Chocolate Pudding Pie! DF | GF

Today, let’s make pie.

It has to be a good day when pie is on the docket for the day. I love how versatile pie is, don’t you? You can create a pie completely customized to your specific likes, wants, and tastes.

When to make pie

I used to make pies primarily around Thanksgiving time. And while I still bake up a LOT of pies for the holidays, I have embraced pie-making year round! Because why not?? Berry pies are so wonderful in the summertime. The perfect light, slightly sweet, refreshing yet fully satisfying dessert for warmer weather.

I’m all about making what’s in season, but with frozen fruit, you can really make any fruit pie any time you want. If you’re looking for a fruit pie, check out my black & blue berry pie recipe here (+ it’s dairy-free & vegan!)

CHOCOLATE PIE

Speaking of pies that can be made any time of year, this chocolate pie is the BESTTTTT. It has a crisp almond flour crust base, a creamy chocolatey pudding filling, and the perfect crunch all covered in gluten-free Oreo-esque cookies.

Deja vu?

If you’ve been reading TFF for awhile now (THANK YOU!!) you might be thinking…this sounds familiar. And that’s because it is! I posted a pudding pie recipe a little while back. That one is very similar to this one, but it has a crust with dates and a filling the cashew milk. This pie has a chocolate crust with almond flour as the base (no dates), and is covered in gluten-free Joe Joe’s cookies (like oreos) YUM!

Low Fodmap

The reason I decided to make this second variation was to have a more low-fodmap-friendly version. Fodmaps, in my own words, are the foods that cause or create gas in your gut. That’s not exactly it, but essentially, eating low fodmap is intended to help heal your gut, if you have digestive issues or IBS.

I have had stomach issue for my whole life. I’ve gone to a countless number of doctors. I’ve had all the food allergen tests done. And there is nothing conclusive as to what’s goin’ on in my gut.

Naturally, I turned to Google to find out some other things to try. That’s where I discovered Low Fodmap, and this WHOLE WORLD of content, bloggers, instagram accounts, and publications– all focused on low fodmap. And I’m pleased to say it truly helps. If you want more Low Fodmap info, Charlyn @ibsdietian is one of my favs for info & food reqs!

Do I have to be on the low fodmap diet to eat this?

ABSOLUTELY NOT! This pie is fully indulgent, satisfying, delicious…..it just also happens to be relatively low-fodmap, and pretty healthy!!! (plus it’s dairy-free & gluten-free too!!!)

It can also easily be made vegan. The only part that is not vegan is topping– the gluten-free Joe Joe’s cookies that I sprinkle on top. They have egg white in them. If you leave those out, or sub in a vegan-friendly cookie crumble topping, then it’s vegan-friendly too!

Thanks 🙂

Thanks for listening along on my story here. The time has come– it’s time to make pie!!

What you’ll need

LET’S MAKE PIE – THE RECIPE

Remember to tag @thefetchingfoodie on Instagram! I love to see & share your baking! 😀

Recipe makes 1 9-inch pie, about 8 servings

Ingredients

Crust – adapted from Chocolate Covered Katie
3 cups almond flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
3 Tablespoons coconut sugar
1/2 cup coconut oil, melted

Filling
3 Tablespoons cornstarch
2 cups unsweetened vanilla almond milk, or your fav non-dairy milk
1/4 coconut sugar
1/4 cup unsweetened cocoa powder
1/4 tsp vanilla extract

Topping
Gluten-free Joe Joe’s from Trader Joe’s -> These are not vegan. Sub a vegan cookie in place of these if you’d like the pie to be vegan-friendly
Or Oreos, if you don’t need it to be gluten-free
Or your favorite cookies to crumble on top!

Directions

1. First, let’s make the crust! Preheat your oven to 350 degrees F.
2. In a medium-sized bowl, mix together all of the crust ingredients.
3. Line a 9-inch pie plate with parchment paper.
4. Press the pie ingredients into the pie crust. I like to use my (very clean) fingers 😀

5. Bake the pie crust in the preheated oven for about 15-20 minutes, until it looks set and slightly darker.
6. While the crust is baking, let’s make the pudding filling. In a medium-sized saucepan, heat the cornstarch, almond milk, coconut sugar, and cocoa powder over a medium heat.
7. Whisk the mixture frequently. That way, it’ll cook evenly and will prevent the sugar from burning.
8. Keep cooking and whisking until the mixture significantly thickens. It will thicken a bit more as it cools, but before taking it off the heat, you want it to be fairly thick already– pudding-like thickness. Be patient, it could take 10-20 minutes.
9. Once the pudding mixture has thickened, remove the pan from the heat. Whisk in the vanilla extract.
10. When the crust is finished baking and your pudding mixture is finished thickening, pour the pudding mixture into the pie crust. It’s OK if either/both are warm.

11. Now it’s topping time! Top the pie with as many crushed Oreos as you’d like! I used gluten-free Joe Joe’s from Trader Joe’s for this pie. If you don’t need it to be gluten-free, you can use real Oreos, Trader Joe Joe’s or any type of cookie crumbs that you’d like!
12. When the pie has cooled a bit, at least down to warm rather than hot, cover it with plastic wrap. Press the plastic wrap directly onto the surface of the pie and around the edges.
13. Place the covered pie in the fridge to chill completely. This’ll take at least 4 hours. Better yet, chill it overnight, if you’re making it the night before you want/need it.
14. Final step– slice & ENJOY!! 🙂

Remember to tag @thefetchingfoodie on Instagram- I love to see & share what you make!

Some of the links in the post are affiliate links. That means that when you make a purchase through one of the links, I get a little something from Amazon- at no additional cost to you! You get the products you need, and it helps my blog! Thank you!!!

Happy Baking!!