Easy Chocolate Pudding Pie

This pie is easy to make, but it needs to sit in the fridge and chill.  
Let's just get to the pie!    
 

Pie Ingredients

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

Directions

Two notes! 
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! 

  1.  In a small sauce pan, combine 1 cup of the flax milk with 1/4 cup of cornstarch.  Whisk until the cornstarch is dissolved.  
  2. 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!   
  3. 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.  
  4. Add in the two tablespoons of chocolate chips, mixing until they dissolve.  
  5. Stir in the tsp of vanilla!  
  6. Pour the pudding into the graham cracker crust, and let it cool for about 15 minutes on the stove.  
  7. Refrigerate, and let set for at least 3 hours.  
  8. Serve plain, or with homemade coconut whip cream!   

Steps for the whip "cream"

  1. Gently scoop out the solid coconut mass, and place it in your mixer.  Leave the liquid for another use.  
  2. Mix on high for 5 minutes.
  3. Next, add 1 Tbsp of cane sugar.
  4. Add 1 tsp of vanilla.
  5. Taste and adjust the sweetness by adding more cane sugar. 
  6. Note: Placing your mixing bowl in the freezer 15-20 minutes ahead of time tends to keep the whip cream chilled.  
  7. Add to your pie! 
   

  

*Recipe adapted from Isa Moskowitz's old fashioned chocolate pudding pie recipe.