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!
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?