Microwave Pastry Cream: How To Make It Lump-Free

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Sneak Preview: Make silky, lump-free pastry cream in minutes with your microwave. This method skips the stovetop and gets straight to the good stuff—creamy, versatile filling for pies, tarts, trifles, and more.

picture of a cream pie with filling made in the microwave.Pin

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Discover the secret to creating a lusciously smooth microwave pastry cream or cream pie filling that rivals, or even surpasses, the traditional stovetop method. Say goodbye to scorching, tempering eggs, and those pesky lumps—this microwave technique is your hassle-free ticket to perfection!

Try it out for yourself with a tasty banana cream pie or a coconut cream pie.

Why Use the Microwave?

This small-batch method delivers ultra-smooth pastry cream in 7 minutes or less—no scorching, no fuss. Here’s why it works so well at home:

  • Faster than stovetop
  • No double boiler required
  • No tempering eggs or constant stirring
  • No straining if you blend before cooking
  • No risk of scorching

While restaurants skip the microwave due to batch size limits, it’s a game-changer for home cooks making one or two pies. It beats boxed pudding and store-bought fillings every time for taste and convenience.


Ingredients and Substitutions

  • SUGAR:
    • Granulated white sugar works best.​
    • For fewer calories, try Swerve.
  • EGG YOLKS:
    • Large eggs (50 gr ± are standard).
    • Save the whites for meringues, omelets, or angel food cake. Or freeze.
  • CORNSTARCH:
    • Makes a lighter-tasting, more delicate product
    • Substitute all-purpose flour, either bleached or unbleached.​
  • MILK:
    • Any dairy milk from skim to whole.
    • Higher fat content yields a richer cream.​
  • VANILLA:
    • Pure vanilla extract or vanilla bean paste for a gourmet touch.​
  • BUTTER:
    • Unsalted is preferred
    • Adds richness and smoothness.


Step-by-Step: How To Make Microwave Pastry Cream

#1 Blend everything first
Use a blender or whisk to combine the first five ingredients until smooth. This prevents lumps before they start.

#2 Microwave in short bursts
Transfer to a large microwave-safe bowl. Heat on HIGH for 3 minutes, then whisk well.

#3 Stir and continue heating
Microwave in 1-minute intervals, whisking each time, until thick and glossy.

#4 Add flavor and cool
Stir in butter and vanilla. Cover with plastic wrap directly on the surface and let cool.

Shared and Loved

“Love this recipe, and I discovered that you can made an amazing chocolate version by adding 1/2 cup of cocoa to the blended mixture. So good! I’ll never buy boxed pudding again.”–MARIANNE


A slice of banana cream pie made with microwave pastry creamPin
Yield: 8 servings

Microwave Pastry Cream (No Lumps, No Scorching)

A quick and reliable method for making smooth, lump-free pastry cream in under 10 minutes—no double boiler, no tempering eggs.
5 from 16 votes
PRINT RECIPE PIN RECIPE
Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes

Ingredients
 

  • 2 ¼ cups (511 g) milk
  • 4 (72 g) egg yolks
  • cup (131 g) sugar
  • ¼ cup (28 g) cornstarch
  • teaspoon salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 tablespoons butter

Instructions

  • Blend ingredients in a blender or mix by hand until completely smooth. 2 1/4 cups (511 g) milk, 4 (72 g) egg yolks, 2/3 cup (131 g) sugar, 1/4 cup (28 g) cornstarch, and 1/8 teaspoon salt.
    Blend for about 10 seconds. There may be a lot of foam. That’s OK–it will disappear when cooked.
  • Pour into a large microwave-safe bowl. (Bowl should hold at least 2 quarts. The milk will boil up.)
  • Microwave on HIGH for 3 minutes. Remove and whisk well.
  • Continue microwaving in 1-minute intervals, whisking between each, until the mixture thickens and coats the back of a spoon (usually 6–7 minutes total or however long it takes–some ovens are SLOW).
  • Stir in 2 tablespoons butter and 1 teaspoon vanilla bean paste or vanilla extract until fully melted and incorporated.
  • Cover with plastic wrap pressed against the surface to prevent a skin. Let cool at room temperature or chill.

Notes

Variations:
Banana Cream Pie: Layer sliced bananas with the vanilla pastry cream in a pre-baked crust. See recipe notes for tips on preventing browning.
Coconut Cream Pie: Stir in ½ cup flaked coconut (sweetened or unsweetened) after adding the vanilla and butter. Pour into a baked pie shell, top with whipped cream, and garnish with toasted coconut.
No blender or food processor? Use a whisk and some arm power instead of a blender. If you end up with any lumps, force the pudding through a strainer. It will be as smooth as silk.

Nutrition

Serving: 1 | Calories: 167kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 97mg | Potassium: 104mg | Fiber: 1g | Sugar: 20g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQs

  • Can I convert my stovetop cream pie recipe to the microwave?
    • Probably! Blend all ingredients (except flavorings like butter and vanilla), then cook following this recipe’s instructions. Since your amounts may differ, cook until the mixture heavily coats a spoon—then stir in your flavorings.
  • Can I freeze pastry cream?
    • Not recommended. Freezing changes the texture, especially with cornstarch-based recipes like this one. Some bakers try to fix it after thawing, but it’s rarely worth the effort.

Final Thoughts

Once you try pastry cream in the microwave, you may never go back to stovetop versions. Whether you’re filling a pie, making fruit tarts, or just spooning it into a bowl with sliced strawberries, this recipe delivers every time.


Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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4.75 from 16 votes (12 ratings without comment)

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34 Comments

  1. 5 stars
    Bingo! First try perfect! No offense to Julia Child, but this recipe solved a huge problem.

    1. Hi Stephen,

      I’m so glad it worked for you. I have done this for many years and can’t remember a single fail. Thanks for writing.

  2. 5 stars
    This worked great for me. I’d like to use it next time as a cake filling and make and freeze between cake layers ahead of time. Have you had good results with freezing this?
    thanks in advance.

    1. Hi Melissa, Thank you for the 5-star review. Using it as a cake filling is a great idea. Unfortunately, pastry cream tends to separate when it’s frozen. I don’t recommend it. You might google it for more information.

  3. Mike Dowdy says:

    5 stars
    Awesome Instructions. I just learned recently how to do gravy in the microwave. Just heat the fat from a pan with tasty bits, with equal amount of flour….till it becomes a slightly cooked mixture …. sort of a roux. Add microwaved warm broth or milk for cream gravy stir till smooth. maybe heat in microwave a bit more…stir or whisk. Season (season with the fat might give better flavor). Cornstarch can be used instead, just add it AFTER heating the broth or milk….

    1. Hi Mike,
      I love my microwave as you can probably tell. Did you know you can make roux in the microwave? The instructions are in my gumbo recipe.

  4. How would I make this into a coconut cream pie filling? and would i eliminate adding the butter at the end? thank you

    1. Add a half-cup (or more) of coconut to the finished pastry cream. In addition, I like to sprinkle some toasted coconut on top of the pie.

      I would not eliminate the butter. Butter contributes three things:
      1. Flavor
      2. Smoother Texture
      3. Makes the filling set up firmer.

  5. Love this recipe, and I discovered that you can made an amazing chocolate version by adding 1/2 c of cocoa to the blended mixture. So good! I’ll never by boxed pudding again.

    1. Hi Marianne,

      You’re my kind of cook. Thumbs up!

  6. 5 stars
    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!

  7. Marianne,
    I’m so excited to hear this. Thank you and a big hug for coming back to report your experience!!

  8. I clicked the link to find out how to make the flaky pie crust, can you tell me how to find the recipe please.

  9. 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.

    1. 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.

  10. RaeMarie Blaha says:

    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.

    1. RaeMarie,
      I love the title of your demo. Hope it goes well. Perhaps Food Network will hear about it and give you a call. 🙂

  11. 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!

  12. 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!

  13. Meal Plan Mom (Brenda) says:

    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! 🙂

  14. Custards are my favorite kind of pie. This is a perfect way to make during those hot days of Summer. Love it!

  15. Who knew!? Looks amazing.

  16. 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.

  17. TheKitchenWitch says:

    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?

  18. Peggy Helmick says:

    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

  19. Hmmmmm……Now I want the crust recipe. NOW!!!!! 🙂

  20. 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?

    1. 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.

  21. Betty @ scrambled hen fruit says:

    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!

    1. 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

      1. Betty @ scrambled hen fruit says:

        Thanks Paula!

  22. That looks so easy, compared to stirring constantly over a hot stove! And quick to make, great idea.

  23. So easy, so delicious, and so one of the few kinds of pie that I am willing to eat.