I used to eat a lot of pudding both before and after I went vegan. Fortunately, there are a lot of pre-made vegan options and many of the powders are vegan friendly if you use plant-based milk. For some reason, my pudding love tapered off, maybe because I reached my saturation point, but recently it’s come back stronger than ever.
Pudding is a quick and decadent, but not too decadent, treat, and easy indulgences are something we all need to lean into once in a while. I also credit one of my favourite shows, The Great British Bake-Off and the custard laden baked goods that are often featured, as reigniting my interest. If you’re wondering what the difference is between custard and pudding – custard uses egg as the thickener, pudding uses starches.
I realized that in the past I’d really underutilized pudding. Yeah, it’s great on its own, but it also really shines as an ingredient, adding both a flavour and texture that can transform an ordinary dessert into something magical. Enter the Pudding Pie – a dessert hybrid that harmoniously combines the smooth, creamy goodness of pudding with the buttery, flakiness of a pie.
This recipe maintains the classic ease of pudding with a basic, but tasty pie crust and a simple chocolatey surface, and it can all be thrown together fairly quickly!
For the crust
1/2 cup of vegan butter or margarine, softened
2 cups of flour
1/2 cup of water
1 tsp of salt
For the pudding layer
2 48g/1.7oz boxes of instant vanilla pudding (I used Simply Delish’ instant puddings)
2 1/2 cups of plant-based milk
For the chocolate layer
1 cup semi-sweet chocolate chips
1 400ml can of coconut milk
1/4 cup tapioca flour
1. Make the pudding first to give it time to set. In a medium mixing bowl, add the two boxes of instant pudding. Check the instructions of whatever brand of instant pudding you’re using, but generally you’ll probably need to add in about 2 1/2 cups of plant-based milk (or 1 1/4 cup for each package). Whisk the pudding until its smooth and then leave it in the fridge to set.
2. Pre-heat oven to 350 degrees. Line an 8″ pie plate with parchment paper.
3. Make the pie crust. In a large mixing bowl, mix together 2 cups of flour and 1 tsp of salt. Slowly fold in the 1/2 cup of vegan margarine with a fork. Add the 1/2 cup of water and use your hands to form a dough.
4. Roll out the dough with a rolling pin. Lift the dough into the pie plate and shape the dough with your fingers to fit it.
5. Make the chocolate layer. In a saucepan, over low heat, melt 1 cup of chocolate. Add the 400ml can of coconut milk. Whisk until smooth. Mix in the 1/4 cup of tapioca flour and bring to a boil, then quickly remove from heat. Whisk again to make sure the mixture is smooth.
6. Spread the pudding mixture out evenly in the base of the pie crust. Add the chocolate mixture on top. Bake for 30-35 minutes. Serve cold!