After making this pumpkin cake for John’s birthday two years in a row, I figured it was time for a change. Not that he would have minded having it again.
He is pretty loyal to the things he likes and he actually initially requested it but was tempted after I suggested a chocolate pudding pie. Who wouldn’t be swayed by the greatest of all tempters: chocolate!
The crust for this pie is no-bake and made with corn flakes. The filling is a mixture of bananas, chocolate and a hint of butter. Putting the pie together takes about 10 minutes, give or take a few, no more, I promise. Then the pie sets in the refrigerator for several hours, and voilà! C’est tout. That is all.
For the cornflake pie crust:
- 4 cups gluten-free corn flakes
- 1/4 cup plus 2 tablespoons milk or coconut milk
- 4 tablespoons (1/2 stick) unsalted butter or coconut oil, melted
- 1/4 cup semi-sweet chocolate chips, melted
For the filling:
- 4 medium bananas
- 3/4 cup semi-sweet chocolate chips, melted
- 2 tablespoons cocoa powder
- 2 tablespoons unsalted butter or coconut oil, melted
Step 1: To make the crust, grind the corn flakes to a powder in a food processor. In a large bowl, mix the ground corn flakes with milk, butter, and melted chocolate. Spread the crust in an 8-inch springform pie/tart dish by pressing it down with your fingers.
Step 2: Process all of the ingredients for the filling in a food processor until you obtain a smooth and creamy brown mixture. Pour it in the crust.
Step 3: Refrigerate the pie until set, a minimum of 4 to 6 hours.
Note: You could freeze the pie so it sets faster or if you want to turn it into an ice cream pie.
P.S. I just created a new Facebook page for Dinners & Dreams. Please head over and join. I’d love to see you there.