I have been seeing so many pies on the interwebz these days. Some raw made with loads of cashews/nuts and other baked with tofu or nuts or both. I decided to make me one but with less nuts. As I was thinking about what to use as the filling I remembered the banana brown rice pudding.
This pie is filled with a smooth vanilla rice pudding with chocolate chips distributed in it. Crust is almond coconut dates. and topped with a silky dark dark chocolate ganache. Freeze for a bit to slice easily and serve up this melt in your mouth pudding pie. mmm mmm
With no nuts in the pudding, this pie is also lower fat. Did I say it was no bake and mostly all natural sugar. I was wondering about what to call the pie..
Vanilla pudding pie
Chocolate Chip pudding pie.
Chocolate chip Cookie dough pudding pie.
Call it anything really. This deliciousness has to be made.
If you love vanilla and chocolate, you will love this pie!
If you are wondering, why I am not so crazy about 2 cups of cashews in the filling, it is because I am one of the vegans whose acne problems did not get better after giving up dairy. We eat almost no fried food, mostly whole grains and limited sugar. And then I read Alicia’s post about how more fat (along with lots of sugar and flours) can be a problem. And surely it is. The week I eat more nuts (snacking goes a bit overboard if there aren’t other snacks in the house), I start breaking out. Also happens after a few continuous days of indulging in high sugar goodies. pfft. I can eat 2 slices of this pie though in the same day without thinking much about them nuts!
First day of Spring yay! and also Meatout day today. Mar 20 is Meat-out day. Eat plant-based all day today and join us to spread the word! Browse through more than 600 recipes on the blog or Try this Vegan Cuts Starter kit!
Eat plant based today for this pretty face 🙂 Our adopted Fluffster, waiting for a carrot.
More pies and desserts frsm the blog
Strawberry cheesecake Tarts. GF
Tiramisu cheesecake Brownie bars. GF
Mango Beet/Strawberry cream pies. No Bake. GF
No Bake Chocolate Strawberry pie. GF
Pulse the ingredients for the crust until they come together. Scoop out and shape in the pie dish.
Make the pudding with rice flour, cornstarch and loads of vanilla.
Cool the pudding. Mix in the chocolate chips and chunks and spread on the crust.
Make the ganache and pour out the pudding.
My chunks were from the bottom of the can, so had a lot of powdered chunks which kind messedd up the pudding a bit by making it more brown than cream colored. To think of it I should just add cocoa powder to the pudding. More chocolate!
Let set in the freezer for an hour or so. Slice and serve.
Chocolate Chip Vanilla Pudding Pie with Chocolate Ganache and Almond Date Crust
Allergen information: Free of dairy, egg, soy, yeast, gluten. can be corn-free
Makes 1 9 inch pie dish
1/2 loaded cup raw almonds
1 tsp vanilla extract
pinch of salt
1/4 cup almond milk or other non dairy milk
Pulse the almonds and cashews until they become a meal. Add the coconut, dates, vanilla, salt and maple and pulse until they start to come together. (add more dates if needed)
Transfer to pie dish and press into a crust. Chill while you prep the pudding. Use an 8 inch dish for a taller pie.
Vanilla chocolate chip Pudding:
Heat a pan at medium, add the almond milk. Whisk in the rice flour and cornstarch. Once well combined, add in the maple, sugar and coconut oil and bring to a boil. Stir frequently and cook for another 3 minutes. The coconut oil and maple give a caramel-ish undertone.
Remove from heat and cool completely. Taste and adjust sweet. Mix in the vanilla and chocolate chips and chunks. For variation, mix in 1 Tbsp cocoa powder into the pudding when warm, for a chocolate pudding.
Spread the pudding on the crust evenly.
Heat the milk until just about to boil. Add the chocolate bar and chips and remove from heat. Whisk continuously until the chocolate melts into a smooth mix. Pour this over the pudding.
Freeze for hour or so to make it easier to slice. Serve up extra large slices! Can be kept refrigerated for upto 5 days.
Notes: To make the pie nut-free, use a regular pie crust. Bake it and cool. Use coconut, soy or other non dairy milk to make the pudding and ganache nut free. Fill the pie shell, refrigerate, slice and serve.
This pie is being shared at Allergy Free Wednesdays, ricki’s wellness weekends.
Moby’s Essay in Rolling Stone on why he is vegan.
Huffington Post coverage on Factory farming
Sayamev Jayate Season 2 Episode 1- fighting Rape in India
Watch Vegan Day of Action video on Huffington Post
i was planning to make this for christmas… if i have pre-made cashew meal for the crust, about how much should i use? thanks!!
the same amount. the 1/4 cup cashews will make a scant 1/4 cup meal. so you can sub the exact measurement either ways.
planning to make this later today for christmas! for the crust, if i have premade cashew meal (trader joe’s!), about how much should i use? thanks:-)
very impressed! it looks amazing!!
this is a ‘lighter chocolate dream pie’ 🙂
This looks amazing and I cannot wait to try this! Is Theo a type of chocolate– and I assume I can use any 85% chocolate bar? You are saying half og that bar, or in general 1/3 of a cup of any bar, correct? Also, do you have different kinds of chips in the pie just for variety. Thank you again!
yes you can use a 1/3 cup of any dark chocolate that has anywhere between 65 to 85% cocoa.
you can use the same dark chocolate cut into small pieces to add to the pudding. I used chocolate chips because the shape looks pretty.
you can also use the same dark chocolate to replace the 2 Tbsp chips in the ganache. the semi sweet chocolate chips balance out the dark chocolate to make it silkier, but anything will work.
Do you know the nutritional value (i.e. calorie count) for this recipe?
This looks so delicious and easy! Could I sub the white rice flour for brown rice flour? Not sure if there’s a difference! I can’t wait for an occasion to try this out. I’m also thrilled it isn’t so nut-dense, which is why I usually steer clear of pies – never mind the acne (which would explain a lot!), but even just the amount of calories in the cups and cups that go into such things. Even if one isn’t counting, the knowledge that it’s unnecessary amounts does dampen one’s glee at eating nut-based pies.
you can use brown rice flour. the brown rice flour can give a very slight taste to the pudding. but with all the flavors that are going on, it will not even be noticeable. 🙂
Sunday Morning Banana Pancakes
Damn autocorrect that was Chewie!
😀 he is the cutest. 🙂
Sunday Morning Banana Pancakes
Cheques expression is priceless! I had no idea about high fat affecting breakouts good info!
Matthew @ Lasik for Your Surgeon
Haha, awesome dog!
Tessa Domestic Diva
Wow Richa, looks awesome! Thanks for sharing with us on Allergy Free Wednesday, will be featuring your recipe this week!
Richs, this is delicious looking pie…
Gabby @ the veggie nook
I have totally been meaning to try a pie made from rice pudding! And now I HAVE to! This looks incredible!
Oh my goodness gracious!! What have you done here, Richa? Yowza!
This looks and sounds so delicious!!
For the crust, are dates added with the nuts or with the remaining ingredients?
What do you think of using rice rather than ride flour and then maybe blending before pouring into crust?
Dates are added with the coconut vanilla etc.
do you mean cooked rice or uncooked rice? both will not thicken the pudding. you can cook the rice in the milk like thick pudding (thick kheer) then blend it and pour into the crust and chill.
That looks so good! I might have to try it this weekend! I found your blog after your post over at Chocolate Covered Katie!
Wow-I did not know that about eating nuts leading to acne. I have often wondered why the heck I stick get it. Maybe this is my answer!
Oh yes, this looks amazing.
Can I leave the coconut flakes out of the crust??? (Please say yes. Please say yes…)
yes you can. just use more almonds or cashews. 🙂 i just like the chewy coconut with the dates in the crust:)
this just looks phenomenal, richa. no words.
The Peace Patch
It looks like a perfectly delicious way to celebrate the first day of spring! Thanks Richa…cheers! 🙂