Chocolate Pudding Pie – with a light and flaky pie crust.
It will be love at first bite.
♥ And second bite… and third bite… and fourth bite…
Suddenly the entire pie is gone, and there’s no one to blame but you. And by you, I mean me. Many of my recipes are created with specific friends or family members in mind, while I make up others because I think they’ll be fun to photograph or post on the blog. But this chocolate pudding pie recipe was created for no other reason than Katie being hungry.
Hungry, and craving chocolate.
Consider this chocolate pudding pie the tofu-free alternative to my Ultimate Chocolate Fudge Pie (still one of the blog’s most popular recipes with readers). It’s a perfect recipe for all kinds of allergies or special diets—you can adapt the recipe to be soy-free, gluten-free, sugar-free, nut-free, coconut-free, dairy-free, wheat-free, and egg-free.
Just… not chocolate-free!
No, never.
Homemade Chocolate Pudding Pie
Adapted from Healthy Chocolate Pudding
Homemade Chocolate Pudding Pie
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 2 cups milk of choice OR canned coconut milk
- heaping 1/8 tsp salt
- 1/4 cup Dutch cocoa powder
- pinch uncut stevia OR 1/3 cup sugar, pure maple syrup, or honey
- 1/2 cup milk of choice + 3 tbsp cornstarch (such as Rapunzel non-GMO) – Readers have also had success with arrowroot
- 4 oz chocolate chips or broken-up bar, optional
- 3/4 tsp pure vanilla extract
Instructions
Crust Recipe:
1 1/2 cups ww pastry or all-purpose flour (A reader reported success with almond flour, but I have not tried it. Many readers have said gf all-purpose flour will work.)
1 tsp salt
1/3 cup granulated sugar of choice or xylitol
1/2 cup vegetable oil (80g)
2-4 tbsp water (I used 3)
Crust recipe: Preheat oven to 200 F. Grease a 9-inch pie pan. In a large mixing bowl, combine all dry ingredients. Add the oil and stir. Add water until it just sticks together but is not gummy. Press dough evenly into the pan. Place crust in the oven, and immediately increase the temperature to 350 F. (This crust will rise, so either use pie weights during baking or just press the pie crust down after it bakes.) Bake 15 minutes, then let cool.
Filling: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and the sweetener. Meanwhile, whisk your cornstarch and the 1/2 cup milk in a small dish until fully dissolved. When the 2 cups milk are warm, add the cornstarch mixture. Bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn the heat off. Once heat is off, stir in the vanilla extract and broken-up chocolate until the chocolate melts. Pour pudding into the pie crust, then transfer to the fridge to thicken and set at least 8 hours. It gets thicker the longer it sits, and by the next day it should be slice-able. *Note: I’ve only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment. If you want a deeper pie than the one in the photos, I would try scaling all of the ingredients up and adding a little extra cornstarch. Be sure to report back if you experiment!
More Pie Recipes:
Robynn says
Oh my gosh oh my gosh oh my gosh! this is EXACTLY what I’ve been looking for! I’d love to have this and maybe top it with some strawberries! Perfect for those times when friends are coming over for tea 🙂 I also wanted to let you know: I made your fat free banana bread yesterday, and it is absolutely wonderful! Nice and sweet, but not too much haha. You can’t tell at all that it doesn’t contain any oil. It’s definitely a recipe I’ll make again in the future! Thank you for all your amazing recipes! x
Chocolate Covered Katie says
Thank you so much for making it!
Aubrey says
oh my gosh yum! This looks incredible!!!
Rachel says
This looks wonderful! I must try this. Then I must make the filling again and throw it into my ice cream maker and see what comes out.
Sherry says
Oh my goodness, I have GOT TO try this recipe! It looks so good! 😀
Sprinkles of Sweetness says
This looks delicious! I’m kinda obsessed with chocolate pudding + pie so this is perfect.
Cassie says
Yeah no way in the world would I make this chocolate free! However, I would add some peanut butter and coconut to the crust–mm mm good! <3 I just keep loving and loving your recipes!
Amanda says
I really love the chocolate tofu pie, so excited to try this. It looks awesome! 🙂
Matea says
Katie, I’m continually amazed at your recipes! This pie is delicious 🙂
And “chocolate-free” should be a banned phrase 😉
Cait says
Halp, wut can I substitute the chocolate in dis recipe with?!?!?! I can’t eat chocolate!!!!!
Haha, just kidding. 😉 In 100% agreement with your last sentence.
Wendy@TheNomadicVegan says
You had me at light and flaky pie crust 🙂 I’m already very happy with your Ultimate Chocolate Fudge Pie and have no problem with soy, but the thing that’s lacking in my baking skills is a pie crust that works. Last time I tried a crust, it failed so miserably that I ended up wearing it as a hat (or a dunce cap maybe). I know crust isn’t really your thing, but I still trust you to make a fail-proof recipe, so thank you!
KT says
Thank you for this recipe! Ever since going plant based, I’ve been depriving my family of chocolate pudding pie. Thank you for saving the day! I used Calibaut cocoa and a Lindt dark sea salt bar, and I found I needed to add extra sugar to the hot pudding (which dissolved) to soften the dark taste. In other words–let’s do it again!
Gluten Free Babe says
This looks amazing. I have been thinking about a healthy chocolate pudding lately and had no idea where to start. I can’t wait to make this recipe – and I actually have all the ingredients for it on hand. So excited! Thank you so much!!
Emma says
Yumm! Do you recommend canned coconut milk to get the consistency similarly thick as in the pictures? Or will almond/cashew milk just as well? Thank you!
Chocolate Covered Katie says
Pictures are actually of a pie made with almondmilk 🙂
Melissa says
Yum, this looks and sounds great!
Alexa [fooduzzi.com] says
Oh my goodness, Katie! This is PERFECT. I’m totally making this as soon as humanly possible!
Emily says
omg, this looks delicious and is exactly what i’ve been searching for! i can’t wait to make this pie this weekend 😀
emma says
you should put more photos/ blogging of your daily life:D
Melodie says
This is wonderful! I made it last night to take to a family dinner tonight. I used ww flour, maple syrup sugar, and almond milk. I used 4 oz of German (vegan) chocolate. It was super easy to make, and it was sooo good, that my husband, who is NOT a vegetarian, raved about it. The crust is like a cookie and the chocolate was rich without being overly sweet. We ended up sampling the pie last night – to the point where I needed to make a second pie to take to dinner tonight! I highly recommend this dessert for anyone – it will please the omnivores and make the vegans happy.
Nicole {VeganShowOff.com} says
I want this right now!! The crust looks awesome and the perfect crust to filling ratio (very important : ) Yum!!!!!!
Christine says
The filling is so delicious!! I did have trouble making the crust. I was making it with gluten-free flour and it must not absorb oil in the same way that wheat flour does so it was very soft and oily. I ended up adding a bunch more flour and then it worked fine but I never added any water. I had enough for 2 crusts so I put the extra in the freezer. Next time, I think I will add the oil a little at a time and see how much works for the amount of flour in the recipe. The finished product was awesome and I will definitely make it again.
Artie says
This was incredible! I don’t think I’ve had a chocolate pudding that tasted as good as this–way better than store bought pudding! The crust was great too, but somehow I think I put too much salt. It did have a wonderful texture though. I’ll be making this again tonight 🙂
Thank you for this fantastic recipe!
Artie says
Making this now for the third time! It is such an easy pie to make, and so yummy! I forgot to mention that I used regular unsweetened cocoa powder, and it still results in a lovely pie. Thank you again for this great recipe! =D
cupcake recipes says
OMG, Chocolate kills me, and your homemade Chocolate Pudding looks incredible and yummy!
misty says
Do you have some recipes like this that use another grain other than oatmeal (allergic). I’m gluten free and also allergic to oats.
How does like quinoa, wheat berry, spelt or some other grains work? I don’t know if you have to cook them first or something. I’ve never tried it.
Janessa says
I loved this recipe! The pudding was thick and creamy and the crust might have been even better than the pudding! I’m going to even try other recipes with this crust recipe now. Loved them both. Thanks!!!
Serena says
My kids are loving this, I already did this three times this week… And keep asking…. Thank you Katie for your wonderful recipes!
Margaret Ann @ MAK and Her Cheese says
I have a very similar recipe for chocolate pudding, but I never considered putting it in a pie crust. Thanks for the idea! What do you think about a cinnamon graham cracker crust, some peanut butter mixed in to the filling, and sliced banana and coconut whipped cream on top?
Ivy says
I made the mistake of tasting a bit of the filling after pouring it into the pie crust. I lasted exactly 3.5 of the 8 hour chilling time before I couldn’t contain myself and dove in. This is CRAZY good. My omni-husband said it might be “the BEST dessert” he’s ever had. This is DEFINITELY going to potlucks, work parties, and family gatherings.
Sherry says
This looks SO good!
And now I’m craving chocolate. 😀
carol kennedy says
Katie, Thank you for the healthy dessert recipes!!! I just stumbled on your website the other day looking for a healthy moist zucchini cake recipe, Wow, your recipe with the applesauce was perfect, very moist, minimal sugar, and no eggs, then the added chocolate chips, My family loved it. I look forward to trying more of your healthy sweets. Carol 🙂
Cat says
I wish we could give this recipe ten stars! Honestly, i thought my days of good chocolate pudding were done! I’m so happy i was wrong after eating this pie!!!!! Thank you Katie for another yummy recipe!!!!!
Amy says
I made this for a small dinner party, and it was a huge hit (3 people had seconds). But, it’s so rich that I have a fair amount of pie leftover. Can it be frozen? Or will something happen to the pudding?
There is just too much for me to be able to eat it up before it would go bad, so please say it can be frozen!
Ana @ Ana's Rocket Ship says
Katie being hungry is the best reason to create a recipe for pie!!!
Hanna says
do I have to use Dutch cocoa powder or can I use cacao?
Hanna says
can I use agave syrup instead of maple syrup ?
Unofficial CCK Helper says
Always. Yes 🙂
Sofie says
granulated sugar? can I use cane sugar instead?
Hanna says
haha I tried it, I used cacao instead of cocoa and I also used cane sugar 🙂
my family loved it , they could not believe it’s vegan! 🙂 thank you Katie!
Saydi says
I love your blog! I am sadly allergic to eggs and milk, so this is the perfect place for me to get recipes that work and taste delicious 🙂
Substitutions for the pudding: almond milk in place of coconut milk
honey in place of sugar (for the pudding, not the crust)
unsweetened cocoa powder in place of Dutched cocoa
I lowered the honey to 1/4c and used 1/4c less almond milk, since honey is liquid. I also only had 3.5 oz of 70% chocolate.
Substitutions for the crust: brown sugar in place of granulated sugar
Namaste gf flour in place of wheat flour
coconut oil in place of vegetable oil
The pudding thickened up quite nicely. It was the best chocolate silk pie I have ever made.
Wendy says
How did your crust turn out with the GF flour?
Luci says
I’ve just made this pie last night and it is amazing! The recipe is perfect, I didn’t have to alter a thing! Will definitely be making this again and trying some of your other recipes!
Dayna says
Thank you Katie for sharing your wonderful recipes. I haven’t made vegan chocolate pudding in years and I was a little nervous but tonight I followed your recipe and yay it’s yummy and wonderful!!! 🙂 Beautiful blog, beautiful wonderful. I’d love to connect on Twitter. I’m following you and I’d love it if you’d follow me back. My username is notperfume.
Debbie Miller says
This has become our families all time favorite recipe. We are in love! I have also used almond flour for the crust and it came out great.
Elaine says
I make this as a pudding frequently and will try it as fudgsicles and let you know. I have either this or the avo chocolate mousse a LOT!!
Heather says
I made this today with some slight modifications, I made it paleo using almond flour for the crust and coconut sugar for the sweetener. I also used agar agar flakes to thicken. Turned out super yummy and creamy and oh my. I also used canned coconut milk. Turned out really tasty, only had to refrigerate for 5 hours or so.
Heather Smith says
Do you think I can make the filling today and add it to the crust tomorrow? I have to transport it on bike tomorrow so I can’t put the whole pie together today. I just don’t want it to get too hard in the tupper that I can’t add it to the pie crust
T says
This was a huge success!!! It was gone before you could blink an eye.
Bee Warren says
Hi, this recipe came out absolutely delicious! Even hubby loved it & he avoids anything vegan or good for you, lol! Followed your recipe exactly, but it didn’t come out quite firm enough.
I think it may be the extra 100 ml almond milk I added to the 400 ml coconut milk to make 2 cups (CAD 250 ml = 1 cup).
I think US & CAD measurements are a little different is that maybe why?
Even overnight it didn’t firm up at all. Next time will use just the coconut milk, & I’m sure it will come out perfect. PS I am now totally addicted to your blog & can’t wait to try all your other amazing recipes!
Thanks so much Katie!
Bee Warren
Cassie says
Ummm… yum. ? this pie tastes exactly like a sugar-laiden, unhealthy fat, basically bakery quality pie. And I used stevia! I’m usually sensitive to stevia and chocolate together but this was great! Thanks
Jason Sanford says
You made it sound so good! I need to try this one 🙂
Cassie says
Btw, I just rated this ⭐️⭐️⭐️⭐️⭐️
Rachel Aristeo says
I used arrowroot powder instead of starch and it became very thick! I doubled the recipe and made two pies. I added collagen powder to make it healthy – although it’s already pretty healthy with just stevia powder! Thank you for this
Annie says
AMAZING! Best dessert I’ve ever made. I was dreaming of creamy chocolate pie and this was perfection. I used maple syrup to sweeten and I made a graham cracker crust
Thank you thank you thank you!
lisa says
what is the difference between dutch cocoa powder vs unsweetened cocoa powder? I used Hersheys Special Dark powder and it turned out great!
Carol says
Absolutely the best vegan chocolate pie I’ve ever made. The coconut milk made it really nice and rich. It was a hit with everyone who ate a slice. Even my husband the carnivore, who turns his nose up at most things vegan, loved it. Can’t wait to make it again.
CCK Media Team says
This made us so happy to read!
Elle Muns says
Has anyone beat/whipped the pudding part before putting it in the pie crust? Does it make it more “mousse” like or does it make it less likely to firm up?