Chocolate Pudding Pie (Gluten-Free)

After making this pumpkin cake for John’s birthday two years in a row, I figured it was time for a change. Not that he would have minded having it again.

He is pretty loyal to the things he likes and he actually initially requested it but was tempted after I suggested a chocolate pudding pie. Who wouldn’t be swayed by the greatest of all tempters: chocolate!

The crust for this pie is no-bake and made with corn flakes. The filling is a mixture of bananas, chocolate and a hint of butter. Putting the pie together takes about 10 minutes, give or take a few, no more, I promise. Then the pie sets in the refrigerator for several hours, and voilà! C’est tout. That is all.

Ingredients:

For the cornflake pie crust:

• 4 cups gluten-free corn flakes
• 1/4 cup plus 2 tablespoons milk or coconut milk
• 4 tablespoons (1/2 stick) unsalted butter or coconut oil, melted
• 1/4 cup semi-sweet chocolate chips, melted

For the filling:

• 4 medium bananas
• 3/4 cup semi-sweet chocolate chips, melted
• 2 tablespoons cocoa powder
• 2 tablespoons unsalted butter or coconut oil, melted

Directions:

Step 1: To make the crust, grind the corn flakes to a powder in a food processor. In a large bowl, mix the ground corn flakes with milk, butter, and melted chocolate. Spread the crust in an 8-inch springform pie/tart dish by pressing it down with your fingers.

Step 2: Process all of the ingredients for the filling in a food processor until you obtain a smooth and creamy brown mixture. Pour it in the crust.

Step 3: Refrigerate the pie until set, a minimum of 4 to 6 hours.

Enjoy!

Note: You could freeze the pie so it sets faster or if you want to turn it into an ice cream pie.

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source https://www.dinnersanddreams.net/chocolate-pudding-pie/