Chocolate Pudding Pie - Against All Grain

Ingredients (yields 1 9-inch pie or tart)

1 recipe for Grain-Free Graham Cracker Pie Crust
Pudding
2½ cups coconut milk (Natural Value brand is guar-gum free)
4 egg yolks
¾ cup maple syrup or honey
¼ teaspoon salt
3¼ teaspoons unflavored gelatin (or 2-1/2 tablespoons agar-agar flakes)
1½ teaspoons vanilla extract
4 ounces unsweetened chocolate, roughly chopped (I love Scharffen Berger’s soy/dairy free bar)
1 cup whipped cream (either from 1 can of coconut milk, or from real dairy cream)

Directions
Preheat your oven to 350 degrees.
Mix your crust ingredients and press the dough into a 9-inch pie pan or a 9-inch tart pan with a removable bottom. Bake your crust for 12 minutes, until it is golden around the ridge.
Let the crust cool completely while you prepare your pudding. To save time, you can make the crust the day before and keep it wrapped tightly until you’re ready to use it.
Soften the gelatin by placing it in a small bowl with the vanilla extract.
Warm the coconut milk over medium-high heat for 6-7 minutes, being careful not to let it boil.
Whisk the egg yolks, maple syrup, and salt in a small bowl.
Slowly pour the hot coconut milk into the egg mixture, whisking continuously to temper the eggs. Pour the entire liquid mixture back into the pan, and continue cooking over medium-high heat for 6-8 minutes while stirring constantly. You don’t want this mixture to boil and it should be thick enough to coat the back of a spoon.
Pour the softened gelatin and vanilla into the pan and whisk vigorously and until the gelatin is completely dissolved, about 2 minutes. Remove from heat, and pour the mixture into a glass bowl.

If you are using agar-agar, it will take longer for it to dissolve, probably about 5 minutes. If you notice a few small lumps, pass it through a mesh strainer prior to pouring it into the bowl.

Stir in the chopped chocolate until it is incorporated and smooth, then let the bowl cool for 10 minutes.
Pour the pudding into the pie crust, and cover with plastic wrap pressed directly onto the pudding.
Put the pie in the refrigerator for 6-8 hours until the pudding has set.
Top with fresh whipped cream or coconut whipped cream and dark chocolate curls or shavings for decoration.
Enjoy!
*I used raw dairy cream for the pictures with the tart, and the one in the pie dish is coconut whipped cream. Both taste equally as delicious, but you’ll get a better piping out of the real cream.