Coco Pudding Pie

Coco-Pie-1_miniDecadent chocolate pudding pie with peanut butter crust and a hint of coconut.

–  Ready in 3 hours

–  Serves 8 

–  Vegan and Gluten-free option

–  No bake

–  No refined white sugars


For the filling
*  chocolate pudding mix  (3.5 oz)
*  vanilla pudding mix (3.5 oz)
*  4 cups almond or soy milk
*  1/4 cup shredded coconut
*  optional: 2 egg yolks, beaten

For the crust
*  2 cups graham cracker crumbs or almond meal
*  1/2 cup peanut butter
*  2 tbsp honey
*  1/2 tbsp coconut oil

1.  In a medium saucepan, whisk pudding mixes with 4 cups milk.
2.  Stir in one or two egg yolks if desired.
3.  Stir constantly on low heat until pudding thickens (10-15 minutes).
4.  Transfer pudding into a bowl and chill for 2 hours.
5.  Coat pie pan with coconut oil and set aside.
6.  Combine graham cracker crumbs or almond meal with peanut butter and honey.
7.  Add 1 tbsp of water at a time to graham cracker mix and knead with hands until it sticks together (4-6 tbsp).
8.  Press graham cracker mix into pie pan, covering the bottom and sides in an even layer.
9.  Chill crust for 2 hours.
10. Fill crust with pudding. Sprinkle coconut on top and enjoy!