chocolaty pudding pie with blind baked coconut oil crust

Name: Chocolaty Pudding Pie With Blind Baked Coconut Oil Crust
Prep time: 20 min
Cook time: 15 min
Yield: 6
Ingredients: ## FOR THE BLIND BAKED PIE CRUST:; 1/2 cup(s) solidified coconut oil; 1/4 cup(s) cold vegan margarine; 2 cup(s) white spelt flour; 3-4 tablespoon(s) cold water; ## FOR THE CHOCOLATE PIE FILLING:; 2-4.7 oz. package(s) dr. oetker organic chocolate pie filling (the kind you cook); 2 1/2 tablespoon(s) arrowroot flour; 1 cup(s) shredded chocolate (dark is best); 3 cup(s) cold unsweetened almond chocolate milk

(2 RATINGS)

90 Pinches 4 Photos

Jo Zimny

Ithaca, NY

Updated on Feb 23, 2011

This is very rich and creamy. The crust is blind baked and so flaky. To make a blind baked pie crust you will need a good quantity of beans and some parchment paper cut to the size of your pie plate.

Rate

prep time 20 Min

cook time 15 Min

method ---

yield 6 serving(s)

Ingredients

FOR THE BLIND BAKED PIE CRUST:
1/2 cup solidified coconut oil
1/4 cup cold vegan margarine
2 cups white spelt flour
3-4 tablespoons cold water
FOR THE CHOCOLATE PIE FILLING:
2-4.7 oz. packages dr. oetker organic chocolate pie filling (the kind you cook)
2 1/2 tablespoons arrowroot flour
1 cup shredded chocolate (dark is best)
3 cups cold unsweetened almond chocolate milk

How To Make chocolaty pudding pie with blind baked coconut oil crust

Step 1

FOR THE PIE CRUST:

Step 2

I used my food processor to make this pie crust and it came out great!
Step 3

Preheat your oven to 400'F.
Step 4

Add the flour to your food processor and run it for a minute to sift the flour.
Step 5

Add the solidified coconut oil and cold margarine and pulse until you get a crumbly mixture.
Step 6

Slowly add the cold water.
Step 7

Stop the food processor and feel the dough. If it isn't sticky but holds together well then remove it from the food processor and form it into a disc. Roll it out and put into your pie tin.
Step 8

Then, put the round piece of parchment paper you cut out onto the unbaked pie crust. Center it and make sure you evenly distribute the beans on top of the parchment paper.
Step 9

Bake for 8 minutes. Then take the pie out of the oven and remove the beans and parchment. Return to the oven and bake for another 4-5 minutes or until golden. Cool on a rack.
Step 10

FOR THE PIE FILLING:
Step 11

Put both the packages of chocolate pudding/pie filling in a medium sauce pan. Add the arrowroot flour and shredded chocolate into the pot with the pudding pie mix and give it a good whisk to make sure it's well mixed. Turn on the stove and slowly add the milk to the mixture. Mix this well and you should have a thick yummy chocolaty mixture.
Step 12

Continually stir the pudding/pie mix or it will stick to the bottom of the pot. When it comes to a boil stir and continue cooking for another minute.
Step 13

Remove from the heat. Cool for 5 minutes and stir at least two more times in that 5 minute period.
Step 14

Add to your cooled pie crust. If you want put a piece of plastic wrap over the surface of the filling. This will prevent a skin from forming on top of the pie. Cool in the fridge for 3-4 hours, no less. You can also shred chocolate on top of the pie like I did.
Step 15

Add your favorite whipped topping on the pie, or on each individual piece. I like Tru Whip and my hubby likes Coconut Whipped Cream on his.
Step 16

Enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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