Chocolate Pudding Pie (Edit recipe)

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This is my favorite pie that my grandmother made for Thanksgiving when I was growing up. She would use a premade pie crust and chocolate pudding mix to make hers. I make mine from scratch. Her version was delicious, and I wish she were around to be able to taste my homemade version.

1 hour and 15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	285
Fat:	26 g
Carbohydrates:	13 g
Protein:	5 g
Cholesterol:	131 g
Sodium:	70 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

Serves: 12

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe)

Chocolate Pudding Filling

3 cups Heavy Cream (Whipping Cream), divided
0.5 cup Semi-Sweet Chocolate Chips
0.333 cup Maple Sugar
3 Tbsp Cocoa Powder
3 Egg Yolk
0.25 cup Arrowroot Flour
1 tsp Pure Vanilla Extract
0.25 tsp Sea Salt
1.5 cups Whipped Cream, for topping

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the crust using a 9 inch pie pan or tart pan.
In a medium-sized saucepan over medium-low heat, combine 2 cups of the heavy cream with the chocolate chips, maple sugar, and cocoa powder. Whisk frequently until the chocolate chips have melted into the heavy cream. Raise the heat to medium to scald it; the mixture should just start to steam. Remove from the heat and set aside.
In a large mixing bowl, combine the remaining 1 cup of heavy cream with the egg yolks, arrowroot starch, vanilla extract, and salt. Whisk together until evenly combined.
Gradually whisk the scalded chocolate mixture, a little bit at a time, into the egg yolk mixture. Once fully combined, return the pudding mixture to the saucepan. Heat over medium heat, whisking constantly. As it approaches a bubble, it will thicken. Whisk at this temperature for another 30–60 seconds, then remove from the heat. Immediately pour the mixture into the prepared crust.
Allow the pie to cool slightly, then refrigerate until set, at least 2 hours. Serve topped with whipped cream.