Chocolate Island Pie
Originally I was planning on making a plain chocolate pudding pie, but as I thought more about it my idea grew and grew until it ended up as this: The Chocolate Island Pie. A lovely mix of chocolate, coconut, and bananas! Well, it didn’t quite turn out right – the taste is fantastic, but it’s a big goopy. My husband assured me that it’s ok for a pie not to be perfect triangles when cut, but I still feel like I should fix this so it’s firm enough to retain its shape. Now it’s more of a custard in a pie crust. If you don’t mind goopy pies go ahead and try the recipe, I can promise you the taste wont disappoint!
For the crust (From the Allergen-Free Baker’s Handbook)
- 1.5 cups Gluten-free flour mix
- 1/4 cup + 2 tbsps powdered sugar
- 3/4 tsp xanthan gum
- 1/8 tsp salt
- 10 tbsp vegetable shortening
- 2 tbsp orange juice
For the chocolate filling:
- One package of Trader Joe’s instant chocolate pudding mix
- One 13.5 oz can of coconut milk
For the banana cream layer on top:
- 1/2 package extra firm tofu
- 1/2 cup sugar
- A few tbsps soy milk (add to adjust texture)
- 1 tbsp vanilla
- 1 ripe banana
- Shredded coconut
For the crust:
For the chocolate:
Mix together the pudding mix and coconut milk according to the package direction’s. Pour into the pie crust and let chill for a few hours.
For the banana layer:
Mix everything together in a blender or food processor. Pour on top of the chilled chocolate, and top with the shredded coconut. Return to the fridge to chill for a few more hours.