Double Chocolate Pudding Pie

I love a creamy, dairy based dessert. Since I can’t eat dairy anymore (or at least now seriously limit my intake), I often feel left out at dessert time, or end up cheating so as not to disappoint a host- or myself.

When I saw a chocolate pudding pie recipe on the Post Punk Kitchen, a tasty vegan blog, I had to give it a go. I made a few changes, which I think made the recipe even better, but I thank the brilliant IsaChandra of PPK for giving me a starting point.

This pie is so chocolatey and creamy, and the coconut milk so undetectable, that anyone will love it. I fed it to a crowd a few months ago at a bbq, and every piece but one disappeared- I didn’t let the dairy free secret out of the bag. I really think the oreo crumb crust perfects the recipe.

Ingredients

Crust
1 1/2 cups oreo cookie crumbs
1/4 cup vegan margarine (or butter), melted

Filling
750 ml canned coconut milk (or milk of your choice)
1/4 cup cornstarch
1/4 cup sugar
3 tbsp. unsweetened cocoa powder
1/3 cup semisweet chocolate chips
1 tsp. vanilla
1 pinch of salt

Topping
Cool Whip, whipped cream or other whipped topping

Directions

1. Mix melted butter and oreo crumbs together in a pie pan, press them into the pan to form the crust.

2. Bake the crust at 350F for 10 minutes.

3. Combine a small amount of the coconut milk and all of the cornstarch in a medium saucepan, whisk to mix. Alternately, shaking them together in a small jar works well to get rid of any lumps.

4. Add in the rest of the coconut milk, sugar, cocoa powder and salt. Whisk to combine.

5. Bring the mixture to a boil while whisking. Once boiled, lower the heat to simmer, and whisk until it thickens, around 5 minutes.

6. Once thickened, stir in chocolate chips and vanilla, stir until the chocolate chips melt and everything is combined.

7. Pour the mixture into the pie crust. If the mixture has any cocoa or cornstarch lumps, pour it through a fine mesh sieve and your pudding will be silky smooth.

Cool the pie in the fridge, and place plastic wrap or parchment paper on top of the filling to prevent a skin from forming. It will take 2-3 hours to set. Before serving, smooth on some Cool Whip or other topping, and decorate with berries or chocolate shavings if you desire.

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