Pudding or Pie Filling

Pudding or Pie Filling

Jackie Smith 0

"This is an easy recipe for making pudding or pie filling from scratch. For a little variety, try stirring 4 tablespoons of cocoa powder as it cooks, or stir in 1 to 2 cups flaked coconut or 3 sliced bananas to the filling just before refrigerating."

Ingredients 15 m {{adjustedServings}} servings 155 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large saucepan, mix together the sugar, cornstarch and 3 cups milk. If making chocolate, mix in cocoa powder. Bring to a boil and stir frequently until mixture thickens.
  2. Whisk together last cup of milk with egg yolks. As pudding thickens, add egg yolk mixture and stir frequently. Bring to a boil for 1 minute.
  3. Remove from heat, stir in butter and vanilla.
  4. Pour into baked pie shells or use as a pudding. Refrigerate until chilled.
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Reviews 8

  1. 9 Ratings


The eggs and milk part needs to be whisked before even turning on the heat because the mixture needs to be stirred CONSTANTLY (NOT "Frequently"!!!) It will burn if you stop stirring it even for a moment. It seems to be good other than that.


This was good. The recipe worked out and it did make a pudding and was not hard to make at all. On the down side, when using it as a pie filling with a graham cracker crust, it seeps more liquid than I would like a pie to. It sets up fine but then liquid seeps from it. I made it with cocoa powder for a chocolate pudding pie and I topped it with whipped cream. I made it for my son because he hates Key Lime and I made Key Lime for my husband, and my son did not care for it at all. He might just be more used to the instant puddings. It is really important with this pudding to really get all the white away from the yolks, my yolks were not too eager to fully separate, despite my use of an egg separator, so I had little bits of curdled egg white in it, not a lot but it freaked my son out. I did not have a problem with burning. I use quality thick bottom pots and have an electric stove and heated it on medium heat and stirring with a wire whisk.


I just eyeballed the amount of cocoa and it tastes great but seems runny... maybe less milk next time i make it. Otherwise I loved it...