Chocolate Pudding Pie
Servings Prep Time
8people 5minutes
Cook Time Passive Time
45minutes 8hours
Servings Prep Time
8people 5minutes
Cook Time Passive Time
45minutes 8hours
Ingredients
Crust Ingredients
Chocolate Pudding Filling Ingredients
Coconut Whipped Cream Ingredients
Instructions
  1. Pre-heat oven to 350 degrees
  2. Grease pie dish with grass-fed butter or ghee
  3. Mix crust ingredients together in a bowl
  4. Press the dough into your pie pan and bake for 10-12 minutes
  5. Let the crust cool completely while you prepare your filling
  6. Mix the gelatin and vanilla extract together in a small bowl to “soften” (This gives it the pudding texture, rather than a gummy-bear texture)
  7. In a saucepan over low heat, add in the coconut cream and chocolate, whisking until the chocolate is melted
  8. In a bowl whisk together the egg yolks, maple syrup, and salt
  9. Slowly pour the hot chocolate-coconut cream into the egg yolk mixture, whisking continuously until it is blended well
  10. Pour the mixture back into the saucepan (on medium heat) and continue stirring constantly to prevent the mixture from boiling
  11. After 6-8 minutes add in the gelatin mixture and whisk at a fast pace until the gelatin has completely dissolved
  12. Pour the pudding mixture into your (completely cooled) pie crust
  13. Cover with plastic wrap, pressed directly onto the pudding
  14. Refrigerate 8 hours (or overnight)
  15. To make the coconut whipped cream, take the solid cream from your can of coconut milk and put it in a bowl
  16. Whip with an electric mixer until soft peaks begin to form
  17. Add in coconut sugar and continue mixing with electric mixer until you reach the desired consistency
  18. Top pie with whipped cream