Servings
10
Prep Time
4 hours
Cook Time
25 minutes
Author:
Missy J’s
This recipe is so yummy and comes together pretty quickly with only a small list of ingredients needed. You can use a store bought pie crust or try out our heirloom wheat crust recipe. Top it with meringue frosting and carob chips or leave it as is. Either way it’s delicious and is sure to satisfy your sweet tooth, in a much healthier way. You do have to patiently wait as the pie chills in the fridge for 4 hours, but you have our permission to lick the bowl clean.
Ingredients
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1 1/4 cups pastry flour
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1/4 tsp sea salt
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6 tbsp melted butter or coconut oil
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2 tbsp coconut sugar or sucanat
2-4 tbsp water
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1 cup coconut sugar or sucanat
6 tbsp organic cornstarch
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1/4 tsp sea salt
3 cups whole milk
4 egg yolks
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1 cup carob chips of choice
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2 tsp vanilla extract
2 tbsp butter
4 large egg whites
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1 cup coconut sugar or sucanat( use organic sugar for white meringue)
1/2 tsp cream of tartar
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1 tsp pure vanilla extract
CAROB PUDDING PIE
Pie Crust
Pudding
Meringue Topping (optional)
Directions
CAROB PUDDING PIE
Pie Crust (If using a premade crust, skip to the next section.)
Preheat the oven to 350°F.
Stir wet and dry ingredients together and don’t over mix for a flaky crust. Let it sit for a few minutes to firm up.
Roll dough between two pieces of parchment paper. Line a 9-inch pie plate with the dough and crimp the edges if desired.
Bake for 15-20 minutes or until golden brown.
Set aside and begin the carob pudding.
Carob Pudding
In a medium saucepan, whisk together the sugar, cornstarch, and sea salt. Pour in the milk and egg yolks, whisking to combine. Stir continuously over medium heat until the pudding mixture barely comes to a boil and becomes thick, about 6 to 8 minutes. Once it starts to bubble and thicken like pudding, remove it from the heat. Add the carob chips, vanilla, and butter, and stir until everything is smooth and combined.
Pour the pudding into the prepared pie crust and place in the fridge, uncovered, to chill for at least 4 hours.
Cut it into slices and serve with fruit, whipped cream, carob chips or make the meringue frosting below.
Meringue Frosting
Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use an instant-read thermometer and heat it to 160°F or test it between your thumb and finger. Gently and quickly dip your finger (it’s very hot, don’t burn yourself) and rub the mixture between your thumb and finger. It should feel smooth, without any sugar granules.
Remove from heat and add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes and it should no longer feel hot.
Recipe Note
Store any leftovers in the fridge for 3-4 days. Best eaten fresh if you top it with the meringue frosting, as it will begin to separate in the fridge.
