Queen Bee Chocolate Pudding & Pie Filling
Dairy Free
This is a rich, dark chocolate pudding and pie filling. The optional addition of gelatin creates a very firm filling which minimizes the onset of a soggy bottom crust. One tablespoon of gelatin contains 9 grams of protein and has many other health benefits.
To make a Mexican Chocolate filling, add 1 tsp of cinnamon to the dry ingredients.
To make a Mexican Chocolate filling, add 1 tsp of cinnamon to the dry ingredients.
Makes 6 servings or one 9” pie
½ cup organic sugar or Sugar Alternatives
¼ cup unsweetened cocoa powder
3 Tb cornstarch or potato starch
⅛ tsp salt
3 cups milk substitute such as almond or coconut milk.
1 tsp vanilla extract
2 tsp butter extract or emulsion (optional)
1 cup semi-sweet chocolate chips
Optional: 1 Tb good quality instant gelatin in a small bowl. I use NOW brand instant gelatin (9gm protein per 1 Tb). This will give the filling a very solid texture, not watery after it sits.
In a saucepan, mix the sugar, cocoa, cornstarch and salt. Stir in the 'milk'. Whisk over medium high heat for about 4 minutes (more time for high altitude, about 8 minutes) or until the pudding comes to a boil and thickens. At this point, if using gelatin, quickly whisk about ¼ cup of hot mixture into your gelatin. If you use a non-instant gelatin, you may want to pre-dissolve in a few tablespoons of water before adding hot liquids. Check box instructions.
Cook for 1 minute longer and stir in chocolate chips until melted or partially melted; whatever you prefer. Add gelatin mixture here. Remove from heat and stir in the vanilla extract. Pour into custard cups, bowl or prebaked pie shell (prior to baking pie shell, brush with egg white wash to prevent soggy crust). Chill for at least 2 hours, or until set.
½ cup organic sugar or Sugar Alternatives
¼ cup unsweetened cocoa powder
3 Tb cornstarch or potato starch
⅛ tsp salt
3 cups milk substitute such as almond or coconut milk.
1 tsp vanilla extract
2 tsp butter extract or emulsion (optional)
1 cup semi-sweet chocolate chips
Optional: 1 Tb good quality instant gelatin in a small bowl. I use NOW brand instant gelatin (9gm protein per 1 Tb). This will give the filling a very solid texture, not watery after it sits.
In a saucepan, mix the sugar, cocoa, cornstarch and salt. Stir in the 'milk'. Whisk over medium high heat for about 4 minutes (more time for high altitude, about 8 minutes) or until the pudding comes to a boil and thickens. At this point, if using gelatin, quickly whisk about ¼ cup of hot mixture into your gelatin. If you use a non-instant gelatin, you may want to pre-dissolve in a few tablespoons of water before adding hot liquids. Check box instructions.
Cook for 1 minute longer and stir in chocolate chips until melted or partially melted; whatever you prefer. Add gelatin mixture here. Remove from heat and stir in the vanilla extract. Pour into custard cups, bowl or prebaked pie shell (prior to baking pie shell, brush with egg white wash to prevent soggy crust). Chill for at least 2 hours, or until set.