Pudding Filling for Sweet Dough Tarts or Pies

1 filling servings Prep: 5 m Cook: 15 m Total: 20 m Beginner
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Pudding Filling for Sweet Dough Tarts or Pies
This versatile vanilla pudding filling works beautifully for sweet dough tarts, cream pies, or as a base for chocolate, coconut, or other flavored desserts. Simple pantry ingredients create a smooth, creamy custard that thickens perfectly on the stovetop.

Ingredients

1 filling servings
  • 1 cup sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1 tbsp butter
  • 2 cups milk
  • 1 tsp vanilla
  • 1 egg yolk beaten

Step-by-Step Instructions

  1. Mix the sugar, cornstarch and salt in a medium bowl. In a separate bowl, combine the milk, vanilla and egg yolk.
  2. Combine the wet and dry ingredients in a medium saucepan and cook over low to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
  3. Remove from heat and stir in the butter until melted and smooth. Pour into your favorite pie crust or sweet dough tarts. Let cool before serving. You may add 1/4 cup cocoa to dry ingredients for chocolate. Also, feel free to add coconut to filling or whatever flavor you may like.

Common Problems and Solutions

Q: Why is my pudding lumpy?

A: Make sure to mix the cornstarch thoroughly with the sugar and salt before adding liquids, and stir constantly while cooking to prevent lumps from forming. If lumps do form, you can strain the mixture through a fine-mesh sieve.

Q: How do I know when the pudding is thick enough?

A: The pudding should coat the back of a spoon and leave a clear trail when you run your finger through it. It will continue to thicken as it cools, so don't overcook it.

Q: Why did my filling turn out runny?

A: Either the pudding wasn't cooked long enough to activate the cornstarch, or the heat was too low. Make sure it comes to a gentle simmer and thickens noticeably before removing from heat.

Tips and Techniques

For chocolate pudding, add 1/4 cup cocoa powder to the dry ingredients. For coconut cream, fold in 1/2 cup shredded coconut after cooking. The filling will continue to set as it cools, so pour it into your crust while still warm for the best texture.

Ingredient Substitutions

  • whole milk: 2% milk or half-and-half
  • vanilla extract: almond extract or coconut extract
  • cornstarch: 4 tablespoons all-purpose flour

Equipment Needed

  • Medium saucepan
  • Mixing bowls
  • Whisk or wooden spoon
  • Measuring cups and spoons

Historical Context

Cornstarch-based pudding fillings became popular in the American South in the late 1800s when cornstarch became widely available as a thickening agent, offering an easier alternative to egg-thickened custards that required more careful temperature control.