Custard Cream Pie Recipe

Custard Cream Pie Recipe
Staff Writer

This old-fashioned pie celebrates the simple goodness of eggs, cream, butter, and milk. Check out how to turn this recipe into a banana cream pie below. 

Adapted from  "The Commonsense Kitchen" by Tom Hudgens. 


For the pie crust:

Have the baked piecrust ready.

For the filling:

Sift the sugar, cornstarch, and salt together. In a medium-sized, heavy saucepan, beat the egg yolks until smooth, then add the milk and beat together until uniform. Pour in the sugar mixture, and stir to dissolve. Put the pan over medium heat and slowly bring to a simmer, stirring very frequently. For stirring, alternate between a wooden spoon (to scrape the thickened mixture from the bottom of the pot) and a whisk (to dissolve lumps).

As soon as the mixture begins to bubble gently, reduce the flame to low. Cook for a minute, stirring constantly, then remove from the heat. Stir in the butter slowly, one piece at a time, then add the vanilla. Pour the hot custard into the baked pie shell. Let cool to room temperature, then chill.

For the topping:

Whip the cream with the sugar and vanilla, using an electric mixer, until almost stiff but still supple. Spread the cream over the pie, not too fussily but completely covering the filling. Make swirls and peaks and valleys.


Banana Cream Pie

Slice and layer 2 -3 large, perfectly ripe bananas (they should have a few brown speckles and no green at the stem) with the hot custard filling. Shave bittersweet chocolate over the whipped cream topping.


Calories per serving:

280 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 18g 27%
  • Carbs 25g 8%
  • Saturated 9g 43%
  • Fiber 1g 2%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 6g
  • Polyunsaturated 2g
  • Protein 5g 9%
  • Cholesterol 115mg 38%
  • Sodium 192mg 8%
  • Calcium 102mg 10%
  • Magnesium 11mg 3%
  • Potassium 134mg 4%
  • Iron 1mg 3%
  • Zinc 1mg 4%
  • Phosphorus 112mg 16%
  • Vitamin A 116µg 13%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 24µg 6%
  • Vitamin B12 1µg 9%
  • Vitamin D 2µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 1%
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