Shared by Linda Leshowitz
This chocolate pudding pie is so totally delicious; no one will know (or care) that it's free of wheat and dairy! There are a few steps to prepare it, but the resulting pie will be completely worth your effort. The combo of the pretzels with the chocolate and CocoWhip™ tastes amazing! Note, this pie is not guilt-free but a decadent treat!
Tips:
- Enjoy life® dark chocolate chips work well in this pie.
- If you don’t have coconut oil, another oil can be substituted.
- If you’re short on time or just want to save some clean-up, the CocoWhip can be spread directly on the pie without whipping it first.
The recipe below is from Erin Collins, Meaningful Eats. Find step-by-step instructions with photos here.
Ingredients
For the Crust:
- 5 1/2 ounces gluten-free pretzels (crush slightly to fit in the measuring cup if measuring instead of weighing) about 3 1/2 cups
- 1/4 cup brown sugar
- 6 tablespoons vegan butter melted (try Miyoko’s or Kite Hill)
For the Chocolate Pudding:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch or arrowroot powder
- 1/2 cup organic cane sugar
- pinch of salt
- 13.5 ounces canned (not boxed) coconut milk
- 1 cup unsweetened almond milk
- 2/3 cup dairy-free chocolate chips
- 1 teaspoon vanilla extract
- 1-2 tablespoons vegan butter (optional)
For the Ganache:
- 3 ounces semisweet or bittersweet chocolate bar or 1/3 cup dairy-free chocolate chips
- 2 teaspoons coconut oil
For the Topping:
- One container So Delicious CocoWhip
- Chocolate curls or cocoa powder for garnish
Instructions
Make the Crust:
- Preheat the oven to 350F. Lightly grease a 9-inch pie pan with cooking spray.
- Place the pretzels in a plastic baggy and crush into very small pieces. Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.
- Pour into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.
Make the Pudding:
- In a heavy-bottomed saucepan, whisk together the cocoa powder, cornstarch, cane sugar and pinch of salt. Over medium heat while whisking, add the coconut milk and almond milk. Whisk until totally smooth.
- Continue to whisk until the mixture comes to a gentle boil. Once the mixture bubbles, continue to whisk and cook for another 2 minutes until thick. Remove from the heat and stir in the chocolate chips, vanilla, and vegan butter (if using). Pour into a bowl and let cool to just about room temperature, stirring often.
For the Ganache:
- Melt the chocolate and coconut oil together in the microwave at 50% power for 30-45 seconds, stopping to stir every 15 seconds. Stir until totally smooth. Pour and spread over the bottom of the prepared crust. Let set slightly before adding the pudding.
- Pour the pudding into the crust. Smooth, then refrigerate until set, about 2 hours or up to 12.
- For the topping, place the CocoWhip in a bowl and use a hand mixer to whip until smooth, about 10-20 seconds. Spread over the pie and garnish with chocolate curls. Serve and enjoy!
Notes
MAKE-IT NUT-FREE: Use boxed coconut milk in place of the almond milk. (Do not use boxed coconut milk in place of the canned coconut milk.)
Nutrition
Calories: 500kcal | Carbohydrates: 58g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 1mg | Sodium: 443mg | Potassium: 222mg | Fiber: 2g | Sugar: 31g | Vitamin A: 480IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 3.7mg
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