Description
A rich and silky chocolate pudding pie with a crisp crust, suitable for vegans and perfect for any occasion.
Ingredients
Scale
- 1 pre-made vegan pie crust
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup cornstarch
- A pinch of salt
- 2 1/2 cups plant milk (oat, coconut, or soy)
- 2 tablespoons vegan butter
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Blind-bake the vegan pie crust for 12–15 minutes, using pie weights until edges are golden.
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually add plant milk to the mixture until smooth.
- Cook over medium heat, whisking constantly until thickened and simmering (about 3–5 minutes); simmer for 1 minute.
- Remove from heat, stir in vegan butter and vanilla.
- Pour the pudding into the pre-baked crust and smooth the top.
- Cover with plastic wrap touching the surface and chill for at least 4 hours until set.
Notes
For extra smooth pudding, strain through a fine-mesh sieve before pouring into the crust. Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Blind-baking and stovetop cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg