Chocolate Pudding Pie (Chocolate Cream Pie)

When I was in high school and I used to make Chocolate Cream Pie, it was with (shudder) Cool Whip, instant chocolate pudding, and candy bars. That is how I think of Chocolate Cream Pie. With that in mind, I think of this as Chocolate Pudding Pie, which in essence, is what it is.

You can argue that chocolate is an antioxidant, thereby this is healthy. I prefer to think of it just as yummy! 🙂

Chocolate Pudding Pie (Chocolate Cream Pie)

6 Tablespoons unsweetened cocoa
2 Tablespoons light olive oil
2/3 cup turbinado sugar
1/3 cup wheat flour
1 1/2 cups brown rice milk (or other milk)
1/2 cup cream (or additional milk)
3 egg yolks
1 teaspoon vanilla extract
2 Tablespoons butter
9″ baked pie shell

  1. In a cold pot, mix cocoa and oil until smooth.
  2. Add sugar, flour, milk, and cream to pot and cook on medium heat until just bubbling.
  3. In separate bowl, beat egg yolks.
  4. Slowly whisk a half of a cup of warm milk mixture into egg yolks to warm up eggs.
  5. Whisk an additional cup of warm milk mixture before adding all the contents of the bowl back into the pot on the stove.
  6. Cook on the stove on medium low heat for an additional few minutes, stirring to prevent pudding from sticking to bottom of pot.
  7. Remove pudding from heat. Add butter and vanilla, stirring until butter melted.
  8. Pour into baked pie shell and refrigerate for 2-3 hours until set. Serve with fresh whipped cream. Enjoy!