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06-14-2020 07:30 PM
How much milk should you use to make the jello pudding ..not instant..when using it for pie filling? Recipes on google all use instant pudding and mix cool whip into it. I remember my mother making butterscotch pie using the regular jello pudding, but can't remember exact directions re the milk. Thanks!
06-14-2020 07:42 PM
I've never used pudding in my filling. This is my mother's very delicious recipe. It does require you to stand at the stove to stir while cooking:
3/4 cup brown sugar
4 tbsp cornstarch
1/2 tsp salt
2 cups milk
2 beaten egg yolks
1 tbsp butter
1 tsp vanilla
9" baked pie shell
Stir brown sugar, cornstarch, salt, and milk in saucepan over medium heat until thickened. Stir in egg yolks until thickened.
Take off heat and stir in butter and vanilla. Pour into baked crust and bake at 400 degrees until brown, about 5 minutes.
06-14-2020 07:43 PM
Ingredients
Directions
06-14-2020 08:21 PM
@Cavime I always use the same amount of heavy cream as the box indicates for milk to make boxed pudding for pies.
06-16-2020 07:01 AM
@deepwaterdotter Wow that sounds so good! I love anything butterscotch. Saving this one! Thanks.
06-21-2020 11:35 PM
I have begun using evaporated milk when I'm "cooking" with milk. It seems to make everything just a little bit richer. It makes delicious pudding!
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