Not only does it deliver that amazing pudding pie flavor and texture - super creamy and rich - but it is darn easy to make as well! And as an extra bonus, it's soy free! This is vegan chemistry in its highest form. All natural ingredients, straight out of the pantry, and ready in a few hours once the pie has chilled long enough to set. Incredible!
It is from Vegan Pie in the Sky and if anyone wants to send it to me as a gift, I'll be forever grateful. But it I don't receive it within the next four weeks, I'll just have to purchase it myself - my first ever dessert cookbook, it's unheard of in my kitchen!
I ended up making this pie three times because I thought I could substitute arrowroot for cornstarch - Wrong! Don't do it. It turns out soft and weepy, not my idea of pie. Stick with the well-tested recipe that she provides, it works (and tastes!) best.
Since I had lots of leftover ground almonds in my freezer from making Almond Milk, I went ahead and made her Almond Crust. But feel free to use your favorite pie crust.
Vegan Chocolate Pudding Pie (from Post Punk Kitchen)
9 inch pie crust - store bought or homemade
3 cups almond milk, divided
1/4 cup cornstarch
1/3 cup sugar
3 tablespoons unsweetened cocoa powder (or cacao powder, which is what I used)
Pinch salt
3 tablespoons semisweet vegan chocolate chips
1 teaspoon pure vanilla extract
In large sauce pan, whisk cornstarch into 1 cup of almond milk until totally dissolved. Add remaining almond milk, sugar, salt, and cocoa/cacoa powder and whisk until well incorporated; cacao will more fully blend in when you heat it. Cook mixture over high heat, whisking occasionally, until it comes to low boil. Turn down heat to medium and whisk constantly at slow rolling boil (it looks like it is turning in on itself. Cook for 7 minutes at this temperature until it begins to thicken then add vanilla and stir in chocolate chips and whisk until dissolved. Turn off heat and pour into prepared pie crust. Place circle of parchment paper on top to prevent formation of a skin and after allowing pudding to cool for 15 minutes place in refrigerator to cool and set. Serve with your favorite topping after it has chilled at least 4 hours.
Hugs!
Recipes currently inspiring me:
Roasted Beets and Carrots with Goat Cheese Dressing at Stacey Snacks
Spicy Asian Shrimp Cocktail at The Perfect Pantry
Black Forest Cake at Sticky Gooey Creamy Chewy
1 comment:
I'm not even vegan and this sounds wonderful!
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