Chocolate Pudding Pie
I’ve been keeping a really decadent and delicious secret from you. Usually I’m so excited to share a recipe with you that it goes up within days of making it, but I’ve actually made this pie about 10 times over the past year or so and neglected to share it! I had photos stashed away that I wasn’t very happy with and kept putting off the post until I was able to re-photograph it. When I did my personal photo shoot with the lovely Jennifer Skog a month ago for all of the pictures you see of me in the kitchen, she was sweet enough to snap some of the pie (in tart form in this occasion) so I could finally share it with you.
Jennifer does such a great job making you feel comfortable and confident in front of the camera. And of course, we couldn’t resist the cliche shot of me cutting my pie in the kitchen. You can find the others on my homepage as well as my Facebook, Twitter, and Pinterest pages. Speaking of, are you following me those yet? If not, please pop over and do so! While the blog is kept strictly for recipes and the occasional giveaway, I use the other platforms for answering your questions, sharing my cooking adventures (failures and triumphs!), and for special announcements.
Enough about me, let’s get back to PIE! When Shauna from the Gluten Free Girl posted that she was hosting a Pie Party this month, I remembered I had this one stashed away and figured it would be perfect to share with you all in time for Father’s Day! Chocolate Pudding Pie is one of my dad’s favorites and I’ve made this for him numerous times now. My husband, who became a father almost two years ago, loves this too. Especially when I spread a layer of peanut butter on the bottom of the crust for him first!
| Ingredients (yields 1 9-inch pie or tart)
Pudding 2½ cups coconut milk (Natural Value brand is guar-gum free)
|
Directions
Preheat your oven to 350 degrees.
Mix your crust ingredients and press the dough into a 9-inch pie pan or a 9-inch tart pan with a removable bottom. Bake your crust for 12 minutes, until it is golden around the ridge.
Let the crust cool completely while you prepare your pudding. To save time, you can make the crust the day before and keep it wrapped tightly until you’re ready to use it.
Soften the gelatin by placing it in a small bowl with the vanilla extract.
Warm the coconut milk over medium-high heat for 6-7 minutes, being careful not to let it boil.
Whisk the egg yolks, maple syrup, and salt in a small bowl.
Slowly pour the hot coconut milk into the egg mixture, whisking continuously to temper the eggs. Pour the entire liquid mixture back into the pan, and continue cooking over medium-high heat for 6-8 minutes while stirring constantly. You don’t want this mixture to boil and it should be thick enough to coat the back of a spoon.
Pour the softened gelatin and vanilla into the pan and whisk vigorously and until the gelatin is completely dissolved, about 2 minutes. Remove from heat, and pour the mixture into a glass bowl.
If you are using agar-agar, it will take longer for it to dissolve, probably about 5 minutes. If you notice a few small lumps, pass it through a mesh strainer prior to pouring it into the bowl.
Stir in the chopped chocolate until it is incorporated and smooth, then let the bowl cool for 10 minutes.
Pour the pudding into the pie crust, and cover with plastic wrap pressed directly onto the pudding.
Put the pie in the refrigerator for 6-8 hours until the pudding has set.
Top with fresh whipped cream or coconut whipped cream and dark chocolate curls or shavings for decoration.
Enjoy!
*I used raw dairy cream for the pictures with the tart, and the one in the pie dish is coconut whipped cream. Both taste equally as delicious, but you’ll get a better piping out of the real cream.
Adapted from Williams Sonoma
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wow! this looks divine!
looks delicious!! i wish i could grab a slice through the screen! haha thanks for sharing! and cute pic of you!
Your photo shot picture came out nicely!
This pie looks amazing. Gelatin has always weirded me out a little but I think this pie is worth giving it a shot. The chocolate curls on the top were a really nice touch!
Wow – this looks absolutely fabulous. I am definitely going to have to try this out! Thanks!
Oooo, Scharffen Berger is the best! Looking forward to trying this.
Made this today, it was very easy (well, except for the part where I had to wait HOURS to eat it), great texture, simply delicious! Thank you for sharing the recipe with us.
You sure don’t waste any time Jen! Way to get right on it! I eat the pudding right away before I put it into the crust. It’s soooo good warm. And 2 hours after it’s cooled… and 4 hours after.
This pie looks absolutely incredible. You can never go wrong with chocolate!
Mmmm your pie is calling my name! I once made a chocolate cream pie recipe and it is one of my favorite things: but yours is so different (and scrumptious looking) I am tempted to try this one next. Happy Pie Day and cute pic!
Thanks Jamie! This one is rich and velvety but without the dairy or grains!
Lovely! I have a thing for pudding, and this sounds perfect! I think I’ll try it as just a regular pudding, or maybe with some almond flour cookies to make a layered banana pudding.
One comment: the ORGANIC Natural Value coconut milk *does* contain guar gum, which I didn’t realize until I had ordered a case from amazon. Boo.
Oh my goodness this is divine! The only real change I made was the chocolate. I only had Organic Cocoa powder and not unsweetened chocolate. So far it worked:) Thanks again for such a great recipe!!!!
Gaby…how much cocoa powder did you use? did you follow the rest of the directions/ingrediets the same as written? I’d love to try this but don’t have unsweetened choc bar either. Thanks!
Yum that looks good. I like your pie dish too!
Awesome recipe! I made it for dessert tonight and it got rave reviews!
Hi! I’m not clear on how to make the whipped cream with coconut milk. Can you please clarify? Do I add sugar to the can of coconut milk?? Please help! I’m hoping to make this today for dinner tonight!! Thanks so much!!!
Hi Danielle,
….and my friend, you never fail
I loved your dairy free black bottom banana cream pie!!!!!….I’ve made it 3 times and now I am going to attempt the chocolate pudding pie. My question is can I use coconut cream to make the coconut milk? My family looks forward to dessert saturdays
Hmm I’m not sure about using coconut cream to make the coconut milk. It’s a very condensed form of coconut so it would probably be better to use dried coconut and put it in a blender with water.
I just made this for Thanksgiving tomorrow. For some reason, my agar agar flakes would not disolve…I tried stirring for a LONG time in hopes of it dissolving. Do you know what I may have done wrong?
They can be finicky. Did they dissolve at all? If so pass the pudding through a sieve before filling the crust to remove any leftover pieces.
Hi there,
I’m going to be making this tomorow for a last minute Thanksgiving gathering! As I was searching the store I was only able to find that chocolate you referenced in 85% cocao. Do you think that will work ok? I was bummed they were out of 99%. Should I adjust any of the other ingredients in the pie?
Thanks for your recipes! Can’t wait to try this out on my non-paleo family
Should be just fine!
I made this tonight, and followed your directions almost exactly. I used light coconut milk (grocery store didn’t have normal, and I used raw honey instead of maple syrup ) I let it cool for about 4 hours. When I served it, it was harder than I expected for chocolate pudding…. And not sweet at all, kinda bitter actually. Any ideas what I could have done wrong?
Hmm I suppose that the honey could be less sweet than maple but I usually find I can use them 1:1. Light coconut milk is usually less sweet than regular as well because it has most of the sweet coconut milk removed from it. I think this also could cause the pudding to be harder because the full fat coconut milk contributes to the creaminess. However, for the book I did reduce the gelatin to 2.75 tsp so you could also try that. Did you let it sit at room temp for a bit before serving?
setting in the fridge at the moment!!
I just made this lovely pie, but it seems rather liquidy. Is this normal? I’m hoping it’ll set in the fridge.
This was amazing. I used the graham crust recipe from this site as well, and it was just phenomenal. My husband even asked the next day if there was any left – he wanted more! It has gone into my permanent file of recipes!