Food doesn’t need to be complicated or difficult to make your mouth water. This smooth & silky No Bake Gluten Free Chocolate Cream Pie is the perfect example of that.
This pie is so easy to prepare, requires only 7 ingredients, and you don’t have to turn on the stove to make it.
Perfect, right? None of us wants to spend hours making a dessert, and you don’t have to with this easy, creamy no bake gluten free Chocolate Cream Pie.
To make this pie as easy as possible, I used a technique that I learned last summer when I made the No-Churn Rhubarb Ice Cream:
Whipping Cream + Sweetened Condensed Milk + Add-Ins = Pure Deliciousness
That’s my kind of math! I decided to add some cream cheese for richness, as well as stability, so that this pie would not have to be frozen in order to be enjoyed. But you know what? It would be absolutely delicious if it were frozen too! Just remove from the freezer 10 minutes before you want to serve it, and you’ll have a perfect melt-in-your-mouth decadent dessert.
To make things even easier, I used gluten free pretzels for the crust. Confession time: I’m not really a fan of pie. That being said – I think it’s mostly because of the crust. But a pretzel crust is completely different than a traditional pie crust. Not only is it super easy to prepare, but it is also a nice crispy, salty crust, which pairs beautifully with sweet, decadent pie filling.
No Bake Gluten Free Chocolate Cream Pie
Serve the pie as is, or freeze it for a decadent chocolate dessert that only takes minutes to prepare.
Ingredients
Crust:
- 1 1/2 cups finely crushed gluten-free pretzels
- 1/4 cup brown sugar
- 1/4 cup melted unsalted butter
Filling:
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups semi-sweet (or milk) chocolate chips, melted
- 8 oz (250 g) cream cheese, softened
- 1 tin (10 oz or 300 ml) sweetened condensed milk
- Additional whipped cream and chocolate sauce for garnish (optional)
Instructions
Crust:
- Mix the crushed pretzels, sugar, and melted butter until it is evenly blended. Firmly press the mixture into the bottom and up the sides of a lightly oiled pie plate (I used a 9 1/2-inch plate). Using the flat bottom of a cup or measuring cup helps ensure an even crust.
- Refrigerate the crust while preparing the filling.
Filling:
- Use an electric mixer to beat the heavy whipping cream until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese and melted chocolate until smooth.
- Add the sweetened condensed milk and beat until no lumps remain.
- Using a rubber scraper, stir about 1 cup of the whipped cream into the cream cheese mixture. Once that has been stirred in, fold in the remaining whipped cream.
- Pour the filling into the prepared pie crust and refrigerate for at least 4 hours before serving. The pie may also be frozen for a refreshing ice cream pie, just remove from the freezer 10 minutes before serving.
- Garnish with additional whipped cream and chocolate sauce before serving (optional)
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Elle @ Only Taste Matters says
I love this! It is so easy but looks so delicious! Pinned!
Jeanine says
Thanks, Elle! I hope you enjoy it!
Shirley says
Could you use a tub of Cool Whip instead of the whipping cream?
Shirley
Jeanine says
Hi Shirley, I’m sure you could sub it out. My husband is a “real whipped cream only” guy, so I never even tried.
Alexis says
So excited to make this! Chocolate Pie was what my grandmother made my mom every year as her main birthday treat. Going to use your “Oreo” crumbs for the crust! (I have yet to find a good potato free GF pretzel)
Jeanine says
Mmm… I’m sure it’ll be great with a chocolate crust as well! 🙂
Maya |Wholesome Yum says
This looks amazing! I love that it’s no-bake – perfect for summer.
Jeanine says
Thanks, Maya! Can’t complain about desserts that don’t require baking! 🙂
Julie says
This is my new favorite dessert! I had to omit the pretzels and I used a chocolate GF crust. And, it made so much filling I made 2 pies! Perfect right out of the fridge. Thank you so much for posting this.
Jeanine says
YUM! Sounds like it was a hit! Glad to hear that. 😀
Deb Sharpe says
I’m adding 1/4c cocoa and another T butter to pretzels for the crust. Snyder’s of Hanover has best gf pretzels!
ambreen hasan says
Going to try it tomorrow!!!! I live in india, so some of these ingredients might be replaced by whatever closest is available. Will let you know how it turns out!
Amanda says
Looks amazing!
I made this pie tonight, and mine didn’t quite come out the same way 🤔 My filling was lighter in color with some chocolate chip remnants; looks more like chocolate milk then chocolate pie filling. Perhaps I should have melted the chips more? I was afraid they would burn. It also seemed to cool very quickly in the mixer with the cream cheese. How soft or warm did you make yours? Thoughts?
Jeanine Friesen says
Hi Amanda!
Since the cream cheese was softened, it wasn’t cold anymore (I usually leave it on the counter for a few hours). And I did melt the chocolate completely, not leaving any little bits. When you add your stiffly whipped cream to it, it is still a very soft filling. But once it has had a chance to fully cool, the cream cheese and chocolate will solidify, making a pie that slices nicely. So I would probably make sure the cream cheese is fully softened, and the chocolate is fully melted.
Sheri says
I saw a picture of thePaleo no bake chocolate pie but can’t find the recipe can you help
Jeanine Friesen says
This is a recipe for a no-bake chocolate pie, but it is not paleo, sorry.