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  • Writer's pictureJolanta Nowobilski

Chocolate Pudding Pie

The first time I made this was for my dad, who loves French Silk pie. I love the pie too but I needed something way easier than that to make for Father's Day. I received rave reviews from everyone who has eaten this pie, including my dad. This recipe is essentially a chocolate cookie crust, chocolate pudding, and whipped topping, all of which can be made semi-homemade with a premade crust, instant pudding, and cool whip. I'm sure that would be fine, but if you want to take it up a few notches, you should definitely try out this recipe. I love this pie because the chocolate taste is intense and complex, but the texture is light.

For the crust:

- 22 Famous chocolate wafers

- 1/4 cup sugar

- 3 tablespoons refined coconut oil, melted

For the filling:

- 1 cup white sugar, or to taste

- 1/2 cup unsweetened cocoa powder

- 1/3 cup cornstarch

- 1/4 teaspoon salt

- 3 cups unsweetened almond milk

- 4 oz bar of semisweet chocolate

- 1 teaspoon vanilla extract

- 1 teaspoon instant coffee granules

For the topping

- Silk's non-dairy heavy cream or coconut whipped cream

  1. To make the crust, preheat your oven to 375°F. blitz the chocolate wafers in a food processor until a fine crumb. Pour the melted coconut oil and sugar and blend until the mixture looks like wet sand.

  2. Press the mixture firmly into a 9" pie pan of your choice. Bake for 8 minutes and let cool, then work on the chocolate pudding filling.

  3. Mix the sugar, cocoa powder, cornstarch, salt and coffee mixture in a saucepan until evenly distributed. Whisk in the almond milk. Put the saucepan over medium heat, stirring constantly until the mixture starts to thicken.

  4. Take pan off heat and stir in the chocolate and vanilla extract. Pour mixture into pie crust and put into fridge.

  5. Once the filling has set (about 2 hours), add desired whipped topping and chocolate shavings for garnish.

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