Chocolate Pudding Pie



I’m seriously obsessed with vegan baking these days. And the must-have ingredient is cocoa. I could seriously eat a chocolate dessert every single day, even after each meal, three times a day. When I bake, my husband makes sure to grab a piece immediately since he knows that it will be gone soon 🙂

This chocolate pudding pie is no exception. Since taking the pictures, I have eaten three slices already. But, I how could I resist!

The pie is rich in filling, and to balance the taste, I actually didn’t add any sugar to the crust. Obviously, you can choose to add some, if so, I would add less to the chocolate pudding filling.

Here is the recipe:


Chocolate Pudding Pie



  • 1.5 cup all purpose flour
  • 0.5 cup canola oil
  • 2-3 tbsp water

Chocolate pudding filling

  • 2/3 cup cacao powder
  • 1 cup maple syrup if you choose to add sugar to the crust, then add 2/3 cups of maple syrup to the pudding
  • 1.5 cups cashews if not using a high speed food processor, soak the cashews in water overnight
  • 1 cup water
  • 1 avocado



  1. Preheat oven to 200 degrees F.

  2. Grease a 9x9 pie pan.

  3. Mix the flour and canola oil. 

  4. Add water to make the crust stick together (I added 2.5 tbsp).

  5. Place crust evenly into the pan by pressing with fingers.

  6. Place it to the oven and immediately raise the temperature to 350 degrees F. Bake for 20-25 minutes.

  7. Put it aside to let it cool.

Chocolate pudding filling

  1. Combine all the ingredients in a high speed processor. I use Ninja Mega Kitchen System as my food processor, It's very efficient, and versatile. Blend until smooth, scraping down the sides.

  2. Pour the pudding generously over the crust.

  3. Place the pie in the fridge for at least 4 hours hours to set. 

Recipe Notes


Voila! Delicious and perfect for Thanksgiving vegan baking.



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