Dear Timothy, I think I added the line about whisking the pudding because sometimes the top builds a film and can get clumpy. This recipe is originally from Martha Stewart, and she recommends storing the pudding in a large bowl, and then stirring it with a whisk and then placing it in serving dishes. The link to her original recipe should be in the text of my blog post.

I shared in my blog post that you can use tapioca starch instead of corn starch.

I’ve never made it that way, but you can try it. I’m not sure how well the coconut sugar will dissolve in the milk.

This recipe IS gluten and dairy free

Dear Penny, I just tried this pudding recipe as a pie filling. I made it with the 2 1/2 cups of milk. It set and was “cutable,” but it would have benefited from being thicker. I would recommend keeping the corn starch the same, and dropping the milk down to 2 cups. I fancied it up a bit and used 2 tbsp of cocoa and 2 tbsp of powdered peanut butter (instead of 4 tbsp of cocoa), and replaced one of the tbsp of butter with peanut butter. And then topped with pie with chopped Reese’s Peanut Butter Cups.

If you end up making it with 2 cups of milk, let me know how it works for you! 🙂 And sorry it took me a bit to get back to you. I’ve been recovering from COVID.

While I haven’t tried it yet, I think this would work fine as pie filling. I don’t think you’d need to add extra thickener. Making a pie with it was actually on my list of things to try this week. If I manage to pull it off, I’ll let you know.