I substituted almond milk for whole milk. I'd read this would keep the pudding/custard from thickening without the casein in milk. To offset this, I added 2 tablespoons of plain yogurt (a dairy product I thought might have casein). Fearing that was not enough, in lieu of 3 tablespoons flour, I added 1.5 tablespoons rice flour, 4 tablespoons corn starch and 1.5 tablespoons tapioca starch. The end result was a pretty good pudding texture that everyone loved, so it worked, but next time I might try to simplify my substitutions, rather than taking this "kitchen sink" approach. Oh, I also blended a ripe banana with the 4 cups of almond milk so the custard filling would have some banana flavor and I liked the result of that. Lastly, I did not bake this, I had just finished a no-bake strawberry pie that followed similar steps and assumed this was same way. So I layered my sliced bananas (tossed first with a bit of lemon juice) in pre-baked shell, poured in the custard (after letting it cool for 2-3 hours in fridge) and then the remaining bananas artistically set into the top, then the whole thing put in freezer for an hour (to speed up it "setting"), then in fridge for 5-6 hours, then served. No baking after bananas were in the pie. Turned out great, good texture and everything.
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I substituted almond milk for whole milk. I'd read this would keep the pudding/custard from...