Silky Chocolate Pudding Pie (No Bake + Gluten-Free!)
This chocolate pudding pie features a silky chocolate filling, a light and creamy topping, and a graham cracker almond crust. It’s one of those desserts that make me giggle with pure pleasure. The filling is adapted from this chocolate pudding recipe, but it uses full-fat coconut milk, which is critical as it allows the pudding to set up into a sliceable texture. I prefer using raw cacao powder in the pudding, which is richer and more chocolatey than regular cocoa powder, but you can use a good quality cocoa powder instead. The flavor is further enhanced with chopped dark chocolate—use a bar with 70% cocoa content. The pie gets topped with coconut whipped cream to keep it dairy free, but you can use regular whipped cream if you prefer. Take note that the pie will need to chill for 4 hours total before serving (but you can make it the day before!). Be sure to check out the tips below.
Servings: 6
Ingredients
- Cooking spray or oil for pie plate
Graham Cracker Almond Crust
- 1 ½ cups (6 oz/165g) graham cracker crumbs (gluten-free or regular), see the Tips below
- ½ cup (50g) sliced almonds
- ½ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- 4 tablespoons melted butter coconut oil or vegan/dairy free butter
Chocolate Pudding Filling
- ½ cup (80g) coconut sugar (or granulated sugar)
- ⅓ cup (35g) raw cacao powder or good quality cocoa powder
- 3 tablespoon plus 1 teaspoon (25g) cornstarch
- ¼ teaspoon fine sea salt
- 2 (13.5-ounce) cans full-fat canned coconut milk
- ¼ cup milk (you can use regular milk, oat milk or nut milk)
- 1 teaspoon vanilla extract
- 3 ounces chopped dark chocolate preferably 70% cacao content (about ⅔ cup chopped)
Topping
- Coconut Whipped Cream click here for the recipe
- Dark chocolate for shaving
- Flaky sea salt (optional)
Instructions
Make the crust
- Preheat the oven 350˚F (175˚C). Spritz a 9-inch pie plate with cooking spray (or rub it with oil). Put the can of coconut cream in the refrigerator to chill (chilling the cream will help it whip up later).
- Put the graham cracker crumbs, sliced almonds, cinnamon and salt in a food processor and process until the nuts are finely chopped. Add the melted butter and process until combined (the mixture should look like damp sand).
- Scrape the graham cracker mixture into the prepared pie plate and use the bottom of a flat cup to press the dough firmly and evenly over the bottom and up the sides. Bake the crust until it’s light golden and fragrant, about 10 minutes. Transfer the pan to a rack and let cool.
Make the filling
- In a medium pot (off-heat) whisk together the coconut sugar, cacao powder, cornstarch and salt. Add the coconut milk and regular milk, and whisk until everything is dissolved (make sure to get into the corners where the dry mixture likes to stick). Measure out the vanilla and chocolate to add later on.
- Put the pot over medium heat and cook, whisking often, until it reaches a boil, about 5-7 minutes—you should see big bubbles on the edges that spread to the middle. Remove the pot from the heat and add the vanilla extract and chocolate. Whisk until the chocolate is completely melted and the pudding looks satiny smooth.
- Immediately pour the pudding into the crust (it’s okay if the crust is still a bit warm)—you will most likely have leftover pudding, depending on the depth of your pie plate. Scrape it into bowl and refrigerate it for a chef’s treat later on!
Chill the pie
- Refrigerate the pie, uncovered, for 1 hour. Cover the pie with plastic wrap, then refrigerate for 2 hours longer (or overnight).
- Dollop the coconut whipped cream over the pie then swoosh it into swirls. Using a vegetable peeler, shave a generous amount of chocolate over top. Refrigerate the pie for at least 1 hour (or overnight).
Serve
- Cut the pie into slices, using a damp paper towel to clean your knife between slices. Sprinkle with a bit of flaky sea salt, if you’d like (yes please). Savor.
- Do Ahead: The chocolate pudding pie can be made 1 day in advance and refrigerated.
Notes
- I’ve tested this recipe with Pamela’s Gluten Free Graham Crackers and Kinnikinnick Gluten Free Graham Style Crackers. You will need 10 crackers of either brand.
- Process the graham crackers in a food processor to fine crumbs, then add the almonds. For a nut-free crust, swap out the nuts for another ¼ cup of graham cracker crumbs.
- If you don’t feel like making the crust you can totally use a store-bought crust instead. Just bake it before filling, as indicated.
- Chilling the coconut cream for 2 hours will help it to thicken up when beaten. While some recipes suggest refrigerating the cream overnight, I find it hard to beat. Just a few hours will do the trick.
- You can swap out the coconut whipped cream for regular whipped cream. Combine 1 cup of heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla. Beat to medium peaks.
Loved this recipe? Check out @nickisizemore for more!