Garlic Cream Pie
(filling is also Garlic Pudding)

By Daniel M. Berry
© Copyright 1994 by Daniel M. Berry

Do not let the idea of garlic or the quantity turn you off from tasting it. Remember that cooked garlic is very mild, even sweet. Also remember that pure chocolate is very bitter; sugar is added to make it sweet and palatable, and no one thinks twice about chocolate cream pie or pudding. Finally, remember that garlic ice cream is served annually at the Gilroy Garlic Festival.


  1. One 9-inch graham cracker crust (I cheat and buy a prepared one, but you can make it from scratch using any standard recipe).
  2. 1.25 cup sugar
  3. puree from 3 baked garlics (baked for about an hour and crushed to squeeze out all the good stuff)
  4. .33 cup cornstarch
  5. .25 teaspoon salt
  6. 3 cups milk
  7. 3 tablespoons butter or margarine
  8. 1.5 teaspoon vanilla extract
  9. juice of one lemon


In medium sauce pan, mix sugar, cornstarch, salt, and garlic. As you add milk cup by cup, begin heating over medium heat, stir continually as mixture comes to boil. Then boil for 3 minutes while stirring. Remove from the heat and stir in butter, vanilla and lemon juice; keep stirring until butter is melted and blended. Let cool to room temperature while covered with plastic wrap to prevent the surface from forming a hard membrane. Pour into crust. If you made too much, then put rest into bowl for pudding and/or lick the pan clean.

Let pie cool about an hour on rack and then cool in refrigerator until it is nice and cold. Serve with whipped cream.


I have discovered that a frozen pie feels like an ice cream pie and has a different taste; some think that it is better than just refrigerator cold.

I have also found that this pudding takes away the lingering bite that makes you thirsty after a good Mexican or Szechwan meal. Other puddings, e.g. plain vanilla, do not seem to have this property. Maybe the garlic has something to do with this.