Vegan Pudding Pie

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This Vegan Pudding Pie is not only rich and silky but it is completely allergy friendly! No milk of any kind! The pre made pie crust is gluten free, nut free and vegan.

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Bake your frozen pie crust according to the instructions and then let cool. The brand I use needs to thaw for 10-20 min prior to baking.

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In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.

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Boil the water until it has a rapid boil. Set a medium saucepan over medium heat on the stove. Add in the boiling water and cocoa powders; whisk to combine.

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Whisk in the granulated sugar and chocolate chips until they are fully dissolved.

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Whisk in the cornstarch water and salt until combined. Whisking the entire time, bring the pudding to a boil for 1 min. Then immediately remove from the heat.

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Once off the heat, immediately whisk in the vegan baking stick and vanilla until fully melted and combined.

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Using a spatula, pour the warm pudding into the cooked pie crust. Let cool on the counter before refrigerating.

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Get the complete recipe via the link below!

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