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!)
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I’ll admit it–but don’t hate me for it: I’ve never been that big of a fan of pie. So–come Thanksgiving I was never super excited for the dessert part. I just don’t care for baked fruit. It’s mushy and unappealing to me. That was–until I was an adult and realized there are SO many more options other than apple, cherry & pumpkin! Yay to adulting and getting to decide what pies to serve at your own Thanksgiving. Boo to having to do all the dishes.
Which is why you haven’t seen many traditional pies on my site. But, I LOVE anything that resembles candy–so make them cream pies, or any kind of pie other than pure fruit and I’m ALL about it.
I’ve been dreaming of this pie for a good year. I had it in my head and was just waiting for November to make it–so you too could have an nontraditional pie for Thanksgiving if you wished. I made it to October 30–does that count?? Do you know who also couldn’t wait? My middle child. That pie sitting in the fridge waiting to be photographed just HAD to be taste-tested. I thought about editing out his little finger print on top–but ain’t that real life? So enjoy–as he did too!
I love this pie because of its simplicity. That’s another thing I’ve never loved about pies–they are a lot of work! A crust from scratch, a filling and a long time in the oven, AND THEN cooling. PHEW!
This is mostly store bought ingredients. If you can heat something, stir and pour–you’re good to go! And honestly, the little whipped cream swirls can be done away with if you’re in a hurry. Because Thanksgiving is hard enough! All of the many side dishes take my time and effort. By the time I get to making desserts–I am pooped!
I knew this pie would be great–because it was based on two of my favorite recipes. I stole the chocolate cookie crust from this frozen raspberry pie, and then I stole this dairy-free chocolate pudding recipe.
You can either fully freeze this, and it’s more like an ice cream pie. Or, be sure to keep it in the fridge and chilled for a nice cool pie that is more soft set. Either way–you can’t go wrong and I doubt any guests will complain. If they do, throw them out of your house. You don’t need that kind of negativity in your life. Ha!
I’ll be hosting Thanksgiving at my house this year and I’m already excited to make this allergy-friendly pie again. Even though my sister and brother-in-law don’t have any food allergies, Celiac or restrictions, I know they’ll love this gluten & dairy-free triple chocolate pie. I hope you do too! I also posted some of my other favorite nontraditional pies below. Forget pumpkin and apple and really wow your guests with these fun options!
What if I don’t need this triple chocolate pie to be gluten free?
So, you need a pie that’s dairy, egg and nut free, but you can have wheat and gluten. That’s great! Simply use regular oreos instead of the allergy friendly cookies.
What if I don’t need this triple chocolate pie to be dairy free?
If you don’t have a dairy allergy or lactose intolerance, then go ahead and use regular milk in the Jell-O pudding. Make it according to the box mix directions (you have to use less milk if you’re using a milk substitute so ignore my directions.) Use the same about of butter instead of coconut oil. Then, simply use regular Cool Whip instead of Coco Whip. Simple!
What is Coco Whip?
This post is not sponsored, but finding Coco Whip has changed the ability I have to make desserts. I am so grateful to the company So Delicious. If you used to use Cool Whip, then this is the perfect dairy-free replacement. It comes in a tub, just like Cool Whip, and is whipped coconut cream that is light and frothy and delicious and perfect for going inside recipes as well as garnishing them.
Just like when using Cool Whip, you’ll need to thaw Coco Whip before using it, otherwise it’s too frozen to stir or do much with. I’d set it in my fridge the day before to be just right.
So, to those who have coconut allergies, I’m sorry, but coco whip is made out of coconuts. I have yet to find another dairy-free creamer that yields similar results. Coco Whip is a fabulous replacement for vegans and those with dairy allergies or lactose intolerance.
Where can I find Coco Whip?
I have found Coco Whip at all of the regular health food stores: Whole Foods, Sprouts, Good Earth and sometimes on Amazon (it’s a harder product to sell online since it needs to be refrigerated). Coco Whip is located in the freezer section.
Looking for more dairy-free pies?
Yes, all of my recipes on my site are completely dairy free due to my son’s dairy allergy. All of my pies are also gluten free. However, if you don’t need them to be gluten free, you can simply swap out regular flour instead. Here are some of our favorite allergy friendly pies:
ALLERGY-FRIENDLY COOKIE CRUST TIPS:
Side note on the cookies I used for the crust: I’ve found two types of gluten-free “oreo” type of cookies: Glutino & Kinnikinick. We are able to do soy (hence why this recipe isn’t top-8-free) and I’ve unfortunately never found an oreo-type cookie that is free of the top 8 allergens. If you cannot do soy–I’d recommend another type of chocolate based crunchy cookie, like Crunchy Double Chocolate Cookies by Enjoy Life. A note on the Glutino though: Be warned that the Glutino cookies do have a may contain statement that reads: “May contain milk, eggs, peanut and tree nuts“. I personally called their number and according to the person I talked to they put that statement since the facility uses those ingredients and that the production line used for making these cookies have rigorous protocols where they will completely stop production and clean the machines for hours and test it before starting a new run, so I felt OK eating the cookies. Please, feel free to call them yourself, make sure you get the same response and eat at your own discretion and level of your own food allergies. Please note I’ve only ever tried it with the Glutino in this recipe, because they are the ones found in the store closest to me. If you try something else, please leave it in the comments below to help future readers!
Have a safe, inclusive Thanksgiving no matter your dietary needs everyone!
- CHOCOLATE COOKIE CRUST:
- 1 package allergy appropriate chocolate cookies (approx 21 cookies) *see the post above for options
- 4 Tablespoons softened coconut oil
- CHOCOLATE PUDDING LAYER:
- Two 3.4-oz chocolate cook and serve Jello pudding
- 2 cups rice milk
- CHOCOLATE MOUSSE LAYER:
- 2 packages of Coco Whip (1 for the recipe, one for decorative swirls)
- 3-4 Tablespoons of Hershey's chocolate syrup
- Toppings: allergy-friendly chocolate
- KITCHEN TOOLS NEEDED:
- 9 inch spring form pan
*IMPORTANT: You'll want to move your Coco Whip from the freezer to the fridge either a day or several hours before starting. It will need to be soft enough to stir into the recipe.
When ready to begin, 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.
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.
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.
Once the pudding has cooled, pour it onto the pie crust. Allow this to chill in the fridge until it feels set.
Once it is set, add the chocolate coco whip on top. Smooth the top with a spatula.
Place in the fridge or freezer until you're ready to serve.
Garnish with additional coco whip (either as it's own layer or with swirls on the edges.)
If you wish, take some allergy-friendly chocolate, and using a fine grater, grate over the edges of the pie for a fun look.
Keep pie refrigerated or frozen (depending on how cold and firm you want it) whenever you're not serving it.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 359 Total Fat: 21g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 48mg Sodium: 124mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 30g Sugar Alcohols: 0g Protein: 4g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS!
Looking for other fun, non-traditional (yet allergy-friendly!) pies to serve at Thanksgiving? Here are my other favorites: