Gluten-Free Vegan Chocolate Pudding Pretzel Pie Recipe

Shared by Linda Leshowitz

This chocolate pudding pie is so totally delicious; no one will know (or care) that it's free of wheat and dairy! There are a few steps to prepare it, but the resulting pie will be completely worth your effort. The combo of the pretzels with the chocolate and CocoWhip™ tastes amazing! Note, this pie is not guilt-free but a decadent treat!

Tips:

1. Enjoy life® dark chocolate chips work well in this pie.
2. If you don’t have coconut oil, another oil can be substituted.
3. If you’re short on time or just want to save some clean-up, the CocoWhip can be spread directly on the pie without whipping it first.

The recipe below is from Erin Collins, Meaningful Eats. Find step-by-step instructions with photos here.

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 (try Miyoko’s or Kite Hill)

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 teaspoon 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 the 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 plastic baggy 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. 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.

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 hours or up to 12.
• 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