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    Home » Recipes » No-Bake and Raw Sweets

    Vanilla Pudding Pie Filling

    Published: Aug 21, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    Nutty no-bake pie crust with vanilla pudding filling

    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.
    4 from 1 vote
    Print Pin Rate Email
    Course: Vegan desserts
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: no-bake pie filling, simple vanilla filling
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8
    Calories: 116kcal
    Author: Veg Kitchen

    Ingredients

    • 3 ½ cups plain non-dairy milk
    • ½ cup granulated sugar
    • 5 tablespoons cornstarch preferably organic
    • 1 ½ teaspoons agar powder
    • ¼ teaspoon salt
    • 1 ½ teaspoon vanilla extract
    • Your favorite no-bake pie crust shown here: Nutty No-Bake Pie Crust
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 116kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 125mg | Potassium: 147mg | Fiber: 1g | Sugar: 15g | Vitamin A: 406IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Here are more No-Bake and Raw Sweets.

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    Reader Interactions

    Comments

    1. Michael Darnell says

      August 24, 2015 at 4:37 pm

      4 stars
      I just made this- the pudding became a large gelatinous glob. Is it supposed to be 5 tablespoons vs. 5 teaspoons of corn starch? Did you use agar flakes or agar powder? Thanks.

    2. Nava says

      August 24, 2015 at 4:40 pm

      Michael, I'll have the author of this recipe respond to you ASAP and we'll find out what the discrepancy might be. Sorry!

    3. Hannah says

      August 24, 2015 at 5:16 pm

      Hi Michael- So sorry for the trouble. 5 tablespoons of cornstarch is correct, and it should be agar powder, not flakes. The final consistency should be a much firmer gel than a traditional custard, since it needs to set as a sliceable pie filling. If you want a stand-alone, creamy pudding, I would recommend omitting the agar entirely.

    4. Michael Darnell says

      August 24, 2015 at 10:00 pm

      Thank you for your prompt response. I suspect my expectations were for the creamy pudding consistency- thanks for the suggestion.

    5. Michael Darnell says

      August 24, 2015 at 10:25 pm

      I just tasted a slice and it is quite tasty. I used homemade cashew milk. It is easy to slice. I would say the texture is more like a very firm pudding, rather than Jello- a positive for me.

    4 from 1 vote

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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