Chocolate Pudding Pie (Dairy Free, Vegan, GF

• Vegetarian
• Gluten free

• Canned Goods

  • 1/2 cup Coconut milk, refrigerated
  • 3/4 cup Coconut milk beverage, full fat
  • 1 11/16 cups Coconut milk beverage, refrigerated

• Condiments

  • 1/2 cup Buttery baking sticks or spread, vegan

• Baking & Spices

  • 37 tsp Cane sugar, organic
  • 1/2 cup Chocolate chips, dairy-free
  • 3/4 cup Cocoa powder, unsweetened
  • 3 tbsp Corn starch or arrowroot powder
  • 1 1/2 cups Gluten-free flour blend
  • 3/8 tsp Salt

• Drinks

  • 4 tbsp Ice water

Found on theprettybee.com

Description

Ingredients

• 1½ cups gluten free flour blend
• ¼ teaspoon salt
• 1 teaspoon organic cane sugar
• ½ cup vegan buttery baking sticks or spread, chopped in small pieces
• 4-5 Tablespoons ice water
• ¾ cup unsweetened cocoa powder
• ¾ cup organic cane sugar
• ⅛ teaspoon salt
• ¾ cup full fat coconut milk beverage(I used So Delicious Culinary Coconut Milk)
• ½ cup refrigerated coconut milk (I used So Delicious brand original coconut milk)
• ½ cup dairy free chocolate chips
• 1½ cups refrigerated coconut milk beverage
• 3 Tablespoons corn starch or arrowroot powder
• 3 Tablespoons refrigerated coconut milk beverage

Directions

• Place the gluten free flour blend, salt, and sugar in a large bowl and whisk together. Add the vegan buttery baking sticks or spread, and use a pastry cutter to blend in until the dough resembles coarse crumbs.
• Add 4 tablespoons of water, and mix together with your hands, being careful not to over mix. Add the other tablespoon of water if needed. Pat the dough into a disk and wrap with plastic wrap. Chill for 30 minutes.
• Preheat the oven to 375 degrees. Remove the dough, and place on a piece of parchment that has been covered in gluten free flour.
• Using a well-floured rolling pin, roll out the dough into a 12 inch circle. Lift the dough on the parchment and flip it carefully over on top of a 9 inch pie pan. Carefully peel the parchment away, then pat the dough into the pan, trimming off the excess and crimping the edges.
• Put a piece of parchment in the bottom of the pie pan and put an oven safe ramekin or some pie weights on top to weigh it down. Bake at 375 degrees for 20 minutes, then remove the ramekin and bake for about 10 more minutes until the pie crust is dry and the edges are golden brown. Remove from oven and let cool completely.
• To make the chocolate pudding: In a heavy bottomed pan, combine the cocoa powder, organic cane sugar, salt, ¾ cup full fat coconut milk, and ½ cup refrigerated coconut milk. Stir over medium heat until it just barely starts to simmer. Add the dairy free chocolate chips and stir until melted.
• In a small container, combine the corn starch or arrowroot powder and the 3 Tablespoons of coconut milk. Stir well to remove any lumps and set aside.
• Add the 1½ cups coconut milk beverage to the pan and raise the heat slightly. Stir constantly until the pudding just starts to bubble.
• Drizzle the corn starch mixture into the pudding while stirring constantly. Continue to cook over medium low heat for a couple of minutes until the pudding is fairly thick.
• Pour the chocolate pudding into the pie crust. Let cool at room temperature for about 30 minutes before covering and placing in the refrigerator to cool completely.
• Serve with your favorite whipped topping, or whipped coconut cream.