Vanilla Pudding Pie

Smell of Rosemary - Vanilla Pudding Pie - Top

This comforting pudding pie is easy and fast to make, and there is no going wrong with the classic combination of  vanilla and chocolate flavors. You need only allow about 3 and half hours for cooling and setting the vanilla pudding custard before serving.



6 ounces of chocolate graham crackers
5 tablespoons unsalted butter, melted
2 tablespoons of granulated sugar


1/3 cup granulated sugar
¼ cup cornstarch
¼ teaspoon kosher salt)
2 large egg yolks
2 ½ cups whole milk
6 ounces white chocolate chips, (about 1 cup)
4 tablespoons of unsalted butter, room temperature
2 teaspoons of vanilla extract
Dutch-process cocoa powder for dusting, optional

Smell of Rosemary - Vanilla Pudding Pie - Ingredients

Preheat oven to 375 degrees Fahrenheit.

In a food processor, process wafers until finely ground; add melted butter and sugar and pulse until well combined. Press mixture firmly into 9-inch pie plate. Freeze crust for 15 minutes, then place in a preheated oven, and bake for 12 minutes. Remove from the oven and let cool to room temperature.

To prepare the filling, whisk together sugar, cornstarch, milk and 2 egg yolks in a medium saucepan.

Smell of Rosemary - Vanilla Pudding Pie - Making the Pie Filling

Bring filling to a boil over medium-high heat, whisking constantly, reduce heat to medium and then cook for 2 minutes more.  Remove from heat and whisk in white chocolate until melted, then the butter and 2 teaspoons of vanilla extract.

Smell of Rosemary - Vanilla Pudding Pie - Mixing in Chokolate Chips, Butter and Vanilla

Pour filling into crust, then let stand for 30 minutes.

Smell of Rosemary - Vanilla Pudding Pie - Pouring the Filling into the Crust

Refrigerate for 1 hour.

Smell of Rosemary - Vanilla Pudding Pie

Press plastic wrap directly onto surface, refrigerate until set, at least 2 hours more and up to 2 days.

When ready to serve, dust pie with cocoa powder for extra chocolate flavor.

Smell of Rosemary - Vanilla Pudding Pie - Bottom

Serve immediately. Wipe serving knife between slices.

This recipe will make about 10 servings.

Preparation time:  about 25 minutes

Bake time 12 minutes

Chill time 3 ½ hours

Inspired by a recipe found in “Martha Stewart Living” magazine, from January/February 2018.

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