Gluten-Free VEGAN chocolate pudding pretzel pie! Nobody will guess this amazing dessert is dairy-free!
I made a version of this pie last year for Christmas Eve dessert and OH MY! Even amongst the sugar cookies, candy and fudge at Christmas time, this dessert stood out as a one of the best things I’d eaten during the holidays.
If you’re searching for the perfect dairy-free, gluten-free holiday dessert – this is it! You also might like these recipes for gluten-free chocolate pudding, gluten-free chocolate pie or this full collection of gluten-free pie recipes.
This chocolate pudding pretzel pie is perfect for Thanksgiving or any time you want to make a special dessert for someone with food allergies. I love this pie so much I would have it for my birthday instead of cake!
This pie is also great because it is made with easy-to-find ingredients and has one of the simplest crusts around. Think as easy as graham cracker crust, but with salty pretzels. I love the sweet and salty combination going on in this pie!
Check out this article on are pretzels gluten-free!
I originally made this with a chocolate pudding made with milk. However, I can’t eat very much dairy (and feel best when I don’t eat it at all) so it was time to find a real-deal vegan chocolate pudding.
I’m happy to report this vegan chocolate pudding tastes just like the real thing!
This vegan chocolate pudding doesn’t have any avocado, banana or tofu like other vegan chocolate puddings, but rather is made on the stove with milk, cornstarch (or arrowroot), and sugar just like traditional pudding.
I could eat it in a bowl topped with my favorite So Delicious Dairy-Free Cocowhip all on it’s own. You also might like this gluten-free pecan pie or this dairy-free coconut cream pie.
For favorite gluten-free recipes, try these gluten-free chocolate chip cookies, gluten-free banana bread and gluten-free brownies.
What are your favorite pies to make for Thanksgiving? I hope you and your dairy-free guests love this pie as much as we do!
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Gluten-Free Vegan Chocolate Pudding Pretzel Pie
Ingredients
For the Crust:
- 5 1/2 ounces gluten-free pretzels (crush slightly to fit in the measuring cup if measuring instead of weighing) about 3 1/2 cups
- 1/4 cup brown sugar
- 6 tablespoons vegan butter melted
For the Chocolate Pudding:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch or arrowroot powder
- 1/2 cup organic cane sugar
- pinch of salt
- 13.5 ounces canned (not boxed) coconut milk
- 1 cup unsweetened almond milk
- 2/3 cup dairy-free chocolate chips
- 1 tsp vanilla extract
- 1-2 tablespoons vegan butter optional
For the Ganache:
- 3 ounces 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!
Notes
Nutrition
This post contains affiliate links to my favorite products.
This Gluten-Free Peanut Butter Pie from Gluten-Free on Shoestring also looks delicious!
This No-Bake Dirt Pie from Cotter Crunch is also Vegan and Gluten-Free and looks fabulous.
I made this for thanksgiving. We have dairy and gluten allergies in our group, so this was perfect. And all those without allergies wanted a slice too. So…maybe it is too good? Hahaha It really is a stunning combination of flavors, and the family member scared of the pretzel crust loved it! Thank you!!
I’m planning on making this for thanksgiving but have a question! For the pudding filling, I have mini choc chips, is it still 2/3cup for mini ones? Thank you!
Great question – I would actually use 1/2 cup of the mini chocolate chips! I hope you like the pie!
This is our family FAVORITE! seriously! I love chocolate pudding pie and this one has just enough salty to the sweet.
Could u substitute lactose free milk for the coconut and almond milks?
I haven’t tried that so I’m not sure!
How far ahead can I make this? I’m planning on going to a barbecue tomorrow afternoon. If I make it this afternoon, will the pretzel crust be soggy 24 hours later? Thanks!
Erin my love, when you say don’t use boxed coconut milk, you’re referring to the beverage variety, correct? Because i have boxed coconut cream from my local Asian grocery and i use it in place of canned coconut milk in nearly everything else. It’s the stuff in the small waxed boxes, like a box of tofu size.
Also, have you tried this with a sugar replacement like stevia? Just curious! Thanks!
Yes that is exactly what I mean! Don’t use the refrigerated beverage kind. The kind from the Asian market should work great! Also I haven’t tried stevia. I’m worried the pudding won’t set up correctly without the sugar!
Would it be possible to freeze and make ahead? Thanks
That won’t work unfortunately! The pudding would get runny as it thawed.
Hi, would coconut oil work as a substitute for vegan butter for the crust? Thanks in advance!
Yes that should work great!
Thanks for gluten-free recipes!
Looks very appetizing
Hi! Just wondering if you can bake the crust in advance and freeze to fill later. Thanks!
I want to prepare this using dairy. Is there a conversion for the milk that I should follow?
I made this for Thanksgiving and it pleased the vegans and non vegans, it was the first pie gone. It is already being requested for next year. Plus I am having it for my birthday! Love it!
I’m so glad to hear that! I’d eat it on my birthday too 😉
Do you have to chill the canned coconut milk?
Nope! Just add the whole can 🙂
I can’t have coconut. Any substituion suggestions?
You could try using all almond milk!
Is there anything to substitute for coconut?