Chocolate Pudding Pie – with a light and flaky pie crust.
It will be love at first bite.
♥ And second bite… and third bite… and fourth bite…
Suddenly the entire pie is gone, and there’s no one to blame but you. And by you, I mean me. Many of my recipes are created with specific friends or family members in mind, while I make up others because I think they’ll be fun to photograph or post on the blog. But this chocolate pudding pie recipe was created for no other reason than Katie being hungry.
Hungry, and craving chocolate.
Consider this chocolate pudding pie the tofu-free alternative to my Ultimate Chocolate Fudge Pie (still one of the blog’s most popular recipes with readers). It’s a perfect recipe for all kinds of allergies or special diets—you can adapt the recipe to be soy-free, gluten-free, sugar-free, nut-free, coconut-free, dairy-free, wheat-free, and egg-free.
Just… not chocolate-free!
No, never.
Homemade Chocolate Pudding Pie
Adapted from Healthy Chocolate Pudding
Homemade Chocolate Pudding Pie
Ingredients
- 2 cups milk of choice OR canned coconut milk
- heaping 1/8 tsp salt
- 1/4 cup Dutch cocoa powder
- pinch uncut stevia OR 1/3 cup sugar, pure maple syrup, or honey
- 1/2 cup milk of choice + 3 tbsp cornstarch (such as Rapunzel non-GMO) – Readers have also had success with arrowroot
- 4 oz chocolate chips or broken-up bar, optional
- 3/4 tsp pure vanilla extract
Instructions
Crust Recipe:
1 1/2 cups ww pastry or all-purpose flour (A reader reported success with almond flour, but I have not tried it. Many readers have said gf all-purpose flour will work.)
1 tsp salt
1/3 cup granulated sugar of choice or xylitol
1/2 cup vegetable oil (80g)
2-4 tbsp water (I used 3)
Crust recipe: Preheat oven to 200 F. Grease a 9-inch pie pan. In a large mixing bowl, combine all dry ingredients. Add the oil and stir. Add water until it just sticks together but is not gummy. Press dough evenly into the pan. Place crust in the oven, and immediately increase the temperature to 350 F. (This crust will rise, so either use pie weights during baking or just press the pie crust down after it bakes.) Bake 15 minutes, then let cool.
Filling: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and the sweetener. Meanwhile, whisk your cornstarch and the 1/2 cup milk in a small dish until fully dissolved. When the 2 cups milk are warm, add the cornstarch mixture. Bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn the heat off. Once heat is off, stir in the vanilla extract and broken-up chocolate until the chocolate melts. Pour pudding into the pie crust, then transfer to the fridge to thicken and set at least 8 hours. It gets thicker the longer it sits, and by the next day it should be slice-able. *Note: I’ve only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment. If you want a deeper pie than the one in the photos, I would try scaling all of the ingredients up and adding a little extra cornstarch. Be sure to report back if you experiment!
More Pie Recipes:
Oh my gosh oh my gosh oh my gosh! this is EXACTLY what I’ve been looking for! I’d love to have this and maybe top it with some strawberries! Perfect for those times when friends are coming over for tea 🙂 I also wanted to let you know: I made your fat free banana bread yesterday, and it is absolutely wonderful! Nice and sweet, but not too much haha. You can’t tell at all that it doesn’t contain any oil. It’s definitely a recipe I’ll make again in the future! Thank you for all your amazing recipes! x
Thank you so much for making it!
oh my gosh yum! This looks incredible!!!
This looks wonderful! I must try this. Then I must make the filling again and throw it into my ice cream maker and see what comes out.
Oh my goodness, I have GOT TO try this recipe! It looks so good! 😀
This looks delicious! I’m kinda obsessed with chocolate pudding + pie so this is perfect.
Yeah no way in the world would I make this chocolate free! However, I would add some peanut butter and coconut to the crust–mm mm good! <3 I just keep loving and loving your recipes!
I really love the chocolate tofu pie, so excited to try this. It looks awesome! 🙂
Katie, I’m continually amazed at your recipes! This pie is delicious 🙂
And “chocolate-free” should be a banned phrase 😉
Halp, wut can I substitute the chocolate in dis recipe with?!?!?! I can’t eat chocolate!!!!!
Haha, just kidding. 😉 In 100% agreement with your last sentence.
You had me at light and flaky pie crust 🙂 I’m already very happy with your Ultimate Chocolate Fudge Pie and have no problem with soy, but the thing that’s lacking in my baking skills is a pie crust that works. Last time I tried a crust, it failed so miserably that I ended up wearing it as a hat (or a dunce cap maybe). I know crust isn’t really your thing, but I still trust you to make a fail-proof recipe, so thank you!
Thank you for this recipe! Ever since going plant based, I’ve been depriving my family of chocolate pudding pie. Thank you for saving the day! I used Calibaut cocoa and a Lindt dark sea salt bar, and I found I needed to add extra sugar to the hot pudding (which dissolved) to soften the dark taste. In other words–let’s do it again!
This looks amazing. I have been thinking about a healthy chocolate pudding lately and had no idea where to start. I can’t wait to make this recipe – and I actually have all the ingredients for it on hand. So excited! Thank you so much!!