Don’t you just love when things work out so perfectly without even trying!? For instance, it just so happens to be NATIONAL PI DAY! And guess what I planned to post today? PIE! I promise, it’s pure coincidence.
I actually made this pie almost a month ago but it took me this long to edit the photos and post it. As most of you know, I’ve been experimenting with all sorts of grain-free alternatives. I just posted my new favorite grain-free granola on Monday! You MUST try it. I actually prefer it to regular granola these days!
When I first made this pie, I sweetened it with Swerve sweetener, to make it keto-friendly so we could share with family! I made it a second time using honey, and I have to say, I prefer the honey; however, if you’re following a keto or paleo diet, you will still get wonderful results with your favorite sweetener!
Who doesn’t love pie!? Even those on a restricted diet deserve a slice once in a while…and this one, well, it’s easy as pie! (Couldn’t resist) 😉
We need to talk about a few things.
First of all, this crust! It’s made with almond flour, and it’s completely paleo-friendly and grain-free. I used the recipe from Elana’s Pantry. It’s a fabulous recipe! The crust is easy to make, and presses easily into a 9″ pie plate. It holds together after baking and serving, and tastes wonderful!
Second of all, chia pudding! I have also been experimenting with chia pudding lately, and if you have tried chia pudding before, you’ll understand when I say the texture is not quite the same as regular pudding. It’s a bit goopier! If you aren’t a fan of the texture, you need not fear this pie. Combining the chia with the other pie ingredients, including cornstarch, makes for a nice, thick creamy filling. No goopiness! You can actually hardly even notice the chia seeds, except for the little bit of texture they provide.
So why use chia seeds at all? Well, other than that great little texture I just mentioned, chia seeds are also FULL of protein, fiber and healthy fats. They also plump up a lot when mixed with milk, reducing the need for a ton of cornstarch and adding stability to the pie.
You can tweak this recipe as you see fit, whether it’s swapping the coconut milk for almond milk, or swapping the honey for maple syrup or sweetener, as I’ve mentioned earlier. You can even use your favorite pie crust if grain-free isn’t your thing.
However you “slice” it (haha) this chia pudding pie is SO good. And so good for you! It has very little added sugar, and it makes for the perfect sweet treat after dinner. Give it a go!
Happy PI Day!
If you try this pie, be sure to tag #loveinmyoven on Instagram, and follow along @loveinovenblog!
Grain-Free Chocolate Chia Pudding Pie
Yield 1 pie
You won't be able to stop at one slice once you taste this chocolate chia pudding pie! A thick, creamy, chocolate filling made with plump chia seeds and honey sits atop a grain-free, almond flour pie crust. You've got to try this grain-free, guilt-free, delicious chocolate pie!
Almond Flour Pie Crust
- 2 cups almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil, melted, or salted butter, cold
- 1 large egg
- 3 cups coconut milk* (light or full fat)
- 1/3 cup dark cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp sea salt
- 1/3 cup honey*
- 1 tsp pure vanilla extract
- 2 oz chopped dark chocolate (I used 90%)
- 1/2 cup chia seeds
- 1 cup coconut whipped cream, or regular dairy whipped cream, for topping
- Preheat the oven to 350 F and lightly butter or grease a 9" pie plate. Add the flour and salt to a food processor and pulse lightly. Add the coconut oil (or butter) and egg and continue to lightly pulse until a "ball" of dough is formed. Spread the dough out, using your hands into the pie plate. Use a fork to prick the edges for a prettier crust. Bake the pie crust for about 10 minutes, or until the edges are lightly browned. Allow the crust to cool while you prepare the filling.
- In a medium saucepan over medium-high heat, whisk together the coconut milk, cocoa powder, cornstarch and sea salt until combined. Allow the mixture to come to a boil, then reduce to a simmer for 10 minutes or until thickened. Add the honey (or sweetener), vanilla and chocolate and whisk to combine. Remove the saucepan from heat, add the chia seeds and stir to combine. Allow the filling to sit for 5 minutes before scraping it into the cooled pie crust. Smooth it out with the back of a spoon and place in the fridge for at least 4 hours (the longer the better).
- Once the pie has cooled, spread the whipped cream over the top and serve.
Make ahead: Prepare the pie crust ahead of time and freeze (covered in saran wrap) and let thaw overnight in the fridge before preparing the filling.
Leftovers can be kept in the fridge for 3-4 days.
- Substitute regular milk or your favorite dairy-free milk
- Substitute agave syrup, maple syrup, or your favorite artificial sweetener
* Pie crust recipe adapted from Elana's Pantry
Try my gorgeous grain-free granola next!