Gluten-Free Chocolate Pudding Pie

READY IN: 9hrs 15mins
YIELD: 8 slices




  • Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.
  • Make the filling.
  • a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
  • b. Mix gelatin powder and about 2 teaspoons of warm water in a small bowl. Set aside.
  • Celsius Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
  • d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.
  • e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
  • f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
  • g. Allow this pudding to cool. About 15 minutes.
  • Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.
  • Assemble the pie.
  • a. Pour filling into crust.
  • b. Refrigerate overnight to set.
  • Celsius Top with glazed cherries.