No Bake Chocolate Pie (gluten free option)

This No Bake Chocolate Pie is incredibly easy to make, requiring just 15 minutes of hands-on time and minimal ingredients. All you need it a pie crust, instant pudding mix, oat milk and cool whip!

The recipe calls for a pre-made gluten-free pie crust, eliminating the need for baking and ensuring a gluten-free dessert. Additionally, the use of oat milk and cool whip makes this pie dairy-free and can be easily adapted to be fat-free by using fat-free cool whip.

why you’ll love this recipe

1. Quick Preparation: The No Bake Chocolate Pie recipe involves simply whisking together the pudding mix, oat milk, and cool whip, eliminating the need for heating or baking. This process can be done in just 15 minutes or less.
2. Minimal Ingredients: The recipe requires only a handful of ingredients, including a pre-made gluten-free pie crust, instant chocolate pudding mix, oat milk, and cool whip. This simplicity makes it easy to gather the necessary items and prepare the pie quickly.
3. No-Bake Convenience: The no-bake aspect of this No Bake Chocolate Pie further enhances its ease of preparation. There’s no need to preheat an oven or worry about dough or crust preparation.
4. Gluten-Free Adaptability: By using a pre-made gluten-free pie crust, this recipe can be easily enjoyed by those with gluten sensitivities or allergies.
5. Dairy-Free and Fat-Free Options: The use of oat milk instead of dairy milk makes this pie dairy-free. Additionally, using fat-free cool whip or a dairy-free whipped topping alternative can transform the pie into a fat-free dessert option.

ingredients & substitutions

Instant Chocolate Pudding Mix:

The instant chocolate pudding mix serves as the base for the No Bake Chocolate Pie’s creamy and flavorful filling. It provides the rich chocolate taste and structure that sets the foundation for the dessert. This is the pudding mix I used here.

For a different flavor profile, consider using vanilla, butterscotch, or cheesecake instant pudding mix. Alternatively, for a homemade option, prepare a custard using egg yolks, milk, sugar, and cornstarch.

Here is a full article about what instant pudding mixes are gluten free.

Oat Milk:

Oat milk adds a subtle sweetness and creamy texture to the pudding filling, providing a dairy-free alternative to traditional milk. Its neutral flavor complements the chocolate pudding without overpowering it. Here is the exact oat milk I used.

Other dairy-free milk alternatives, such as almond milk, soy milk, or cashew milk, can be used in place of oat milk. For a richer flavor, consider using coconut milk, but note that it will add a slightly coconutty taste to the No Bake Chocolate Pie.

Cool Whip:

Cool whip provides the airy and light texture that contrasts with the dense pudding filling, creating a delightful balance of textures. Its sweetness complements the chocolate without being overly saccharine.

For a dairy-free option, use dairy-free whipped topping or homemade whipped cream made with coconut cream or aquafaba. For a lower-fat option, use light or fat-free cool whip in this No Bake Chocolate Pie.

Gluten-Free Pie Crust:

The gluten-free pie crust serves as the sturdy base for the No Bake Chocolate Pie that holds the pudding filling. It provides a convenient and readily available option for those with gluten sensitivities or allergies.

If a gluten-free crust is not available, you can make your own using gluten-free graham crackers or a gluten-free flour blend. Alternatively, you can use a regular pie crust if gluten is not a concern.

taste & texture

This No Bake Chocolate Pie delivers a delightful combination of rich chocolate flavor and a smooth, creamy texture. The contrast between the dense pudding filling and the airy cool whip creates a harmonious balance of textures, making each bite a pleasant experience. The chocolate pudding is intensely satisfying, while the cool whip adds a touch of lightness and sweetness, preventing the dessert from becoming overly heavy. Overall, this pie offers a delightful treat that is both indulgent and refreshing.

directions

Step 1

In a large bowl, whisk together the instant chocolate pudding mix and oat milk until well combined. Let set for 30 minutes until thick.

Step 2

Fold in the cool whip and mix until the mixture is smooth and creamy.

Step 3

Pour the mixture into the gluten free pie crust and smooth out the top.

Step 4

Refrigerate for at least 2 hours, or until set.

Step 5

If desired, top the No Bake Chocolate Pie with icing made with the remaining cool whip.

expert tips & tricks

• Serve the No Bake Chocolate Pie chilled for the best flavor and texture.
• If you’re short on time, you can chill the pie in the freezer for about 30 minutes before serving.
• This pie is best enjoyed fresh, but it will still be tasty if stored properly.

how to make this low fat or healthier

Use fat-free cool whip or a low-fat dairy-free whipped topping alternative in this No Bake Chocolate Pie to keep it low in fat.

For a lower-fat option, also consider using oat milk with a lower fat content or unsweetened almond milk.

how to make this vegan

Replace the instant chocolate pudding mix with a vegan pudding mix to make a plant-based No Bake Chocolate Pie.

Use a pre-made vegan pie crust or make your own using plant-based ingredients like almond flour, coconut oil, and maple syrup.

Use plant-based whipped cream or a dairy-free whipped topping alternative for the cool whip layer.

how to serve, store and meal prep

Serving:

Once the No Bake Chocolate Pie has chilled for at least 2 hours, remove it from the refrigerator and let it sit for about 10 minutes to soften slightly. If desired, add a dollop of cool whip or whipped cream on top of each slice for a touch of extra sweetness and creaminess. Garnish with chocolate shavings, cocoa powder, or fresh berries for a decorative touch.

Storing:

Cover the No Bake Chocolate Pie loosely with plastic wrap or aluminum foil to prevent it from drying out. Store the pie in the refrigerator for up to 5 days.

For longer storage, you can freeze the pie for up to 2 months. When ready to serve, thaw it in the refrigerator overnight.

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