Tuesday, December 25, 2012

Dairy Free Pudding Pie

We are a peanut free household however, we do use certain almond products because my son is not allergic to almonds. I came up with this fast and easy pudding pie recipe and I am sure that this could also be modified using a simple cornstarch pudding or rice milk pudding as well. The marshmallow seems to lessen the "watery" pudding effect from non-dairy pudding. Apologies for my use of throw-away tins and my not-so-perfect crust but it didn't change the taste at all.

Dairy Free Pudding Pie
Crust:
1 Package Josef's Gluten Free Cinnamon Squares
4 Tablespoons Shortening
1 Teaspoon Cinnamon
1 Teaspoon Allspice

Pudding:
3 Cups Mini Marshmallows + additional for decoration
1 Package of the Single Serving Size of ZenSoy Chocolate Almond Pudding (use all 4)

Preheat oven to 350 degrees. Using a food processor, grind up the package of cinnamon squares.

In a medium sized bowl, combine the ground cinnamon squares, shortening, cinnamon and allspice. If the mixture seems too dry, add just a bit of dairy free milk and mix again.

Line the bottom and sides of either one 8 inch pie tin or 3 (5-inch) pie tins. Bake for 8-10 minutes until the crust is lightly browned. Set aside.

In a medium sized pot, melt the 3 cups of marshmallows until no lumps remain.

Using a medium sized bowl, combine the melted marshmallows and almond pudding. Pour the mixture into the pit tins and top with a few mini marshmallows for decoration.

Let cool completely in the refrigerator, covered. Serve cold.

Makes either 1 8-inch pie or 3 5-inch pies.


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