13
Mar

Chocolate Pudding Pie with Chocolate Cookie Crust

Chocolate Pudding Pie From The Against all Grain Cookbook by Danielle Walker

 

Today is Pi (π) Day (3/14), so I thought it would be fun to release one of the 3 pie recipes from my first cookbook, Against all Grain. I polled all of you on Facebook and Instagram with the 3 pies below, and this pie was the clear winner! Sorry to all of you lemon fans, you'll have to grab a copy of the book and turn to page 276 for that Lemon Meringue Pie Recipe. It came in close second!

 

Pies from the Against all Grain Cookbook by Danielle Walker

 

I make this every year for the holidays, sometimes multiple times — it’s my signature dessert offering for gatherings. I have never met anyone who didn’t love it, so I know you will too. While a traditional cream or pudding pie uses cornstarch for thickening, this pie uses nutrient-rich gelatin. There's also a nut-free crust option on page 270 in the book if you need it!

Happy Pi Day everyone!

Chocolate Pudding Pie from the Against all Grain Cookbook by Danielle Walker
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Chocolate Pudding Pie with Chocolate Cookie Crust



AUTHOR:

Ingredients:

Filling

text in blue are product links for my favorite brands

 

Instructions:

  1. Preheat the oven to 350°F.
  2. 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.
  3. Meanwhile, make the filling. Place the water in a small bowl and sprinkle the gelatin over it.
  4. 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.
  5. 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.
  6. Pour the custard into the cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm.
  7. Let sit at room temperature for 20 minutes before serving. Top with whipped cream and sprinkle with chocolate shavings, if desired.


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