Chocolate Pudding Pie with Chocolate Cookie Crust
Danielle Walker - AgainstAllGrain.com
1
American
Dessert
Ingredients:
Filling
text in blue are product links for my favorite brands
Instructions:
- Preheat the oven to 350°F.
- Make the crust. Sift the dry ingredients into the bowl of a stand mixer or food processor. Place the remaining ingredients in a saucepan set over low heat until melted. Add the melted chocolate mixture to the dry ingredients. Beat in a stand mixer or food processor until fully combined. Press the dough into a 9-inch pie pan, being sure to spread it evenly along the bottom and up the sides. Bake for 12 minutes, then let cool.
- Meanwhile, make the filling. Place the water in a small bowl and sprinkle the gelatin over it.
- Place the coconut milk in a saucepan set over medium-high heat to warm. Place the egg yolks, maple syrup, and salt in a mixing bowl and whisk to combine. Temper the eggs by adding half of the heated milk into the bowl, whisking continuously. Pour the mixture back into the saucepan and cook over medium heat for 6 minutes, stirring frequently. Do not let it boil or the yolks will curdle.
- Whisk in the gelatin, then continue to cook for 2 minutes, whisking vigorously until the gelatin has dissolved entirely. The mixture should be thick enough to coat the back of a spoon. Pour the custard through a mesh sieve into a bowl. Add the chocolate pieces and vanilla, whisking until smooth.
- Pour the custard into the cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm.
- Let sit at room temperature for 20 minutes before serving. Top with whipped cream and sprinkle with chocolate shavings, if desired.
dairy free, gluten free, paleo, chocolate, cookie, pudding, pie, holidays, fall, winter
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Linda
Danielle- I was wondering if you ever doubled your bread recipe (blender bread or your award winning recipe in your AAG cookbook) and if so how long would a double sized loaf bake?
Danielle
I have, but I just bake it in 2 loaves :). You could do 10 minutes more and see where that gets you and always test with a toothpick and it’s done when the toothpick comes out clean!
Danielle
You definitely could!
Stefanie Fox
I love your pudding pie! We have a dinner party in 3 hours–is that long enough for it to chill, if we put on freezer for 30 mins? Thanks!
Chris Caldwell
Hi, I actually have your cookbook and it’s fantastic. Wife is allergic to honey. What do you recommend as a substitute? Agave? Thanks.
Danielle
I almost always sub in maple syrup for honey in recipes! 🙂
Danielle
You’re welcome!
Emily Franz
I’m making this now and the custard seems very thin and the crust seems like a lot to fit in a 9 inch pan. Will the mixture thicken more?
Danielle
If you don’t like a thick crust, you can always leave some out. In regards to the custard though, it should be thick enough to just coat the back of a spoon. It really does it’s thickening when it sits in the fridge and the gelatin settles and provides the structure. Make sure you used coconut milk from a can (not from a carton as there’s quite a big difference in the two.. I always use coconut milk from a can in my recipes) and that would drastically change your outcome and other than that, just make sure that you temper the eggs correctly and that the gelatin fully dissolves.
Emily Franz
I just went with everything and it turned out amazing as always with your recipes! Thank you for the advice!
Danielle
You would most likely end up with a firmer filling, but you could try it out.
Emily Franz
I did half and half (I had one can of coconut milk and a can of coconut cream) and it was delishhhhhhhhhhh
Danielle
Oh good! So glad to hear it worked.
Danielle
Thank you for sharing Sandi!
Ashley
This pie is amazing!!! I’ve made it twice in the past two weeks and it received rave reviews every time. On the rare occasion that there are leftovers, do you think you could freeze individual pie pieces? Thanks of your wonderful recipes Danielle!
Danielle
I’d say you could freeze it. I wouldn’t freeze it with the coconut whipped cream on top though as that may turn into a funky texture!
Marjorie
Is it possible to substitute semi sweet chocolate (like enjoy life chips) for the unsweetened and then use less syrup?
Danielle
Hi Marjorie- Unfortunately, the cacao butter content is different so I’m not entirely sure if it would work. There’s the possibility that the chocolate could seize up. If you do end up trying it out, let me know how it goes!
Heather
I made this pie for Father’s Day yesterday and it was AMAZING! I did run into one issue, though. Have you ever had trouble with the crust sticking to the pie dish? It took quite a bit of effort to scoop each piece of pie out of the dish. I’m sure this should not happen and am thinking I did something wrong. Any thoughts? Thanks!
Danielle
Hmm I haven’t had trouble with that! Next time, you could try greasing your pie dish lightly with palm shortening.
Danielle
Unfortunately, that won’t work here as the unsweetened chocolate has cacao butter in it which is necessary for the recipe.
Jeni
Do you have a recommendation for using a flower other than almond? Would coconut flour work?
Jeni
I mean flour
Jeni
Never mind I just read you have a nut free crust option in your book! 🙂
Danielle
Awesome!
Danielle
Not anymore! The grading on maple syrup was recently changed, and there is no more grade b. So Grade A will work just great!
Kendra
Do you just use the solid portion of the coconut milk or blended?
Danielle
I shake it up and use everything!
Danielle
Oh no! Mine is approximately 3 inches deep. That explains why you weren’t able to fit it all in there!
Jeslyn Hargraves Carr
Hi! I just made this! I accidently bought sweetened dark chocolate instead of the unsweetened, but it still turned out beautifully. (I live outside the country so finding the right ingredients can sometimes be a challenge!) I reduced the maple syrup initially and then added a bit more at the end to taste. Thanks Danielle!
Danielle
Great! so glad it worked out!
Emma
Hello! I have recently made the switch to a Paleo Diet for heath reasons. I have been using a lot of your recipes and they have turned out amazing! I can not tell you how grateful I am for sharing your knowledge, it has really made the diet change a lot easier. However, I am unable to eat maple syrup or honey. I was wondering if for some of your dessert recipes Xylitol or Stevia would be an acceptable substitute and in what ratio? Thank-you!
Danielle
Hi Emma, I have not tested my recipes with either xylitol or stevia. I believe they would work as the sweeteners but exchanging them could affect the rest of the recipes, because of liquid and dry ingredient ratios. I recommend posting on the Facebook group and seeing if anyone in the community has experience to share with you!
Jennifer MacMillan Eicher
I would love to make this as a gift for some friends for the holidays, but several of them can’t do almonds. Is there another flour you would recommend to replace the almond flour, and are there cooking adjustments that should be made as a result?
Danielle
You can try cashew flour!
Jennifer MacMillan Eicher
Thanks!
Julia
Hello!! I made this for Christmas and the crust was delicious but sadly the filling was hard as a rock. Can you think of any reason this would happen other than too much gelatin? I’m pretty sure we used the amount called for – has that ever happened to you?Maybe next time we just need to reduce it.
Danielle
What brand of gelatin were you using?
Naomi Hovey
Do you think I could use raw milk instead of coconut?
Naomi Hovey
Or raw cream?
Sam Larson
anybody have ideas about what to replace the coconut products with? I don’t do coconut
Heather
Hmm, well, are you dairy-free, as well?
Heather
Hi, Danielle! I love-love-love this crust! I’ve made it for almond butter silk pie several times now. I was wondering if I could use maple syrup as the sweetener in the crust, instead of honey. Would that work?
Kimberley J
Hi Danielle!!
Love your cookbooks!! I was thinking about using your no-cook chocolate pudding inside a GF crust but then found this! I’m just worried about gelatin, & tempering eggs. Would it work to do the pudding idea… maybe when short on time?
Toni R Page
I made this beautiful pie for Easter and I had the same problem with a shallow 9-inch pan. Next time I’ll know to hold some of the crust out. I do have a question though. My chocolate did not fully melt in the pan, resulting in a grainy pudding. The chocolate was suspended in teeny tiny bits and I am wondering if I heated my liquids too high and the chocolate seized. Do you have any suggestions? Perhaps it was not too hot but I made some other misstep. The pie was still scrumptious! Thank you for your help!
Cassie
I had the same issue when I made this yesterday! It was still delicious but trying to figure out how to avoid this next time. Did you ever come up with a solution?
Janey MacKnight
Hi Danielle! I am such a huge fan of all of your amazing recipes. I first found out about you when i was researching symptoms i had that were similar to yours and I’m so happy i found you. I am so excited to make this pie, i went and looked in my copy of your cookbook Against All Grain and this recipe isn’t in my copy? I’m wondering why, so i was happy to see you had it posted on your blog. Keep doing what you are doing! You give me such inspiration, especially as a mother!
Joni Renee Zalk
This takes a little while to make, but dang it!!! It’s so worth it. :p
Joni Renee Zalk
I think of this more as a chocolate mousse pie because a mousse is a little harder than pudding. I’m just curious if everyone sifts the almond flour? it takes a long time to sift it…
Gina Lee Turman
Can I use an egg substitute? If so, which do you reccomend?
Danielle
You can use a flax egg
Lindsay
Hello Danielle! We own all of your books and have made this pie many times but I’ve got a question about it…have you ever tried to freeze it? I wouldn’t freeze it with the whipped topping. I would save the whipped topping until after thawing. I assume the crust will freeze well but I’m curious about how well the custard portion would freeze and thaw. Thank you!
Danielle
Hi! Yes – you can freeze it, although I haven’t tried with this specific recipe. The custard might split and need some attention afterwards, but it’ll still be good!