Gluten Free Dairy Free Chocolate Cream Pie Recipe
Updated Nov 10, 2025, Published Sep 07, 2011
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Silky, Decadent, and Completely Dairy-Free
Sometimes, dessert should just make you smile — and this Gluten-Free Dairy-Free Chocolate Cream Pie delivers pure happiness in every bite. With a crisp chocolate cookie crust, rich, glossy chocolate filling, and a cloud of toasted meringue on top, this pie feels indulgent, elegant, and totally celebration-worthy — yet it’s completely gluten-free and dairy-free.
Whether you’re hosting a holiday dinner, celebrating a birthday, or simply craving chocolate, this pie is sure to impress every guest at the table (no one will guess it’s dairy-free!).
Table of Contents
Why You’ll Love This Pie
- Rich and creamy texture from full-fat coconut milk — no cream needed.
- Deep chocolate flavor balanced with a hint of vanilla and sea salt.
- Fluffy meringue topping for a light, sweet finish without whipped cream.
- Simple prep and short cooking time — ready in about 25 minutes plus chilling.
This dessert feels decadent but is simple enough to make any day of the week.
What You’ll Need
the Crust
- 2 packages Kinnikinnick KinniToos gluten-free sandwich cookies or Gluten-free Oreos
- 4 tablespoons dairy-free butter substitute, melted
the Filling
- 1 (14-ounce) can full-fat coconut milk
- 1 (2½ teaspoons) packet unflavored gelatin
- 1 pinch kosher or fine sea salt
- 12 ounces dairy-free semisweet chocolate chips
- 1 tablespoon pure vanilla extract
the Meringue Topping
- ¾ cup sugar
- 6 large egg whites
Tips for Success
- Use quality dairy-free chocolate chips for the richest flavor and smooth texture.
- Warm the meringue gently: Sugar should dissolve, but don’t let the egg whites scramble.
- Chill overnight for clean, beautiful slices.
- Make ahead: Prepare the crust and filling a day early; top with meringue just before serving.
Why It Works
The combination of coconut milk and gelatin creates a luscious, mousse-like filling that sets beautifully without cream. The Kinnikinnick KinniToos cookies provide that perfect chocolate cookie crust while keeping the recipe completely gluten-free. And the toasted meringue topping adds height, drama, and a sweet finish that makes this dessert a true showstopper.
More Dairy-Free Chocolate Desserts to Try
If you love this recipe, you’ll also enjoy:
Bringing It All Together
This Gluten-Free Dairy-Free Chocolate Cream Pie proves that decadent desserts don’t have to rely on cream or butter to feel indulgent. With its silky chocolate filling, crisp cookie crust, and fluffy toasted topping, it’s a dessert everyone — gluten-free or not — will remember long after the last bite.
Serve it chilled, slice it thick, and watch it disappear.
Gluten Free Dairy Free Chocolate Cream Pie Recipe
Ingredients
- 2 packages Kinnikinnick KinniToos gluten free sandwich cookies
- 4 tablespoons dairy free butter substitute, – melted
- 1 (14 ounce) can full-fat coconut milk
- 1 (2 ½ teaspoons) packet of unflavored gelatin
- 1 pinch kosher or fine sea salt
- 12 ounces dairy free semisweet chocolate chips
- 1 tablespoon pure vanilla extract
- ¾ cup of sugar
- 6 large egg whites
Instructions
- Place the cookies into the bowl of a food processor and pulse a few times to break them up then process until the cookies become crumbs. Add the melted dairy free butter substitute and process to combine. Spray a 9 inch spring-form pan well with gluten-free non-stick cooking spray. Firmly press the crumb mixture into the pan, evenly covering the bottom and about halfway up the sides. Refrigerate crust while preparing the filling.
- Combine ½ cup of coconut milk with the gelatin and let sit for five minutes to soften. Pour the remaining coconut milk and salt into a sauce pan and heat to a boil. Add the gelatin mixture and stir to combine. Remove from the heat, add the chocolate chips and vanilla. Cover the pan and let sit for 3 minutes. Stir until all the chocolate is melted and the mixture is fully combined and glossy. Pour into the prepared cookie crust, cover with plastic wrap and refrigerate for 6 hours or overnight.
- Place the sugar and egg whites in the heat-proof bowl of an electric mixture and place over a pan of barely simmering water. Stir constantly until the sugar has all dissolved and the egg whites are warm to the touch, about 3 minutes. Attach the bowl to the mixer and using the whisk attachment beat the egg whites on medium speed until soft peaks form, about 3 minutes. Raise the speed to high and beat until stiff peaks form but the mixture is not dry – about 1 ½ minutes.
- Mound the meringue over the top of the pie and using a knife or spatula create little peaks. Place the pie under the broiler for a few seconds to brown the top or use a kitchen torch. Be careful not to burn the meringue. Serve the pie right away or refrigerate until serving time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could not find the cookies and the website is gone — please help
Hi DC,
I’ve updated the links to the cookies. Thanks for bringing this to our attention!