Description
A yummy rich Chocolate Pudding Pie with a supper yummy No Bake Pie Crust!
Ingredients
Scale
- Pie Filling-
- 5 egg yolks
- 1 whole egg
- 2/3 to 3/4 cup of THM Gentle Sweet (use the more if you like sweeter. If you don’t have Gentle Sweet, you can use 1 cup of Swerve or 1 Cup of Xylitol. Or 1/3 cup of THM Super Sweet)
- 1 & 1/2 cups of Unsweetened Cashew or Almond Milk (I like cashew because it is lighter flavored
- 1/2 cup of heavy whipping cream
- 1/4 cup (half a stick) of unsalted butter
- 1/2 cup of Hershey’s Special Dark Cocoa Powder (or your favorite kind)
- 2 tsp vanilla
- 1 tbsp. of THM Gelatin
- a pinch of salt
- Pie Crust-
- 1 & 1/2 cups of Almond flour
- 1/3 cup of almond butter (naturally sugar free)
- 1/4 to 1/3 cup of THM Gentle Sweet (you can use your own sweetener)
- 1/3 cup of unsalted butter melted
- A pinch of salt
- Heavy Whipped Topping-
- 1/2 cup of heavy whipping cream
- 3 tbsp. THM Gentle Sweet or your favorite sweetener
- 1 tsp of vanilla
- 1/2 a tsp of cinnamon
- a pinch of salt
Instructions
- Make the crust first and place in a buttered pie dish.
- Mix all crust ingredients together.
- Press into a pie plate using plastic wrap so you are mess free.
- Place pie crust into freezer to harden.
- For the filling.
- Mix the milks, cocoa powder, butter, sweetener, salt & vanilla in a sauce pan on medium heat.
- Stir until all ingredients are mixed well and mixture is hot.
- Separate the yolks of 5 eggs and place in a bowl.
- Add the whole egg.
- Whisk the eggs together well.
- Next you will need to temper the eggs.
- It’s easier than it sounds and very do-able if you follow the instructions.
- After the pudding mixture has mixed together well and is HOT (but not boiling)
- you will scoop about 1/2 a cup of the pudding mixture up.
- With one hand pour the pudding mixture into the eggs while whisking quickly with the other hand.
- Make sure you pour the 1/2 cup of pudding mixture into the eggs not the eggs into the pudding.
- After you have whisked the pudding into the eggs you can then pour the egg/pudding mixture into the remaining pudding on the stove.
- Continue to mix on medium heat until the pudding thickens up a bit (about 10 minutes or so).
- Then sprinkle the 1 tbsp. of Gelatin into the pudding mixture.
- Stir well and allow to cook for another 5 minutes or so.
- Allow to cool for at least 10 minutes or so.
- Pour pudding mixture into the hardened pie crust.
- Place in the fridge for at least and hour or two.
- It should harden up.
- Top with homemade whipped heavy whipping cream that mix up using a handheld mixer or blender!
- You can also top with nuts and sugar free chocolate chips.
- I use Lily’s.
Notes
- This is my pudding recipe so if you want pudding just serve in bowls instead of pie crust! Add whipped topping!
Nutrition
- Serving Size: 8