Gluten-Free Chocolate Pudding Pie Recipe

Name: Gluten-Free Chocolate Pudding Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 ml coconut cream; 250 ml Greek yogurt; 4 egg yolks; 185 ml maple syrup; 1/4 teaspoon salt; 21 g gelatin powder; 2 teaspoons vanilla extract; 130 g unsweetened chocolate chips; 25 g almond flour; 70 g coconut flour; 60 ml maple syrup; 60 ml coconut oil; 1 pinch salt; 90 g maraschino cherries; 125 ml maple syrup

Servings: persons

375 ml coconut cream
250 ml Greek yogurt
4 egg yolks
185 ml maple syrup
1/4 teaspoon salt
21 g gelatin powder
2 teaspoons vanilla extract
130 g unsweetened chocolate chips
25 g almond flour
70 g coconut flour
60 ml maple syrup
60 ml coconut oil
1 pinch salt
90 g maraschino cherries
125 ml maple syrup

1
Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.
2
Make the filling.
3
a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
4
b. Mix gelatin powder and about 2 teaspoons of warm water in a small bowl. Set aside.
5
Celsius Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
6
d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.
7
e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
8
f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
9
g. Allow this pudding to cool. About 15 minutes.
10
Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.
11
Assemble the pie.
12
a. Pour filling into crust.
13
b. Refrigerate overnight to set.
14
Celsius Top with glazed cherries.

1181

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 375 ml coconut cream, 250 ml Greek yogurt, 4 egg yolks, 185 ml maple syrup, and more.

Yes, Gluten-Free Chocolate Pudding Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Chocolate Pudding Pie

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