Mini Chocolate Pudding Pie


  • 3 cups Almond Breeze Almond Milk, divided
  • ¼ cup cornstarch
  • ¾ cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • ⅛ teaspoon salt
  • ¼ cup semisweet chocolate chips
  • 1 ½ teaspoons vanilla extract
  • 8 to 10 biscuit crusts or 1-9 inch biscuit pie crust



  • In separate bowl, combine 1 cup of almond milk and cornstarch. Mix until completely combined.
  • In a 2 quart sauce pan, combine the almond milk or cornstarch with the remaining milk, sugar, cocoa powder and salt.
  • Bring mixture to a boil, whisking occasionally. Once boiling, lower the heat to a slow rolling boil. Whisk consistently until mixture is thickened.
  • Remove from heat, add chocolate chips and vanilla. Stir until the chocolate chips are melted and thoroughly combined.
  • Pour the pudding into the biscuit crusts. Let cool for a few minutes, then cover the tops of the pudding with saran wrap or parchment paper, to keep a skin from forming.
  • Place pies into the fridge for at least 3 hours and top with your favourite topping.

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