Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF
Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys chilli (or not!) chocolate pudding pie, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys chilli (or not!) chocolate pudding pie, gf df ef sf nf using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF:
  1. Prepare Pie Base
  2. Make ready 250 grams cookies of choice bashed into crumbs
  3. Take 100 grams sunflower spread / butter, melted
  4. Prepare Chilli Chocolate Pudding
  5. Get 480 ml full fat coconut milk
  6. Take 120 ml maple syrup
  7. Prepare 50 grams (half a cup) cocoa powder - up to 100g if you like a darker chocolate taste
  8. Get 1 1/2 tbsp vanilla extract
  9. Make ready 1/4 tsp cayenne pepper - optional!
  10. Make ready 6 tbsp cornflour / cornstarch
  11. Make ready 80 ml milk of choice - almond, rice, light coconut, skimmed…
Instructions to make Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF:
  1. Preheat the oven to gas 5 / 190C / 375°F
  2. Line a loose bottomed 9" round tin with parchment paper or if you don't have one with a loose bottom, use foil and leave an overhang at 2 sides for easy removal later
  3. Mix the cookie crumbs and melted butter together to make a kind of dough and press into your lined tin until the cookie base is well packed and evenly spread
  4. I used these cookies I got as a gift, they're flavoured with cinnamon & orange and smell divine but use any cookie you like the best. If I hadn't used these I would have just used Digestives, recipe below - - https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf
  5. Set the base aside in the fridge while you make the filling
  6. Pour the coconut milk, maple syrup, cocoa powder and vanilla into a saucepan and whisk over a medium heat until the cocoa is dissolved in. Taste and decide if you want to add more cocoa powder in
  7. Bring to a low boil then add the cayenne pepper if using. I wouldn't advise adding more than the quarter teaspoon
  8. Mix the cornflour and milk of choice together until the starch has dissolved
  9. Pour into the pudding mix and keep whisking until well thickened. Cook & whisk for at least 3 minutes to make sure the starch taste has been cooked out
  10. Pour into the pie tin and bake in the oven for 30 minutes or until the top has turned a darker shade brown
  11. Set aside to cool then chill for a good 2 hours before releasing from the tin, slicing and serving with ice cream, whipped coconut cream or fresh fruit - - https://cookpad.com/us/recipes/332956-vickys-vanilla-ice-cream-with-flavour-variations-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free

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