Chocolate Pudding Pie with Koala Crisp Crust (Gluten Free)
To make this luscious dessert, first pre-bake a crunchy GLUTEN-FREE crust by combining chocolaty Koala Crisp Cereal with chopped almonds and oatmeal, then fill the crust with a silken chocolate pudding and chill before serving. Adding a bit of instant coffee to the pudding intensifies the chocolate flavor, but is entirely optional.
Serves 6 to 8
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- 1 1/2 cup Nature’s Path GLUTEN-FREE Koala Crisp Cereal
- 1/2 cup raw almonds
- 3/4 cup GLUTEN-FREE old-fashioned oatmeal, such as Bob’s Red Mill brand
- 1/4 cup sugar
- 1/8 tsp. salt
- Egg Replacer equivalent to 1 large egg
- 1/4 cup safflower oil, plus 1/4 tsp for preparing pie plate
- 3 cup whole milk
- 1/2 cup sugar
- 3/4 cup GLUTEN-FREE semi-sweet chocolate chips
- 1/3 cup unsweetened cocoa powder
- 1 tsp. GLUTEN-FREE instant coffee powder
- 1/8 tsp. salt
- 1/4 cup cornstarch
- Fresh raspberries and mint leaves
Directions:
- Set rack in center and preheat oven to 350F. Cut out a circle of parchment to cover bottom of a 9-inch pie plate. Brush parchment and sides of pie plate lightly with oil.
- To make crust: Place Koala Crisp Cereal in bowl of food processor and grind into a coarse flour. Transfer to a large bowl. Place almonds in bowl of processor and pulse to coarsely chop. Add almonds to Koala Crisp flour and stir in oatmeal, sugar, and salt.
- Add egg replacer and oil to dry mixture. Blend well. Transfer mixture to prepared pie plate and press evenly onto bottom and halfway up sides.
- Bake until side edges and flecks of oatmeal are lightly browned, about 30 minutes. Set on a rack to cool.
- While crust is baking, prepare chocolate pudding filling: In a heavy, 2-quart saucepan combine 2 3/4 cups milk, sugar, chocolate chips, cocoa powder, instant coffee, and salt. Slowly bring to a boil over medium heat, whisking to blend in cocoa powder as mixture becomes hot.
- Meanwhile, in a small bowl, blend cornstarch into remaining 1/4 cup milk. When cocoa mixture starts to bubble up, turn heat to low and stir in cornstarch paste. Continue whisking for 30 seconds. Turn off heat and stir a few more times. Let cool in pot for 3 minutes, whisking frequently to prevent a skin from forming on top.
- Pour pudding into pie crust. Shake gently to even off top. Cool to room temperature, then drape lightly with waxed paper and refrigerate until chilled, about 1 hour or overnight.
- Garnish each slice with fresh raspberries and mint leaves just before serving.
