Project Description

Lemon Coconut Chia Seed Pudding Mini Pie with Cornmeal Pie Crust

It feels wonderful when you envision a dessert and the result beats your imagination. 

I enjoy chia pudding, it’s light to the tummy, lovely mouth feel ( a combination of jelly like pudding and slight crunch from chia) and you don’t need added sugar to enjoy this pudding, at least for me. 

I was thinking of soaking chias for next day’s brunch. Then I thought, why not make a pie? 

That’s how this chia pudding pie was born

ABOUT THE RECIPE 

I struggled with what flavor I wanted as I always make my pudding with water or a mixture of yogurt and water. This struggle was short lived, as I saw evaporated coconut milk in my pantry. I grabbed it, mixed it with a little water, added some lemon juice and waited for the next day.

While I waited, I started thinking of my pie crust. I wanted something crunchy and hard (don’t ask me why). I knew I wanted a cornmeal crust. 

The next morning, I set out to make my cornmeal pie crust.

Beautifully, this pie crust never gets soggy. It holds its shape, it’s firm and has a slight crunch just as I wanted it and it’s vegan. It feels and tastes like a biscuit. 

The result of both combination was beyond excellent. The lemon and coconut milk paired perfectly together, light enough for you to still enjoy the slight sweet note of the crust.

Full Recipe in Details

STARTING GUIDE

  • Pastry: Pie

  • Prep Time Chia pudding: 4 mins

  • Resting Time Chia pudding: 4 hours/ Overnight 

  • Prep Time Pie Crust: 15 min

  • Cooking Time Pie crust: 25-30 mins

  • Cooling: 10 min

  • Assembly: 10 min

INGREDIENTS

  • 3 Tbsp chia seeds

  • 100ml evaporated coconut milk

  • 50ml water

  • 1 1/2 Tbsp lemon juice

Pie Crust 

  • 150g flour

  • 50g cornmeal

  • 100g vegan butter

  • 1/4 tsp salt

  • 1 1/2 Tbsp sugar

  • 2 Tbsp cold water

Garnishing: 

  • Blueberries
  • Sweetened Condensed coconut milk.
GUIDE / INSTRUCTIONS

  • Mix chia pudding ingredients. Let sit in the fridge for 4 hours or overnight to thicken.

  • For the crust, mix together all dry ingredients

  • Chop cold butter in cubes, add to dry ingredients. Mix by hand or in a food processor. When crumbly, add cold water

  • Mix and form a ball

  • Pat down on a work surface. Cut in four portions if using small tins like I did. If using one round pan, cut to fit the pan. Press down into the pan and sides. 

  • Bake at 190⁰ for 25 – 27 mins

  • Bring out of oven and let cool

  • Scope pudding  into cooled pie crusts. Assembly with blueberries

  • Drip top with condensed coconut milk

  • Dig in and enjoy

NOTES

 This pie crust can be made ahead of time and stored in the freezer for up to 3 months. 

The complete Chia pudding pie can be refrigerated for up to 3 days.

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