This pie is a perfect accompaniment to afternoon coffee or tea. Two thick and dense layers of pudding – chocolate and butterscotch – are set atop a simple, vegan crust. The top is dotted with chocolate chips for yummy bursts of chocolatey goodness throughout. Serve with some coconut whipped cream on the side for added decadence!

Chocolate and Butterscotch Pudding Pie [Vegan]

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For the Chocolate Pudding:

  • 1/2 cup brown sugar
  • 1/3 cup cocoa powder
  • 6 tablespoons cornstarch
  • 2 cups chilled almond milk

For the Butterscotch Pudding:

  • 1/2 cup brown sugar, plus more to taste
  • 6 tablespoons cornstarch
  • 2 cups chilled almond milk

For the Pie:


  1. To make the chocolate pudding, put a 1/2 cup brown sugar in a pot with sifted 1/3 cup cocoa powder and 6 tablespoons cornstarch.
  2. Add 2 cups of cold almond milk and stir constantly while waiting for it to boil.
  3. Once boiling and thickened, pour all of the pudding into your pie crust.
  4. To make the butterscotch pudding, repeat step 1 minus the cocoa. Add more sugar, if desired.
  5. Once boiled and thickened, pour it on top of the chocolate pudding layer.
  6. After it slightly cooled down, throw the vegan chocolate chips on top. Don't wait until the pie is completely cooled down to top with chocolate chips or else they won't stick.
  7. Let the pie cool completely then slice into 8 pieces and serve.

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