Pudding Pie Filling Mix Recipe

September 2, 2011
banana pudding pieThis is a recipe to make homemade pie filling in bulk. If you make a lot of pies during the holidays, then this recipe will come in handy. Plus, it's cheaper to mix this up than buy a bunch of different pudding mixes.


  • 5 lbs. sugar
  • 1 (1 lb) box cornstarch
  • 1 cup flour
  • 1 Tbsp. salt


Mix all ingredients together. Store in a container with a tight fitting lid.

To use for each pie, take out 1 cup of mix, and mix with 4 cups milk. Bring to a full boil on stove on medium heat , stirring constantly until thickened. Pour into pre-baked pie crust and let cool.

If you want different flavors like chocolate, add 3 tablespoons cocoa to the cup of dry mix before adding milk. Use 1 teaspoon vanilla extract for each pie.

For coconut pie: Add 1 cup of coconut to filling after its cooked and either add 1 teaspoon of vanilla or coconut flavoring for each pie.

For lemon pie: Add 1/2 pkg. dry unsweetened lemonade Kool-aid to dry mix. Add milk and if its not sweet enough; add sugar to your taste. After it cooks, add 1 teaspoon of lemon zest.

Servings: approximately 11 pies
Prep Time: 5 Minutes
Cooking Time: 10-15 Minutes

Source: My cousin gave me this recipe.

By SHARON from Vian, OK

Comment Was this helpful? 3


September 3, 20110 found this helpful

Very interested in making this but how much cornstarch is in a box, ours come by weight in the UK. Hope you can help.

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September 4, 20110 found this helpful

Can I assume that a box of cornstarch is a one pound box that is usual size found in supermarkets? Can this be halved?


Please answer as to size of cornstarch so I can try this recipe. Thanks so much!

Reply Was this helpful? Yes
September 4, 20110 found this helpful

It's a 1 pound box or 454g and you use the full amount. I assume you could make half the recipe. My cousin always made the full amount, and just stored what was left in a jar with a tight fitting lid.

If you want a richer pie you can add a couple of eggs while your cooking it. Just be sure to temper the eggs before you put into the hot liquid. I'm allergic to eggs, so I always make it without them.

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September 7, 20110 found this helpful

Thanks for your prompt response re the cornstarch. Will try it. And also, thanks for the extra tip re eggs.

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