Those three words pretty much sum up heaven for me. I love chocolate, I love pudding, and I love pie. So this was the recipe for me! I loved finding a pudding pie that was grain-free and nut-free. I am not sure I should share the recipe with you, but because I am so nice, I will.
1/3 c. + 2 1/2 tbsp. cup coconut flour
1/3 c. tapioca flour
1/3 c. flaxmeal
1 c. butter, cold and cut into pieces
pinch of salt
Instructions: Preheat oven to 375 degrees F. Place all the dry ingredients in a food processor and pulse. Add butter pieces and blend until crumbly. Add the egg and blend until it forms a ball. Roll out between two pieces of floured wax paper. Pat into buttered pie pan and prick bottom with a fork. Bake for 15-18 minutes. Let cool.
1/4 c. arrowroot flour
1/3 c. coconut sugar
3 tbsp. cocoa or cacao powder
pinch of sea salt
3 c. canned coconut milk (scoop out the cream on top and set aside for whipped cream)
3/4 c. chocolate chips
1 tsp. vanilla extract
Whisk arrowroot flour, sugar, cocoa, and sea salt in saucepan. Whisk in milk and bring to a boil over medium heat. Whisk constantly for about 5 minutes. Once at a boil, continue to whisk for 2 minutes until mixture becomes thick. Remove from heat and add chocolate chips and vanilla. Stir until the chocolate is melted. Pour into pie crust and place parchment paper on top to prevent the forming of a skin. Refrigerate for 4 hours.
1 c. coconut cream off the top of canned coconut milk
2 tbsp. maple syrup
Instructions: Beat maple syrup and cream on medium high until soft peaks form. Scoop onto pie and spread on top. Grate chocolate on top for added decoration.
This pie was delicious, as you will find out. The pudding came together quickly and set up nicely.
I am sure the pudding would be delicious served plain too. The longest part of this recipe is the crust, and I am sure you could use a graham crust instead. This recipe is definitely going in the ‘make again soon!’ pile!
Have a great weekend!