Make a Great Cream Pie Filling in a Microwave as good or better than making it on top of the stove. I’ve been doing it for years. Try it out for yourself with this recipe for a scrumptious banana cream pie.
Why Use a Microwave?
In only 7 minutes, you can make the smoothest, tastiest cream pie filling your taste buds have ever encountered. No double boiler or a hot stove. No scorching or burning.
Granted, not everybody approves or even cares about using a microwave oven, but I love mine. I’ve been using it to make cream pie filling and pudding ever since I taught microwave cooking classes back in the era of stick-up bangs. In those days, the microwave was magical and mysterious.
Admittedly, they aren’t efficient for large quantities so it’s completely understandable why restaurants and bakeries might not use them. But for home cooks making one or two pies, it’s the best and easiest way, in my opinion.
One thing for sure, I’m less tempted to use a mix (questionable taste and ingredients) or a grocery-store pie (where’s the love and homemade flavor in that?) when I can make a cream pie filling in a microwave quickly and effortlessly.
I’m excited about the flaky pie crust used in this pie. Check out the recipe.
NOTE to banana haters: Leave them out for a fabulous vanilla bean cream pie that stands on its own merits.
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If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
Banana Cream Pie Made in the Microwave
Use a microwave to make this super quick, super easy banana cream pie...from scratch.
Ingredients
- 2 1/4 cups milk (any type will work but I use 1/4 cup whipping cream and 2 cups skim milk)
- 4 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons butter
- 8 or 9-inch baked pie crust
- 2 medium bananas
Instructions
- Dump milk, egg yolks, sugar, cornstarch and salt into blender or food processor. You may also whisk by hand--vigorously. Blend for about 10 seconds. Don't worry about the foam–it will disappear as filling cooks.
- Pour filling into 2-quart Pyrex glass batter bowl. Cook in microwave on HIGH for 5-7 minutes whisking well after each minute. After 4 minutes, whisk every 30 seconds. Watch filling carefully. It will become thick in a split second and you want to be there to whisk and make sure filling cooks evenly. When this happens it may look like a big lump rising up in the middle or one side. Whisk furiously and it will all smooth out. Keep cooking till thick as pudding but do not allow to boil. Pour the custard through a sieve for the smoothest filling you've ever tasted.
- Stir vanilla and butter into thick custard. Press plastic wrap over the surface to prevent a skin from forming. Let cool on the counter (or in ice bath if you are short on time) until lukewarm.
- Whisk cream and pour thin layer into pie shell. Slice a single layer of bananas then cover with another layer of cream. Repeat. In the end, you should have three layers of cream with two layers of bananas, ending with the cream on top. Smooth as much as possible, cover with plastic wrap pressed to the surface to prevent a skin from forming and chill as least a couple hours before serving. Serve with sweetened whipped cream.
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Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 341Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 115mgSodium: 213mgCarbohydrates: 45gFiber: 1gSugar: 25gProtein: 8g
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Marianne
This is THE BEST recipe for cream pie. I have made this several times and it turns out perfectly every time. I’m making it again this weekend as my niece requested it for her birthday party. I’ll be using a graham cracker crust and putting it in individual cups – a little crust in the bottom, tamped down, then the filling and whipped cream on top. I’ll actually be making it 3 times – one just plain vanilla, one with bananas and one with coconut. I love that I can use one recipe for all three versions. Hubby loves banana cream pie and until I found this recipe I rarely made it because no matter how low I cooked it, or how much I stirred it, it always stuck to the pan. Now it’s super easy and super good!
Paula
Marianne,
I’m so excited to hear this. Thank you and a big hug for coming back to report your experience!!
Barbra
I clicked the link to find out how to make the flaky pie crust, can you tell me how to find the recipe please.
Paula
Here it is Barbra. https://saladinajar.com/family-recipes/flaky-all-butter-pie-crust-with-yogurt
Yuklan
How do you keep the eggs from scrambling, as the pudding cooks in microwave, as all ingrediants are combined in the blender ? this is the thing that makes me a bit wary of this super fast & easy recipe, also using this microwave cooking method does the microwave get hot enough to kill salmonella in the raw eggs? is their any way to temper the eggs, and still use
this method? thank you for taking the time to answer my questions.
Paula
You definitely do not have to worry about salmonella. The mixture will simmer, almost boil. The eggs will not curdle or break because the whole mixture has been thoroughly blended before it is cooked. I have been making this fabulous cream filling for nearly 30 years and it works every time. All I can say is to try it. The secret is to blend well and then stir the mixture frequently as it cooks in the microwave. Microwaves can vary wildly so yours may take more or less time than specified. Cook it until it gets thick no matter how long it takes.
RaeMarie Blaha
I am doing a cooking demo in December “This is not your Mom’s Christmas Dinner”. This will fit very well in this theam and it’s in the filling is made in the microwave. I will not be using the traditional crust, using a cram-cracker bottom, doesn’t need to turn on the over. I will be using the signal serving size for party. Nice change from the traditional, no cutting needed. Wish me luck, will let you know how it turns out.
Paula
RaeMarie,
I love the title of your demo. Hope it goes well. Perhaps Food Network will hear about it and give you a call. 🙂
Suzanne
Hi Paula, I’m making this pie tonight and I can’t wait. You gave me the courage to try my chocolate silk pie in the microwave and its wonderful and so much easier. I’ll be posting it sometime soon! Have a great holiday weekend!
Sarah
I Stumbled! on your site and I am SO glad I did. This looks so unbelievably delicious! You’ve convinced me. I’ve been holding off on getting a microwave but I think I have to get one. if only to make this – and if it is as good as it looks, make it over and over again! Thank you for sharing!
Meal Plan Mom (Brenda)
This looks terrific and I love how quick and easy it is. I’m adding it to my “to-try” list. And I remember taking those microwave cooking classes with my parents. Yes, they brought along my sister and I to the classes…we were one of the first to have a microwave! Yahoo! 🙂
Megan
Custards are my favorite kind of pie. This is a perfect way to make during those hot days of Summer. Love it!
Paula
Who knew!? Looks amazing.
Lorraine
Good morning, Paula!
This looks and sounds amazing. I look forward to trying it! I will let you know when I do.
Guess what is in my oven right now… your Pizza Potatoes! I like this recipe for using leftover mashed potatoes.
TheKitchenWitch
The microwave, huh? Who knew! That’s awesome! And that’s my biggest beef with banana cream pie–who can eat a pie in a day?
Peggy Helmick
Thank you so much for this idea on the cream pie. Our very favorite is coconut so I can’t wait to try this. You have taught me so much while I have been following your blog and I am almost 73 yrs old. I love to cook and you are making it more fun. Can’t wait to see the pie crust. Blessing to you today!
Peggy
Gary
Hmmmmm……Now I want the crust recipe. NOW!!!!! 🙂
Vicki V
What a gorgeous pie!! I will definitely be trying this filling in the microwave. I have made chocolate pudding in the micro; it sounds similar. My guess for the secret ingredient in the pie crust is…vinegar?
Paula
That is a very good guess but no. The secret ingredient is slightly acid however, like the vinega,r and does contribute tenderness in much the same way.
Betty @ scrambled hen fruit
That looks really good! Banana cream pie was one of my dad’s favorites. 🙂 I only have a very small microwave, but I’m pretty sure it would do this. I hope so anyway!
Paula
Betty, it you can get a 2-qt Pyrex batter bowl in there (or something similar), you can do it. Your times might be different but it won’t be hard to figure out. pr
Betty @ scrambled hen fruit
Thanks Paula!
Connie
That looks so easy, compared to stirring constantly over a hot stove! And quick to make, great idea.
Michaela
So easy, so delicious, and so one of the few kinds of pie that I am willing to eat.