When it comes to show-stopping, ultra indulgent desserts, there’s nothing quite like a thick and creamy chocolate cream pie…. Especially if that chocolate pie has a sweet and salty, super fun pretzel crust!
I made the very pie that I speak of for Christmas this past year and felt it was about time that I share it with you. Not only because it’s a delicious dessert, but it’s also sooo easy with a minimal list of ingredients!
Just imagine walking into your next shin-dig with this chocolate pie in hand; everyone will think you went to so much time and trouble for them! They’ll feel so special, and after they take one bite, they’ll think you’re a total pie making pro.
Honestly, give this Chocolate Cream Pie with Pretzel Crust a whirl the next time a chocolate dessert is called for. It’s a special treat that really shouldn’t be missed!
This is how you make it:
1 – Start by adding all of the pretzel crust ingredients to a food processor and blend until mostly smooth with some pea-sized pretzel pieces remaining.
2 – Then, pour this mixture into a pie pan and press until the crust is flat against the sides and bottom of the pan.
3 – Place the pie pan in the fridge to chill. *FYI – this crust can be made in advance! Simply cover it with plastic wrap and place it in the freezer until you’re ready to use it.
(Now, get ready to do some major whisking!)
4 – Next, combine the non-dairy milk and cornstarch in a small bowl and whisk with a fork until smooth. Set it aside for now.
5 – In a large sauce pan, add the coconut milk, coconut sugar and salt. Turn the fire to medium heat and whisk frequently until the mixture starts to bubble around the edges.
6 – At this point, slowly add the chocolate chips while whisking until all chocolate is melted and incorporated.
7 – Then, slowly add the milk/cornstarch mixture while whisking vigorously. Continue whisking for about 4 -5 minutes until the chocolate cream becomes very thick and bubbly as you see here:
(Alright, all whisking is done now!)
8 – Quickly transfer the chocolate cream to the prepped pretzel pie crust and smooth over the surface with the back of a spoon.
9 – Allow the pie to cool at room temperature for 30-40 minutes before transferring it to the refrigerator to chill completely, about 4 hours or so, (or until the bottom of the pan feels cold to the touch.)
10 – Just before serving, top the pie with coconut whipped cream (or other non-dairy whipped topping) plus chocolate chips and chopped pretzel. You want to be sure to add the chopped pretzel at the last minute, otherwise those pieces will get soggy. I’ve also been known to drizzle the surface of the pie with a vegan caramel, which is super delicious and I highly recommend! (I like THIS brand of vegan caramel).
I certainly hope you love this pie as much as we do!
If you decide to give it go, please let me know what you think in the comments below. Thanks and enjoy!
Vegan Chocolate Cream Pie with Pretzel Crust
For the Pretzel Pie Crust
Makes crust for one pie
- 3 cups Pretzels (use gluten free, if needed) + more for topping
- 1/3 cup (50 g) Coconut Sugar
- 1/2 cup (one stick) Non-Dairy Butter, melted
For the Chocolate Cream Filling
Makes enough for one pie
- 1/2 cup Non-Dairy Milk (I use cashew or almond)
- 1/2 cup (59 g) Non-GMO Cornstarch
- 2 (13.6 oz.) Cans of Coconut Milk (I like THIS brand)
- 1 cup (150 g) Coconut Sugar
- 1/2 tsp. Salt
- 1 cup Mini or Regular-sized Semi-Sweet Chocolate Chips (I use THIS brand) + more for topping
Want to learn how to make Easy Coconut Whipped Cream? Here you go, (FYI – for thicker whipped cream, leave out the vanilla extract.)