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Chocolate Pudding Pie (Dairy Free, Vegan, GF).
A luscious chocolate pudding pie is just the thing to serve to your guests on Thanksgiving day!
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 392 kcal
Ingredients
For the crust:
- 1 ½ cups gluten free flour blend
- ¼ teaspoon salt
- 1 teaspoon organic cane sugar
- ½ cup vegan buttery baking sticks or spread chopped in small pieces
- 4-5 Tablespoons ice water
For the pudding layer:
- ¾ cup unsweetened cocoa powder
- ¾ cup organic cane sugar
- ⅛ teaspoon salt
- ¾ cup full fat coconut milk I used So Delicious Culinary Coconut Milk
- ½ cup refrigerated coconut milk beverage I used So Delicious brand original coconut milk beverage
- ½ cup dairy free chocolate chips
- 1½ cups refrigerated coconut milk beverage
- 3 Tablespoons corn starch or arrowroot powder
- 3 Tablespoons refrigerated coconut milk beverage
Instructions
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Place the gluten free flour blend, salt, and sugar in a large bowl and whisk together. Add the vegan buttery baking sticks or spread, and use a pastry cutter to blend in until the dough resembles coarse crumbs.
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Add 4 tablespoons of water, and mix together with your hands, being careful not to over mix. Add the other tablespoon of water if needed. Pat the dough into a disk and wrap with plastic wrap. Chill for 30 minutes.
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Preheat the oven to 375 degrees. Remove the dough, and place on a piece of parchment that has been covered in gluten free flour.
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Using a well-floured rolling pin, roll out the dough into a 12 inch circle. Lift the dough on the parchment and flip it carefully over on top of a 9 inch pie pan. Carefully peel the parchment away, then pat the dough into the pan, trimming off the excess and crimping the edges.
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Put a piece of parchment in the bottom of the pie pan and put an oven safe ramekin or some pie weights on top to weigh it down. Bake at 375 degrees for 20 minutes, then remove the ramekin and bake for about 10 more minutes until the pie crust is dry and the edges are golden brown. Remove from oven and let cool completely.
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To make the chocolate pudding: In a heavy bottomed pan, combine the cocoa powder, organic cane sugar, salt, ¾ cup full fat coconut milk, and ½ cup refrigerated coconut milk beverage. Stir over medium heat until it just barely starts to simmer. Add the dairy free chocolate chips and stir until melted.
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In a small container, combine the corn starch or arrowroot powder and the 3 Tablespoons of coconut milk. Stir well to remove any lumps and set aside.
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Add the 1½ cups refrigerated coconut milk beverage to the pan and raise the heat slightly. Stir constantly until the pudding just starts to bubble.
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Drizzle the corn starch mixture into the pudding while stirring constantly. Continue to cook over medium low heat for a couple of minutes until the pudding is fairly thick.
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Pour the chocolate pudding into the pie crust. Let cool at room temperature for about 30 minutes before covering and placing in the refrigerator to cool completely.
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Serve with your favorite whipped topping, or whipped coconut cream.
Recipe Notes
Be careful not to over mix the dough or it will become too tough.
If you don't need to be gluten free, regular flour will be fine. Some blends that will work well for crust are King Arthur Gluten Free Multi-Purpose Flour or Bob's Red Mill 1-to-1 Gluten Free Flour.
Nutrition Facts
Chocolate Pudding Pie (Dairy Free, Vegan, GF).
Amount per Serving
Calories
392
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Sodium
230
mg
10
%
Potassium
169
mg
5
%
Carbohydrates
57
g
19
%
Fiber
5
g
21
%
Sugar
28
g
31
%
Protein
5
g
10
%
Vitamin A
540
IU
11
%
Vitamin C
0.2
mg
0
%
Calcium
50
mg
5
%
Iron
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.