Banana Cream Pie--filling cooked in the microwave
Yes! In only 7 minutes, you can make the smoothest, tastiest cream pie filling your taste buds have ever encountered. No double boiler or hot stove. No scorching or burning.
I know not everybody gets excited about microwave ovens but I do. I’ve been using mine to make cream pie filling and pudding ever since I taught microwave cooking classes back in the era of stick-up bangs and matching socks to our tops. In those days, the microwave was magical and mysterious. Although they seem to have fallen into disrepute with some, I remain a huge fan. 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.
Best eaten within 24 hrs. Sliced bananas don't age well.
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?) when I can whip up this cream filling quickly and effortlessly.
Super flaky and buttery pie crust with a magic ingredient.
I’m excited about the flaky pie crust seen with this pie but I’m saving the details for my next post. Come back in a few days to see why I’ve been testing and baking pie crusts like crazy.
NOTE to banana haters: Leave them out for a fabulous vanilla bean cream pie that stands on its own merits.
| Banana Cream Pie Made in the Microwave |
- 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
- 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.
Layer cream with bananas inside baked pie shell.
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{ 17 comments… read them below or add one }
So easy, so delicious, and so one of the few kinds of pie that I am willing to eat.
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That looks so easy, compared to stirring constantly over a hot stove! And quick to make, great idea.
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!
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
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?
Thanks 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.
Hmmmmm……Now I want the crust recipe. NOW!!!!!
Gary recently posted..Fresh Raspberry Cake
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
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?
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.
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Who knew!? Looks amazing.
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Who knew!? Looks amazing.
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Custards are my favorite kind of pie. This is a perfect way to make during those hot days of Summer. Love it!
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!
Meal Plan Mom (Brenda) recently posted..Have a Little Natural Fun in the Kitchen for Earth Day and Easter!
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!
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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!
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