Gluten Free Layered Pudding Pie ~ Chocolate Lust Pie

Have you ever heard of a lust pie?

It is known under many other names. They are often referred to as “sex in a pan.” My former neighbor used to call it the “next best thing since Robert Redford.”  

Yup, you read that right.

I guess every generation has called those pies  “the next best thing to _______” the favorite guy actor of their time and maybe this is also why it is called a lust pie?!?!? Who knows? I heard a lady say that the original was “six in a pan.” I am not sure if that is the case.

My gluten free layered pudding pie is made with chocolate and it is sugar free. You can substitute the sugar back in if you wish.

The original recipe I was given was made from boxed everything and contained tons of sugar and gluten, both of which we avoid (well the gluten hubs HAS no avoid, the  sugar is a hit an miss).

Contrary to what some people believe, gluten intolerance is not a fad, it is quite painful for those who suffer from it.


chocolate lust pie


I modified the original recipe and came up with this one which was a hit from the get go. Even my children – who can be leery of mom’s “converted” recipes – loved it and branded it a “keeper.” “A keeper” is a great honor around my home.

My husband took this chocolaty treat to work where his buddy firefighters ate it all! So yeah, it’s a keeper. This recipe is going into our family recipe book.

Of course, making this layered dessert will take more time  than if you made it from boxed mixes, but you will agree it is well worth the bit of extra work.


chocolate lust pie


Gluten Free Layered Pudding Pie: Ingredients


  • 1/4 cup unsweetened apple sauce
  • 1/4 cup coconut oil – melted {Buy}
  • 1 cup nut flour – hazelnut, almond, or pecan  {Buy
  • 1/2 cup sorghum flour  {Buy}
  • 10 drops toffee stevia  {Buy}
  • 2 tablespoons erythritol – powdered  {Buy}
  • 1 large egg
  • 1/3 cup tapioca flour  {Buy}
  • 3 tablespoons cornstarch
First Layer
  • 1 cream cheese 8oz – at room temperature
  • 1 cup  erythritol
  • 1 1/2 cups heavy cream
  • 1 teaspoon gelatin – acts as a stabilizer  {Buy}
  • 1 tablespoon water

Second Layer

  • 1 1/4 cups homemade chocolate pudding mix {My Recipe Here}
  • 2 3/4 cups milk

Third Layer

  • 1/4 cup  erythritol  – powdered – or vanilla stevia  {Buy}
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 1 teaspoon gelatin – acts as a stabilizer
  • 1 tablespoon water



Gluten Free Layered Pudding Pie: Method

In a medium size bowl, mix together all the ingredients for the crust and press  into a greased 9″x13″ oven proof pan.  

Bake at 350 degrees Fahrenheit for 14 minutes.

Let cool completely before adding the filling.

In the meantime, in a medium size saucepan make the pudding with the mix and the milk.

Cool before using.

When the crust and the pudding are cooled and ready to use, it is time to assemble your pie layers.

Make the first layer with the cream cheese and the heavy cream.

Add the erythritol.

Dissolve the gelatin into the water and add to the mix. Combine well. Pour over the crust and even out.

The second layer is made with your cooled pudding.

Pour over the cream cheese layer and even out. If your pudding is still a bit runny, you may want to let this layer set in the fridge before added the final layer.

For the topping: beat the heavy cream into whipping cream, add the sugar substitute of your choice, the vanilla and the gelatin dissolved in the water.

Combine well but do not over mix or you will get butter!

Pour over the chocolate pudding layer.

Leave in the fridge to set. Enjoy!

Makes one chocolate layered pudding pie.

Print Version

Nutritional Version & WWP+

THM S Helper



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