My Cecelia is a chocoholic it seems. She loves everything she can get her hands on, as long as it’s nut free, that’s chocolate. She has just discovered chocolate “milk” and I’m not sure if I should give myself a mommy badge that my child is almost eight years old and has just now tasted it. Going with this same theme she has been loving chocolate desserts. Since the holiday season started she has also become a really big pie fan. So what do you do when you have a chocolate fan who loves pie? You make her the best chocolate pudding pie you can!

This pie is super chocolatey but not overly sweet. I like to say it’s for people who like milk or dark chocolate and everywhere in between.

It does take a little patience to make but once it’s in that pie crust it is well worth it!

So with pie making I do a bit of “cheating” and buy a ready made pie crust. I promise I will update this recipe once I have a top eight friendly crust but at the moment it’s not up to snuff and no one should have to wait any longer for this recipe.

To start the pudding, you will need to heat up the dry ingredients into a medium sauce pan for a couple of minutes on medium heat and stir occasionally.

Add the “milk” slowly while continuously whisking to ensure there are no lumps or as few as possible. This is the longest part of the process. Now you need to keep whisking to ensure it thickens evenly on medium to medium low heat. It will take awhile to thicken but once it does it should be a very thick pudding consistency.

I found that the thicker the “milk” the better so rice milk will work but it will take the pudding much longer to thicken up. I like flax milk but oat milk or hemp milk would be a good substitute.

This is the time to add the chocolate chips and stir until it is evenly mixed. The pudding should now be bubbling and thick.

Remove the pudding from the stove and whisk in the margarine and vanilla. Make sure all the ingredients are well combined.

Let cool for about ten to fifteen minutes before straining the pudding through a fine sieve. After the pudding has been strained rinse the sieve and repeat another two times.

Let cool completely in the refrigerator for at least two hours.

Pour the cooled pudding into the pie crust evenly.

You can top it with any whipped cream you like or enjoy as is. Just keep it refrigerated until you are ready to cut and serve.

My favorite whipped “cream” is this right here because not only is it top eight free but all you need is a mixer and a can opener. No need to add powdered sugar or any other ingredients. It’s literally just open the can and whip! So easy and delicous.