This gluten-free chocolate pie is a long-time FAMILY FAVORITE! It features the best homemade chocolate pudding and a (secret ingredient) cream cheese whipped cream topping.

This pie is always a crowd-pleaser for Thanksgiving, birthdays and more. I hope you love it as much as we do!

A overhead view of the gluten-free chocolate pie in a pie dish

Are you a big fan of pie? Or would you rather go for a brownie or piece of cake?

In either case, this gluten-free chocolate pie is for you! It combines everything you love about chocolate desserts AND pie to deliver the most rich, decadent treat.

I love It truly is one of the BEST pies ever.

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I love making this pie for Thanksgiving dinner, Christmas dinner, Father’s Day, or any other special occasions. It’s easy to make and a total crowd-pleaser. No one will know it’s gluten-free!

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!

Why You’ll Love this Recipe

  • Rich and silky chocolate pudding
  • Cream cheese whipped topping
  • Easy gluten-free graham cracker crust
  • Great for holidays and birthdays
  • Can be made with a gluten-free Oreo crust

For more gluten-free pie recipes, try this gluten-free key lime pie, gluten-free pumpkin pie, gluten-free apple pie, gluten-free pecan pie and gluten-free peanut butter pie.

Ingredients for Gluten-Free Graham Cracker Crust

Here’s what you’ll need to make this perfectly crisp, gluten-free graham cracker crust.

Ingredients for chocolate pie crust on a counter top
  • Gluten-free graham crackers: Use a food processor to crush your graham crackers, or buy them pre-crushed.
  • Gluten-free flour: This helps ensure a nice and crisp pie crust!
  • Brown sugar: A little brown sugar sweetens the crust just the right amount!
  • Butter: Real butter adds richness to the pie shell.

Ingredients for Chocolate Pie Filling

Here are the simple ingredients needed for the rich chocolate pie filling.

Ingredients for chocolate pie filling on a counter top
  • 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.
  • Butter: Butter makes a creamy, silky pudding that’s hard to resist!
  • Vanilla: A dash of vanilla extract enhances the flavor of this pudding.
  • Salt: Fine sea salt brings out the flavors and balances the sweetness of the pudding.
  • Sugar: I like to use fine Domino sugar for all of my gluten-free baking.
  • Chocolate: Choose a high-quality semisweet chocolate or bittersweet chocolate for this gluten-free pie. I use and recommend the brand Guittard.
  • Cornstarch: Corn starch is naturally gluten-free and used to thicken this homemade chocolate pudding.
  • Egg yolks: I like to use large eggs set at room temperature.

Ingredients for Chocolate Pie Topping

Here’s what you’ll need to make the incredible whipped topping!

Ingredients for chocolate pie topping on a counter top
  • 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!
  • Powdered sugar: Powdered sugar is another essential for the whipped topping.
  • Vanilla: A dash of vanilla deepens the flavor of the creamy pie topping.

How to Make Gluten-Free Chocolate Pie

Crust ingredients in a pie pan, and crust ingredients pressed down into the pie dish
  • 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.
Milk and chocolate in a sauce pan, and eggs, sugar, cornstarch, and salt in a mixing bowl with a whisk
  • 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.
Eggs and milk in a bowl, with eggs mixed in, and the mixture poured into a sauce pan
  • 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.
Butter added to the sauce pan of pie filling ingredients, and pudding cooling in a glass bowl
  • 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. 
Chocolate pie filling poured into the graham cracker crust in a pie dish, and cream cheese, vanilla, and powdered sugar poured together in a glass mixing bowl
  • 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.
  • In a large bowl, add the cream cheese, powdered sugar and vanilla. Mix with an electric mixer until creamy and smooth.
Whipped cream added to the glass mixing bowl of pie topping ingredients, and whipped topping spread over the chocolate pie
  • 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 gluten-free chocolate pie for another 1-2 hours before serving. Enjoy!

Storage Instructions

Cover any leftovers with plastic wrap, or store in an airtight container for up to five days.

A close up photo of gluten-free chocolate pie in a pie dish

FAQs

Why does my chocolate pie turn out runny?

Your chocolate pie might turn out running if you rush through the cooking process, the filling didn’t have enough time to set, or if you overcooked the filling.

How do you thicken chocolate pie filling?

This chocolate pie filling is thickened using two naturally gluten-free ingredients: Egg yolks and cornstarch.

Does a gluten-free pie crust need to be refrigerated?

Pie crust dough should be refrigerated before baking, but cooked pie dough, graham cracker crust, or Oreo crust does not need to be refrigerated.

Expert 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).
A slice of chocolate pie with a bite taken out of it

GLUTEN-FREE PIE RECIPES

I hope you love this gluten-free chocolate pie recipe as much as we do! If you try this amazing pie, be sure to leave me a comment/rating below. I’d love to hear from you!

a close-up of chocolate pie
5 from 2 votes

Gluten-Free Chocolate Pie

Prep Time 20 mins
Cook Time 30 mins
Chilling Time 2 hrs
Servings 8 servings
This gluten-free chocolate pie is a long-time FAMILY FAVORITE! It features the best homemade chocolate pudding and a (secret ingredient) cream cheese whipped cream topping.
This pie is always a crowd-pleaser for Thanksgiving, birthdays and more. I hope you love it as much as we do!

Ingredients

For the Crust:

  • 1 ½ cups gluten-free graham cracker crumbs 180 grams, I use 1 5.6oz box of Schar graham crackers
  • ¼ cup brown sugar 50 grams
  • 1 tablespoon gluten-free 1:1 baking flour
  • 4 tablespoons butter melted and slightly cooled, 56 grams

For the Pudding:

  • 2 ½ cups whole milk
  • 5 ounces semisweet or bittersweet chocolate 142 grams, chips or bar chocolate
  • 5 large egg yolks
  • ¾ cup + 2 tablespoons granulated sugar 175 grams
  • cup cornstarch 40 grams
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter

For the Topping:

  • 4 ounces cream cheese 113 grams, 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

RECIPE NOTES
  • 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).

Nutrition

Calories: 373kcal | Carbohydrates: 21g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 201mg | Sodium: 230mg | Potassium: 191mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 1176IU | Vitamin C: 0.2mg | Calcium: 151mg | Iron: 0.5mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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