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
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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:
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?