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.
What a treat! And those cookies are a great find, I will be sure to make sure my gluten-free friends know about them!
This is gorgeous, Carol! I have to check out those cookies, too. :)
Ummm! Oh my! How do you stay so stinking skinny with all of these amazing treats you are always baking up?? This looks DIVINE! And I have not seen those cookies in our stores here yet. Will have to be on the lookout!
xo
k
Ooooh, how yummy and gorgeous looking too! I bet there’d be a line up outside your diner everyday if you opened and sold a pie like that.
Stunning pie, Carol! Love your post, too. ;-) I’d be a frequent visitor to your diner! :-)
xo,
Shirley
Carol, Stop it with these AMAZING desserts, please. Do you have to publish this recipe when I’m trying to do a mini detox! I know exactly when I’m going to pull out this recipe and dazzle my extended family. You know, the ones who think GF is boring. =)
As for diners, I’m with you on the funky charm. Loved your description with chipped tables and all. I was in a vintage diner in Mobile, Alabama years ago (pre-celiac). I ordered a piece of apple pie. The cook took a huge hunk of butter (like half a pound), threw it on the slab grill to melt, then tossed the piece of apple pie onto the sizzling butter. He actually fried the already cooked pie in butter. Flipped it over, fried it on the other side and slapped it onto a plate. Topped it with a carton of vanilla ice cream and set it in front of me. I was flabbergasted! And then I proceeded to eat the whole thing. Happy as can be.
Can’t wait to try this pie of yours, but I need to give my kale and chard detox a few more days.
This pie looks absolutely decadent. I’ll be on the lookout for the cookies. Don’t know how you continue to create such fabulous desserts!
Thanks Nancy! They carry the cookies at my local natural foods store and I live in a small town, if they don’t have them, ask for them – that’s what I do!
Wow! I can’t believe how gorgeous your pie looks! I’m sure it tastes just as good – thanks for the recipe :)
What a wonderful dessert!!! Need your expert help. I cannot eat eggs – what would you suggest I do to top this yummy pie that would also be gluten free and dairy free. I have checked out the cookies and their ingredients are okay. Thanks for everything.
I am so glad you asked because I was going to make this suggestion anyway and then forgot! You can take 3 cans of full fat coconut milk, place over night in the fridge then open the cans so you can remove the top completely, scoop out the thick coconut cream from the top of each can and beat in a chilled bowl with chilled beaters just like you would whipped cream. You can sweeten it if you like with some powdered sugar – this will give you a dairy free “whipped cream” topping instead of meringue – here is a link that may explain it better than I https://www.thekitchn.com/thekitchn/how-to/how-to-make-whipped-cream-from-a-can-of-coconut-milk-152490
Carol – thank you for the dairy free “whipped cream” topping from full fat coconut milk. It sounds absolutely marvelous. I went to the site you gave and printed the directions and put it with the directions for the pie. I can’t wait to make this for our party at work – they love my gluten/dairy/vegan free baked goods. Thanks again!!
My pleasure, enjoy! And let me know what they think.