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Vegan Chocolate Cream Pie with Pretzel Crust

Making this show-stopping vegan chocolate pie with a super fun pretzel crust will make you feel like a pie pro! It’s so easy to make and aside from setting time, it only takes 15 minutes to whip up!

Pie of chocolate cream pie with pretzel crust on a plate with whipped cream, chocolate chips, and caramel drizzle

Why This Recipe Works:

  • The pretzel crust gives this pie a unique sweet and salty flavor.
  • It can be made gluten-free by using gluten-free pretzels!
  • It only takes 15 minutes to assemble before chilling it.
  • This pie is so indulgent, you would never know it was vegan!

Is this just as easy as using an instant pudding?

  • One word – YES! The process to make this filling is very similar to using an instant pudding, but you know (and can pronounce) every ingredient that you’re using!

If you’re looking for other pies to make for holiday parties or just for fun, then you have to try my Vegan Pumpkin Pie, my Cherry Blueberry Pie, and my Raspberry Sorbet Pie!

How to Make Vegan Chocolate Cream Pie with Pretzel Crust:

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.

Pretzel pieces chopping up in a food processor

2 – Then, pour this mixture into a pie pan and press until the crust is flat against the sides and bottom of the pan.

Pretzel crust spread out in a pie 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:

Thickened chocolate cream filling in a pot on a stove with a spoon in it

(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!

Vegan chocolate cream pie with pretzel crust in a pie pan with whipped cream and a piece taken out

Top Tips for Making Vegan Chocolate Cream Pie with Pretzel Crust:

  • To make this gluten-free, use gluten-free pretzels.
  • If you don’t have a food processor, put your pretzels in a ziplock bag (let the air out and leave a little tiny opening when sealing), and crush up with your hands.
  • Add your chopped pretzel topping at the last minute so they don’t get soggy.
  • To store, keep your pie in the refrigerator.

Want to make a homemade topping for this pie? Be sure to check out my recipe for 2-Ingredient Vegan Whipped Cream or watch this short video (FYI – for thicker whipped cream, leave out the vanilla extract):

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan Chocolate Cream Pie

Vegan Chocolate Cream Pie with Pretzel Crust

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!
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Course: Dessert
Cuisine: plant based, vegan
Keyword: Vegan Chocolate Cream Pie, Vegan Desserts
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling / Chilling Time: 4 hours 40 minutes
Total Time: 5 hours 10 minutes
Servings: 1 pie

Ingredients

For the Pretzel Pie Crust

  • 3 cups Pretzels + more for topping use gluten-free if needed
  • 1/3 cup Coconut Sugar
  • 1/2 cup Non-Dairy Butter melted

For the Chocolate Cream Filling

Instructions

  • 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.
  • Then, pour this mixture into a pie pan and press until the crust is flat against the sides and bottom of the pan.
  • 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.
  • Next, combine the non-dairy milk and cornstarch in a small bowl and whisk with a fork until smooth.  Set it aside for now.
  • 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.
  • At this point, slowly add the chocolate chips while whisking until all chocolate is melted and incorporated.
  • 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.
  • Quickly transfer the chocolate cream to the prepped pretzel pie crust and smooth over the surface with the back of a spoon.
  • 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).
  • 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).

Notes

  • To make this gluten-free, use gluten-free pretzels.
  • If you don't have a food processor, put your pretzels in a resealable plastic bag (let the air out and leave a little tiny opening when sealing), and crush up with your hands or by pounding lightly with a rolling pin.
  • I highly recommend adding a vegan caramel drizzle, mini chocolate chips and chopped pretzel to the top of each piece of pie upon serving. Just be sure to add the chopped pretzel pieces at the last minute so they don't get soggy.
  • To store, keep your pie in the refrigerator.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Filed under: Good Eating, Treats

Comments

Angel Bennett

I’m not a vegan but I’ve been trying some of your recipes and haven’t found one I didn’t like especially this one. I had no idea vegan food could be so good and flavorful. I’m seriously thinking about becoming a vegan the only problem is that I’ve eaten meat my whole life and I’m 45. I guess doing it slowly might do the trick. If you have any ideas on how to become a vegan please do tell. I love the pie and so did my family. You should’ve seen the looks on there face when I told them it was vegan, lol! Thank you Audrey. Your friend from Georgia, Angel.

Reply

Audrey Dunham

Hi Angel! You’re absolutely right – start slowly when it comes to being vegan, if that what feels right for you. My transition was slow, as well. I was able to give up meat right away but cheese and butter took me a little longer to give up. Eventually I got to a point where I now do not miss those foods at all, especially since there are now so many great non-dairy versions of those foods! Perhaps start with meatless Mondays… then maybe do vegan all day except for dinner. What usually happens after this is you realize how you don’t need meat in order to have a delicious and satisfying meal. And then the bonus is, you usually become healthier and feel better! Perfection is definitely not a requirement here. Just take it one meal at a time. Please keep me posted! And thank you for the kind words.

Reply

Randy Chrust

What is the nutritional content of this and any of your other recipes?

Reply

Audrey Dunham

Hi Randy! With my recipes, I actually focus on the quality of the calories/macros rather than the totals. With this particular recipe, I do have it under the “Treats” category because it is just that – a treat! 🙂 (Which means it’s something you would save for special occasions or events.) Therefore, this pie does have more sugar and fat in it than the recipes you would find under any of the other categories such as breakfast, lunch/dinner, and snacks. But please know that I always try to make every recipe of mine as healthy as possible by choosing the highest quality ingredients that I can, all while making sure that flavor is not sacrificed! It’s a careful balance. I hope this makes sense!

Reply

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