Happy PI Day (3.14)! Nerds Unite.
We have had this homemade pudding recipe in my family for a very long time, it’s called Hintze Pudding (hint-zee). My Mom started making it after she got the recipe from my Dad’s Mom. It makes the best banana cream pie, coconut cream pie and chocolate pie. It is also fantastic in eclairs and everywhere else a vanilla pudding is needed.
The pudding is simple to make in the microwave or on the stove. The only part that is sort of tricky is that you have to temper the eggs or else you end up with scrambled eggs in your pudding. The deliciousness of the pudding makes up for the extra effort.
Yield 2 very full pies
- 6 cups milk
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 1/2 cup sugar
- 3/4 tsp salt
- 4 eggs, beaten
- 6 Tbs butter
- 1 1/2 Tbs vanilla
Boil milk in a large microwave safe bowl. Mix dry ingredients together and whisk into milk. Cook in the microwave, stirring every 2 minutes, until the pudding is thick. Whisk the eggs together in a separate bowl. Temper the eggs: Pour a stream of the hot pudding into the eggs while whisking quickly. Add a couple cups of the pudding into the eggs, whisking vigorously. Whisk the egg mixture into the main pudding bowl and mix until combined. Return to the microwave and cook for about 4-5 more minutes, stirring every 2 mintues. Remove from the microwave, add the butter and vanilla. Make sure to cover the pudding while it’s cooling, so it won’t form a skin.
I love to pair together Mom’s Flakey Pie Crust with this pudding, definitely a winner.
Pie Filling Options:
- Banana Cream Pie – Fill pie crust with pudding and let chill covered for 8 hours. Slice bananas and place on top of pudding and top with whipping cream.
- Coconut Cream Pie – Add about 3/4-1 cup of shredded coconut to about 3 cups of hot pudding and mix together. Pour into a pie crust and chill covered for about 8 hours, top with whipping cream.
- Chocolate Pie – Add cocoa powder to the dry ingredients (Note I’m not sure how much to add, I’ll have to get back with this info)