Ingredients
Method
- Crush the gluten-free pretzels into fine crumbs using a food processor or rolling pin.
- In a medium bowl, combine crushed pretzels, brown sugar, and melted vegan butter. Press firmly into a 9-inch pie plate and chill for at least 15 minutes.
- In a medium saucepan, whisk together cocoa powder, cornstarch, organic cane sugar, and a pinch of salt until smooth.
- Gradually whisk in canned coconut milk and unsweetened almond milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1-2 minutes.
- Remove from heat and stir in dairy-free chocolate chips until melted and smooth. Pour into the chilled pretzel crust.
- Cover the pie with plastic wrap, pressing it onto the pudding surface. Refrigerate for at least 4 hours, or preferably overnight, until set.
Notes
- Make ahead: This pie needs at least 4 hours to chill, but it’s even better when made the day before, allowing the flavors to meld and the pudding to fully set.
- For a smoother pudding: Ensure you whisk constantly while the pudding cooks to prevent lumps and scorching. I once neglected to stir enough and ended up with a slightly lumpy texture, which was a lesson learned!
- Storage: Store any leftover chocolate pretzel pie in an airtight container in the refrigerator for up to 3-4 days. The crust might soften slightly over time, but the flavor remains delicious. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a smoother pudding: Ensure you whisk constantly while the pudding cooks to prevent lumps and scorching. I once neglected to stir enough and ended up with a slightly lumpy texture, which was a lesson learned!
- Storage: Store any leftover chocolate pretzel pie in an airtight container in the refrigerator for up to 3-4 days. The crust might soften slightly over time, but the flavor remains delicious. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.