Chocolate Chip Cookie Pudding Pie

by Evolved Chocolate

Chocolate Chip Cookie Pudding Pie

Turn a giant Paleo chocolate chip cookie into a pie crust and top it with some paleo chocolate pudding for what could possibly be the most indulgent dessert you’ve ever had!
Prep Time30 mins
Cook Time15 mins
Refrigeration Time2 hrs
Total Time2 hrs 45 mins
Keyword: gluten free, Paleo, peanut-free
Servings: 10 slices


  • One 9" Pie pan


Chocolate Chip Cookie Pie Crust Ingredients

  • ½ cup cashew butter
  • ½ cup coconut sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 6 tablespoons coconut flour extra for rolling out the dough
  • 1 Evolved Signature Dark bar cut into 1/4" inch pieces

Chocolate Pudding Ingredients

  • One 13.5 ounce can coconut milk
  • ¼ cup cocoa powder
  • ½ cup coconut sugar
  • ½ Evolved Signature Dark bar cut into 1/4" inch pieces
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • 2 tablespoons tapioca flour


For the Chocolate Chip Cookie Pie Crust

  • Preheat the oven to 350℉.
  • Spray a 9” pie pan with coconut baking spray. Set aside.
  • Using an electric hand mixer, beat together the cashew butter and coconut sugar until light and fluffy.
  • Add the egg, vanilla, and salt.
  • In a separate bowl, mix together baking soda, cream of tartar, and coconut flour.
  • Slowly incorporate the dry ingredients into the butter/sugar/egg mixture. Fold in the chopped chocolate and form into a ball.
  • Next, sprinkle an additional 2-3 tablespoons of coconut flour onto a piece of parchment paper and rolling pin.
  • Roll the dough out to a 9” circle. Add more flour if needed. 
  • Carefully flip the parchment paper over a 9" pie pan and delicately peel the paper off so that the dough sits in the pan.
  • Bake the crust for 12-15 minutes. Set aside to cool before adding the pudding. 

For the Chocolate Pudding

  • In a medium-size pot, whisk together all the ingredients except the tapioca flour on medium heat.
  • Slowly whisk in the tapioca flour and continue whisking until the mixture starts to thicken to a pudding consistency. Take off the burner and pour it into your baked pie shell.
  • Let cool for 20 minutes and then refrigerate for at least 2 hours before serving. Serve with coconut whipped topping or shaved chocolate curls. Enjoy!
Nutrition Facts
Serving Size 1 slice
Servings Per Container 10

Amount Per Serving
Calories 249 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 198mg 8%
Total Carbohydrate 32g 11%
Dietary Fiber 5g 20%
Sugars 23g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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