Gluten-Free, dairy-free pie has a REAL-DEAL chocolate pudding! Nobody will guess this amazing dessert is dairy-free!
This pie has been a long-time reader and family favorite recipe since I published it back in 2016. It was updated with new photos and step-by-step instructions in February 2024.
You might also like this dairy-free banana cream pie, dairy-free fondue or dairy-free fudge.
When people ask me for a gluten-free and dairy-free dessert, I point them to this recipe! It’s easy to make with a crushed pretzel crust and SO delicious with the real-deal chocolate pudding filling!
Thousands of people return to my site every year to make this pie for the holidays!
Why I love this recipe
- Made-from-scratch pudding – This is a real-deal, homemade chocolate pudding pie with rich chocolate flavor. (The best part: NO avocado, banana, tofu, or sweet potato as a main ingredient!) It tastes SO much better than any storebought pie, boxed pudding pie, or typical vegan pie. Sometimes simple ingredients deliver the best results!
- Perfect for guests with food allergies – This eggless pudding pie is completely vegan, dairy-free, and gluten free! It’s an amazingly easy gluten free dessert to satisfy your sweet tooth, especially if your guests have gluten intolerance or a variety of food allergies/restrictions. Bake it for a holiday, birthday party, or another special occasion!
- Sweet and salty – Everyone loves the combination of a crunchy pretzel crust and rich chocolate pudding! It’s perfectly sweet and a little bit salty. It really is one of the best vegan gluten free desserts you’ll ever try!
Ingredients You’ll Need
Here are a few notes on the key ingredients to make this delicious vegan dessert.
- Gluten-free pretzels: Be sure to use gluten-free pretzels to ensure this pie is gluten-free. Check out this article on are pretzels gluten-free!
- Coconut milk: I find that canned coconut milk gives good results and works much better than boxed coconut milk.
- Chocolate: You’ll want to use dairy-free chocolate chips to keep this delicious dessert dairy-free and vegan. Otherwise, you can use a chopped semisweet or bittersweet chocolate bar.
How to Make Gluten-Free Vegan Dessert
Make the crust. Place the pretzels in a Ziploc and crush into very small pieces (You can also use a food processor). Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.
Bake the crust. Pour the gluten-free vegan dessert crust into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.
For favorite gluten-free recipes, try these gluten-free chocolate chip cookies, gluten-free banana bread and gluten-free brownies.
Make the pudding. In a heavy-bottomed saucepan, whisk together the dry ingredients for this gluten-free vegan dessert, including cocoa powder, cornstarch, cane sugar and pinch of salt. Over medium heat while whisking, add the coconut milk and almond milk. Whisk until totally smooth. Continue to whisk until the mixture comes to a gentle boil. Once the mixture bubbles continue to whisk and cook for another 2 minutes until thick. Remove from the heat and stir in the chocolate chips, vanilla, and vegan butter (if using). Pour into a bowl and let cool to just about room temperature, stirring often.
Make the ganache. Melt the chocolate and coconut oil together in the microwave at 50% power for 30-45 seconds, stopping to stir every 15 seconds. Stir until totally smooth.
Assemble the pie. Pour and spread the ganache over the bottom of the prepared gluten-free vegan dessert crust. Let set slightly before adding the pudding. Pour the pudding into the crust. Smooth, then refrigerate until set, about 2 hour or up to 12 hours. For the topping, place the CocoWhip in a bowl and use a hand mixer to whip until smooth, about 10-20 seconds. Spread over the pie and garnish with chocolate curls. Serve and enjoy this easy recipe for any special occasion!
Storage Instructions
To store: Store this gluten-free vegan dessert in an airtight container or covered in plastic wrap in the fridge for up to five days.
To make in advance: Make, assemble, and chill the gluten-free vegan dessert pie as usual, but wait to add the CocoWhip topping and chocolate curls until just before serving. It’s the best way to ensure the whipped cream doesn’t deflate!
Recipe Tips
- MAKE-IT NUT-FREE: Use boxed coconut milk in place of the almond milk in this gluten-free vegan dessert. (But do not use boxed coconut milk in place of the canned coconut milk.)
- If you prefer, you can just make the pudding and serve it on its own with CocoWhip! It’s one the best vegan dessert recipes when you want something simple!
- Remember to use gluten-free pretzels and dairy-free chocolate chips to ensure this pie is gluten free dairy free.
More Gluten-Free/Dairy-Free Recipes
Gluten-Free Vegan Chocolate Pudding Pretzel Pie
Video
Ingredients
For the Crust:
- 5 1/2 ounces (165g) gluten-free pretzels (crush slightly to fit in the measuring cup if measuring instead of weighing), about 3 1/2 cups
- 1/4 cup (53g) brown sugar
- 6 tablespoons (85g) vegan butter, melted
For the Chocolate Pudding:
- 1/4 cup (21g) unsweetened cocoa powder
- 1/4 cup (32g) cornstarch or arrowroot powder
- 1/2 cup (100g) organic cane sugar
- pinch of salt
- 13.5 ounces (398ml) canned (not boxed) coconut milk
- 1 cup (240ml) unsweetened almond milk
- 2/3 cup (113g) dairy-free chocolate chips
- 1 tsp vanilla extract
- 1-2 tablespoons (14-28g) vegan butter optional
For the Ganache:
- 3 ounces (84g) semisweet or bittersweet chocolate bar or 1/3 cup dairy-free chocolate chips
- 2 teaspoons coconut oil
For topping:
- One container So Delicious CocoWhip
- chocolate curls or cocoa powder for garnish
Instructions
Make the crust:
- Preheat the oven to 350F. Lightly grease a 9-inch pie pan with cooking spray.
- Place the pretzels in a ziploc and crush into very small pieces. Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.
- Pour into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.
Make the pudding:
- In a heavy-bottomed saucepan, whisk together the cocoa powder, cornstarch, cane sugar and pinch of salt. Over medium heat while whisking, add the coconut milk and almond milk. Whisk until totally smooth.
- Continue to whisk until the mixture comes to a gentle boil. One the mixture bubbles continue to whisk and cook for another 2 minutes until thick. Remove from the heat and stir in the chocolate chips, vanilla, and vegan butter (if using). Pour into a bowl and let cool to just about room temperature, stirring often.
For the ganache:
- Melt the chocolate and coconut oil together in the microwave at 50% power for 30-45 seconds, stopping to stir every 15 seconds. Stir until totally smooth. Pour and spread over the bottom of the prepared crust. Let set slightly before adding the pudding.
- Pour the pudding into the crust. Smooth, then refrigerate until set, about 2 hour or up to 12 hours.
- For the topping, place the CocoWhip in a bowl and use a hand mixer to whip until smooth, about 10-20 seconds. Spread over the pie and garnish with chocolate curls. Serve and enjoy!
We had a vegan, two celiacs, and a dairy and peanut allergy at our Canadian Thanksgiving celebrations this year. Finding recipes that work for everyone is so hard! This pie was amazing, and everyone in our family loved it! Thanks for the great recipe!
I’m so happy to hear this! It is one of our very favorites too!
This looks fantastic. Can you also use store bought already made pudding?
I was thinking about making this recipe as bars and was wondering if you have ever tried doing that. I’ve made it as a pie and it is amazing and would hope it would turn out the same way. Since I need to make it for more people, I thought this would be a good option. Please let me know your thoughts!
I made this pie for Christmas dinner. It’s ridiculously good! I’ll make it again and again. Amazing. Thanks so much for the recipe! I could see making the pudding layer all on it’s own too, just for a stand-alone chocolate pudding.
I’m so happy to hear that!
Erin, so glad I found your site! My daughter is allergic to wheat, eggs, milk, and nuts, so this recipe is PERFECT for her!
I’m so glad this is helpful! 🙂
This pie looks so decadent! I love how you’ve kept it gluten free, dairy free and Vegan!!!! Now everyone can enjoy a slice for the Holidays. <3
Thanks Laura! Happy Thanksgiving!
mmmm…looks absolutely delicious!!!
I love everything about this, but that pretzel crust is calling my name! Im going to make this for a work party on Monday!
Hooray! I hope you like it!
How long will this be good for? I’m thinking about making it a day or 2 in advance. Thanks!
Hi Jacqui! Unfortunately the crust will get soggy if you make it too far in advance. I wouldn’t make it more than a day in advance.
Could regular (boxed) coconut milk be substituted for the almond milk? It’s not “nut free” as stated at the top of almond milk is used!
Thanks for catching that! Yes boxed coconut milk will work great. I meant to add that to the notes. I’ve updated the recipe!
Does this have a coconut taste to it in the chocolate? since you are using coconut milk, wondering as we don’t really like coconut but it make is dairy free and was hoping the chocolate flavor masked some of it.
I don’t think this has a coconut taste! The cocoa butter makes it taste more like white chocolate if anything. And you can easily use peanut oil in place of the coconut oil. Let me know if you have any other questions!
I was reading through these comments and realized I totally responded to this comment thinking it was on my Vegan Chocolate Peanut Butter Ice Cream Post! That must have been so confusing – so sorry about that! I don’t think this pie tastes coconutty. I think the chocolate covers up any coconut flavor for sure! Apologies for the mistake!
What a lovely dessert! Perfect way to end any meal!
MMMmmmmmmmmmmmmmmmmmmmm. Is that enough of an indication of yummines? Looks super delish!
Salty, sweet, chocolatey….YES please!
I make peanut butter pie with a pretzel crust but pairing it with chocolate is also genius! LOVE this!