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.

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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.

overhead shot of ingredients to make gluten-free dairy-free 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

how to make the pretzel crust for this gluten-free dairy-free 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.

how to bake the crust and make the pudding for this gluten-free dairy-free dessert

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 cookiesgluten-free banana bread and gluten-free brownies.

how to make the gluten-free dairy-free dessert pudding

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.
close up shot of chocolate pie on white plate
5 from 32 votes

Gluten-Free Vegan Chocolate Pudding Pretzel Pie

Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 32 minutes
Servings 8 -10 servings
Gluten-Free VEGAN chocolate pudding pretzel pie! 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.

Video

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:

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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

MAKE-IT NUT-FREE: Use boxed coconut milk in place of the almond milk. (Do not use boxed coconut milk in place of the canned coconut milk.)

Nutrition

Calories: 500kcal | Carbohydrates: 58g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 1mg | Sodium: 443mg | Potassium: 222mg | Fiber: 2g | Sugar: 31g | Vitamin A: 480IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 3.7mg

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.

This post may contain affiliate links. Please read our disclosure policy.

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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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Comments

  1. 5 stars
    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!!

  2. 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!

  3. 5 stars
    This is our family FAVORITE! seriously! I love chocolate pudding pie and this one has just enough salty to the sweet.

  4. 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!

  5. 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!

    1. 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!

  6. Hi, would coconut oil work as a substitute for vegan butter for the crust? Thanks in advance!

  7. 5 stars
    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!

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