Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dairy Free DF Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF

Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF

Name: How to cook Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF

Who doesn't love pudding pie, especially a chocolate one? I once had a Mayan Dark Chocolate Pie at a restaurant and have been meaning to recreate it at home for a long time. The cayenne is totally optional but it does give an extra dimension to the chocolate. Try a tiny pinch, be brave!

Ingredient

Food ration :

12 servings

Cooking time :

40 mins

250 grams

cookies of choice bashed into crumbs

100 grams

sunflower spread / butter, melted

480 ml

full fat coconut milk

120 ml

maple syrup

50 grams

(half a cup) cocoa powder - up to 100g if you like a darker chocolate taste

1 1/2 tbsp

vanilla extract

1/4 tsp

cayenne pepper - optional!

6 tbsp

cornflour / cornstarch

80 ml

milk of choice - almond, rice, light coconut, skimmed...

Cooking instructions

* Step 1

Preheat the oven to gas 5 / 190C / 375°F

* Step 2

Line a loose bottomed 9" round tin with parchment paper or if you don't have one with a loose bottom, use foil and leave an overhang at 2 sides for easy removal later

* Step 3

Mix the cookie crumbs and melted butter together to make a kind of dough and press into your lined tin until the cookie base is well packed and evenly spread

* Step 4

I used these cookies I got as a gift, they're flavoured with cinnamon & orange and smell divine but use any cookie you like the best. If I hadn't used these I would have just used Digestives, recipe below

* Step 5

Set the base aside in the fridge while you make the filling

* Step 6

Pour the coconut milk, maple syrup, cocoa powder and vanilla into a saucepan and whisk over a medium heat until the cocoa is dissolved in. Taste and decide if you want to add more cocoa powder in

* Step 7

Bring to a low boil then add the cayenne pepper if using. I wouldn't advise adding more than the quarter teaspoon

* Step 8

Mix the cornflour and milk of choice together until the starch has dissolved

* Step 9

Pour into the pudding mix and keep whisking until well thickened. Cook & whisk for at least 3 minutes to make sure the starch taste has been cooked out

* Step 10

Pour into the pie tin and bake in the oven for 30 minutes or until the top has turned a darker shade brown

* Step 11

Set aside to cool then chill for a good 2 hours before releasing from the tin, slicing and serving with ice cream, whipped coconut cream or fresh fruit

Note: if there is a photo you can click to enlarge it