This chocolate pudding pie is my favorite no bake gluten free treat of the season. The filling is smooth as silk, plus the cookie crust slices clean, and adds just the right amount of crunch.
Any kind of chocolate pudding has a special place in my heart since my grandmother used to make it for me when I was a kid. She made it from a box and had a tendency to cook even the “instant” kind, but I didn’t care. The lumps were my favorite part.
You can make a pudding pie with JELLO pudding mix, and if you’re a grandma and you make it with love , well then you don’t really need a recipe at all. But for the rest of us, this simple homemade cooked chocolate pudding pie is still super easy. And you can’t beat the smooth-as-silk filling.
I usually make my own gluten free cookies for crushing. But when you’re shooting a how-to video for your no bake chocolate pie, you need lots and lots of cookie crumbs. So you can use a little help in the form of, say, Trader Joe’s Gluten Free Joe-Joe’s.
I also often use these gluten free chocolate graham crackers because they’re perfectly crunchy with a rich chocolate taste but are only lightly sweet. But really any gluten free crunchy cookie will work.
Any cooked pudding is so simple to make. You can of course just follow the recipe exactly as it’s written and your pudding will turn out beautifully. For me, though, it’s always helpful to understand the whys and hows, too.
I like to think of it like this: If I could put all of the pudding ingredients into a pan and cook them at the same time, everything should thicken and taste delicious. But too much heat applied too quickly will scramble the egg yolks and lead to gritty, grainy pudding that isn’t even properly thickened.
We avoid scrambling the egg yolks by creating a mixture with all of the ingredients except for (most of) the milk. Heat the milk separately, and bring up the temperature of the egg yolks very very slowly by pouring the hot milk into the mixture a few drops at a time. Then, everything can be cooked together until the pudding thickens properly.
Adding some gelatin to the pie means that it slices cleanly and is stable even at cool room temperature. Otherwise, it wouldn’t hold its shape.
I usually just include “whipped cream, for serving” as a recipe element. Since I often get questions about how to make whipped cream, though, I thought I’d give you some instructions and tips this time.
The secret to making a stable whipped cream is to whip it on medium-high speed, instead of high speed. If you go too far and the cream starts to look more like butter than like whipped cream, just drizzle in a bit more chilled cream, and whip it again slowly. It should even things right out.
In the video above (did you watch it?), instead of whipped cream, I topped the chocolate pudding pie with homemade marshmallow creme. The pie itself isn’t overly sweet, especially if you use dark chocolate in the pudding, and the marshmallow creme is just so beautiful!
You could even make the pie without the crust, and without any topping at all. A dollop of whipped cream on each slice, and a sprinkling of cookie crumbs will still impress the pants off your friends and family!
(c) Great gluten free recipes for every occasion. – Read story here.