Growing up, for every holiday my grandma would always make tons of food. She would make spanokopita from scratch (which the whole family would devour) and tons of desserts to bring over. One of my favorite desserts that she would make was Chocolate Pudding Pie. I always looked forward to it with her homemade whipped cream on top. After she was diagnosed with Alzheimer’s Disease, we started buying spanokopita from Greek shops and there was no more of her homemade pies, cakes, and cookies. My grandma loved to cook and to bake. When I was a little girl, I used to go over to her house with my sister and we would bake all sorts of treats together from scratch. If she had never gotten Alzheimer’s, I bet I would’ve learned so much from her about baking and cooking. I was still pretty young when my grandma first started getting Alzheimer’s, so unfortunately we missed out on the deeper bond we could’ve shared together. But, even though I was young, I’ll never forget the memories I have of her when she was healthy. Witnessing this horrible disease firsthand motivates me more to continue spreading awareness about the importance of proper diet and lifestyle in avoiding the chronic diseases that plague our society. My grandma lost her battle with Alzheimer’s this past summer. So, in her honor, I’ve created a healthier version of her Chocolate Pudding Pie. Now we can enjoy a Chocolate Pudding Pie that our bodies will love too, while reminiscing about great family traditions! I hope you enjoy this pie as much as I do! It’s not that sweet, so if you like sweeter desserts add in more coconut sugar/maple syrup. For the crust, I used Otto’s Naturals Cassava Flour
For the filling, I used –>
(The green one won’t work for this recipe because it doesn’t gel)
If this recipe seems intimidating for you, I made a demo to show you step by step how to do it: Click here to watch demonstration
- 1 1/2 cups cassava flour (I use Otto's)
- 8 tbsp grass-fed butter or ghee melted
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- pinch of salt
- 2 1/2 cups full-fat coconut cream
- 3/4 cup maple syrup
- 4 pastured egg yolks
- 5 oz baking chocolate roughly chopped
- 3 tsp grass-fed gelatin (I use Great Lakes- red/orange container)
- 1 1/2 tsp vanilla extract
- pinch of salt
- 1 can full-fat coconut milk left in the fridge overnight
- 1-2 tsp coconut sugar (depending on how sweet you like it)
- Pre-heat oven to 350 degrees
- Grease pie dish with grass-fed butter or ghee
- Mix crust ingredients together in a bowl
- Press the dough into your pie pan and bake for 10-12 minutes
- Let the crust cool completely while you prepare your filling
- 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)
- In a saucepan over low heat, add in the coconut cream and chocolate, whisking until the chocolate is melted
- In a bowl whisk together the egg yolks, maple syrup, and salt
- Slowly pour the hot chocolate-coconut cream into the egg yolk mixture, whisking continuously until it is blended well
- Pour the mixture back into the saucepan (on medium heat) and continue stirring constantly to prevent the mixture from boiling
- After 6-8 minutes add in the gelatin mixture and whisk at a fast pace until the gelatin has completely dissolved
- Pour the pudding mixture into your (completely cooled) pie crust
- Cover with plastic wrap, pressed directly onto the pudding
- Refrigerate 8 hours (or overnight)
- To make the coconut whipped cream, take the solid cream from your can of coconut milk and put it in a bowl
- Whip with an electric mixer until soft peaks begin to form
- Add in coconut sugar and continue mixing with electric mixer until you reach the desired consistency
- Top pie with whipped cream
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