Chocolate Pudding Pie with Oatmeal Crust

Oatmeal Pie Crust

Ingredients
1/2 cup oats
3/4 cups whole wheat flour
1 Tbsp Agave Nectar
1/2 tsp salt
1/3 cup cold butter cut into pieces
1/4 cup very cold water

Directions
Process oats in food processor until fine. Add flour, agave nectar, and salt. Pulse a few times. Add butter and process until it looks like coarse crumbs. Run processor and pour water through the hole in the top until it begins to come together. Shape into a disk then roll out between 2 layers of plastic wrap. Press into pie plate and crimp edges as desired. If you want to pre-bake the shell, line with a circle of waxed paper then pour 1/2 cup dry beans into that. Bake at 450 for 10 minutes. Remove paper and beans and bake for 5 more minutes.

Number of Servings: 8

Calories: 129.4
Total Fat: 8.1 g
Cholesterol: 20.1 mg
Sodium: 250.0 mg
Total Carbs: 12.8 g
Dietary Fiber: 1.9 g
Protein: 2.4 g

All Natural Chocolate Pudding Pie filling

Ingredients
1/4 cup cocoa powder
1/4 cup corn starch
1/4 cup salt
2 cups milk
1/2 cup agave nectar
2 tsp vanilla extract

Directions
Whisk together cocoa powder, corn starch, and salt. Add 1/2 cup of the milk and whisk until it forms smooth paste with no lumps. Add remaining milk and agave nectar and whisk until combined. Cook over medium high heat until mixture thickens, stirring often, and constantly at the end. Stir in vanilla. Pour into pre-baked pie shell. Cover with plastic wrap, allowing the wrap to touch the top of the pudding. Chill 2 hours.

Number of Servings: 8

Calories: 99.9
Total Fat: 1.6 g
Cholesterol: 4.9 mg
Sodium: 98.6 mg
Total Carbs: 19.0 g
Dietary Fiber: 0.9 g
Protein: 2.6 g