corn starch, MI-DEL® Gluten Free Chocolate Snap Pie Crust, milk, sugar, unsweetened cocoa powder, vanilla extract

Chocolate Pudding Pie

25 minutes
25 minutes
4 servings
  1. In a microwave safe bowl stir sugar, cocoa powder and corn starch. Slowly whisk in milk until thoroughly mixed. Microwave on high for 3 minutes, then remove and stir.
  2. Cook for another 4 minutes – or until shiny and thick – stirring every minute to prevent lumping. Remove from microwave and cool for 5 minutes. Pour into Chocolate Snap Pie Crust.
  3. Refrigerate for 4 hours before serving.



  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps