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Custard Cream Pie Recipe


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:

For the filling:

  • 2/3 cup sugar
  • ¼ cup cornstarch
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 2 ½ cups whole milk
  • 3 tablespoons cold butter, cut into 3 or 4 pieces
  • 2 teaspoons vanilla extract

For the topping:

  • 1 cup heavy (whipping) cream
  • 1½ tablespoons granulated (white) sugar
  • ¼ teaspoon vanilla extract


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.