Looks good doesn't it? Well, it could have been... but unfortunately the crust was soggy and the chocolate was bitter. The pudding was pretty good, but I froze it (not sure why) and it made the texture funny.
How it was made and what I would do differently:
2 Cups of almond meal (left over from making almond milk)
1/2 Cup of melted Butter *
1/2 tsp Stevia **
1 TBS Chocolate Powder ***
Mix it together and form it in a 9 inch pie pan (like with a graham cracker crust).
Bake at 350 for 10 Minutes. Pour in the pudding mixture and cool. ****
* I use butter because it doesn't bother the people in my family who have trouble digesting milk products, but coconut oil would probably work great for a vegan diet or someone who can't tolerate any dairy at all.
** Stevia is not very good at overpowering bitterness. I would put a little bit of raw sugar or just leave it out next time. 1/2 tsp was to much.
*** The Chocolate could be left out or be replaced with Carob.
**** I would bake it hotter and longer. Maybe 400 for 15 minutes or until obviously crispy. Let it cool completely before pouring in the pudding.
Vanilla Almond Milk Pudding (adapted from Betty Crocker)
1/2 tsp Stevia
2 TBS Corn Starch *
1/8 tsp Salt
2 Cups Almond Milk
2 Egg Yolks
2 Tablespoons Butter
2 tsp Vanilla **
Mix Stevia, Corn starch and salt in a 2 quart Saucepan. Stir in Milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into crust and freeze to cool quickly. ****
* OK, so I think I forgot the vanilla, an extra TBS of cornstart would have helped *** and freezing it was a bad idea, but other then that it would have been good. Also, cooling it for at least 5 minutes before pouring it into the crust would have helped.
Let me know if you make your own adaptation of this gluten free pie. :)