Tuesday, June 12, 2012
Chocolate Pudding Pie
This is actually not really my own creation at all, but a combination of recipes from two different gf bloggers. The "graham cracker" crust is from Against All Grain, and the chocolate pudding (you'll find that I made it in a previous post) is from Sugar Free Mom.
Let me just say something about this crust for a minute. It is sooo good. If you go to her link, she gives instructions for making this crust for both cold pie fillings, and those that need to be baked. Also, it can just be flattened in a jellyroll pan, and made into graham crackers then baked....that's what I call a winner! :)
1/4 c. ( 40g.) almond flour
1/2 c. + 2 T. (100g.) coconut flour
1/4 t. salt
1/4 t. baking soda
1 t. cinnamon
1/4 c. (60g.) coconut oil, softened
1/4 c. (75g.) honey (or agave nectar)
1 t. (5 g.) vanilla
Mix dry ingredients in a medium bowl, and then whisk together wet ingredients in a small bowl. Combine both wet and dry ingredients, and use your fingers to press crust dough evenly into the bottom and up the sides of a round 9" pan or pie plate. Bake at 350 degrees F for 7 minutes. Cool completely.
2 ripe bananas
1/4 c. (25g.) unsweetened cocoa powder
2 t. cinnamon
2 t. (10g.) vanilla
1/4 c. (80g.) agave nectar
Process the avocado and bananas in food processor until smooth. Add the cocoa powder, cinnamon, vanilla, and agave nectar. Process again until smooth. Pour into cooled crust, and refrigerate at least 1 hour before serving.
Shared on Slightly Indulgent Tuesdays.