January 25, 2014

okara chocolate pudding pie

A simple cornstarch-thickened pudding pie recipe. I still think that other chocolate pie recipe is the best ever, but if you don't want something quite that fancy, this is for you.

chocolate pudding pie

First, prepare one pre-baked Graham-cracker pie crust.

Then, in a blender or food processor, liquefy
1/4 cup cornstarch
2/3 cup sugar
1/4 cup plus 2 Tablespoons cocoa
1/4 cup okara
3 cups unsweetened almond milk (not soy!)
1 tsp. vanilla
pinch salt

and transfer contents to a small pot. Heat over medium-low heat on the stove top, and add
1/2 cup chocolate chips
Stir contents with a whisk until mixture has thickened. This can take a while (probably about 20 minutes for me), so just keep stirring until it becomes quite thick and doesn't seem to be getting any thicker. At this point, turn off the heat and pour the chocolate pudding mixture into the pie shell.

chocolate pudding pie

NB: If you used a store-bought Graham cracker pie shell instead of making your own crust, you will probably have too much pudding mixture. Those store-bought things are pretty dinky. You can always put the excess in separate bowls, chill, and enjoy as pudding later, maybe with some sliced fruit.

Some people like to put plastic or parchment paper over the top of the pie filling, which apparently keeps it from cracking. I've never tried that, but I probably should.

Allow pie to cool in the refrigerator for at least five hours, but preferably overnight. It needs this time to set, or else you'll be digging into a really splooshy mess.

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