Erin’s Recipe Rundown
Texture: Silky pudding, crisp crust, and fluffy whipped topping.
Taste: Rich chocolate pudding with a cream cheese whipped topping and graham cracker crust.
Ease: So easy to make! Great beginners recipe.
Top Tips: Use room temperature cream cheese for smooth, even blending. Use high-quality chocolate (like Guittard or Ghirardelli) for a truly outstanding pie!
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make this again? Absolutely! This pie is perfect for the holidays, Father’s Day, or any special occasion.
xoxo erin
This gluten-free chocolate pie combines everything you love about chocolate desserts AND pie to deliver the most rich, decadent treat.
The hint of cream cheese in the whipped topping and homemade gluten-free chocolate pudding takes the gluten-free chocolate pie to the next level! Served over a gluten-free graham cracker crust, it’s a chocolate lovers dream!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- Ingredients for Chocolate Pie Topping
- How to Make Gluten-Free Chocolate Pie
- Storage/Make Ahead/Freezing Instructions
- Can this pie be made dairy-free?
- Can this pie be made vegan?
- How do you make chocolate curls for the garnish?
- Can you use a different type of crust?
- Gluten-Free Chocolate Pie Tips & Tricks
- More Gluten-Free Pie Recipes
- Gluten-Free Chocolate Pie Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free chocolate pie. See the recipe card below for exact measurements.
- Gluten-free graham crackers: Use a food processor to crush your graham crackers, or buy them pre-crushed. Check out my roundup of the best gluten-free graham crackers.
- Gluten-free flour: This is an unusual ingredient for a graham cracker pie crust, but I like to add it to help keep the crust together and ensure a nice and crisp pie crust!
- Whole milk: I recommend using whole milk in this pudding, however 2% milk will work. For a dairy-free option, I recommend making the dairy-free chocolate pudding from this recipe.
- Chocolate: For best results, choose a high-quality semisweet chocolate or bittersweet chocolate for this gluten-free pie. I use and recommend the brand Guittard.
- Cornstarch: Cornstarch is an essential, naturally gluten-free ingredient that’s used to thicken this homemade chocolate pudding.
Ingredients for Chocolate Pie Topping
- Heavy whipping cream: Heavy cream is a must! Don’t try to use half and half or Cool Whip — you won’t get the same results.
- Chocolate curls: Chocolate curls add interest and make the gluten-free chocolate pie look more professional!
- Cream cheese: The secret ingredient! Cream cheese is not typically found in traditional chocolate pie topping, but it’s makes it so delicious! I love using this topping on so many desserts now!
How to Make Gluten-Free Chocolate Pie
Here’s an overview of how to make this gluten-free chocolate pie. You can jump to the recipe for the full instructions!
- Combine crust ingredients: Mix gluten-free graham cracker crumbs, brown sugar and flour. Add the melted butter and stir until fully combined.
- Press into pan and bake: Press the crumbs firmly into the bottom and up the sides of the pie pan. (Tip: Do the sides first!) Bake for 10 minutes, then set aside to cool completely.
- Heat milk and chocolate: Combine the milk and chocolate in a saucepan (chop the chocolate into pieces if using a bar chocolate). Heat over medium-low until the chocolate is melted and the mixture is warm.
- Whisk wet ingredients: Whisk the egg yolks, sugar, cornstarch, and salt until smooth. Then ladle in 1/2 cup or so of the warm milk mixture into the bowl, whisking constantly to temper eggs. Continue ladling in another one or two scoops of the milk mixture and whisk until the egg mixture is smooth.
- Whisk warm milk into the eggs: Pour the tempered egg mixture into the saucepan with the remaining chocolate milk mixture, whisking constantly.
- Pour into pot and cook: Pour into a saucepan and continue to whisk over heat until the mixture is bubbling and thick, 4-5 minutes.
- Stir in butter: Remove pot from heat and stir in the butter and vanilla.
- Let pudding cool: Transfer pudding to a bowl and cover with plastic wrap. Let the pudding come to room temperature, about 45 minutes to an hour.
- Pour into crust: Spread the pudding evenly in the pie crust. Cover and refrigerate for 2-3 hours, until the pudding is set.
- Make whipped topping: Add cream cheese, powdered sugar and vanilla to a bowl. Beat with a hand mixer.
- Slowly add whipping cream: With the mixer running on low, slowly pour in the whipped cream. Whip until the mixture is light and fluffy.
- Spread over pie: Spread the creamy topping over the chocolate pudding. Top with chocolate curls if desired. Chill the pie for another 1-2 hours before serving. Enjoy!
Storage/Make Ahead/Freezing Instructions
To store: Cover any leftovers with plastic wrap, or store in an airtight container for up to five days.
To make ahead: This pie can be made up to three days in advance. Make the crust and chocolate filling as directed. Keep chocolate filling in the fridge until ready to serve. Just before serving, make the whipped cream topping and assemble the pie.
To freeze: You can freeze this pie without the whipped cream topping. Wrap it tightly in plastic wrap and store in the freezer for up to 1 month. Thaw in the refrigerator overnight and add the whipped cream topping just before serving.
Can this pie be made dairy-free?
Yes, you can make this pie dairy-free! For the crust, use a dairy-free butter substitute. Replace whole milk with almond milk or another non-dairy milk, and use dairy-free chocolate. For the topping, use dairy-free cream cheese and coconut cream instead of heavy whipping cream.
Can this pie be made vegan?
For a vegan pie, I recommend making my delicious gluten-free vegan chocolate pudding pretzel pie. It’s very similar to this gluten-free chocolate pie and a long-time reader favorite! You could also use a dairy-free butter substitute for this crust and then make my vegan chocolate pudding for the filling.
How do you make chocolate curls for the garnish?
I like to use a vegetable peeler to make chocolate curls. Just run it along the edge of a chocolate bar at room temperature. For longer curls, warm the chocolate slightly before shaving it.
Can you use a different type of crust?
Yes! Feel free to experiment with a chocolate cookie crust using my gluten-free Oreo pie crust or my traditional gluten-free pie dough for a flaky texture. Both options would taste amazing with the chocolate pudding filling.
Gluten-Free Chocolate Pie Tips & Tricks
- Try a different crust. Want to switch up this recipe? Try making a chocolate cookie crust using gluten-free Oreo crust, or use a traditional gluten-free pie dough for a flaky pie crust.
- Use room temperature cream cheese. Cream cheese blends much more easily if set at room temperature before using.
- Use high-quality chocolate. Since chocolate is the foundation of this pie, be sure to choose a use high-quality brand (like Guittard or Ghirardelli).
More Gluten-Free Pie Recipes
- Gluten-Free Apple Pie (Homemade Crust!)
- Gluten-Free Pumpkin Pie
- Gluten-Free Buttermilk Pie
- The Best Gluten-Free Pecan Pie
- Gluten-Free Coconut Cream Pie
- Gluten-Free Peanut Butter Pie
- Gluten-Free Cherry Pie
- Gluten-Free Vegan Chocolate Pudding Pretzel Pie
- More Gluten-Free Pie Recipes
Gluten-Free Chocolate Pie
Ingredients
For the Crust:
- 1 ½ cups (180g) gluten-free graham cracker crumbs I use 1 5.6oz box of Schar graham crackers
- ¼ cup (50g) brown sugar
- 1 tablespoon gluten-free measure-for-measure flour
- 4 tablespoons (56g) butter melted and slightly cooled
For the Pudding:
- 2 ½ cups whole milk
- 5 ounces (142g) semisweet or bittersweet chocolate chips or bar chocolate
- 5 large egg yolks
- ¾ cup (175g) + 2 tablespoons granulated sugar
- ⅓ cup (40g) cornstarch
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 tablespoons butter
For the Topping:
- 4 ounces (113g) cream cheese softened
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- 1 cup heavy whipping cream
- chocolate curls for garnish optional
Instructions
Make the Crust:
- Preheat the oven to 350°F. Combine the gluten-free graham cracker crumbs, brown sugar and flour in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
- Press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. (Tip: Do the sides first!)
- Bake at 350°F for 10 minutes. Remove the crust from the oven and set aside to cool completely while you make the filling.
Make the Pudding:
- In a medium saucepan, combine the milk and chocolate (chop the chocolate into pieces if using a bar chocolate). Heat over medium-low until the chocolate is melted and the mixture is warm.
- In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. While whisking constantly, ladle in 1/2 cup or so of the warm milk mixture into the bowl, whisking vigorously (this is tempering the eggs so they don’t curdle when cooked on the stovetop). Continue ladling in another one or two scoops of the milk mixture and whisk until the egg mixture is smooth.
- Pour the tempered egg mixture into the saucepan with the remaining chocolate milk mixture, whisking constantly. Cook over medium heat, continuing to whisk the entire time, until the mixture is bubbling and thick, 4-5 minutes.
- Remove from the heat and stir in the butter and vanilla. Transfer the pudding to a bowl and cover with plastic wrap. Let the pudding come to room temperature, about 45 minutes to an hour.
- When both the crust and pudding are cool, spread the pudding evenly in the pie crust. Cover and refrigerate for 2-3 hours, until the pudding is set.
Make the Topping:
- In a large bowl, add the cream cheese, powdered sugar and vanilla. Mix with an electric mixer until creamy and smooth. With the mixer running on low, slowly pour in the whipped cream. Increase the speed to medium and continue to whip until the mixture is light and fluffy.
- Spread the creamy topping over the chocolate pudding. Top with chocolate curls if desired. Chill the pie for another 1-2 hours before serving. Enjoy!
Notes
- To store: Cover any leftovers with plastic wrap, or store in an airtight container for up to five days.
- To make ahead: This pie can be made up to three days in advance. Make the crust and chocolate filling as directed. Keep chocolate filling in the fridge until ready to serve. Just before serving, make the whipped cream topping and assemble the pie.
- To freeze: You can freeze this pie without the whipped cream topping. Wrap it tightly in plastic wrap and store in the freezer for up to 1 month. Thaw in the refrigerator overnight and add the whipped cream topping just before serving.
- Try a different crust. Want to switch up this recipe? Try making a chocolate cookie crust using gluten-free Oreo crust, or use a traditional gluten-free pie dough for a flaky pie crust.
- Use room temperature cream cheese. Cream cheese blends much more easily if set at room temperature before using.
- Use high-quality chocolate. Since chocolate is the foundation of this pie, be sure to choose a use high-quality brand (like Guittard or Ghirardelli).
Can this be made dairy free?
Hi Amy, yes! For the crust, you can use dairy-free butter. For the pie filling, we recommend using the chocolate pudding from this vegan chocolate pie recipe. We hope you enjoy!
Made this many times and it’s always a delicious hit!
Thank you for the positive feedback, Ash! We’re so happy to hear that this has become a go-to recipe for you!
Could I make this and freeze it?
Unfortunately this pie cannot be frozen. The pudding won’t hold up.
I made this for Thanksgiving but did a GF Oreo crust. It was a huge hit! So good.
I’m so glad you enjoyed it! It’s definitely great with an oreo crust too 🙂