Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. This classic dessert is 100% homemade, like my cherry pie, and the perfect make-ahead option because the layered beauty needs to set before garnishing and serving.
One reader, Stephanie, says: “…This is the first time I’ve used this particular recipe and it was AMAZING. Honestly the best one I’ve made. I will be bookmarking this one for the future! ★★★★★“
This is a completely from-scratch banana cream pie recipe. You won’t find any box pudding mixes or artificial flavors hiding inside. I originally published the recipe in 2016, and have fine-tuned the process over the years. Get ready for a blissful banana experience where you can truly taste the homemade difference. And it will graciously satisfy your heart, soul… and your tastebuds.
Here’s Why You Will LOVE This Banana Cream Pie
- 100% from scratch, and you can taste the difference.
- Creamy and undeniably rich.
- If custard is cooked properly, it’s sturdy and smooth.
- Flaky pie crust shell, or try a graham cracker crust.
- An optional sprinkle of cinnamon adds a special and flavorful touch.
- Perfect make-ahead dessert.
What Is Banana Cream Pie?
The combination of kitchen magic. 😉 Seriously, though, banana cream pie combines homemade pie pastry crust, fresh bananas, vanilla custard, and fluffy whipped cream.
- Baked Pie Crust Shell
- Banana Slices
- Homemade Vanilla Custard: This is a lot like my caramelized banana pudding, only a bit sturdier so it holds a nice slice.
- Whipped Cream
Let me walk you through each layer, so you’re fully prepared when it’s your turn to make it.
First, Bake Your Pie Crust
It’s helpful to review my how to blind bake pie crust tutorial before getting started. Blind baking a pie crust shell = baking it without a filling. Why do we do that? Well, if you have a no-bake pie filling like coconut cream pie or today’s banana cream pie, you need a baked pie crust.
Start with homemade pie dough. I always use this pie crust recipe, or I have an excellent all butter pie crust option. To bake pie crust without a filling, you need to weight it down to help prevent it from shrinking. I’m pretty loyal to these ceramic pie weights; they’re inexpensive and get the job done. You can also use dry beans. (Note: You’ll need 2 packs of the pie weights!)
Here are the steps:
- Make the pie dough ahead of time, and then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
- Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges. See my how to crimp and flute pie crust tutorial for helpful tips and visuals.
- Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold when it hits the oven.
- Line with parchment paper, and then fill with pie weights.
- Bake until the edges are lightly brown, about 15 minutes.
- Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
- Return crust to oven until the entire pie shell is golden brown.
- Cool pie shell completely. You can do this up to 3 days ahead of time!
This baked pie crust “shell” is crispy, flaky, and ready for your banana cream filling.
Other Crust Options:
- For something easier, you can use a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling.
- Or try the peanut butter cookie crust from my peanut butter banana cream pie!
Now Let’s Work on the Filling
Here are the ingredients you need:
Layer in Your Banana Slices
Layer banana slices into your baked pie crust shell. Sometimes I add a sprinkle of cinnamon on top of the banana slices. This is definitely a unique addition to BCP, but wow!!! It tastes unbelievable. I didn’t add it to the pictured pie, but taste testers and readers who have tried it usually rave about it.
Success Tip: Don’t use overly ripe bananas because they can seep liquid and break your thick custard filling. Save your brown spotty bananas for banana bread, and use the yellow ones for banana cream pie.
I squeeze in as many banana slices as I can:
Homemade Custard Filling
I’m here to squash any fears that you may have about from-scratch custard. It’s actually pretty easy—if you know how to whisk, you can make it. If you’ve ever made coconut cream pie, mocha chocolate pudding pie, homemade dirt pudding, or even mille-feuille, the process will look familiar. You’ll need sugar, whole milk, heavy cream (also needed for the whipped cream topping), and egg yolks. For flavor, you’ll add vanilla and butter. For thickening, you’ll use cornstarch. (The egg yolks and cream help, too.)
The first step is to mix egg yolks and cornstarch together:
I usually do this with a fork in a liquid measuring cup, because we’ll eventually pour this into the cooking milk mixture.
Heat whole milk, cream, sugar, and a little salt on the stove. Once the milk/cream/sugar is gently simmering, slowly stream and whisk a little of this milk mixture into the egg yolk/cornstarch mixture. This is called tempering. The slow and steady stream of warm milk is bringing the egg yolks’ temperature up without scrambling them.
Then stream and whisk the heated egg yolk mixture into the rest of the milk/cream/sugar on the stove. Cook on low, and let it begin to bubble, which happens pretty quickly. Whisk it while it pops and bubbles for just 1 minute. Remove from heat, then stir in the vanilla and butter, and allow to slightly cool.
The custard will be smooth, rich, and silky:
FAQ: Why Isn’t My Custard Smooth?
Do you notice little bits of egg yolks in your custard? You may not have tempered them slowly enough. Remember to *very slowly* stream and whisk some of the cooking milk mixture into the egg yolk/cornstarch mixture, and then *very slowly* stream and whisk it back into the pot. Whisk constantly.
If your best efforts still result in a few chunks, you can strain the finished warm custard through a fine mesh sieve. Or just leave it—you can’t really taste it.
How to Ensure Your Banana Cream Pie Sets
With 4 egg yolks, 4 Tablespoons of cornstarch, and some heavy cream, you can be certain this custard sets into a pretty sliceable texture. Be sure to whisk it on the stove often, and let it bubble and cook long enough for the heat to help bind the cornstarch to the fat. (1 minute is plenty.)
Spread the vanilla custard filling over the banana slices, cover with plastic wrap right on the surface to prevent a skin from forming, then refrigerate the pie for at least 4 hours and up to 1 day.
FAQ: Can I Make Banana Cream Pie in Advance?
This is a make-ahead dessert. You can make the pie dough in advance and bake the pie crust shell in advance. You can also refrigerate your assembled (but not garnished) banana cream pie for up to 1 day, with the plastic wrap right on top of the surface. And you can make the whipped cream topping in advance, but don’t add it until right before, or up to 1 hour before serving. So if you’re looking for Easter dessert recipes or hoping to make this pie for a special celebration, be sure to plan ahead.
You don’t want to decorate the pie with banana slices in advance because they’ll brown. (A brush of lemon juice can extend their freshness by a couple hours, but will affect their flavor.)
Right before, or up to 1 hour before, serving, top the pie with homemade whipped cream. You can decorate it any which way—a thick layer of whipped cream like this banoffee pie, or pretty piped dollops or swirls like the pictured pie. I use Wilton 1M piping tip to pipe it.
You could also use up your leftover egg whites and top it with this marshmallow meringue topping, and toast it with a kitchen torch!
When ready to serve, add banana slices on top. I usually go heavy on the sliced banana garnish. I love texture in desserts, and banana cream pie doesn’t usually deliver on that front. But with lots of banana slices, we’ll get there.
Now savor every flaky, creamy, fluffy bite as it melts in your mouth, because you deserve to. You made this all from scratch!
PrintHomemade Banana Cream Pie
- Prep Time: 4 hours (includes crust)
- Cook Time: 30 minutes
- Total Time: 8 hours (includes chilling)
- Yield: 1 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. There are plenty of ways to make this banana cream pie recipe ahead of time. See various steps.
Ingredients
Crust
- 1 unbaked pie crust (what I used) or all butter pie crust*
- optional egg wash: 1 large egg white beaten with 1 Tablespoon milk
Custard Filling
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 4 yellow bananas (not super ripe yet)
- optional: sprinkle of ground cinnamon
Whipped Cream
- 1 cup (240ml) cold heavy cream
- 2 Tablespoons (15g) confectioners’ or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- At least 2 hours ahead, make the pie dough: Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 2). The recipe makes 2 crusts, and you only need 1 for this pie, so save the other for another pie.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (Review this how to crimp and flute pie crust page if you need extra help with this step.) If dough is too warm, fluting/crimping will be difficult, so you can always chill it in the refrigerator for 5–10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Blind bake the crust: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. (Review this how to par-bake pie crust page if you need extra help with this blind-baking step.)
- Make the custard filling: Whisk the egg yolks and cornstarch together. (A fork works nicely for this, or a small whisk.) Set aside. Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Once simmering, remove about 1/2 cup (120ml) of the milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.
- Remove the pan from heat and whisk in the vanilla and butter. You will have about 3 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve.
- Place a piece of plastic wrap directly on top of the warm pudding to prevent a skin from forming on top. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
- Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
- When ready to serve, or up to 1 hour before serving, make the whipped cream: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
- Pipe or spread the whipped cream on top. (I use Wilton 1M tip.) Slice remaining banana and garnish with banana slices and serve pie immediately, or refrigerate for up to 1 hour and then garnish with banana slices and serve. (Best to garnish with banana slices immediately before serving, but whipped cream can go on the pie up to 1 hour in advance.)
- Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 8, and step 10. This is not the best pie to freeze; the filling’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator.
- Special Tools (affiliate links): Rolling Pin | Pie Dish | Pie Weights | Pastry Brush | Egg Separator | Whisk | Offset Spatula | Electric Mixer (Handheld or Stand Mixer) | Piping Bag (Disposable or Reusable) and Wilton 1M Piping Tip if piping
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
- Crumb Crust Alternative: To cut back on time, try using a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling. Or you can use the crust recipe and baking instructions for the peanut butter cookie crust used in this peanut butter banana cream pie.
- Whole Milk & Heavy Cream: These are imperative for the custard to set properly. I do not recommend any substitutions.
- Prevent Bananas From Browning: Feel free to very, very lightly spritz or brush banana slices with lemon juice prior to arranging in pie crust shell, and prior to using as garnish. They will eventually brown, so it’s best to assemble the pie up to 1 day in advance (step 8), and garnish with banana slices right before serving (step 10).
- Update in 2023: Recipe used to call for 1 and 3/4 cups whole milk and 1 and 1/2 teaspoons vanilla extract. For a slightly smoother, more flavorful custard, I now use 2 cups whole milk and 2 teaspoons vanilla, as you can now see in the recipe.
This pie is SO delicious! I went heavy on the cinnamon and man, did that make it even better. I used Pillsbury frozen pie crust and it turned out really good. Bonus: I won a Pi Day contest at work with this recipe! 🙂 I will definitely be making this again. Thanks!
Hi Sally! I have a question – I’d like to make this with a thick layer of whipped cream like you do for your coconut cream pie. Should I layer the banana slices under the whipped cream or on top of it? What would you recommend for the texture you are trying to achieve? Thanks!!
Hi Michelle, You can make this pie as written and then instead of just piping a little whipped cream like you see in the photos, you can add a thick layer to cover the entire top!
This banana cream pie is the best ever! I sprinkled cinnamon on the bananas, as you suggested, Sally, and also took your suggestion of using almond instead of vanilla in the whipping cream. My husband says, Best Pie ever!! Thanks Sally!!
You
Another plus 12 here! I was surprised at lightness of the filling when you ate it. At 75 yrs young I thought my baking days were over but you renewed them for me. Thank you, now onto your next baking recipe. This so much fun & when my family tells me this the best pie ever it warms my heart. Sandra B Sarnia Ontario Canada
I am right with you. At 69 years young, I have friends and family asking for my baked treats, and I have a lot of fun making them. Thanks to Sally.
I’ve been making the dough of yous for the past 3yrs absolutely the best!! I wish I knew about this recipe 60yrs ago. My question is can I double this pudding I’m making 2 pies
Thank you, Denise! For best results, we recommend making two separate batches rather than doubling.
Hi Sally. This pie looks so delicious and would love to try it. My question is…can I use a milk substitute as I have an allergy to dairy? Maybe almond milk with cornstarch added?
Hi Julie, We have not tested this recipe with diary free substitutes but we fear that the pudding would not set well without the heavy cream. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for dairy substitutes for the pudding layer. Let us know if you try anything!
When you stream in the milk into the egg yolk mixture, are you whisking the mixture while you are streaming?
Hi Maria, You can continue to gently whisk the mixture while you temper it. The most important part is to steam it in slowly so that you don’t cook your eggs. Hope you love the pie!
The cinnamon was a great addition. I was slightly skeptical and I wondered if the spice might hide the delicate banana flavor. Not at all! It deepened and accentuated the earthy flavor of the bananas. What a fantastic addition. Plus, the quantity of custard was what I’d call perfect, making each slice stand tall on the plate. Some recipe are less generous in custard amount and you end up with a shallow pie. Thanks so much for this thoughtful and clearly well-tested recipe!
This pie sat in the refrigerator for 8 hours and never set. At 9:00 at night I was making another one from a different recipe. It was for a birthday party the next day I was under a lot of pressure
I made this pie and the cornstarch/egg yolk mixture stayed clumped together when I added it to the milk mixture. Not sure if that was supposed to happen or what I did wrong. should i keep it on the heat until it dissolves?
Hi Veronica, it should thin out/combine when slowly whisking in some of the hot milk. Just keep stirring together. Did it eventually mix in?
Thank you for saying….
Make sure you cook it long enough on cooktop to get it to thicken!
I originally saw the bubbles than let it sit and it was still liquid yet I put it in Refrigerator for a few
Minutes than I realized my error…..
so, I put it back on stove cooked it more and it set up!!!
It is going in pie crust now!
Realizing my error
I am a novice baker and find your recipes easy to follow. I cannot tell you how many compliments I have gotten this holiday season! Your pie recipes are amazing. Thanks for sharing all your hard work!
Thank you so much for the kind comment, Elizabeth. We’re thrilled to hear you’ve had such success with our recipes!
The pie filling was okay as far as flavor went. When the 1/4 cup of cornstarch was added it immediately locked up the custard. And, after sitting in the refrigerator overnight the filling still didn’t set up. Folks, just take the time to cook (in a dbl boiler) the filling to perfection without the cornstarch. An added 10 minutes for a much better pie.
I made this for a friend who was so disappointed when he bought a banana cream pie at the store and there were no bananas in it! I had never made a banana cream pie before. This recipe is to die for if you like bananas. Everyone that tried it has loved it. I do believe the hint of cinnamon just elevates it to another level. Absolutely delicious and the only recipe I will ever use for banana cream pie:)
A family friend wants me to bake them this pie with the whipped topping. Your recipe says to add it just before serving. What would happen if I added the whipped topping the day before or the day of giving the pie to them?
Hi Tori! The closer you can top the pie to when you’ll be gifting it, the better. Otherwise, it could begin to slowly wilt.
Do the bananas on top turn brown, and if so, how can I prevent that?
Hi Carol, the decorative bananas on top will start to turn brown if not all eaten when first served. You can wait to add the banana slices as you serve (if doing so over a few days) to help prevent that. Enjoy!
Made this over the weekend and I loved it. The custard/vanilla pudding is going to get used in other deserts for sure. I do prefer my custard a little thinner ( pie glop!) so after it was cooling and I saw that it was too thick I mixed in a couple of table spoons of cream and it got right to the consistency I enjoy!
Next time I am going to put the tiniest splash of banana flavor into the vanilla pudding. It won’t need much because I don’t want it to taste like the boxed banana pudding I grew up on… the vanilla is lovely, but I would like a smidge more banana flavor than bananas provide alone!
This pie was delicious and the first time I’ve ever made my own crust. I will never go back to store bought again! For those that wish to add more banana flavor to the pudding, try adding 3 T of banana liqueur (available at BevMo) just after combining the egg yolks and the milk. It takes the pudding to the NEXT LEVEL!
This pie turned out great! I poured it into a graham cracker crust because that was what I was brought up on. Haven’t had banana cream pie in years. I was nervous doing the hot milk into the yolks part cause I have never done that before, but I was very careful! I think its going to be as good as my Grandma used to make when I was little!
I have an ever so slightly lumpy pudding (very small lumps), which barely detracts – the recipe, as usual, is amazing – but wondering if I might be messing something up?
Hi Nicole, we’re so glad you enjoyed this pie recipe! When you whisk the egg yolks and cornstarch together, be sure to keep mixing until they are thick and completely smooth. If it’s not smooth in this step it will likely stay a bit lumpy. I hope this helps!
I made this last night with the all butter crust, and wow this is yummy. Still learning how to make pie crust and mine ended up shrinking a bit. Nevertheless, it was delicious. The only thing I would change is perhaps I would reduce the sugar by about 30g, since I prefer less sweetness. Just wasn’t sure how that would affect the custard so didn’t try it this time. Made a couple of changes though:
1. Didn’t have whole milk, only 1% so I subbed 1/4 cup of the milk for heavy cream instead.
2. Added cinnamon (like a lot lol), nutmeg and cardamom to the custard, to taste. Probably like 2-3 tsp cinnamon, ~1/2 tsp of the other two. Wow, this made a big difference. It was good by itself, but with spices it was amazing.
3. No whipped cream on top. To be honest, I don’t really think this pie needs the whipped cream, the custard is luscious enough and I feel like the whipped cream would just distract from the custard/banana flavor.
Try freezing the pie shell for 30 minutes prior to baking…..it won’t shrink.
I ble mine at 425 degrees…watch it so it doesn’t overcook
Hi! so I’m just using your pudding recipe this time and I’m going to try and 1-1/2 it…I’m making a graham cracker crust, going to drizzle it with dulce de Leche, put the banana pudding on and make a stabilized whipped cream for the top and drizzle that with more dulce de Leche…but I’m making an additional tiny one for my father in law… , I hope I get the conversions right…wish me luck!!
Love this recipe. I did change one thing. You mentioned bananas. So I took 1/4 of banana and smashed it up and added it to the pudding when adding the egg mixture. Definite banana flavor
Love the crust, but help, I could not get the consistency right with the filling! I even tried a second time and it stayed in liquid form. That said, the flavor or the filling was delicious. I just missed something with the timing.
Hi Carrie! If the filling is too runny, it’s likely the stovetop pudding wasn’t thick enough. Did you make any substitutions by chance? Even the smallest? Was it completely cooled and chilled? Make sure it thickens on the stove before removing from heat. Big bubbles will burst on top when it’s ready to come off heat. Thank you for giving this recipe a try, and let us know if we can help to troubleshoot further!
I just watched a couple YouTube videos on how to make custard, that helps a lot.
Hi,
Great recipe the filling with the banana’s and whipped cream were phenomenal! However, my homemade pie crust turned out hard. I followed your recipe for the homemade pie crust, as we do not have vegetable shortening in Australia I substituted Chopa oil solid cooking block which was hard when chilled but melted and in the oven and left tiny holes. When blind I placed a heavy metal weight used for flattening meat patties on the crust which prevented the crust from cooking, so I kept it in the oven longer to make it golden brown when I took off the weight. Were these the issue for my hard crust?
Hi Natasha, we haven’t tried this recipe with the cooking oil block you mention, so we’re unsure if that is the reason for the different results. In the future, we do have an all-butter pie crust that will be suited better for you, if you’re unable to get vegetable shortening. We’re glad to hear you enjoyed the banana cream pie filling!
Have you ever added bourbon for flavor?
Hi Laura! I haven’t, but let me know if you test anything. Sounds delicious.
Can you use caramelized bananas, inspired by your banana pudding?
Hi Sandy! I can’t see why not. Let me know if you try it.
can you add mashed banana to the pudding as well as having the sliced bananas?
Hi Lee! The pudding wouldn’t set up properly with the addition of mashed bananas – that would take some testing to get right. Let us know if you try anything. Hope you love this pie!
Thanks for asking this, the one reason I went down to the comments! 🙂 Would love to know if you ended up trying it out!
Honestly – I’m a huge Banana Cream Pie maker (its my daughter’s favorite pie), but I don’t have one recipe I use, and I tend to just google for a recipe each time (thinking that they can’t be that different), just to remind myself of the proportions. This is the first time I’ve used this particular recipe and it was AMAZING. Honestly the best one I’ve made. I will bookmarking this one for the future!
We’re thrilled to read this, Stephanie! Thank you so much for giving our recipe a try.
Did you put plastic wrap directly on filling when letting it cool? If not there will be a Skin on top
Hi Ralph, correct — you’ll want the plastic wrap directly on the filling, otherwise a film will form.
Can I double this recipe? I want to make a big pie and hopefully have some pudding left to snack on!
Hi Robin, for best results we would make it twice instead of doubling!
That’s a good idea. Thank you!
I just made a BIIIG pie so I doubled the recipe and I’m glad I did. I trust the recipes on this site to be pretty much spot on so I have no qualms about doubling, or even tripling , any recipe here. I’m glad I made the double batch because it left me plenty to eat warm while the pie was setting up. Great recipe as always.