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:
Yumm! Do you recommend canned coconut milk to get the consistency similarly thick as in the pictures? Or will almond/cashew milk just as well? Thank you!
Pictures are actually of a pie made with almondmilk 🙂
Yum, this looks and sounds great!
Oh my goodness, Katie! This is PERFECT. I’m totally making this as soon as humanly possible!
omg, this looks delicious and is exactly what i’ve been searching for! i can’t wait to make this pie this weekend 😀
you should put more photos/ blogging of your daily life:D
This is wonderful! I made it last night to take to a family dinner tonight. I used ww flour, maple syrup sugar, and almond milk. I used 4 oz of German (vegan) chocolate. It was super easy to make, and it was sooo good, that my husband, who is NOT a vegetarian, raved about it. The crust is like a cookie and the chocolate was rich without being overly sweet. We ended up sampling the pie last night – to the point where I needed to make a second pie to take to dinner tonight! I highly recommend this dessert for anyone – it will please the omnivores and make the vegans happy.
I want this right now!! The crust looks awesome and the perfect crust to filling ratio (very important : ) Yum!!!!!!
The filling is so delicious!! I did have trouble making the crust. I was making it with gluten-free flour and it must not absorb oil in the same way that wheat flour does so it was very soft and oily. I ended up adding a bunch more flour and then it worked fine but I never added any water. I had enough for 2 crusts so I put the extra in the freezer. Next time, I think I will add the oil a little at a time and see how much works for the amount of flour in the recipe. The finished product was awesome and I will definitely make it again.
This was incredible! I don’t think I’ve had a chocolate pudding that tasted as good as this–way better than store bought pudding! The crust was great too, but somehow I think I put too much salt. It did have a wonderful texture though. I’ll be making this again tonight 🙂
Thank you for this fantastic recipe!
Making this now for the third time! It is such an easy pie to make, and so yummy! I forgot to mention that I used regular unsweetened cocoa powder, and it still results in a lovely pie. Thank you again for this great recipe! =D
OMG, Chocolate kills me, and your homemade Chocolate Pudding looks incredible and yummy!
Do you have some recipes like this that use another grain other than oatmeal (allergic). I’m gluten free and also allergic to oats.
How does like quinoa, wheat berry, spelt or some other grains work? I don’t know if you have to cook them first or something. I’ve never tried it.