Great dessert - chocolate vanilla pudding pie

[Guest guest]

Didn't tell anyone it was allergy-free (free of most but corn), and this

was a big hit yesterday.

 

I made a crumb crust using 1 1/2 c. Orgran vanilla animal crackers,

pulsed in a blender. Added some organic coconut flakes (also pulsed in

blender). Mixed with coconut oil just as you would for homemade graham

cracker crust, and bake.

 

Use two boxes Oetker organics pudding, one box vanilla and one box

chocolate. Mix the vanilla according to package directions using

coconut milk. Pour into baked pie shell. Once the top is cooled,

sprinkle Enjoy Life mini-chips over the layer. Cook chocolate pudding

with DariFree, let cool a little before pouring onto vanilla pudding.

Sprinkle more choc. chips on top, refrigerate until firm. (One could

also sprinkle toasted coconut flakes on top if desired.)

 

It was delicious...and GONE! After it sets up, this doesn't need to

stay refrigerated to keep firm.

 

All attempts to make whipped topping with coconut milk solids whipped

according to directions found online failed miserably. I wasted three

cans. Never again.

 

 

 

[Guest guest]

Re coconut milk whipped topping:

 

It can work---I make it pretty regularly. The brand of coconut milk you're

using matters, several friends and I have found---Thai Kitchen works well,

and you shouldn't use light coconut milk. Using agar agar flakes (ground in

a coffee grinder or with a mortar and pestle) helps the whipped coconut

cream set more firmly if you want it to hold up as a pie topping or such

things. Otherwise, using very chilled coconut cream (solid part from the

can) mixed with a bit of powdered sugar and vanilla extract, rum, or

whatever other flavoring will work for a lightly set whipped topping for

waffles, hot chocolate, etc.

 

The pudding pie sounds tasty! I hadn't thought to use a regular pudding mix

with coconut milk.

 

Sally

 

On Sat, Nov 29, 2008 at 6:12 PM, Amber Brown <amber_brownwrote:

 

> Didn't tell anyone it was allergy-free (free of most but corn), and this

>

> was a big hit yesterday.

>

> I made a crumb crust using 1 1/2 c. Orgran vanilla animal crackers,

> pulsed in a blender. Added some organic coconut flakes (also pulsed in

> blender). Mixed with coconut oil just as you would for homemade graham

> cracker crust, and bake.

>

> Use two boxes Oetker organics pudding, one box vanilla and one box

> chocolate. Mix the vanilla according to package directions using

> coconut milk. Pour into baked pie shell. Once the top is cooled,

> sprinkle Enjoy Life mini-chips over the layer. Cook chocolate pudding

> with DariFree, let cool a little before pouring onto vanilla pudding.

> Sprinkle more choc. chips on top, refrigerate until firm. (One could

> also sprinkle toasted coconut flakes on top if desired.)

>

> It was delicious...and GONE! After it sets up, this doesn't need to

> stay refrigerated to keep firm.

>

> All attempts to make whipped topping with coconut milk solids whipped

> according to directions found online failed miserably. I wasted three

> cans. Never again.

>

>

[Guest guest]

Hi Amber,

 

Your pie sounds delicious. I have written it as a recipe for our files

(see below). I was wondering if you could help with some measurements

and cooking times as indicated by the questions marks.

 

Thanks,

Kim.

 

 

 

 

Chocolate Vanilla Pudding Pie

 

Didn't tell anyone it was allergy-free (free of most but corn), and

this was a big hit yesterday.

 

 

Crumb Crust:

 

1 1/2 cups Orgran Vanilla Animal Crackers, pulsed in a blender

??? organic coconut flakes, pulsed in a blender

??? coconut oil

 

 

1. Mix cracker crumbs and coconut together.

 

2. Mix in coconut oil just as you would for homemade graham cracker crust.

 

3. Bake at ??? F for ??? minutes.

 

4. Allow to cool while you prepare the filling.

 

 

 

Pudding Filling:

 

1 box vanilla Oetker organics pudding

1 box chocolate Oetker organics pudding

??? coconut milk

??? DairFree (-OR- other non-dairy milk of choice)

Enjoy Life mini chocolate chips (-OR- other vegan GF chocolate chips)

toasted coconut flakes (optional)

 

 

1. Mix the vanilla pudding according to package directions using

coconut milk. Pour into baked pie shell.

 

2. Once the top of the pudding is cooled, sprinkle Enjoy Life

mini-chips over the layer.

 

3. Cook chocolate pudding with DariFree (or non-dairy milk of choice).

Let cool a little before pouring onto vanilla pudding.

 

4. Sprinkle more chocolate chips on top. One could also sprinkle

toasted coconut flakes on top if desired.

 

5. Refrigerate until firm.

 

 

It was delicious ... and GONE! After it sets up, this doesn't need to

stay refrigerated to keep firm.

[Guest guest]

Oops, sorry! I'm so bad I tend to eyeball and throw things all

together, but...

 

The total ingredient amount for crust is 1 1/2 c. I crushed one 6 oz.

box of cookies and made up the difference with flaked unsweetened

coconut (mixed with 4 T coconut oil or butter sub). You could also mix

almond meal or other ground nut for all or part of the coconut.

 

Bake crust at 350 for about 10 minutes.

 

The pudding is prepped according to the directions on the package, which

calls for 2 c. cold milk or milk sub.

 

 

 

 

 

 

[Guest guest]

Thanks Amber,

 

I cook that way too. I have to make a point of actually measuring if I

want to write anything as a recipe for sharing or so that DH can make

it (he just about needs pictures like in a kid's recipe book).

 

The recipe is in the Files and can be found in " Desserts " > " Pies and

Pie Crusts " > " Chocolate and Carob "

 

Kim

 

 

 

, Amber Brown

<amber_brown wrote:

>

> Oops, sorry! I'm so bad I tend to eyeball and throw things all

> together, but...