Chocolate Cream Pie Perfection

Crust
Mix together:
1/4 cup dehydrated cane juice
3/4 cup flour (sorghum, rice, or oat are all fine)
1 cup finely chopped walnuts
1/4 cup melted butter

Then press it into a pie pan. Bake at 375 degrees for about 10 minutes.

Chocolate Pudding

In a 2 quart saucepan mix:
2/3 cup dehydrated cane juice
1/3 cup unsweetened cocoa powder
 4 Tbs cornstarch
1 egg
3 cups milk

 Heat under medium heat, stirring constantly until mixture boils and thickens. Remove from heat and add a splash of vanilla and a splash of almond extract. Stir well.


Pour the pudding into the pie crust and place in a cool place. When it is completely cool, it will be fully set up.

For a corn-free chocolate pudding:

In a 2 quart saucepan mix:
2/3 cup dehydrated cane juice
1/3 cup unsweetened cocoa powder
1 egg
2 3/4 cups milk

In a small bowl mix 2 Tbs arrowroot starch with another 1/4 cup milk. Set aside.
Heat the saucepan until the mixture boils, then remove from heat. Add:
1 tsp vanilla extract
1 tsp almond extract
the arrowroot mixture