Vanilla Pudding Pie Filling
This simple vanilla filling for a no-bake pie filling sets up beautifully and becomes a luscious canvas for fresh fruit. Try it with berries in the summer; apples, pears, or tiny oranges in the fall or spring. Look for agar powder, a seaweed-based gelling agent, at any natural foods store. Recipe and photo by Hannah Kaminsky.
- 3½ cups plain non-dairy milk
- ½ cup granulated sugar
- 5 tablespoons cornstarch, preferably organic
- 1½ teaspoons agar powder
- ¼ teaspoon salt
- 1½ teaspoon vanilla extract
- Your favorite no-bake pie crust (shown here: Nutty No-Bake Pie Crust)
- Set a medium saucepan over the stove and pour in the non-dairy milk. Mix together the sugar, cornstarch, agar, and salt in a separate bowl before adding the mixture to the pot, whisking vigorously to break up any lumps.
- Cook over medium heat, whisking frequently and taking care to scrape the bottom and sides of the pot, preventing anything from sticking and burning.
- Bring the mixture up to a boil, at which point the pudding should seem considerably thicker. Add the vanilla extract and continue cooking for 2 more minutes.
- Turn off the heat, letting it stand for 5 minutes before transferring to your prepared pie crust.
- Allow the filling to come to room temperature before moving into the fridge. Thoroughly chill for at least 2 hours until it has fully set to a sliceable consistency.
Here are more No-Bake and Raw Sweets.