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Chocolate Pudding Pie (Grain-Free, Paleo)

by Deliciously Organic on May 19, 2014

Chocolate Pudding Pie (Grain-Free, Paleo) via DeliciouslyOrganic.net
When I was a kid, each Sunday after church my family would hop into the station wagon and make our way to Highland Park Cafeteria in Dallas for lunch. I loved that place. The people were friendly and I could pick whatever I wanted from the cafeteria line (a dream for any kid!). Each week I’d race to the top of the stairs so I could take a long look at the rotating pie cabinet filled with dozens of pies. I would stand wide-eyed staring at the pies floating by and trying to decide which flavor to pick that week. Even with dozens of choices, I’d usually choose the chocolate pudding pie. A simple buttery crust, thick chocolate pudding and a mound of sweetened whipped cream.

Chocolate Pudding Pie (Grain-Free, Paleo) via DeliciouslyOrganic.net

 

Chocolate pudding pie is a classic dessert that is always a crowd-pleaser. It’s a great dessert to round-out a dinner party or b-b-que in the summertime. In this recipe, I use a grain-free crust and a homemade chocolate pudding that is super thick and creamy. And if you don’t want to turn on your oven, you can skip the crust and make parfaits with the thick, chocolate pudding, homemade whipped cream and a few berries.

Chocolate Pudding Pie (Grain-Free, Paleo) via DeliciouslyOrganic.net

 

Chocolate Pudding Pie (Grain-Free, Paleo)

Serving Size: Serves 8

Chocolate Pudding Pie (Grain-Free, Paleo)

Adapted from Gourmet.

Ingredients

Instructions

Place almond flour, coconut flour, salt, gelatin and sugar in the bowl of a food processor. Pulse 2-3 times to combine. Add egg yolk and butter and pulse 10 times until mixture begins to clump. Continue to process until mixture forms a dough. Place dough on a large piece of plastic wrap. Form the dough into a 9-inch disk, wrap and place in the refrigerator for 30 minutes.

Preheat oven to 350ºF and adjust rack to the middle position. Remove the dough from the plastic wrap and place in a buttered 9-inch glass pie dish. Press dough into the pie plate, making sure to come up the sides of the plate. Place a piece of unbleached parchment paper on top of the crust and cover with some beans or pie weights. Bake for 11 minutes then move the parchment paper and pie weights. Bake for an additional 11 minutes until the crust is just golden brown. Cool.

Whisk arrowroot, sugar, cocoa powder and sea salt in a medium saucepan. Whisk in milk. Bring mixture to a boil over medium heat, while whisking constantly, about 5 minutes. When mixture comes to a boil, continue to whisk and cook for 2 minutes until the mixture becomes a thick pudding. Remove from the heat and pour in the chocolate and vanilla. Stir until the chocolate is completely melted. Pour the pudding into the baked pie crust and top with a piece of unbleached parchment paper (this prevents the pudding from forming a skin). Refrigerate for 4 hours.

Pour cream and maple syrup in the bowl of a standing mixer. Whisk on medium-high until soft peaks form, about 2 minutes. Spoon whipped cream on top of the chocolate pudding. Serve cold.

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{ 36 comments… read them below or add one }

karen May 19, 2014 at 12:51 pm

Wow, I’m glad you put in the bit about Memorial Day weekend being this coming weekend, Monday is my husbands bday and I was thinking I had another week, YIKES!

This looks divine, how about a key lime pie? any recipe? :o)

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Deliciously Organic May 19, 2014 at 2:59 pm
Lisa May 19, 2014 at 1:09 pm

OMG I love chocolate pie! I prefer it with a chocolate crust though. Do you think it’s possible to modify your crust?

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Deliciously Organic May 19, 2014 at 3:02 pm

Here’s my recipe for Dark Chocolate Cream Tart (with a chocolate crust!): http://deliciouslyorganic.net/dark-chocolate-cream-tart-recipe/

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Lisa May 19, 2014 at 3:31 pm

Perfect! Thanks!

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jhanvi May 19, 2014 at 1:13 pm

I can’t use arrowroot flour. Any substitute?

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Deliciously Organic May 19, 2014 at 3:01 pm

I haven’t tested it, but tapioca flour might be a good substitute.

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Maryea {happy healthy mama} May 19, 2014 at 1:17 pm

This looks incredible! I need to try a grain-free crust one of these days.

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Amanda May 19, 2014 at 2:33 pm

This looks amazing.
How can I make the crust without the egg…I’m allergic to them. Thanks

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Deliciously Organic May 19, 2014 at 3:01 pm

Here’s my recipe for grain-free crust w/o the egg. I would use about 2 tablespoons cold coconut oil in place of 2 tablespoons of the butter. This way when the crust chills, the coconut oil will help it solidify and hold together very nicely (like this crust does). http://deliciouslyorganic.net/pecan-pie-without-corn-syrup-grain-free-paleo/

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Amanda May 19, 2014 at 4:25 pm

I’m not seeing it…this pie crust also calls for 1 egg yolk. Is it in the comments? As for subbing the coconut oil, will it come out if I use all coconut oil? I’m allergic to dairy too…I’m actually allergic to almonds as well…I know I’m a mess…Well, I was going to use Trader Joe’s cashew flour instead of the almond. Having a hard time these days finding anything to satisfy that need for something…well…good. Thank you. :)

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Deliciously Organic May 23, 2014 at 6:07 am

Sorry! I linked to the wrong recipe – http://deliciouslyorganic.net/apple-pie-grain-free-paleo-gluten-free/

I’d try pecans or hazelnuts – cashews might be a bit too soft for this crust recipe. I would try 6 tablespoons coconut oil in the recipe and it should come out just fine. I hope that helps!

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Amanda May 23, 2014 at 11:42 am

Thank you so so much. I can’t wait to try this!

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karen May 19, 2014 at 7:19 pm

Carrie – Thank you for the Amazon link to your new cookbook. Yea, I LOVE the cover, you look gorgeous! I just placed a pre-order for three; one for me, my sister and my niece. I can’t wait!!!! Well, I have to since the release date is Nov. 18th, I’ve waited this long, haha. :o)

So, back to the key lime pie, can I make the lemon meringue filling and use key limes and then use the graham cracker crust recipe? Key lime is my husbands favorite, I have a recipe from the Nordstrom Cook book which is REALLY good, but I would really like to be able to have a slice :o)

Blessings for much success on your new book. Hugs, Karen

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Deliciously Organic May 20, 2014 at 7:51 am

Thank you! More info about the book should be posted on Amazon soon. I can’t wait to share my full story and all that I’ve learned about overcoming disease with food!

For the key lime pie – That’s a great idea! And I’d use 2 tablespoons coconut oil in place of 2 tablespoons butter in the crust recipe. When it’s chilled the crust will be nice and firm.

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momof6 May 19, 2014 at 11:42 pm

Thanks for the recipe, Carrie! I am wondering if you can substitute rice flour for almond flour. Actually, I’m wondering what your thoughts are on subbing rice flour for almond flour on a regular basis. We live in a country where almond flour is not popular, and if you can find it, it is cost prohibitive (as is shipping from USA). I searched your site, but didn’t find a lot about rice flour. Your thoughts?
Thanks so much for all you do in helping us in the kitchen to improve our health.

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Deliciously Organic May 20, 2014 at 7:49 am

Rice flour can be very gritty, so it’s best to combine it with other flours. I for 1 cup almond flour I would try 1/2 cup rice flour and 1/2 cup tapioca flour. I haven’t tested this, but that is my best guess.

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Stephanie Weaver, The Recipe Renovator May 20, 2014 at 8:37 am

Hi Carrie!
I’ve been on a blogging break for health reasons for a few months. Am now back and visiting my favorite blogs again. I’m also mostly paleo these days, so I’m excited to check out more about your recipes as I move forward. (And of course, this looks insanely good.)

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Karin May 20, 2014 at 12:08 pm

Oh my!! This looks delicious! I made the mistake of letting Laney look at it w/me so guess what we are about to do? Yep, go make it so that we can enjoy it for dessert tonight. Can’t wait to taste it…just a little :)

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JoBeth May 20, 2014 at 3:36 pm

My daughter and I just made this. Is the pudding supposed to have an elastic-like texture? It taste good but, the filling does not look like the one in your picture. Trying to figure out what I did wrong. Thanks!

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Deliciously Organic May 21, 2014 at 10:13 am

It should be very creamy, not sticky. What brand of arrowroot flour did you use? Did you make any substitutions? Sorry for all of the questions, but the details can help me understand what went wrong.

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Jayme O. May 20, 2014 at 7:24 pm

Hi Carrie,

My pudding turned out rather sticky/elastic like…did I cook it too long? I haven’t tried it chilled in the crust yet so it may be setting up just fine however I thought I would go ahead and ask you what I might have done wrong?? Or if that is just the way arrowroot flour is in pudding? This is the first time I’ve used it in baking. Can’t wait to try it!

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Deliciously Organic May 21, 2014 at 10:11 am

It should be very creamy, not sticky. What brand of arrowroot flour did you use? Did you make any substitutions? Sorry for all of the questions, but the details can help me understand what went wrong.

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Summer M. May 22, 2014 at 9:23 am

This looks like an amazing recipe! Can’t wait to try it out tonight

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Matthew May 27, 2014 at 7:28 am

How do you give your recipe the “paleo” stamp when you say ‘whole-milk’ and ‘heavy cream’?

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Deliciously Organic May 27, 2014 at 7:32 am

In most of my recipes, I give the reader a choice to use dairy or non-dairy ingredients. This recipe calls for whole milk or coconut milk. The reader can choose based on their dietary restrictions.

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Jean May 27, 2014 at 4:25 pm

Hi Carrie!

Just wanted to let you know how much I appreciate that you put alternatives in your recipes so they can be adapted to many eating styles.

I’ve been off all grains, sugars and some types of dairy for over two year now great improvement in my overall health. :-)

I’m planning on trying this pie soon! Hopefully this weekend, or week if I cannot wait that long. The only thing I will need to alter is instead of using coconut sugar I will use xylitol and I will use ChocoPerfection brand chocolate for the chocolate – or maybe make my own chocolate with a recipe I found that is pretty darn good and inexpensive to make too.

Again – thank you!

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Lorna May 30, 2014 at 3:12 am

If by “palm shortening” you mean palm oil, PLEASE don’t use this product. It is contributing to rainforest devastation.
http://www.wwf.org.au/our_work/saving_the_natural_world/forests/palm_oil/

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Deliciously Organic June 2, 2014 at 8:16 am

While some companies contribute to rainforest devastation, companies like Tropical Traditions and Wilderness Family Naturals only purchase from a sustainable farms.

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Stefanie June 11, 2014 at 12:28 pm

How long does this keep? I would like to make it today but serve it on Father’s Day. Think it will be good still or should I make it saturday or sunday? Would I keep it in the fridge? Thank you!

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Deliciously Organic June 12, 2014 at 10:33 am

If you want to make it ahead of time, I think it’s best to make it the day before, as the crust will start to turn soggy after several days.

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Gail Johnson July 2, 2014 at 2:41 pm

Would leaf gelitin work if I melted it down. I live in Costa Rica and I can’t find the gelitin your talking about.

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Deliciously Organic July 3, 2014 at 8:22 am

I haven’t tested it, but I don’t see why it wouldn’t work. To add to the crust, I would grind the leaf gelatin in a spice mill to make it into a more fine powder.

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elisa August 1, 2014 at 4:59 pm

This looks so yummy! I am wondering what I can substitute for the coconut flour? Also the coconut sugar? And coconut milk?
I am excited to make this! I just can’t use the coconut. :(
Thank so much!!

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Bethany August 12, 2014 at 7:19 pm

I just want to add my two cents to this. I made it the other day, and it was amazing–everyone loved it. I’d read all the comments, and so was prepared for the extra-elastic-y tendency of the pudding. I noticed that as soon as it started thickening, it thickened fast. Instead of stirring it for two minutes, like the instructions say, I took it off the heat almost right away. Then, because it seemed a little two elastic-y still, I added some more coconut milk, and kept adding it until it was the creamy texture I wanted. Maybe I had the heat on too high, I dunno–but that is how I had to do it, and it worked like a charm! Thought this might help others who want to try this recipe.

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Lisa | Mummy Made.It September 1, 2014 at 2:33 am

I love pie! I love chocolate pudding and it will taste amazing with whipped cream

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