Vanilla Pudding Pie. It may sound plain, but I assure you it’s anything but that! Homemade, from scratch vanilla pudding, layered onto a Vanilla Chai cookie crust. And it’s all gluten free! The proof is in the pudding here, that gluten free can taste just as amazing as regular dessert recipes.
Please don’t be scared away by making your own homemade pudding. It really is easy…just follow all the steps in the recipe! And after you make homemade pudding, it’s kind of fun to brag about how you made pudding from scratch because people (unknowingly) think homemade pudding is difficult to make. But it’s not. Trust me 🙂
When Bakeology sent me a box of their gluten free cookie bites to use when creating recipes, I knew I was going to use their Vanilla Chai Crunchy Cookie Bites in a vanilla cream pie. Because I figured these cookies would make a great cookie crust and I love a cookie crust! And this recipe is accidentally gluten free. I don’t eat gluten free, but who needs gluten in this yummy recipe anyways?! You won’t miss it!
The homemade pudding is made on the stovetop. When you remove your cooked pudding from the stovetop, immediately place a piece of plastic wrap directly onto the the top of the pudding. Yes the pudding is still hot and you will second guess me, but do it anyway. Adding the plastic wrap directly on top of the hot pudding will prevent a skin from forming.
Vanilla Cream Pudding PiePrint Recipe
- COOKIE CRUST:
- 1/2 cup unsalted butter, melted
- 2 cups crushed cookie crumbs (I used two 6-ounce bags Bakeology GF Vanilla Chai Cookies)
- VANILLA CREAM PIE FILLING:
- 1-3/4 cups whole milk, room temperature
- 1/2 cup heavy whipping cream
- 1/2 cup white granulated sugar
- pinch of salt
- 4 egg yolks, room temperature
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract (I used Vain Ugandan Vanilla Extract)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, room temperature
PREPARE THE CRUST: Preheat oven to 350-degrees. Spray a pie tin with baking spray and set aside. In a microwave safe bowl, melt the butter. Add the crushed cookie crumbs (I put the cookies in a ziplock and used a heavy object to smash them to mostly fine crumbs) to the melted butter and stir until combined. Dump mixture into the pie tin and use the back of a spoon to firmly press the crumbs to the bottom and sides of the pie tin. Bake in 350-degree oven for 10-minutes. Remove from oven and let crust cool on the counter for several minutes. Once cool, place in refrigerator or freezer to fully cool and set.
PREPARE VANILLA CREAM FILLING: In a small bowl, add the egg yolks and cornstarch. Beat with a fork until the mixture is smooth. Set aside. In a medium sized sauce pot, add the milk, cream, sugar and salt. Heat on medium heat on the stovetop, and use a firm whisk to whisk the mixture until the sugar has dissolved. Once the sugar has dissolved, continue to cook the mixture on medium heat, whisking occasionally, until mixture comes to a gentle simmer.
Once the mixture has reached a gentle simmer, use a measuring cup to remove a cup of the hot cream mixture. SLOWLY stream in the one cup of hot cream mixture into the egg yolk-cornstarch mixture, whisking the mixtures together. After the two are thoroughly mixed, slowly stream the tempered egg yolk-cream mixture back into the hot cream mixture on the stove and continue cooking the mixture. Continuously whisk the mixture on the stove until the mixture is thick and big bubbles begin bursting at the surface.
Remove the pan from the heat and whisk in the vanilla extract, cinnamon, nutmeg and butter. Whisk until the butter has melted and ingredients are combined. Immediately place a piece of plastic wrap directly on top of the warm pudding (while still in the pot), to prevent a skin from forming. Set aside to cool for 20-30 minutes.
PREPARE PIE: Once the pudding has cooled, remove the cookie crust from the freezer or refrigerator. Before adding the pudding to the cookie crust, you have the option to use a fine metal strainer to pour the pudding into first, to ensure a smooth and creamy pie. Hold the strainer over the pie and use a spoon to push the pudding through the strainer and into the cookie crust. Or just pour your pudding onto the cookie crust. Sprinkle with a dash of cinnamon and garnish with crushed up cookies. Immediately place a piece of plastic wrap directly on top of the pie to prevent a skin from forming. Place pie in the refrigerator to set.
Store pie, covered in plastic wrap, in the refrigerator.
I sprinkled a dash of cinnamon and more cookie pieces, on top of my pie!
Homemade pudding is so much easier to make than you may think! Just follow the recipe and I promise pudding success! Do you like pie? Pudding?? Do you eat a gluten free diet? Lets chat! Leave me a comment below 🙂