This pie is easy to make, but it needs to sit in the fridge and chill.
Let's just get to the pie!
3 cups flax milk
1/4 cup cornstarch
1/3 cup cane sugar
3 tablespoons unsweetened cocoa powder
Pinch of Kosher salt
3 tablespoons semisweet chocolate chips (vegan)
1 teaspoon vanilla extract
1 Keebler 9 inch graham cracker crust (yes, it's vegan, but always double check products!) or make your own
1. If making homemade whipped cream, please take a can of full fat coconut milk, and set it in your fridge NOW to chill for 5-8 hours.
2. You might be able to skip this step. My pre-made graham cracker crust was a bit broken. I decided to make a flax egg to repair it by brushing the crust with some of the flax egg in an attempt to make it whole again. I preheated the oven to 375, and once the oven was set, I cooked the crust for 5 minutes. It worked! Cooking the crust in this way also helps to make it a little more crispy.
OK, here we go!
- In a small sauce pan, combine 1 cup of the flax milk with 1/4 cup of cornstarch. Whisk until the cornstarch is dissolved.
- Add in the remaining 2 cups of flax milk, 1/3 cup cane sugar, 3 Tbsp cocoa powder, a pinch of salt and whisk again. It will be clumpy, but keep on whisking!
- Next, turn on your burner and bring the mixture to a boil. Whisk continually until the pudding mixture is thickened, or about 5-7 minutes. You will still have clumps, but keep whisking as they will subside.
- Add in the two tablespoons of chocolate chips, mixing until they dissolve.
- Stir in the tsp of vanilla!
- Pour the pudding into the graham cracker crust, and let it cool for about 15 minutes on the stove.
- Refrigerate, and let set for at least 3 hours.
- Serve plain, or with homemade coconut whip cream!
Steps for the whip "cream"
- Gently scoop out the solid coconut mass, and place it in your mixer. Leave the liquid for another use.
- Mix on high for 5 minutes.
- Next, add 1 Tbsp of cane sugar.
- Add 1 tsp of vanilla.
- Taste and adjust the sweetness by adding more cane sugar.
- Note: Placing your mixing bowl in the freezer 15-20 minutes ahead of time tends to keep the whip cream chilled.
- Add to your pie!
*Recipe adapted from Isa Moskowitz's old fashioned chocolate pudding pie recipe.