Summer Berry Vanilla Pudding Pie Recipe

Side view of Berry Vanilla Pudding Pie with a strawberries and blueberries

Summer Berry Vanilla Pudding Pie Recipe

If you love easy, simple but pretty and festive desserts, this Summer Berry Vanilla Pudding Pie is for you! Perfect for combining fresh ripened summer berries and creamy, delicious vanilla pudding in a crust of your choosing. Simple, easy, and scrumptious.

Prep Time10

Chilling Time4

Total Time4 10

Servings: servings

Calories: 130kcal

Author: Stephanie Wilson

Ingredients

1 (9-in) baked pie shell or graham cracker crust
2 to 3 cups berries
mint leaves to garnish
2 (3.5-oz) boxes Instant Vanilla Pudding
3 ½ cups cold milk

Homemade Vanilla Pudding

3 cups milk
3 tablespoons cornstarch
⅓ cup sugar
2 teaspoons vanilla extract

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Instructions

Pie Shell:

If using a frozen pie shell, pre-bake according to package instructions. For me, I preheated the oven to 400 degrees F, pricked the crust all over with a fork, covered it with foil, and added pie weights. I baked for 15 minutes, carefully removed the foil and weights, and baked for another 7 minutes until lightly browned.
If using a graham cracker crust, there is no need to prebake.

Vanilla Pudding:

If making the Instant Vanilla Pudding: Whisk the pudding mix with 3 ½ cups cold milk until thick and creamy and then pour into the cooled crust or graham cracker crust.
If making Homemade Vanilla Pudding: Heat 2 ½ cups of milk in a heavy bottom pan until hot. Whisk together the remaining ½ cup milk, cornstarch, and sugar.
When the milk is steaming, whisk in the cornstarch mixture into the hot milk. Continue cooking and whisking as needed for 10 to 15 minutes or until the pudding is very thick. It will continue to thicken as it cools.
Remove from the heat and stir in the vanilla. Cool slightly before pouring into the crust (pastry or graham). Cover and chill for a minimum of 4 hours or even overnight.

Serving:

When ready to serve, wash and chop the berries as needed for the top of the pie. Add to the middle of the pie and garnish with fresh mint leaves if desired.

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