Gluten & Dairy-free Triple Chocolate Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)
Author: 
Recipe type: Dessert
Cuisine: Pie
Prep time: 
Total time: 
Serves: 8 slices
 
A crunchy, chocolate cookie crust, thick chocolate pudding, and a light chocolate mousse is an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Really, any time is the right time to enjoy this extra chocolaty treat. While impressive with multiple layers, the only thing you have to be able to do is stir and pour--with all of the ingredients being store bought! Plus, this Gluten & Dairy-free Triple Chocolate Pie is free of: gluten, dairy, egg, peanut & tree nuts. It's also vegan too!)
Ingredients
Instructions
  1. Using a food processor, crush the cookies and coconut oil until they form a wet sand texture. Press that into a greased springform pan covering the bottom and up the sides slightly. Place this in the freezer to harden.
  2. Meanwhile, in a medium saucepan over medium heat, add your two boxes of jello pudding and your rice milk. Whisk that as it comes to a boil. Once it's boiling take it off the heat to cool. It should thicken considerably. If it's too thick, you can thin it out with additional rice milk. Remember though--you want it to be nice and sturdy so it doesn't spill out when you cut the pie.
  3. In a separate bowl, place one package of Coco Whip. Add the Hershey's syrup (which is surprisingly dairy-free!) and fold them to combine. Don't beat or stir it too vigorously as you want the coco whip to retain some of it's airiness. Add as much syrup as you like. I only did 3 Tablespoons, as this dessert is already quite chocolaty, but I still wanted some color and slight flavor to it.
  4. Once the pudding has cooled, pour it onto the pie crust. Allow this to chill in the fridge until it feels set.
  5. Once it is set, add the chocolate coco whip on top. Smooth the top with a spatula.
  6. Place in the fridge or freezer until you're ready to serve.
  7. Garnish with additional coco whip (either as it's own layer or with swirls on the edges.)
  8. If you wish, take some allergy-friendly chocolate, and using a fine grater, grate over the edges of the pie for a fun look.
  9. Keep pie refrigerated or frozen (depending on how cold and firm you want it) whenever you're not serving it.
  10. ENJOY!
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/gluten-and-dairy-free-triple-chocolate-pie/