Vanilla Pudding Pie
Old fashioned vanilla pudding pie, how wonderful.
This fantastic recipe for homemade vanilla “puddin” pie is from a wonderful new cookbook that celebrated all things sweet.
 
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Even the name is sweet. It is called Sugar, Sugar: Every Recipe Has a Story and each recipe, submitted by bakers from all around the US and Canada, comes with it’s own story about how it was created or why it is important in that person’s life. |
It is a charming cookbook with some absolutely fabulous recipes and great images. I love a cookbook that has images of the finished product so you can see how it is supposed to look when you are done. Some recipes are obvious, but many are not.
I also like the detailed instructions in this book. The authors explain exactly how to make it. They don’t leave you guessing.
Some of the recipes you will find in this sweet treat of a cookbook include:
- Church Windows
- Chocolate Mint Bars
- Buffalo Chip Cookies
- Gran’s Tea Cakes
- Kentucky Jam Cake
- Banana-Caramel Cake
- Transatlantic Chocolate Truffles
- Cherry Slices
If you love baking and sweets this is a wonderful cookbook to add to your collection. I think you would find yourself using it a lot.
As the authors Sugar Mommas Kimberly “Momma” Reiner and Jenna Sanz-Agero explain, “We drove down memory lane to discover our sugar inheritance, and then dug into everyone else’s past to find their dusty, torn, and butter-crusted index cards.”
The journey was well worth it to share these delicious treasured family recipes.
Here is the vanilla pudding pie recipe:
Vanilla Puddin’ Pie
Ingredients:
2/3 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cornstarch
3 cups whole milk
3 egg yolks
1 tablespoon butter, at room temperature
1 1/2 teaspoons vanilla extract
1 basic single Pie 9-inch pie crust, homemade or ready-made, prebaked and cooled completely
Whipped Cream (optional)
Place the sugar, salt, and cornstarch in a large saucepan over medium heat.
Gradually stir in the milk and cook, stirring constantly, until the mixture begins to thicken, 11 to 14 minutes. The consistency should be like a thick cream soup.
In a small bowl, whisk the egg yolks. To temper the eggs, pour about 1 cup of the hot, thickened milk mixture into the bowl of yolks. Quickly whisk them together and then slowly blend the egg mixture back into the hot milk in your saucepan. Decrease the heat to low and cook for 2 minutes longer, stirring constantly, until the mixture takes on the consistency of pudding. Remove from the heat. Stir in the butter until melted, then mix in the vanilla.
Allow the filling to cool in the pan for 5 minutes, stirring occasionally to prevent a skin from forming. Pour the filling into the cooled crust and chill for at least 1 hour. Serve alone or topped with the whipped cream topping.
Banana Pudding Pie: Momma Jenna slices bananas onto the bottom of the baked crust before filling it with vanilla cream. Momma Reiner dices up bananas to layer all over and in between!
Coconut Pudding Pie: After the vanilla cream mixture has cooled, fold ¾ cup sweetened shredded coconut into the filling before pouring it into the baked crust. Decorate by sprinkling toasted coconut on top. Serve alone or topped with whipped cream.
Makes 1 (9-inch) pie
Have a look at the cookbook Sugar, Sugar: Every Recipe Has a Story
