Chocolate Cookie Pudding Pie (Gluten-Free, Sugar-Free, Low-Carb)
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This pie is inspired by the Joy of Cooking chocolate cream pie that I made many times when I was young. It took me awhile to figure out to make it successfully (that and the coconut cream gave me grief with their cooked pudding fillings) but once I did they were my two favorite pies for a long time. The clash of textures, flavors, and temperatures in a good cream pie is hard to beat. This one is no exception.
The filling is prepared liked a cooked pudding, with eggs and non-dairy milk (in this case, cashew) and sweetener cooked together until thickened. I added Neufchatel cheese, melted chocolate, and cottage cheese – all blended together – after the fact for body and a cheesecake-like consistency. The result is everything I wanted it to be and would be delicious on its own if you don’t have time to fiddle with a crust.
The crust, however, is worth it – it really is a cookie crust, since it’s simply half a batch of my Low-Carb Chocolate Chocolate Chip Cookies. It comes together easily in the food processor and gets pressed by hand into the pan, baked off, and cooled prior to filling. You could split the steps between two days if that works better for your schedule.
This pie would be a lovely addition to a holiday party, a family dinner, or a lazy Saturday afternoon that calls for a baking project. It’s sugar-free (sweetened with stevia), gluten-free (utilizing almond flour), and high protein (thanks to the eggs, cottage cheese, and Neufchatel). And it tastes a lot like that Joy of Cooking pie.
Nutrition Facts Per Slice:
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