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close up shot of chocolate pie on white plate

Meaningful Eats

Gluten-Free Vegan Chocolate Pudding Pretzel Pie

Gluten-Free VEGAN chocolate pudding pretzel pie! Nobody will guess this amazing dessert is dairy-free!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 32 minutes
Servings 8 -10 servings


For the Crust:

  • 5 ½ ounces gluten-free pretzels (crush slightly to fit in the measuring cup if measuring instead of weighing) about 3 ½ cups
  • ¼ cup brown sugar
  • 6 tablespoons vegan butter melted

For the Chocolate Pudding:

  • ¼ cup unsweetened cocoa powder
  • ¼ cup cornstarch or arrowroot powder
  • ½ cup organic cane sugar
  • pinch of salt
  • 13.5 ounces canned (not boxed) coconut milk
  • 1 cup unsweetened almond milk
  • 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 ⅓ cup dairy-free chocolate chips
  • 2 teaspoons coconut oil

For topping:


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!


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.)


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