Vanilla Pudding Pie

Written by on in Desserts, Pies

What’s better than rich, thick and creamy vanilla pudding? Vanilla pudding pie!!! This dessert is so easy to prepare and best of all, you probably have all of the ingredients on hand. Although you can use 2% milk, I highly recommend whole milk for that extra bit of richness. If you don’t have vanilla paste on hand, you can substitute an equal amount of vanilla extract. The hardest part of making this dessert is waiting for the pie to cool off and set…but oh my, it’s worth the wait!

Vanilla Pudding Pie
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Vanilla Pudding Pie

Recipe by Diane BeckerCourse: Uncategorized
Servings

8

servings

Ingredients

  • Pie Crust

  • 1 ½ cups finely ground graham cracker crumbs

  • ¼ cup sugar

  • 6 Tablespoons melted butter

  • Filling

  • 2 whole eggs

  • 2 egg yolks

  • ¼ teaspoon salt

  • ¼ cup corn starch

  • 1 ¼ cups sugar

  • 3 cups milk

  • 1 Tablespoon vanilla bean paste OR vanilla extract

  • 4 Tablespoons butter

Directions

  • Prepare the pie crust.
  • Preheat oven to 375 degrees
  • Combine graham crackers crumbs, sugar and melted butter.
  • Firmly pat mixture into a 9 inch pie plate, covering bottom and sides.
  • Bake for 10 minutes.
  • Remove from oven and place on a cooling rack to cool.
  • Prepare the filling.
  • In a bowl, beat the whole eggs and egg yolks together until frothy. Set aside.
  • In a saucepan, place the sugar, cornstarch and salt and whisk until combined.
  • Add the milk and whisk until combined.
  • Place the saucepan over medium high heat and cook for approximately 5 minutes,( until thickened), whisking constantly.
  • Turn heat down to medium, and continue cooking, while whisking, for 6 more minutes.
  • Temper the eggs by slowly adding about a cup of the hot pudding to the beaten eggs, whisking vigorously so the eggs don’t cook.
  • Add the egg mixture to the pudding and continue cooking, while whisking, for another two minutes.
  • Remove from heat.
  • Add the vanilla bean paste and butter and stir until combined.
  • 10.Place plastic wrap on top of pudding to prevent “skin” from forming, and let cool to room temperature.
  • 11. When cooled, place the pudding into your pie crust, spread it evenly in the crust, cover and refrigerate until ready to serve
  • 12. . Just before serving, add a dollop of whipped cream, if desired.

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