Recipe details Medium · 8 servings
Nutrition Per Serving
estimated
Vegan Chocolate Pie with Pretzel Crust
A delightful vegan chocolate pie with a crunchy gluten-free pretzel crust, layered with rich chocolate pudding and topped with a smooth ganache.
Ingredients
- • 5 1/2 ounces gluten-free pretzels
- • 1/4 cup brown sugar
- • 6 tablespoons vegan butter, melted
- • 1/4 cup unsweetened cocoa powder
- • 1/4 cup cornstarch or arrowroot powder
- • 1/2 cup organic cane sugar
- • 1 pinch of salt
- • 13.5 ounces canned 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 ganache)
- • 3 ounces bittersweet chocolate bar or 1/3 cup dairy-free chocolate chips (for ganache)
- • 2 teaspoons coconut oil
- • CocoWhip for topping
- • Chocolate curls or cocoa powder for garnish
Method
Tap a step to see its ingredients.
- Preheat oven to 350 F.
- Lightly grease a 9-inch pie pan.
| 5 1/2 ounces gluten-free pretzels | crush | mix | mix | bake 350 F 10-12 min | fill | pour | chill | top |
| 1/4 cup brown sugar | ||||||||
| 6 tablespoons vegan butter, melted | ||||||||
| 1/4 cup unsweetened cocoa powder | mix | mix | cook | melt | ||||
| 1/4 cup cornstarch or arrowroot powder | ||||||||
| 1/2 cup organic cane sugar | ||||||||
| 1 pinch of salt | ||||||||
| 13.5 ounces canned 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 ganache) | ||||||||
| 3 ounces bittersweet chocolate bar or 1/3 cup dairy-free chocolate chips (for ganache) | melt | |||||||
| 2 teaspoons coconut oil | ||||||||
| CocoWhip for topping | ||||||||
| Chocolate curls or cocoa powder for garnish |
1 crush 1 ingredient
Crush the gluten-free pretzels into tiny pieces.
- 5 1/2 ounces gluten-free pretzels
2 mix 1 ingredient
Stir the crushed pretzels and brown sugar together.
From: crush
- 1/4 cup brown sugar
3 mix 1 ingredient
Mix the pretzel mixture with the melted vegan butter.
From: mix
- 6 tablespoons vegan butter, melted
4 bake 350 F 10-12 min
Press the pretzel mixture evenly into the greased pie pan and bake at 350 F for 10-12 minutes, then cool completely.
From: mix
5 mix 4 ingredients
Whisk the cocoa powder, cornstarch or arrowroot powder, cane sugar, and salt together in a heavy-bottomed saucepan.
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch or arrowroot powder
- 1/2 cup organic cane sugar
- 1 pinch of salt
6 mix 2 ingredients
Gradually whisk the coconut milk and almond milk into the dry mixture until smooth.
From: mix
- 13.5 ounces canned coconut milk
- 1 cup unsweetened almond milk
7 cook
Cook the mixture over medium heat, whisking constantly, until thickened.
From: mix
8 melt 3 ingredients
Remove the saucepan from the heat and stir in the dairy-free chocolate chips, vanilla extract, and optional vegan butter until smooth.
From: cook
- 2/3 cup dairy-free chocolate chips
- 1 teaspoon vanilla extract
- 1-2 tablespoons vegan butter (optional for ganache)
9 fill
Pour the chocolate pudding into the cooled pretzel crust and refrigerate until set.
From: bake 350 F 10-12 min, melt
10 melt 2 ingredients
Melt the bittersweet chocolate or dairy-free chocolate chips with the coconut oil over low heat, stirring until smooth.
- 3 ounces bittersweet chocolate bar or 1/3 cup dairy-free chocolate chips (for ganache)
- 2 teaspoons coconut oil
11 pour
Pour the ganache evenly over the set pudding layer.
From: fill, melt
12 chill
Refrigerate the pie until the ganache is set.
From: pour
13 top 2 ingredients
Top the chilled pie with CocoWhip and garnish with chocolate curls or cocoa powder before serving.
From: chill
- CocoWhip for topping
- Chocolate curls or cocoa powder for garnish
- 1
crush
Crush the gluten-free pretzels into tiny pieces.
5 1/2 ounces gluten-free pretzels
- 2
mix
Stir the crushed pretzels and brown sugar together.
1/4 cup brown sugar
- 3
mix
Mix the pretzel mixture with the melted vegan butter.
6 tablespoons vegan butter, melted
- 4
bake 350 F 10-12 min
Press the pretzel mixture evenly into the greased pie pan and bake at 350 F for 10-12 minutes, then cool completely.
- 5
mix
Whisk the cocoa powder, cornstarch or arrowroot powder, cane sugar, and salt together in a heavy-bottomed saucepan.
1/4 cup unsweetened cocoa powder; 1/4 cup cornstarch or arrowroot powder; 1/2 cup organic cane sugar; 1 pinch of salt
- 6
mix
Gradually whisk the coconut milk and almond milk into the dry mixture until smooth.
13.5 ounces canned coconut milk; 1 cup unsweetened almond milk
- 7
cook
Cook the mixture over medium heat, whisking constantly, until thickened.
- 8
melt
Remove the saucepan from the heat and stir in the dairy-free chocolate chips, vanilla extract, and optional vegan butter until smooth.
2/3 cup dairy-free chocolate chips; 1 teaspoon vanilla extract; 1-2 tablespoons vegan butter (optional for ganache)
- 9
fill
Pour the chocolate pudding into the cooled pretzel crust and refrigerate until set.
- 10
melt
Melt the bittersweet chocolate or dairy-free chocolate chips with the coconut oil over low heat, stirring until smooth.
3 ounces bittersweet chocolate bar or 1/3 cup dairy-free chocolate chips (for ganache); 2 teaspoons coconut oil
- 11
pour
Pour the ganache evenly over the set pudding layer.
- 12
chill
Refrigerate the pie until the ganache is set.
- 13
top
Top the chilled pie with CocoWhip and garnish with chocolate curls or cocoa powder before serving.
CocoWhip for topping; Chocolate curls or cocoa powder for garnish
Text instructions
Preheat oven to 350 F.
Lightly grease a 9-inch pie pan.
Crush the gluten-free pretzels into tiny pieces.
Stir the crushed pretzels and brown sugar together.
Mix the pretzel mixture with the melted vegan butter.
Press the pretzel mixture evenly into the greased pie pan and bake at 350 F for 10-12 minutes, then cool completely.
Whisk the cocoa powder, cornstarch or arrowroot powder, cane sugar, and salt together in a heavy-bottomed saucepan.
Gradually whisk the coconut milk and almond milk into the dry mixture until smooth.
Cook the mixture over medium heat, whisking constantly, until thickened.
Remove the saucepan from the heat and stir in the dairy-free chocolate chips, vanilla extract, and optional vegan butter until smooth.
Pour the chocolate pudding into the cooled pretzel crust and refrigerate until set.
Melt the bittersweet chocolate or dairy-free chocolate chips with the coconut oil over low heat, stirring until smooth.
Pour the ganache evenly over the set pudding layer.
Refrigerate the pie until the ganache is set.
Top the chilled pie with CocoWhip and garnish with chocolate curls or cocoa powder before serving.
Recipe from Cookbook Hub - www.cookbookhub.org