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So chocolaty and creamy with a crispy almond and oat pie crust. This chocolate almond pudding pie is a perfect dessert for all the chocolate lovers!

The BEST vegan chocolate pudding, you will never believe it can be made dairy free too. Its chocolaty, rich and creamy with a crisp oat and almond pie crust, making it gluten free too!! Say whaaat?

Its a perfect simple dessert and can be made quickly. All you need is a little patience to wait for it to set. I know it can be difficult to have it in your refrigerator and not being able to eat it but trust me the wait is worth it.

This recipe can be made with regular milk and butter too if you dont want it vegan. Tastes great either way! I’ve given both recipe options below.

I made this recipe using Instant Oats and you can make it with either instant oats or rolled oats (gluten free), its upto you. Both work well.

How to make Chocolate Almond Pudding pie?

Mix all the pie crust ingredients mentioned, in a bowl to form a sticky mixture and spread it evenly in a pie mould.

2. Spread the oats evenly in the pie mould with the help of the back of a spoon or glass and bake in the preheated oven.

3. Make the pudding as per instructions and pour the chocolate pudding into the baked pie crust.

4. Level and let the pie chill in the refrigerator for 5-8 hours or overnight. It is really important to let the pie chill and set in the refrigerator since if it will be runny if it doesn’t set. No one wants a runny pie right?

Getting rid of any Lumps in the Pudding

Incase of any lumps that arise while making the pudding and you want your pudding to be absolutely creamy, just whisk, whisk, whisk. Using an immersion blender can also help get rid of the lumps and smoothen the pudding.

Storing

This pudding pie will stay good in the refrigerator for upto 10 days in an airtight container. So it could make a great make ahead dessert 🙂

Love chocolate? Also try some other recipes with chocolate –

Chocolate Almond Pudding Pie

Recipe by thecrumbstoriesCourse: Dessert

Servings

8 Inch Pie

Prep time

minutes

Baking Time

minutes

Resting time

Hours

So chocolaty and creamy with a crispy almond and oat crust. This chocolate almond pudding pie is a perfect dessert for all the chocolate lovers!

Ingredients

Oat and Almond Crust
1 1/2 Cups (150 g) Rolled Oats / Instant Oats
3 tbsp Almond Meal
1 tbsp Cornstarch
1/4 tsp Salt
3 tbsp Unsalted butter / Coconut Oil
2 tbsp Honey
Chocolate Pudding filling
1 1/3 cup (250 g Sugar)
1/2 cup (45 g) Cocoa Powder
1/3 cup (45 g) Cornflour
1/4 cup (28 g) Dark Chocolate
1 tbsp Butter / Coconut Oil
2 1/2 – 3 cups (490 ml) Milk / Soy Milk

Directions

For Oat and Almond Crust
Preheat the oven to 350F/177C.
Take the Oats, almond meal, salt, cornstarch and honey in a bowl. Mix well with the help of a spoon till combined.
Add melted butter or coconut oil to the oats mixture and mix well to coat the oats.
Grease an 8 inch pie mould and add the oats mixture to it.
Spread the oats evenly in the pie mould with the help of the back of a spoon or glass.
Blind bake the pie crust in the preheated oven for 10-15 minutes.
For Chocolate Pudding filling
In a small bowl, combine cornstarch and a little milk to form a paste.
In a sauce pan over medium heat, stir together the milk, vanilla, sugar, cocoa powder and cornstarch mixture.
Cook stirring constantly, until the mixture boils Continue to cook and stir until mixture thickens.
Once the pudding thickens and takes 2-3 seconds to come back when parted, remove from the heat.
Melt the chocolate and butter together and add the chocolate to the hot pudding mixture.
Mix the chocolate in well. Let it cool a little and the mixture should thicken further as it cools.
Pour the chocolate pudding evenly into the baked pie crust.
Refrigerate for 5-8 hours best overnight to let it set completely.
Top with slivered almonds.
Once set, slice and serve.