Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding

"This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste! I have altered the recipe to cook in the microwave, and have included stove top directions also. Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here! I use this crust Recipe #174625 Enjoy!"
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
Ready In:
10 Inch Pie




  • Cooking on stovetop.
  • Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Microwave.
  • Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Variations:

  • Chocolate Cream Pie:

  • Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
  • Coconut Cream Pie:

  • Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
  • Banana Pudding:

  • Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
  • Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

Questions & Replies

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  1. hombredehielo
    Great recipeThe slices stayed firm and didn't fall down. Used some bananas on top for decoration and sprayed the bananas with pam to keep them from turning black (air descolration). I love being able to use the same batch to make 3 or more kinds of pies. I add melted semisweet chocolate chips in additon to the baking chocolate. Chocolate chip cream pie would be anther spin off of the basic recipe. I always let the mixture cool before putting it in shell so it doesn't shrink from sides of pie shell. Great recipe.
  2. sendtobren
    I have made the Coconut Cream version several times now and it has always turned out delicious. I top it with meringue and like the tall pretty pie it makes. Thanks for sharing!
  3. Christineyy
    My mom's Betty Crocker Cookbook is the book I started out using when I was first learning to cook. This pie is something we have made numerous times (usually banana) and it always turns out great. We topped it with a meringue and it was great as well. This pie went quickly at Easter dinner today. Will make this one forever! Thank you!
  4. Dine  Dish
    My mom has been using this recipe for cream pies for as long as I can remember. This year, when I wanted to make a banana cream pie for Thanksgiving, I knew the only recipe to turn to...this one. I had some crust shrinkage issues, so I ended up making banana cream pudding with a crust cookie garnish. Delicious! Just like moms! Thanks for posting it here.
  5. YungB
    Perfect pudding. So easy to do why would one ever buy the box pudding again. Thank you for posting your recipe.


  1. livingstonfran
    Thank you, thank you, thank you for posting the microwave technique for making pudding. I needed a sugar free coconut pudding for a desert but I could not find it at the stores. And as I wanted to use canned coconut milk to try to bump up the coconut flavor, I did not do your recipe exactly. I make these comments for anyone else who wishes to try using canned coconut milk and have it be sugar free. I used 14 ounces of canned coconut milk (not the stuff you make drinks with) and used half and half to make up the rest of the 4 cups of milk. I used half and half as that was what I had on hand, I replaced the sugar with Splenda and I reconstituted unsweetened coconut in a hot Splenda simple syrup. Otherwise, I followed everything else you had written in your recipe. The pudding was the perfect texture very and easy to put together, It was a bit too strong in salt. I do not know if that was because of using canned coconut milk as I did use unsalted butter. But I am still really happy with this as an experiment and I'll make it again but I will just use less salt. Thank you again for posting.


<p>Hi! I love in Central California. I work with computers all day long. My favorite thing to do it to cook when I get home. I could not possibly tell you my favorite cookbook................because I can't count the books I own, you might call it a hobby, or a Husband calls it a vice! <br /> <br />I love to rubber stamp, anything! <br /> <br />If I had a month off, I would pickup my bags head to the beach and read. When I was tired reading, I would cook! At the beach, in my trailer! <br /> <br />PS.....I just love the photo of, if you think I still look that way...........well lets just say, vision gray hair....</p>
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