I think it has to do with the temp in the kitchen.

      Thanks for the quick visit and the song.

    • PegCole17 profile image
      Author

      Peg Cole 4 years ago from Dallas, Texas

      First come, first served, Mck. Here's your fresh slice right out of the cooler. So nice of you to drop by so quickly and even more so, for sharing and tweeting. Why not both kinds of pie, indeed? Coffee? I've just perked up a batch. Me oh my, I love pie.

    • Genna East profile image

      Genna East 4 years ago from Massachusetts, USA

      As soon as I saw this I thought of the lyrics to the song in “Michael” ….

      “My, my, me oh my … I love pie!”

      And I love this recipe. Pie is irresistible…at least, to me. I just have to work on perfecting my crusts. They don't always turn out as well as I would like. Thank you for sharing this! :-)

    • mckbirdbks profile image

      mckbirdbks 4 years ago from Emerald Wells, Just off the crossroads,Texas

      This looks like a real treat. I am going to skip right to the being served part! Peg, I agree with J, why not both!!!! Shared and tweeted.

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