Last night I made a vegan banana pudding pie for Pi Day, and despite the quality of the pie as a pie, I was left wondering if I had gotten the pudding texture right. I had anticipated something a bit looser, though gelled. This was next to Jell-O, and when you put your fork through it to take a bit it pushed out the banana underneath, or wiggled off the crust.
I was expecting something more like bannoffee pie, or a more giving texture. The cookbook refers to this as "a take on the Southern Classic;" so perhaps we Yanks are accustomed to wimpier pudding pies? I don't know if it was the recipe or the technique;
The composition was a half cup of corn starch in a slurry with a half cup of soy milk. The recipe calls to bring 1 1/2 cup soy milk, 3/4 soy creamer, and 1 cup granulated sugar to a simmer; stir the slurry and add to pot, whisking for five minutes. Then you add the pot to a bowl with 1 tablespoon earth balance, and 1 teaspoon vanilla extract, whisking until cool (put bowl over cold water).
As I do not have a nylon whisk, I had to use a small, heat-proof flat spatula to whisk in the pot. Per prior experience with corn starch slurry, I gradually poured it in while stirring instead of "adding" it. The pudding was not cold, but the recipe indicated this would take about ten minutes, as opposed to the three or four it actually took.
First, how would one describe the proper texture of a banana pudding pie's pudding; what similar recipes have a similar stiffness, texture, tooth?
Second, were my expectations wrong, or my recipe and technique?
Last, could I tweak the amount of corn starch, or perhaps substitute in part or whole a different thickener to get a more appropriate, giving tooth?
Is it perhaps that the problem wasn't that the pudding was too gelled, but that the crust didn't give enough traction (crumb'ed oreos and 4 tablespoons earth balance melted and pressed into the shell and par-baked 10 minutes), or perhaps the bananas were too few (three small on a 9" shell) or should have been cooked somewhat?