Vanilla Pudding Pies Recipes

5-INGREDIENT VANILLA PUDDING PIE

Steps:

• Mix together pudding mix and milk in a medium sauce pan.
• Turn stove on to medium heat, add butter and vanilla.
• Stir continuously until mixture comes to a rolling boil.
• Carefully pour pudding into ready made crust and allow to cool 20 minutes on the counter before moving it into the fridge.
• Allow pie to set in fridge for at least 4 hours.
• Serve with whip cream!

VANILLA PUDDING PIES

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.

VANILLA PUDDING PIE

Steps:

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

VANILLA PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy.
• Stir-ins:
• Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.
• Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
• Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas.
• Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips.
• Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes.

EASY BANANA-VANILLA PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust; top with bananas.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over banana layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

VANILLA PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

VANILLA CUSTARD PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
• Bake in preheated oven until firm, 5 to 10 minutes.
• Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
• Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
• Refrigerate for about 3 hours before serving.

VANILLA CUSTARD PIE

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.

CREAMY CHOCOLATE & VANILLA PUDDING RIBBON PIE

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
• Beat chocolate pudding mix and 1 cup milk in medium bowl with whisk 2 min. Beat vanilla pudding mix and remaining milk in separate bowl with whisk 2 min. (Mixtures will be thick.) Gently stir 1 cup COOL WHIP into each flavor of pudding.
• Spread chocolate mixture onto bottom of crust; cover with layers of vanilla mixture and remaining COOL WHIP. Refrigerate at least 3 hours.

VANILLA PUDDING PIE

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.)