Pluot And Star Fruit French Vanilla Pudding Pie Recipes

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VANILLA PUDDING PIES



Vanilla Pudding Pies image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 5

Nonstick cooking spray, for spraying the muffin tin
One 16.5-ounce tube prepared cookie dough
2 cups prepared vanilla pudding
Fresh berries, for topping
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Spray the cups of a 12-cup muffin tin with cooking spray.
  • Cut the cookie dough into twelve 1-inch slices. Press each slice into a cup of the muffin tin, making sure to spread it evenly over the bottom and sides. Bake until the crust is set and the sides begin to turn golden brown, 25 to 30 minutes. Let cool in the muffin tin, then carefully remove.
  • When ready to serve, fill with 2 to 3 tablespoons vanilla pudding, top with a few berries and dust with confectioners' sugar. Serve immediately.

TROPICAL FRUIT PUDDING PIE



Tropical Fruit Pudding Pie image

This makes a healthy snack or dessert, and it's a great way to eat fruit :) I'm not real picky about custard vs plain yogurt, or what kind of fruit, pudding or preserves I top the dish with, it always turns out good. Cook time is chilling time, and the prep time includes slicing all the fruit, which I usually do while chilling the pie.

Provided by JESMom

Categories     Dessert

Time 29m

Yield 8 serving(s)

Number Of Ingredients 8

1 prepared graham cracker crust
1 (4 5/8 ounce) package vanilla pudding mix, cook-and-serve, prepared, according to package
6 ounces custard-style vanilla yogurt
2 bananas, sliced and dipped in
lemon juice
2 kiwi fruits, sliced
1 cup strawberry, halved
2 tablespoons apricot preserves, melted

Steps:

  • Stir yogurt into pudding. Pour into pie crust.
  • Chill 2 hours.
  • Arrange banana slices around the outer edge of the pie, then the kiwis, then the strawberries.
  • Brush evenly with preserves.
  • Chill pie another 2 hours.

Nutrition Facts : Calories 278.2, Fat 8.5, SaturatedFat 2.1, Cholesterol 2.8, Sodium 306.4, Carbohydrate 49.9, Fiber 2.3, Sugar 33.4, Protein 2.7

PLUOT AND STAR FRUIT FRENCH VANILLA PUDDING PIE



Pluot and Star Fruit French Vanilla Pudding Pie image

Sweet and slightly tangy.

Provided by Andilynn

Categories     Pudding Pie

Time 35m

Yield 8

Number Of Ingredients 5

1 (9 inch) prepared pie crust
2 cups milk
1 (3.5 ounce) package instant French vanilla pudding mix
1 star fruit
3 pluots, halved and pitted

Steps:

  • Preheat an oven to 400 degrees F (205 degrees C). Place the pie crust into a 9-inch pie dish.
  • Bake the prepared pie crust in the preheated oven until golden brown, about 10 minutes. Set aside to cool.
  • Whisk together the milk and instant pudding in a large bowl; set aside. Slice 5 thin, attractive star-shaped slices from the middle of the star fruit, and reserve. Finely chop the rest of the star fruit. Cut and reserve 10 thin, attractive half moon-shaped slices of a pluot, and reserve; finely chop the rest of the pluots. Stir chopped fruit into the prepared pudding. Pour the pudding mixture into the baked pie crust; refrigerate until set, about 10 minutes.
  • Arrange the reserved slices of star fruit and pluot over the pie, and serve.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 28.3 g, Cholesterol 4.9 mg, Fat 8.8 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 318.6 mg, Sugar 15.1 g

VANILLA PUDDING PIE



Vanilla Pudding Pie image

Make and share this Vanilla Pudding Pie recipe from Food.com.

Provided by Charmie777

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

2 (3 1/2 ounce) packages vanilla instant pudding mix
3 1/2 cups cold milk
1 (9 inch) graham cracker crust
whipped cream (optional)

Steps:

  • Whisk together pudding mixes and milk until thick and creamy.
  • Pour into crust.
  • Chill until firm.
  • Top with whipped cream, if desired.

Nutrition Facts : Calories 412.4, Fat 15.3, SaturatedFat 5.5, Cholesterol 19.9, Sodium 773.5, Carbohydrate 63.3, Fiber 0.6, Sugar 46, Protein 6.3

PLUOT AND STAR FRUIT FRENCH VANILLA PUDDING PIE



Pluot and Star Fruit French Vanilla Pudding Pie image

Sweet and slightly tangy.

Provided by Andilynn

Categories     Pudding Pie

Time 35m

Yield 8

Number Of Ingredients 5

1 (9 inch) prepared pie crust
2 cups milk
1 (3.5 ounce) package instant French vanilla pudding mix
1 star fruit
3 pluots, halved and pitted

Steps:

  • Preheat an oven to 400 degrees F (205 degrees C). Place the pie crust into a 9-inch pie dish.
  • Bake the prepared pie crust in the preheated oven until golden brown, about 10 minutes. Set aside to cool.
  • Whisk together the milk and instant pudding in a large bowl; set aside. Slice 5 thin, attractive star-shaped slices from the middle of the star fruit, and reserve. Finely chop the rest of the star fruit. Cut and reserve 10 thin, attractive half moon-shaped slices of a pluot, and reserve; finely chop the rest of the pluots. Stir chopped fruit into the prepared pudding. Pour the pudding mixture into the baked pie crust; refrigerate until set, about 10 minutes.
  • Arrange the reserved slices of star fruit and pluot over the pie, and serve.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 28.3 g, Cholesterol 4.9 mg, Fat 8.8 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 318.6 mg, Sugar 15.1 g

VANILLA PUDDING PIE



Vanilla Pudding Pie image

Cardamom and white chocolate add intrigue to the silky vanilla bean filling for this chocolate wafer-crusted pie. Billows of vanilla whipped cream and a dusting of cocoa powder make the perfect final flourish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Serves 8 to 10

Number Of Ingredients 17

6 ounces chocolate wafer cookies, such as Nabisco Famous (about 28)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped
1/4 teaspoon ground cardamom (optional)
2 large egg yolks
2 1/2 cups whole milk
6 ounces white chocolate, coarsely chopped (1 cup)
4 tablespoons unsalted butter, room temperature
1 cup heavy cream
2 tablespoons confectioners' sugar
1 vanilla bean, split and seeds scraped
Dutch-process cocoa powder, for dusting (optional)

Steps:

  • Crust:Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
  • Filling:In a medium saucepan, whisk together granulated sugar, cornstarch, salt, vanilla, and cardamom. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in chocolate until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
  • Topping:Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Dust with cocoa; serve immediately. (For cleanest cuts, wipe knife between slices.)

CLASSIC PLUM PIE WITH CUSTARD



Classic plum pie with custard image

This traditional favourite is an ideal post-Sunday lunch pud

Provided by James Martin

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

900g plum , stoned and thickly sliced
140g golden caster sugar , plus extra
tsp ground cloves
1 heaped tbsp cornflour
flour , for dusting
500g pack shortcrust pastry
1 egg , beaten, to glaze
4 egg yolks
85g caster sugar
250ml milk
250ml double cream
seeds scraped from 1 vanilla pod

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
  • For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
  • Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

Nutrition Facts : Calories 681 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Protein 9 grams protein, Sodium 0.77 milligram of sodium

VANILLA CUSTARD PIE



Vanilla Custard Pie image

My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/3 cup butter, melted
FILLING:
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
MERINGUE:
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup graham cracker crumbs

Steps:

  • Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

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