This is a delicious pudding pie and it's not made with the pudding in a box! It's also completely vegan. The filling is basically almond milk, cocoa powder, and corn starch. It's easy to make and if you serve it to guests they'll never believe that it's vegan. There was one change I had to make. I left out the chocolate chips because I didn't have any and I added some espresso powder for extra flavor. It was interesting--sort of like a mocha Starbucks flavor. Even if you're not vegan as long as you like chocolate I think you'll love this pie. It's silky smooth and not crazy sweet like some pudding pies. And it holds up well, even after a couple days in the fridge.
The recipe is from The New York Times and you can find it here.
This sounds fantastic, and adding espresso powder is a great idea. On the page with the recipe, there's a link for pecan pie truffles - those sound really good too.
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