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)
2½ cups coconut milk (Natural Value brand is guar-gum free)
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.
*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