Silky Chocolate Pudding Pie

This decadent Silky Chocolate Pudding Pie (No Bake + Gluten-Free!) is the kind of dessert that makes you feel all warm and fuzzy inside. It’s effortlessly smooth, rich, and oh-so-chocolatey. You don’t have to turn on the oven, which is a total plus when the weather is warm or when you’re craving something sweet but don’t want the fuss. Picture a luscious chocolate filling nestled in a buttery, crunchy crust—yes, it’s as good as it sounds! You can whip it up in no time, and it’s gluten-free too, meaning everyone can enjoy a slice. So grab your ingredients, and let’s get started on this amazing pie that’s sure to impress friends and family alike.

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Why This Recipe Works

This Silky Chocolate Pudding Pie brings together a harmonious blend of rich chocolate and a creamy texture achieved without baking or gluten. The secret lies in using full-fat coconut milk, which acts as the perfect creamy base. Raw cacao powder enhances the chocolate flavor, while a homemade graham cracker almond crust adds crunch and deliciousness that complements the pudding beautifully. All together, this dessert not only satisfies sweet cravings but also caters to dietary needs, making it a go-to recipe for various occasions.

Why You’ll Love This Silky Chocolate Pudding Pie (No Bake + Gluten-Free!)

Indulging in this decadent Silky Chocolate Pudding Pie is an unforgettable experience. The smooth, velvety pudding layered within a crunchy crust is guaranteed to make you smile. Each slice is a harmonious mix of flavors and textures that will have you wanting more. Plus, it comes together quickly, making it a fantastic choice for those busy days or special celebrations when you need a show-stopping dessert. With its effortless preparation, you’ll have plenty of time to sit back and enjoy the sweet moments.

Ingredients

• Cooking spray or oil for pie plate
• 1 ½ cups (6 oz/165g) graham cracker crumbs (gluten-free or regular)
• ½ cup (50g) sliced almonds
• ½ teaspoon cinnamon
• ⅛ teaspoon fine sea salt
• 4 tablespoons melted butter, coconut oil, or vegan/dairy-free butter
• ½ cup (80g) coconut sugar (or granulated sugar)
• ⅓ cup (35g) raw cacao powder or high-quality cocoa powder
• 3 tablespoons plus 1 teaspoon (25g) cornstarch
• ¼ teaspoon fine sea salt
• 2 (13.5-ounce) cans full-fat canned coconut milk
• ¼ cup milk (e.g., regular milk, oat milk, or nut milk)
• 1 teaspoon vanilla extract
• 3 ounces chopped dark chocolate (preferably 70% cacao content)
• Coconut Whipped Cream
• Dark chocolate shavings for garnish
• Flaky sea salt (optional)

Making the Crust

Prepare the Crust Mixture

To kick things off, preheat your oven to 350˚F (175˚C). You’ll want to lightly grease a 9-inch pie plate with cooking spray or oil. Next, combine the graham cracker crumbs, sliced almonds, cinnamon, and salt in a food processor. Blend until the nuts are finely chopped. This adds a nice texture and flavor to your crust!

Combine with Butter

Now, add the melted butter (or coconut oil) to the crumb mixture. Process this mix until it resembles damp sand. This will help everything stick together nicely when you form the crust.

Bake the Crust

Transfer the mixture into your greased pie plate. Firmly press it into the bottom and up the sides to create a nice, even crust. Bake for about 10 minutes until it’s light golden and fragrant. Once it’s done, allow it to cool on a rack while you prepare the filling.

Making the Filling

Whisk Dry Ingredients

In a medium pot off the heat, combine your coconut sugar, raw cacao powder, cornstarch, and salt. Whisk these dry ingredients together until well mixed. This step is crucial to avoiding lumps in your pudding.

Combine with Liquids

Next, gradually whisk in your coconut milk and your choice of milk until fully dissolved. Be sure to scrape the edges of the pot to mix everything evenly.

Cook the Filling

Place the pot over medium heat. Cook while stirring often until it reaches a boil, which should take about 5 to 7 minutes. Once it boils, remove from the heat and fold in the vanilla extract and chopped dark chocolate. Whisk until everything is smooth and glossy. You’ll probably want to taste it at this stage—it’s heavenly!

Pour into Crust

Immediately pour the pudding mixture into the cooled crust. It may seem like a lot, but believe me, you’ll love every bite! If you have some filling left over, set it aside for a delicious treat later—think chocolate pudding cups!

Chilling the Pie

Refrigerate Initial Chill

Let the pie chill uncovered in the refrigerator for about an hour. This helps it start setting up nicely.

Cover and Extend Chill Time

After the first hour, cover the pie tightly with plastic wrap. Chill for an additional 2 hours—or overnight if you want optimal results. This longer chill time helps the texture become perfectly creamy.

Making the Coconut Whipped Cream

As the pie sets, you can prepare the coconut whipped cream. Dollop it over the set pie and create swirls using a spatula. For an extra touch, shave dark chocolate on top. It’ll not only look gorgeous but also taste divine!

Serving Suggestions

When you’re ready to serve, cut the pie into slices. A little tip: use a damp paper towel to clean your knife after each cut for neat slices. If you like, sprinkle with flaky sea salt to intensify the flavors and add a touch of elegance.

Tips for Success

• Chill the full-fat coconut milk beforehand for the best results when whipping.
• Choose high-quality chocolate to elevate the flavor of the pudding.
• Be sure to let the pie chill for the recommended time; it makes all the difference in texture.

Variations

Feeling adventurous? You can substitute raw cacao powder with your favorite cocoa powder for a slightly different chocolate experience. Also, switch up the toppings! Fresh berries or mint leaves can add a refreshing twist.

Storage Tips

Got leftovers? Store them covered in the refrigerator with plastic wrap for up to 3 days. Just make sure to keep it sealed well so it stays fresh for your next sweet tooth craving!

FAQs

Can I use a different type of crust?

Yes. You can substitute the graham cracker crust with an almond flour or nut-based crust. Adjusting the crust gives a unique texture while still keeping it delicious.

How long does this pie need to set in the fridge?

For the best results, let your pie chill for at least 4 hours, but overnight if possible. Longer chilling really helps set the filling beautifully.

Can I make this pie in advance?

Absolutely! This pie is perfect for making a day ahead of your event or gathering. It’s even better after the flavors meld together!

What can I substitute for coconut milk?

You can easily swap it out with any nut milk or regular dairy milk. The filling will still be creamy and delightful.

How do I make the pie more chocolatey?

Feeling extra chocolaty? Increase the amount of chopped dark chocolate mixed into the filling or sprinkle even more chocolate shavings on top before serving. More chocolate is always better!

Indulge in this delightful Silky Chocolate Pudding Pie, a dessert that promises to elevate any occasion. With its rich chocolate flavor, creamy texture, and gluten-free crust, it’s sure to please everyone at the table. Prepare ahead or enjoy it fresh; either way, this pie will satisfy your sweet cravings and leave you wanting more!

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