Makes One 9-Inch Pie
You know how vegan recipes are always like “This ain’t your grandma’s puddin’ pie!” Well, this is your grandma’s puddin’ pie, only it’s vegan! Smooth, cool, and creamy pudding in a classic graham cracker shell. To make life even easier, you have our permission to use store-bought crust here. For added grandma love, serve with vegan whipped cream and shaved chocolate.
1 recipe Graham Cracker Crust (page 46), or use a store-bought 9–inch vegan graham cracker crust
3 cups almond milk
¼ cup cornstarch
⅓ cup sugar
3 tablespoons unsweetened cocoa powder
Big pinch of salt
¼ cup semisweet chocolate chips
1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Bake the crust for 10 minutes, remove it from the oven, and let cool.
In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk it until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder, and salt. It’s okay if the cocoa is a bit clumpy at first; it will dissolve eventually.
Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.
Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.
From Vegan Pie in the Sky
by Isa Chandra Moskowitz & Terry Hope Romero
published by Da Capo Lifelong