Description
A rich and indulgent vegan chocolate pudding pie with a flaky crust, perfect for holidays or weeknight desserts.
Ingredients
- 1 9-inch vegan pie crust
- 1/2 cup cocoa powder
- 3/4–1 cup sugar
- 1/3 cup cornstarch
- 1 pinch of salt
- 3 cups unsweetened plant milk (soy or oat)
- 2–3 tablespoons vegan butter
- 1 teaspoon vanilla
Instructions
- Prebake the pie crust at 350°F (175°C) for 10–12 minutes.
- In a saucepan, whisk together cocoa powder, sugar, cornstarch, and salt.
- Gradually whisk in the plant milk and cook over medium heat, stirring constantly until it thickens and reaches 170–175°F (77–79°C).
- Off heat, whisk in vegan butter and vanilla for shine and mouthfeel.
- Strain the pudding for extra silkiness.
- Pour the pudding into the cooled crust and chill for 4 hours or overnight.
Notes
For the best texture, ensure to whisk constantly and use a thermometer. Chill overnight for the cleanest slices.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop and Baking
- Cuisine: Vegan