A couple of weeks ago I found myself in need of a relatively quick dessert that would feed a group and could be made in advance. My husband suggested I make a double batch of my Paleo Chocolate Pudding and make some interesting toppings to bring along but pudding just didn’t seem fancy enough.
After some back and forth ideas, it occurred to me to make a Chocolate Pudding Pie. Who doesn’t love pudding pie right? With the pudding recipe in my back pocket, I set out to create a complimentary crust that would elevate the pudding pie a bit and enhance the flavor profile.
Hazelnuts go so well with chocolate – they are a natural pair and I had a bunch of hazelnut meal left over from these brownies.
I made a couple iterations of a crust until I finally settled on and was happy with this Hazelnut Crust. I topped the pudding pie with some roasted and crushed hazelnuts and brought along a vanilla bean coconut whipped cream (that I made right before we left). It was all gone within minutes of cutting.
- Prepare the pie crust in advance as it needs to be completely cool before you pour the pudding in.
- Once pie crust is cool, begin preparing the pudding recipe according to the instructions listed in the recipe linked above.
- Take care to make sure your pudding is the correct texture before you pull it off the stove or it will not set properly in the pie crust.
- Once pudding reaches desired thickness, pour into cooled crust.
- Use a spatula or the back of spoon to smooth out the top if necessary. Place in the refrigerator (uncovered) for 8 to 12 hours to set. This takes a little while longer to set than the pudding would if made in individual cups.
- When ready to serve, scatter the crushed hazelnuts on top. Serve and Enjoy! NOTE: This is best eaten with two days of preparation as the crust will slowly become soggy after sitting for an extended period of time with the pudding in it.