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Chocolate Pudding Pie (THM S)

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  • Author: Sarah Criddle


A yummy rich Chocolate Pudding Pie with a supper yummy No Bake Pie Crust!


  • Pie Filling-
  • 5 egg yolks
  • 1 whole egg
  • 2/3 to 3/4 cup of THM Gentle Sweet (use the more if you like sweeter. If you don’t have Gentle Sweet, you can use 1 cup of Swerve or 1 Cup of Xylitol. Or 1/3 cup of THM Super Sweet)
  • 1 & 1/2 cups of Unsweetened Cashew or Almond Milk (I like cashew because it is lighter flavored
  • 1/2 cup of heavy whipping cream
  • 1/4 cup (half a stick) of unsalted butter
  • 1/2 cup of Hershey’s Special Dark Cocoa Powder (or your favorite kind)
  • 2 tsp vanilla
  • 1 tbsp. of THM Gelatin
  • a pinch of salt
  • Pie Crust-
  • 1 & 1/2 cups of Almond flour
  • 1/3 cup of almond butter (naturally sugar free)
  • 1/4 to 1/3 cup of THM Gentle Sweet (you can use your own sweetener)
  • 1/3 cup of unsalted butter melted
  • A pinch of salt
  • Heavy Whipped Topping-
  • 1/2 cup of heavy whipping cream
  • 3 tbsp. THM Gentle Sweet or your favorite sweetener
  • 1 tsp of vanilla
  • 1/2 a tsp of cinnamon
  • a pinch of salt


  1. Make the crust first and place in a buttered pie dish.
  2. Mix all crust ingredients together.
  3. Press into a pie plate using plastic wrap so you are mess free.
  4. Place pie crust into freezer to harden.
  5. For the filling.
  6. Mix the milks, cocoa powder, butter, sweetener, salt & vanilla in a sauce pan on medium heat.
  7. Stir until all ingredients are mixed well and mixture is hot.
  8. Separate the yolks of 5 eggs and place in a bowl.
  9. Add the whole egg.
  10. Whisk the eggs together well.
  11. Next you will need to temper the eggs.
  12. It’s easier than it sounds and very do-able if you follow the instructions.
  13. After the pudding mixture has mixed together well and is HOT (but not boiling)
  14. you will scoop about 1/2 a cup of the pudding mixture up.
  15. With one hand pour the pudding mixture into the eggs while whisking quickly with the other hand.
  16. Make sure you pour the 1/2 cup of pudding mixture into the eggs not the eggs into the pudding.
  17. After you have whisked the pudding into the eggs you can then pour the egg/pudding mixture into the remaining pudding on the stove.
  18. Continue to mix on medium heat until the pudding thickens up a bit (about 10 minutes or so).
  19. Then sprinkle the 1 tbsp. of Gelatin into the pudding mixture.
  20. Stir well and allow to cook for another 5 minutes or so.
  21. Allow to cool for at least 10 minutes or so.
  22. Pour pudding mixture into the hardened pie crust.
  23. Place in the fridge for at least and hour or two.
  24. It should harden up.
  25. Top with homemade whipped heavy whipping cream that mix up using a handheld mixer or blender!
  26. You can also top with nuts and sugar free chocolate chips.
  27. I use Lily’s.


  • This is my pudding recipe so if you want pudding just serve in bowls instead of pie crust! Add whipped topping!


  • Serving Size: 8