No-Bake Chocolate Pudding Pie | Delicious Dessert Idea | Southern Living From Home
A chocolate pudding pie is noteworthy because of the creamy richness that comes from a homemade pudding base and the incorporation of chopped dark chocolate into the warm custard before it cools. The homemade pudding is made by heating milk, cocoa powder, and instant coffee on the stove and whisking some of it into a mixture of sugar, cornstarch, and egg yolks. This is then added back to the remaining milk on the stove and whisked until thickened to a rich pudding consistency. Once the custard reaches this stage, it’s removed from the heat and the warmth of the custard gently melts butter and chopped chocolate so it easily incorporates along with the perfumed sweetness of vanilla extract.
INGREDIENTS:
• 2 ½ cups whole milk
• 5 tablespoons cocoa powder
• 1 teaspoon instant coffee granules
• ¾ cup sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 5 large egg yolks
• 2 tablespoons unsalted butter
• ½ tablespoon vanilla extract
• 2 ounces finely chopped semisweet chocolate, plus more for garnish
• 1 premade graham cracker piecrust
• Whipped cream for garnish
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Easy Chocolate Pie Recipe
This Chocolate Pie is a classic dessert recipe that everyone will love. A tender, buttery homemade pie crust filled with a decadent chocolate filling, this pie is perfect for any get together as you can make it ahead of time as it has to set in the fridge. The filling is softer than my chocolate silk pie, with a light, silky, rich character that you'll love!
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CHOCOLATE CREAM PIE | healthy no-bake recipe
No-bake chocolate cream pie stuffed with chocolate avocado pudding topped with whipped cream and layered into a graham cracker crust. This chocolate pie is a total show-stopper, yet couldn’t be easier to make! Rich, decadent, and delicious this healthy dessert is perfect for birthdays or holidays!
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TIME STAMPS
0:00 Intro
0:37 Prepping the graham cracker pie crust
1:59 Forming the graham cracker pie crust
3:04 Prepping the chocolate shavings
3:33 Prepping the homemade whipped cream
4:29 Prepping the chocolate avocado pudding
7:07 Assembling the pie
8:09 Serving the pie...
8:27 Enjoy!
NO-BAKE CHOCOLATE AVOCADO PUDDING CREAM PIE
1.5 cups graham cracker crumbs 11-2 sheets of graham crackers
2 tablespoons coconut sugar
6 tablespoons pastured butter melted (I prefer pastured organic options)
Chocolate Avocado Pudding
2 ripe avocados (10-12 ounces of avocado meat)
1/2 cup cocoa powder
1/4 tsp sea salt
1/3 cup maple syrup
1 tsp vanilla extract
1/4-1/2 cup unsweetened almond milk
Whipped Cream
1 cup heavy whipping cream (I prefer pastured organic options)
1 tbsp monk fruit sweetener
1-ounce chocolate chopped (optional topping)
Instructions
Crust
Place graham crackers in a food processor or blender and grind them into fine crumbs.
Blending graham cracker crumbs in a food processor.
Transfer the graham cracker crumbs to a medium bowl, add in coconut sugar, and toss until combined. Pour in melted butter and mix until you have a loose, coarse, wet-sand texture.
Mixing graham cracker crumbs with melted butter and coconut sugar in a bowl.
Transfer the mixture to an ungreased 9-inch pie dish. Using your hands, gently pat the crumbs down into the bottom and up the sides to make a compact crust. Run a spoon around the bottom “corner” of the dish where the edge and bottom meet to help make a rounded crust, this helps prevent the crust from falling apart when you cut slices. Place the crust in the fridge to chill for 30 minutes.
Place avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency. Add in 1/4 cup almond milk and blend until you have a creamy, pudding-like consistency, If needed, add in extra milk to reach desired consistency.
Place a medium bowl in the freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form, about 1 minute.
Spoon the chocolate avocado pudding into the prepared pie crust and smooth the top with a spatula.
Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula.
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Top with freshly chopped chocolate for garnish! Chill for a minimum of 3 hours before serving. Enjoy!
NOTES
Storing leftovers: Pie will keep well, covered in the refrigerator, for up to about 4 days.
Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling.
NUTRITIONAL ANALYSIS
Serving: 1slice | Calories: 403kcal | Carbohydrates: 36g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 275mg | Potassium: 425mg | Fiber: 6g | Sugar: 17g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
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Easy Chocolate Pie | One Pot Chef
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Easy Chocolate Pie is a dessert that is gorgeous enough for a dinner party, but easy enough to make any day of the week - even at short notice! Cream and Chocolate are combined to create a rich, decadent ganache filling. Topped with flakes of milk chocolate - you'll never believe how easy it is to dress up a simple frozen pie crust! Give it a go :)
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
1 Frozen Pie Crust (Sweet Shortcrust Pastry, 220g or 20cm wide)
2/3 Cup of Thickened Cream (or any cream suitable for whipping)
300g Milk Chocolate (any eating chocolate will do, chopped)
1 Flake Chocolate Bar (crushed)
Serves 8
Preparation Time: 15 minutes
Chilling Time: About 2 Hours
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music by Kevin McLeod (Used with Permission)
OIL FREE VEGAN CHOCOLATE PUDDING PIE ???? It will blow your mind!
Vegan Oil Free Chocolate Pudding Pie
Base:
1 cup oats
6 medjool dates
3/4 cup chickpeas
2 tbsp cocoa powder
1 tsp vanilla
Pinch of salt
1/4 cup plant milk
Filling:
1 packet silken tofu
4 ripe plantain
1/3 cup cocoa powder
2 tbsp peanut butter powder (optional)
Btw, you can now get my brand NEW Vegan Oil Free North Indian Cookbook for Maximum Weight Loss is NOW AVAILABLE ???????? you can get a copy at broccolimum.com/product-page/the-great-north-indian-vegan-cookbook
If you want some more delicious vegan food ideas for maximum weight loss, check out my 7 Day Weight Loss Meal Plans ✨ broccolimum.com
Follow me over on Instagram where I post daily - @broccoli_mum
#plantbased #starchsolution #veganweightloss
Jello Instant Pudding Pie | Chocolate and Pistachio
Today Diana is going to show you how to make this super easy Jello Instant Pudding Pie using Chocolate and Pistachio Pudding.
This was a big hit on Sunday when the family gathered for dinner. Give it a try! Hope you enjoy! God Bless.
I used instant jello in this recipe, pistachio and chocolate and a top layer of whipped topping. You could switch these flavors for your own favorites, like vanilla or banana, just use your imagination. I like to use equal parts of the pudding to keep the flavors blended. You don't need a stove to cook this. You don't need an oven to cook this. You don't even need an electric mixer! Just a whisk and a bowel, some cold milk and jello. I find that if you use cold milk in the recipe it thickens quicker. I used whipped topping but you could use whipped cream too!