Wow your family and friends with this Strawberry Pudding Pie which combines the creamy goodness of pudding, luscious strawberries, and a sweet meringue topping.
I recall my mother-in-law having a large bowl of (not banana pudding but rather) strawberry pudding. She even picked the small strawberries from her garden. It was one of my husband’s favorite desserts.
I had never heard of strawberry pudding until I met her. Let’s just say that she set the bar pretty high.
On a separate note, I used to subscribe to the magazine all-things southern, Southern Living. I saw a recipe in it once for Banana Pudding Pie. I love bananas, but since I used the last in the house to make some banana bread, I decided to switch things up and try strawberries in the pie instead. I think of it as homage to my MIL.
How To Make Strawberry Pudding Pie
The Southern Living recipe includes directions for making a crust from vanilla wafers, but who has time for that nowadays? So feel free to make things easy on yourself and pick up a Nilla Wafer or Shortbread crust from the store. (You’re going to need two crusts for this recipe.)
The next step is to prepare the strawberries. You’ll need to wash them and then slice them – I recommend using an egg slicer so that you get nice, consistent slices. Sprinkle the slices with a little bit of sugar.
Now it’s time for the homemade pudding. Whisk together milk, flour, sugar, and eggs (see the recipe for the measurements) in a saucepan over medium heat. Keep whisking until it thickens – you’re going to feel like you have had an upper body workout. Remove it from the heat and get ready for the layers.
The first layer is a small layer of pudding that goes on the crust. Top it with strawberries.
Now, a layer of vanilla wafers goes on top of the strawberries. It doesn’t have to be neat, but don’t be surprised if your OCD starts to act up.
Top with some more pudding mixture and now it’s time to start the meringue.
Last, spoon the meringue on top of the pies and bake them until they start to become golden.
- 2 Nilla Wafer or Shortbread pie crusts
- 1 box vanilla wafers
- 1 pint strawberries
- 2 Tbsp sugar
Vanilla Cream Filling
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs + 4 egg yolks
- 2 cups milk
- 2 tsp. vanilla extract
- 4 egg whites
- 1/2 cup sugar
- Preheat oven to 350 degrees.
- Wash strawberries and remove stem. Using an egg slicer, slice strawberries and place in a bowl. Sprinkle with 2 tablespoons sugar. Set aside.
- Whisk together 3/4 cups sugar, flour, 2 large eggs and 4 egg yolks (save the egg whites for the meringue), and milk in a heavy sauce pan over medium-low heat, whisking constantly for 8 to 10 minutes or until it reaches the thickness of chilled pudding. (The mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted. Remove from heat and stir in vanilla.
- Place a small amount of pudding mixture on bottom of pie crust. Drain syrup from strawberries. Place strawberries on top of pudding layer.
- Layer remaining vanilla wafers over strawberries. Spoon remaining pudding on top.
- Beat 4 egg whites on high speed of electric mixer until foamy. Slowly add sugar (about 1 tablespoon at a time), beating until stiff peaks form and sugar has dissolved. Spread over hot filling being sure to seal the edges.
- Bake at 350 degrees for 10 to 12 minutes or until meringue is golden brown. Remove from oven and let cool 1 hour or a wire rack or until completely cool. Chill for at least 4 hours.
Updated May 2018
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 543Saturated Fat: 6gCholesterol: 129mgSodium: 230mgCarbohydrates: 101gFiber: 1gSugar: 52gProtein: 10g