Substituting all heavy cream for milk in banana cream pie pastry cream/pudding?

Uggh. I had this same question. I subbed heavy cream for half and half in my banana cream and coconut cream. I think what it did was make the cream much thicker and dense. Tasted ok but less like a light cream. A bit “gummy” really.

Sometimes when I need to use heavy cream instead of milk I use I dilute the cream with equal amount of water to make the amount of milk the recipe called for.
It usually works well in baking.
As with Emma's comments, I'm not sure how it either full strength or diluted would work out in custard or banana cream pie.
But in these strange times it's worth a try. My guess is it will still taste very good, but I'm not sure about the texture.

Hi Alexandra—I'm all for not letting heavy cream go to waste! Though I've never tried it as a milk substitute in pastry cream before, so it's hard for me to predict how it would turn out. Below are some other recipes that could help you get through the surplus. Hope that helps!

https://food52.com/recipes/77010-lime-posset-with-graham-cracker-streusel
https://food52.com/recipes/40639-ina-garten-s-pasta-alla-vecchia-bettola
https://food52.com/recipes/81954-best-alfredo-sauce-recipe
https://food52.com/recipes/32429-lacinato-kale-gratin
https://food52.com/recipes/81961-caramelized-cream-eggs-from-ideas-in-food
https://food52.com/blog/24335-how-to-make-ice-cream