"Just try and eat this VEGAN & GLUTEN-FREE TRIPLE THREAT MUD PIE without getting any of it on your face. It’s a Triple threat because the layers of this pie are key; the dense & dark chocolatey pudding followed by the fluffy mocha mousse and topped with a whipped coco is just too good to pass up!"
Triple Chocolate Mud Pie
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- Recipe Card
Prep time: 2hrs
Cook time: 12mins
Serves or Makes: 10
Recipe Card
ingredients
Crust
- 2 cups gluten free all purpose flour
- 3 tablespoons tapioca starch
- 2/3 cup vegan butter
- 1/3 cup water
- pinch salt
ingredients
Chocolate Pudding Layer
- 3 tablespoons cornstarch
- 2 cups vegan unsweetened milk
- 1 cups coconut cream
- 1 tablespoons vanilla extract
- 2/3 cup raw cane sugar or coconut sugar
- 1/3 cup cocoa powder, sifted
- 1/4 teaspoon salt
- 1/4 cup vegan dark chocolate chips
- 2 tablespoons virgin coconut oil
ingredients
Mocha Mousse
- 1 cup Aquafaba, (chilled Chickpea water)
- pinch salt
- 1 teaspoon instant coffee
- 1/2 cup confectioner’s sugar sifted
- 1/3 cup cacao powder, sifted
ingredients
Whipped Coconut Cream
- 1 (14 ounce can) coconut whipped cream
- 1/4 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
Method
Crust
Step 1
Preheat oven to 375˚F and grease a pie pan with vegan butter or nonstick spray.
Step 2
To prepare the dough, mix flour, tapioca and salt in a bowl, then cut in butter with a fork or pastry cutter until well combined.
Step 3
Slowly mix in water 1 tablespoon at a time and knead with hands until it comes together. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet or if too dry add water.
Step 4
Cover your working space with a sheet of plastic wrap and roll out dough until it is about ¼ inch thick, then carefully transfer to prepared pan.Use your hands to mold it to the pan and if it cracks simply use your hands and spare pieces of dough to fix it. Press a fork all around the lip and cut off the excess with a knife.
Step 5
Bake 12 -15 minutes or until crust is golden brown. Set aside.
Chocolate Pudding Layer
Step 1
Make a slurry with the cornstarch and a couple of tablespoons of the milk and whisk until you have a smooth mixture.
Step 2
Over medium-low heat in a saucepan add milk, cornstarch slurry, coconut cream, salt, vanilla, sugar, and cocoa powder, and whisk until you reach a low boil. Turn off the heat once your custard thickens and has a pudding texture.
Step 3
Remove from heat and fold in chocolate chips and mix until chocolate chips are melted and incorporated.
Step 4
Pour custard into the prepared and cooled pie crust, filling about half-way, and cover with plastic wrap. Place in fridge and let set for at least 2 hours.
Mocha Mousse Layer
Step 1
Chill a metal bowl for 15 minutes.
Step 2
Crush instant coffee into a powder using the back of a spoon.
Step 3
Add chilled aquafaba, cocoa, coffee powder, confectioner’s sugar, and salt to the chilled bowl and beat on medium-high speed until stiff glossy peaks form, about 10-15 minutes.
Step 4
Spread the mocha mousse on top of the chocolate custard and chill in the fridge for 2 hours to set the mousse layer. At this stage the pie can be kept chilled in the fridge up to a few days ahead of serving. Once mousse sets, cover the pie with wrap if not serving it that day.
Coconut Whipped Cream
Step 1
Add all the ingredients in a bowl and break up any chunks of coconut cream and mix in vanilla and sifted confectioner’s sugar with a fork until it’s relatively well incorporated. Then whip with hand mixer or in a stand mixer it for 2-3 minutes until everything is well incorporated. Taste for sweetness and whip in more sugar if needed.
Assembly
Step 1
Using a spoon or a spatula, top pie with the whipped coconut and chill. Sprinkle some cocoa and serve. Keep refrigerated and store for up to 4 days