No-Bake and Raw Sweets/ Raw Vegan Cooking/ Vegan Recipes

Vanilla Pudding Pie Filling

Nutty no-bake pie crust with vanilla pudding 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.

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
Course: Vegan desserts
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Author: Veg Kitchen

Ingredients

  • 3 1/2 cups plain non-dairy milk
  • 1/2 cup granulated sugar
  • 5 tablespoons cornstarch preferably organic
  • 1 1/2 teaspoons agar powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • Your favorite no-bake pie crust shown here: Nutty No-Bake Pie Crust

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.

 

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5 Comments

  • Reply
    Michael Darnell
    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.

  • Reply
    Nava
    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!

  • Reply
    Hannah
    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.

  • Reply
    Michael Darnell
    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.

  • Reply
    Michael Darnell
    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.

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