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!
How does this need to be stored? It it shelf stable or does it require refrigeration?
Hi Lorraine, we recommend storing the pie in an airtight container or covered in plastic wrap in the fridge for up to five days. We hope you enjoy the recipe!
This recipe is so good and true to the instructions, which I really appreciate. The crust is DELICIOUS. So simple and so good. The pudding is legit like velvet and not too heavy on the chocolate. We made homemade coconut whip for topping and the whole combo was delightful. It was easy and one we’ll make again!
Yay! We’re so glad you loved it, Ashleah! Thank you for taking the time to share your feedback with us. Happy baking!
I already plan to sub cashew milk for the coconut milk. Yet Coconut oil is definitely not good for me; I react toward it as some people react to dairy. Can I use avocado oil or a more neutral oil, and which one? ( I am on principle for health reasons opposed to canola oil.) Thank you!
Hi Lisa, avocado oil should do okay as a replacement for the coconut oil. With the combo of cashew milk and avocado oil, you may need to thicken the pudding more with a little extra cornstarch or arrowroot powder since they don’t get quite as thick and creamy as coconut products. We hope this helps!
Can I use coconut oil instead of vegan butter in the crust?
Hi Zoe, that should work okay, but the coconut oil may make a crisper, firmer crust due to the higher fat content. If you decide to give it a try, we’d love to hear how it goes!
Hi! We are GF but still can have dairy! Is could I sub whipping cream instead of the milks?
Hi Jacqueline, we haven’t tried it with this recipe, but it’s worth a try! Using all whipping cream will make a really rich pudding. You could also replace the coconut milk with the whipping cream, but replace the almond milk with whole milk. You’ll most likely need less thickener and can scale back on the cornstarch/arrowroot. We’d love to hear how it goes!
This recipe looks wonderful! Is there anything else I can use in place of Vanilla extract?
Hi Jenn, you can omit the vanilla or try another flavor option such as 1/4 tsp of almond extract or 1/2 – 1 tsp of instant coffee/espresso powder. We hope these ideas help and you love the recipe!
Hi! If I have a coconut allergy too, can I try another milk/oil with the almond milk? What would you suggest?
Hi Lisa, good question! You could try another dairy-free milk with high fat content, like cashew milk. We hope you enjoy the recipe!
What type of dairy-free chocolate chips are used for the filling (dark, semi, …)?
Thanks!
Hi Rob, semi-sweet dairy-free chocolate chips work great in the filling, but you can use dark too for a different flavor profile. We hope you enjoy the recipe!
My first time with the home-made pudding today. I only made the filling as a test prior to the whole pie. Came out a little more bitter than the typical box mix (but much more depth to the chocolate flavor). I used granulated sugar rather than cane. I’m guessing the bitterness comes from the cocoa powder. Think I should cut back on that or add more sugar? Will taste with some of the CocoWhip to see if that adds the sweetness I’m looking for.
Thanks!
CocoWhip helps a lot! Wow, that is a super rich tasting pie!
Do you typically make this a day ahead or day of for the best result? Thanks!
Hi Jenay, either works great! We often make it a day ahead and just wait on the whipped cream/toppings. The crust holds up well, just make sure you refrigerate the pie if making ahead of time. Happy baking!
Hi, I am going to a party. I made the pie but need to put the whipped topping on it before I go to the party. Will it hold up for a few hours in the fridge?
Hi Kirsten, the whipped topping will probably deflate a bit if you put it on a few hours early, but it’s something you can try. Could you bring it with you to the party and finish it off there? Let us know how it goes either way!
Can I double this recipe & make it in a 9” x 13” glass pan & refrigerate it 12 hours before cutting it into squares? Thank you!
Hi Teresa, we’d recommend making two pies to double the recipe rather than trying to adjust it for a 9×13. If you decide to give it a try, we’d love to hear how it goes!
Hi,
I was wondering if I used coconut sugar, would the pudding set up the same? I am trying to make it Paleo friendly.
Thank you
Hi Susie, we don’t typically work with sugar substitutes so we can’t say for sure. Coconut sugar could impact taste and texture. If you decide to give it a try, we’d love to hear how it goes!
Easy to make & absolutely delicious!
I just tried your banana pudding pie recipe and was so impressed! The pie was delicious ❤️ I really want to try this chocolate version but was wondering what could I use to substitute the can of coconut milk?
You could use another dairy-free milk with a higher fat content like cashew milk!
Which dairy free butter do u like the best?
Hi Laura, we like Earth Balance buttery sticks. We hope you enjoy the pie!
Hi Erin!
Would a day ahead be ok to make or would it be too mushy ?
Thanks,
Katie
Just wanted to say this is a family favorite! We make it every holiday we can 🙂 Thanks for such a delicious and allergy friendly recipe!!
Erin,
Thank you for all the gluten free and now dairy free recipes! Half our family is dairy free as well and I can’t tell you enough what a huge blessing it is to have these recipes! It makes baking and cooking so much easier and delicious too!
With Gratitude,
Gabby
I made this once and the crust turned out super chewy instead of crunchy. I’m making it again and crushing the pretzels smaller hoping that helps. I did notice that it says it set the pudding put in the fridge 2 up to 12 hours. Should it be stored on the counter once the pudding is set instead of keeping it in the fridge?
Hey Jackie! The pie is best stored in the fridge even after the pudding is set. The crust can get chewy if it’s stored for too long. I hope this helps!
Hi! I’m looking forward to trying this recipe! We have a nut allergy in the family. Can I substitute oat milk for almond milk in the same amount?
Yes that will work great! I hope it turns out for you 🙂