- Whisk chocolate dairy-free milk and cornstarch together, add a pinch of salt. Heat to a slow boil and keep stirring until thickened, about 10 minutes.
- Remove from the heat and add the chocolate chips. Blend until melted.
- Allow pudding to cool slightly and then dump into the pie crust.
- Chill for 1-2 hours.
- Top with whipped topping and chocolate shavings.
- Share with neighbor.
I used Silk chocolate soy milk for this recipe. See my post on dairy-free milk alternatives for ideas.