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.

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.

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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.

Here are more No-Bake and Raw Sweets.