Homemade Chocolate Pudding Pie
Do you like chocolate? Do you like pudding? How about pie? You see where I’m going with this. Even if you are following the low FODMAP diet you can have a small serving of our low FODMAP Chocolate Pudding Pie recipe.
‘Flaky crust, creamy chocolate pudding filling – taking advantage of lactose-free dairy – and some whipped cream on top. This might be the quintessential comfort food pie.
Pudding from Scratch
You might think that making pudding from scratch is a big to-do but once you make it, you will see that it can be prepared in one pot and is actually very easy – and less than 10 minutes from start to finish!
Pie Crust – Homemade or Purchased?
If you take advantage of a prepared pie crust, then this dessert will come together in a flash. The one pictured is the Whole Foods Gluten-Free All Butter Pie Crust, found in their freezer section.
Think shopping for low FODMAP food is hard? Our shopping lists will help!
What is Half-and-Half?
We know that in some parts of the world that you don’t have access to a cream product called half-and-half and are probably wondering what it is.
Half-and-half is approximately 12% fat, so you could create your own version by combining heavy or whipping cream and whole milk.
To make the equivalent of the 2 cups (480 ml) of half-and-half, combine ½ cup (120 ml) heavy cream and 1 ½ cups (360 ml) whole milk. Always use lactose-free if you can.
Finding the milk should be no issue, but not all markets or countries have lactose-free heavy cream.
If you can find lactose-free heavy/whipping cream, use it. If not, it is still low FODMAP in amounts of ¼ cup (60 ml) per serving.
Low FODMAP Chocolate Pudding Pie
Low FODMAP Chocolate Pudding Pie is easy to make - especially if you use a prepared low FODMAP pie crust like we did!
- 9- inch (23 cm) fully baked low FODMAP pie crust
Pudding Pie Filling:
- 1 cup (240 ml) heavy cream; use lactose-free if you can find it
- 1 teaspoon sugar
- Chocolate shavings
For the Pudding Pie Filling: Whisk sugar, cocoa, cornstarch and salt together in a medium sized saucepan (if it has rounded bottom edges, all the better to whisk every bit of the pudding). Slowly whisk in about 1/2 cup (120 ml) of the half-and-half (you can do this by eye) until combined; the cocoa will resist a bit. Just keep whisking, then whisk in remaining half-and-half. Cook over low-medium heat, whisking often, until pudding begins to thicken and you can see whisk marks, about 3 to 5 minutes. Add chocolate, whisk a few times until chocolate is melted and pudding is thick, then remove from heat. Whisk in vanilla and pour into prepared pie crust, leveling the top. Cool at room temperature for about 1 hour, then refrigerate at least 4 hours.
For the Topping: Right before serving whip the cream and sugar until soft peaks form (by hand or electric beater). Dollop on top of pie and sprinkle with chocolate shavings.
- For best texture, please use chocolate in the cacao mass percentages suggested.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
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