Chocolate Pudding Pie
Chocolate pudding pie was always served at Thanksgiving by my Grandma Jo. This pie is my dad’s favorite, and we created our version especially for him, for his birthday. He loved every bite!
- 1 1 1 Almond Flour Pie Crust (click for recipe)
- 1/2 cup 1/2 cup 1/2 cup Cocoa Powder, Organic
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 2 Tbsp 2 Tbsp 2 Tbsp Gelatin, Unflavored, Knox brand
- 24 oz 24 oz 24 oz Coconut Milk
- 3 3 3 Eggs, Pastured, whites whipped
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make an almond flour pie crust in a 9-inch pie pan.
- Separate egg yolks from whites.
- Set whites aside in dish and refrigerate.
- Combine all ingredients (except egg whites) in a sauce pan.
- Bring to a light boil while stirring.
- Set aside and let cool.
- Cover with plastic wrap and refrigerate until set.
- Whip egg whites until stiff.
- Fold egg whites into the pudding.
- Pour mixture into crust and chill until serving.
This pie can also be kept in a freezer until served.
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About This RecipeDairy Free Nightshade Free Pescetarian Pies Shellfish Free
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I’m not sure why, but the pie filling took on a really sharp/sour taste. Any idea why that would be?
I just made this yesterday with your almond flour pie crust recipe and it was a homerun! I followed the recipe exactly and it was very rich and creamy. I added whipped coconut cream to the top as serving and it put this dessert over the top. So good I had to give away the few pieces that were left to company because I was afraid I would eat the rest of it myself;)
I’m not sure why but my pudding is not thickening in the fridge at all. It has been in there for several hours now. Was I supposed to put the egg yolks in the pudding mixture? I wasn’t sure about that.
The taste was delicious! However, when I incorporated the whipped egg whites into the set pudding the mixture never reset and was more runny. Please help as I would love to make this again.
Don’t know if this will help anybody with the egg whites issue:
Whipping egg whites is a bit tricky, always be sure your bowls and utensils are CLEAN. I was taught although they may be clean in the drawer/cupboard, wash them, USE A VINEGAR RINSE (to cut any soap or hard water residue), dry. THEN use to beat the egg whites. Almost any ‘contamination’ will cause them to not peak at all or start to peak, then run.
When it comes to ‘folding,’ that doesn’t mean stir. It means with extremely gentle movements, sort of ‘slice’ through the mixture and slide in some egg whites, then repeat several times. Over-stimulation will cause them to fail/turn runny.
Our eggs come from the hen house, thus they are not pasteurized, is it safe to use raw egg whites?