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Fudge caramel banana pastry cream pie


This recipe also includes, which is needed for this recipe, making the basic pastry cream which is a little thicker than custard. Gotta make the pastry cream first. In this recipe you need the pastry cream and and not the slightly less thick custard.

This same pastry cream, without cornstarch, can be used in many desserts including the original Banana Pudding, except you would have to make three times as much but not three times the eggs, use 9 egg yolks, increase milk to six cups and double the sugar, use all the vanilla bean seeds, and include the actual vanilla bean in the milk and remove the bean before mixing with eggs. If you want it a little richer add a little cream in place of some of the milk.

Milk doesn't like being boiled, so only let boil for a very short time or it will curdle and you would have to start over. The cream will help strengthen the milk. At the most if you want to add cream use half and half for half the recipe and regular milk for the other half of the liquid. If you only use cream you have cream brule, without the sugar on top.

I don't use cornstarch when I am making the custard for Banana Pudding. The pastry cream and/or custard should coat the back of a spoon and not come together when you run your finger across.

The cornstarch makes the mixture thicker and thus a pastry cream.

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  • For the Pie:
  • Basic Vanilla Bean Pastry Cream Recipe
  • 2 cups Whole Milk
  • 1/2 cup Sugar (+ 1 tbsp)
  • 1/4 cup Cornstarch
  • 1/2 Vanilla Bean
  • 7 Egg Yolks
  • 1/4 cup cubed, room temperature Unsalted Butter (Cube while butter is cold and then let sit till room temp, its easier to cube when cold.)
  • graham cracker or chocolate cookie crust
  • 1/2 to 3/4 cup sugar
  • 2 bananas
  • Pastry cream (above)
  • 1 jar of hot fudge
  • Whipped Cream, Dream Whip, or Cool Whip to top


Adapted from


Step 1

For the custard or pastry cream:

1.Pour milk into a stainless steel or enamel saucepan.

2.Split the vanilla bean and scrape out its seeds and pod, adding them to the milk. Whisk and bring to a light boil on medium.

3.Cover and take off heat, letting the vanilla infuse for an hour.

4.Separately, combine sugar with cornstarch and egg yolks. Whisk until smooth.

5.Return the vanilla milk to the stove and bring it back to a boil on medium.

6.Work milk into the sugar-egg mix by adding 1/4 cup at a time, tempering but not scrambling the eggs.

7.Pour the sugar-egg-milk mixture from the bowl into the saucepan, whisking on medium heat. Bring to a boil and let boil for one to two minutes.

8.After the first large bubble comes up, whisk for 40 seconds, until the pan contents are glossy.

9.Take the saucepan off the heat. Strain custard into a clean bowl.

10.Cover with plastic wrap, pressing it down directly on the surface of the custard to prevent the creation of a skin. Let cool to 95-104 F.

11.Add room temperature butter to the custard. Use an immersion blender to work them into the mixture.

12.Cover with plastic wrap once again and let set for two to three hours or overnight in the fridge.

13.The cream will keep for up to seven days, if stored in the fridge in an airtight container.

For the Pie:

You will need a graham cracker or chocolate cookie crust, store bough or homemade.

2nd, you will need to make caramel bananas by heating up a large skillet and sprinkling 1/2 to 3/4 cup sugar on it. Sugar should melt right away and turn light brown. Add 2 sliced bananas and gently toss. Add on top of crust.

3rd, make pastry cream recipe above and when done, stir in a jar of melted hot fudge.

Pour over banana layer, cover with plastic wrap until chilled, then cover with whip cream. I didn't have whipping cream, but was still awesome. Will for sure make this over and over.


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