Pieday Friday: Vegan Double Chocolate Pudding Pie

Nothing says “Perfect “like chocolate and raspberries, so here’s a little treat for your Friday!

Double Chocolate Pudding Pie

VEGAN DOUBLE CHOCOLATE PUDDING PIE
Adapted from Vegan Pie in the Sky

Ingredients

For the Brownie Bottom Crust

3 ounces semisweet chocolate
4 Tablespoons Vegan Margarine (Like Earth Balance)
1/2 cup sugar
1/4 cup unsweetened almond milk
2/3 cup flour
3 scant Tablespoons cocoa powder
1/2 teaspoons baking soda
1/4 teaspoon salt

For the Chocolate Pudding Filling

3 cups unsweetened almond milk
1/4 cup cornstarch
1/3 cup sugar
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/4 semisweet chocolate chips
1 teaspoons pure vanilla extract
raspberries for garnish

Directions

For the Brownie Bottom Crust

Preheat oven to 350F and grease the bottom and sides of a glass pie pan.

In a microwave safe bowl, heat the chocolate for 1 minute. Stir until all the chocolate is melted. If necessary, return to the microwave in 30 second increments.

Using a rubber spatula, move chocolate to a large mixing bowl. Add the margarine and stir until completely melted.

Stir in sugar, almond milk, and vanilla extract. Using a fine mesh strainer, sift in flour, cocoa powder, baking soda, and salt. Mix until smooth.

Spread evenly into the pie pan, making sure to work the dough up the sides of the pie plate. Bake for 10 minutes, or until crust is puffed up. Move pie plate to a cooling rack to cool completely.

For the Chocolate Pudding Filling

In a small saucepan off the heat, combine 1 cup of almond milk with the cornstarch. Whisk together until cornstarch is completely dissolved. Whisk  in the remaining almond milk, sugar, cocoa powder, and salt. The cocoa will be clumpy at first, but will cook down during the process.

Bring the mixture to a boil, whisking occasionally. Reduce heat to low and bring to a rolling boil. Cook for 10 minutes, stirring constantly, until mixture has reached a pudding like consistency.

Add the chocolate chips and vanilla extract. Stir until chips are completely melted. Pour the pudding into the cooled pie crust and lightly tap the sides of the pan to release any air bubbles. Let cool for 5 minutes.

Cover pudding pie with a piece of parchment paper to prevent film from forming. Cool for 10 more minutes at room temperature.

Move to refrigerator and chill for at least 3 hours, even better, over night!

Garnish with fresh raspberries.

Vegan Double Chocolate Pudding Pie

THE REVIEW

Let me tell you briefly; DEATH BY CHOCOLATE. The brownie crust is the best part of the pie. It’s rich and doughy, just like I like my brownies! The raspberry garnish definitely evens out the rich pudding and rich crust, but who could complain about all this chocolate?!

Vegan Double Chocolate Pudding Pie

Hope you have a great weekend!

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11 thoughts on “Pieday Friday: Vegan Double Chocolate Pudding Pie

  1. Pingback: Pieday Friday: Boston Cream Pie-Pie | The Hearty Herbivore

  2. Pingback: Brownie Pie | Beautiful Disasters

  3. Pingback: Pieday Friday: Why I Love Olive Oil Crust | The Hearty Herbivore

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