Black & White Pudding Pie, Gluten Free

Black & White Pudding Pie, Gluten Free

Black and White Pudding Pie. Want some?

With this pudding pie, no need to decide if you want chocolate or vanilla. You get the best of both in one little old pie. It’s not fancy, but it is easy, quick and really fits that I need dessert craving.

This is probably one the fastest desserts you can whip together, especially if you have pie dough already lurking in the refrigerator. You’ll need half a pie dough recipe, and one batch each of chocolate and vanilla pudding. Of course you can double the pudding in either recipe and make the pie one flavor, but where’s the fun in that?

And if you are a brave soul, try marbling the puddings in the pie for an even more impressive look. I am the daughter of the Queen of Marbling but I maintain none of the requisite genes to do it successfully – if I swirled the mixture it would surely turn into a light/dark chocolate smear. If I did a figure-eight there would be glops of chocolate tangled with vanilla like bad bed-head.

I scooped the pudding side by side-ish. You could sort of checker-board the pudding, or do alternate stripes of chocolate and vanilla. Whatever way you make the pie, it’ll still taste really good. Whipped cream on top would be perfect.

For big chocolate curls, bring out  a  block of bittersweet or semisweet chocolate (that would be a bar), a vegetable peeler, and a piece of parchment. Warm the chocolate in the palm of your hand just a little bit by gripping the skinny side. Warm chocolate will make curls – colder chocolate will make slivers.

Peel down the length of the skinny side of the chocolate while you hold the bar- and be careful not to cut yourself. Let the curls drop onto the parchment. Some will just be slivers and eventually as you peel there will be big fluffy curls. Try to keep them in separate piles on the parchment or use a toothpick to separate them as you go.

When there are enough or you are really bored, use the parchment to drop the chocolate onto the top of the pie (or on top of the whipped cream) in some attractive pattern. Slivers first, curls on top of slivers.  Don’t try to move them with your hand because they will melt, break, cause a mess and make you cry.

Or skip that part altogether and just eat the pie. Or skip the pie crust and just eat pudding. Or skip the pudding and just eat pie crust. Or the chocolate bar.

Kidding. Make the pie. You’ll  be glad you did. And so will everyone else who gets a slice.

Black and White Pudding Pie. A lot of chocolate, a little vanilla.

Black & White Pudding Pie, Gluten Free
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These pudding are light on the sugar. If you enjoy sweeter pudding add another tablespoon to each – the chocolate is more bittersweet than sweet. Top with whipped cream and chocolate curls if you like. Marble the puddings if you are good at that, which I am not. It’s a fun pie and will satisfy both chocolate and vanilla pudding lovers.
Ingredients
Pie Crust
  • 300 grams AP GF flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca starch/flour) ( 2⅓ cups)
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 70 grams unsalted butter cold, cut into cubes (5 tablespoons)
  • 70 grams solid vegetable shortening (Spectrum) (5 tablespoons)
  • 60 grams cream cheese, cold, cut into cubes (4 tablespoons)
  • 70-100 grams ice-cold water (up to ½ cup)
Vanilla Pudding
  • 330 grams whole milk (3 cups) (we use lactose free milk)
  • 35 grams corn starch (4 tablespoons)
  • 20 grams granulated sugar (2 tablespoons)
  • 1½ teaspoons vanilla
  • 3 extra-large egg yolks
Chocolate Pudding
  • 330 grams whole milk (3 cups)
  • 50 grams unsweetened cocoa (1/2 cup)
  • 35 grams corn starch (4 tablespoons)
  • 40 grams granulated sugar (3 tablespoons)
  • 1 teaspoon vanilla
  • 3 extra-large egg yolks
Topping
  • Bittersweet or semisweet chocolate curls (1 cup)
Instructions
Crust
  1. Preheat oven to 375. Use one 9 inch pie pan. Set aside.
  2. In a food processor pulse the flour with the salt and sugar. Add the cold butter, shortening and cream cheese. Pulse until mixture looks like large coarse crumbs. Add ice water through the chute a little at a time while the processor is running and stop when the mixture begins to come together in a rough ball. Don’t add any more water. Turn mixture upside down on plastic wrap and carefully remove the blade. Knead for a few seconds just to get all the pieces mixed in. Divide into two balls and flatten into disks. Set one aside covered in plastic wrap and save for another use. Roll one piece between pieces of plastic wrap until it is slightly bigger than the pie pan. Remove top plastic and flip bottom plastic with dough on it over the pie pan. Peel off plastic and settle crust into the pan. If it rips, just pinch together. Place pie pan in the refrigerator to chill for 30 minutes. Place pie pan on a baking sheet and bake 20-25 minutes until golden brown. If any cracks form, use leftover dough to patch and bake 3 minutes more. Cool completely.
Vanilla Pudding
  1. Whisk yolks until smooth in a small container. Add cornstarch and ½ cup milk and whisk to combine. Strain into medium saucepan. Add remaining milk and sugar to the saucepan. Stir over medium heat until pudding thickens and just starts to simmer/boil. Remove from heat and add vanilla. Stir. Cover with plastic wrap. Chill.
Chocolate Pudding
  1. Whisk ½ cup cold milk into cocoa in a medium saucepan. Cook over low heat in until smooth and mixture begins to slightly thicken, but don’t let it boil. Set aside and cool for a minute. In the meantime, whisk yolks until smooth in a small container. Add cornstarch and ½ cup milk to yolks and whisk combine. Add remaining milk to cocoa mixture in medium saucepan. Stir. Strain egg yolk/milk mixture into the saucepan with sugar and stir to combine everything together. Stir over medium heat just until pudding thickens and starts to simmer/boil. Remove from heat and add vanilla. Cover with plastic wrap and chill.
Assembly
  1. Place chilled vanilla pudding on one side, chilled chocolate pudding on the other in the baked and cooled pie shell. Leave as is or marble if you are feeling brave. Top with as much chocolate curl as you wish. Serve cold.

Black and White Pudding Pie. Got Whipped Cream?

Comments

  1. what is the fat,carbs,prot. and fiber on this recipe? Thank you

  2. That crust looks incredible. Great job! Pinning this to try later. :)

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  1. [...] Pudding, but my grocery doesn’t always carry it. And if you’re feeling ambitious, this recipe – the vanilla pudding – will also do the trick. The crust can be made dairy-free and [...]

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