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: For the Filling & Crust; 375 milliliters coconut cream; 250 milliliters Greek yoghurt; 4 pieces egg yolks; 185 milliliters maple syrup; 1/4 teaspoon salt; 21 grams gelatin powder; 2 teaspoons vanilla extract; 130 grams unsweetened chocolate chips; 25 grams almond flour; 70 grams coconut flour; 60 milliliters maple syrup; 60 milliliters coconut oil; 1 piece pinch of salt; For the Cherry Glaze; 90 grams maraschino cherries; 125 milliliters maple syrup

Servings: persons

For the Filling & Crust
375 milliliters coconut cream
250 milliliters Greek yoghurt
4 pieces egg yolks
185 milliliters maple syrup
1/4 teaspoon salt
21 grams gelatin powder
2 teaspoons vanilla extract
130 grams unsweetened chocolate chips
25 grams almond flour
70 grams coconut flour
60 milliliters maple syrup
60 milliliters coconut oil
1 piece pinch of salt
For the Cherry Glaze
90 grams maraschino cherries
125 milliliters 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.", "Make the filling.
2
a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
3
b. Mix gelatin powder and about 2 tsp. of warm water in a small bowl. Set aside.
4
c. Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
5
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.
6
e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
7
f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
8
g. Allow this pudding to cool. About 15 minutes.", "Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.", "Assemble the pie.
9
a. Pour filling into crust.
10
b. Refrigerate overnight to set.
11
c. Top with glazed cherries."]

1121

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: For the Filling & Crust, 375 milliliters coconut cream, 250 milliliters Greek yoghurt, 4 pieces egg yolks, 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.

That's it — enjoy your meal!

Gluten-Free Chocolate Pudding Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions