Chocolate Cream Pie (Gluten-Free, Dairy-Free, Vegan Option)
My mom told me this Chocolate Cream Pie needed to be entered in a contest the first time I made it for Thanksgiving. Yes, it’s that good! With a creamy, rich filling and a crunchy gluten-free Oreo crust, it’s the perfect no-bake recipe for any occasion. Best of all, it’s gluten-free, dairy-free, and has a vegan as well as a Keto option. Plus, it’s nut-free for those who need it like my daughter-in-law.
Why You’ll Love This Chocolate Cream Pie Recipe
This easy chocolate pie is perfect for:
- Special occasions: Its impressive presentation will wow guests. Looks beautiful without a lot of work!
- Dietary needs: A safe and delicious dessert for gluten-free, dairy-free, and nut-free eaters, with a vegan option!
- Effortless prep: A true no-bake recipe with just a few steps to perfection. Pies can be a LOT of work…this one isn’t.
- Customizability: With simple swaps, this pie transforms into a luscious vegan or Keto option.
Ingredients for Easy Chocolate Cream Pie
- Gluten-free Oreos: The base of the crust; they provide that classic Oreo dessert flavor. Use single-stuffed Oreos. Gluten-free Oreos are pretty easy to find now at Walmart, Target, or Winco. Or you can use your favorite chocolate sandwich cookie of choice. For a Keto pie, use a Keto chocolate sandwich cookie like this one (Note: Many Keto products are NOT gluten-free + dairy-free. The one linked is, but please check your packaging)
- Melted vegan butter: To bind the crust together. My favorite vegan butter is this one from Walmart. You can use ghee instead of vegan butter, but please keep in mind ghee works for many with a dairy-sensitivity, it is NOT vegan or appropriate for those with dairy allergies.
- Canned coconut milk: You will use this to make a thick Paleo and dairy-free sweetened condensed milk. This will help give the chocolate cream filling thickness without the use of gelatin.
- Honey or maple syrup: For a natural touch of sweetness in the homemade Paleo sweetened condensed milk. Be sure to use maple syrup for a vegan pie.
- Dairy-free chocolate chips: The rich, chocolatey foundation of the pie. For dairy-free chocolate chips, I use Enjoy Life Foods, as they are easy to find at Walmart, Target, and Amazon.
- Dairy-free heavy cream: To whip into a fluffy topping. This is an essential ingredient and no, coconut cream will not work for this. But, the good news is vegan heavy cream has become wonderfully easy to find! Use vegan heavy cream like this one from Target or Walmart, or Trader Joe’s sells one as well!
- Powdered sugar: For sweetening the whipped cream. You can also use powdered monk fruit sugar, if you are trying to keep the carbs or sugar content down.
- Vanilla: Added to the whipping cream for more full flavor.
How to Make Oreo Chocolate Cream Pie
Step 1: Make the dairy-free sweetened condensed milk
- In a medium saucepan over medium heat combine the canned coconut milk and honey or maple syrup. Bring to a simmer and then simmer on low for 30-35 minutes, stirring regularly to prevent burning. Milk is done when it has thickened and reduced to about half, or about 1 cup.
- This can be made up to a week in advance. Store in a sealed container (a small mason jar is great for this) in the fridge over night or up to 1 week, if not using immediately.
Step 2: Prepare the Crust
- Crush 20 gluten-free Oreos in a food processor until fine crumbs form. Don’t have a food processor? Put the Oreos in a zip top bag and smash them into fine crumbs with a rolling pin or the bottom of a mug.
- Mix the crumbs with 1/3 cup of melted vegan butter (melted first, then measured), either in the food processor or by hand.
- Press the mixture firmly into the bottom of a 9-inch pie dish, ensuring an even layer.
- Chill the crust in the refrigerator while you prepare the filling.
Step 3: Make the Chocolate Filling
- In a medium saucepan over low heat add the dairy-free chocolate chips. Stir continuously until melted, about 3-4 minutes. Don’t overcook – burned chocolate cannot be fixed!
- Remove the melted chocolate from heat. Add in the sweetened condensed milk, stirring until smooth and well combined. Set aside and let cool while you whip the whip cream.
Step 4: Whip the Cream Topping
- In a large mixing bowl, combine 2 cups of dairy-free heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla.
- Whip on high speed until soft peaks form.
- In a medium mixing bowl, combine HALF the whipped cream with the chocolate mixture. Stir until well combined and then spread into the bottom of the Oreo crust. Top the chocolate mixture with the remaining half of the whipped cream. Sprinkle with chocolate bits or crushed Oreos (decorative and optional).
Step 5: Chill and Serve
- Chill pie for at least 4 hours or overnight for an even more set pie.
- Slice and serve chilled.
- Store remaining pie in the fridge covered for up to 1 week.
- TO FREEZE: This pie freezes wonderfully! Cover well (double layers of saran wrap if not using a container with a lid) and freeze for up to 3 months. To thaw, put in the fridge overnight or on the counter for 3-4 hours.
Tips for the Perfect French Silk Pie
- For a vegan option: Use maple syrup instead of honey and ensure your chocolate chips and cookies are vegan-certified.
- Chill time: Don’t rush the refrigeration process; it’s essential for a firm, sliceable pie.
- Storage: Keep the pie covered in the refrigerator for up to 1 week.
- Modification: Instead of using a homemade Oreo crust, you can use a pre-baked gluten-free pie crust for more of a French Silk Pie vibe.
Want to make individual pie bites for an easy party dessert?
- Place some foil cupcake wrappers in a muffin tin.
- Put approximately 2 tablespoons of crust into each cup, packing down firmly with the back of a spoon or bottom of a cup or measuring cup. For me, this made 16 bites.
- Divide the filling evenly among cups on top of the crust, smoothing out into each.
- Scoop whipped cream on top of filling – I did this by putting the whipped topping in a large ziptop bag, cutting off the end, and then piping onto each bite.
- Sprinkle with chopped chocolate if desired. Chill for at least 3 hours or until filling is set.
Make This No-Bake Chocolate Cream Pie Today!
From its easy prep to its rich flavor, this chocolate cream pie recipe is a showstopper. The chocolate filling echoes a classic French Silk Pie, while the gluten-free Oreo crust adds a playful twist. Plus, its versatility makes it one of the best Oreo dessert recipes for families with dietary restrictions.
Whether you’re hosting a party, celebrating a birthday, or simply craving a sweet treat, this easy chocolate cream pie is guaranteed to delight. Perfect for Thanksgiving, Christmas, Easter, or any holiday you observe. Try it today and experience the joy of a dessert that’s simple and just delicious!
Chocolate Cream Pie
An EASY gluten-free, dairy-free take on a classic that is no-bake and no one will guess is allergen-friendly! Includes vegan and keto options.
Ingredients
- 1 2/3 cup canned full-fat unsweetened coconut milk or a 13 ounce can
- 1/4 cup honey or maple syrup , use maple syrup for vegan
- 1 cup dairy-free chocolate chips
- 20 Gluten-free Oreos single-stuffed, or other chocolate sandwich cookie of choice
- 1/4 cup vegan butter melted then measured
- 2 cups heavy vegan cream
- 1/2 cup powdered sugar see notes for Keto
- 1 teaspoon vanilla
Instructions
Step 1: Make the dairy-free sweetened condensed milk
- NOTE: Store-bought dairy-free sweetened condensed coconut milk is becoming more and more common. If you can find it near you, like this one at Walmart: https://bit.ly/43BnQsK then you can skip making it. Use 1 cup store-bought dairy-free condensed milk and skip the rest of this step.
- In a medium saucepan over medium heat combine the canned coconut milk and honey or maple syrup. Bring to a simmer and then simmer on low for 30-35 minutes, stirring regularly to prevent burning. Milk is done when it has thickened and reduced to about half, or about 1 cup.
- This can be made up to a week in advance. Store in a sealed container (a small mason jar is great for this) in the fridge over night or up to 1 week, if not using immediately.
Step 2: Prepare the Crust
- Crush 20 gluten-free Oreos in a food processor until fine crumbs form. Don't have a food processor? Put the Oreos in a zip top bag and smash them into fine crumbs with a rolling pin or the bottom of a mug.
- Mix the crumbs with 1/4 cup of melted vegan butter (melted first, then measured), either in the food processor or by hand.
- Press the mixture firmly into the bottom of a 9-inch pie dish, ensuring an even layer. Chill the crust in the refrigerator while you prepare the filling.
Step 3: Make the Chocolate filling
- In a medium saucepan over low heat add the dairy-free chocolate chips. Stir continuously until melted, about 3-4 minutes. Don't overcook - burned chocolate cannot be fixed!
- Add in the 1 cup dairy-free sweetened condensed milk from step 1 and stir until smooth and well combined. Remove from heat.
- Step 4: Whip the Cream Topping
- In a large mixing bowl, combine 2 cups of dairy-free heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla. Whip on high speed until soft peaks form.
- In a medium mixing bowl, combine HALF the whipped cream with the melted chocolate mixture. Stir until well combined and then spread into the bottom of the Oreo crust. Top the chocolate mixture with the remaining half of the whipped cream. Sprinkle with chocolate bits or crushed Oreos (decorative and optional).
Step 5: Chill and Serve
- Chill pie for at least 4 hours or overnight for an even more set pie. Slice and serve chilled. Store the remaining pie in the fridge covered for up to 1 week.
- TO FREEZE: This pie freezes wonderfully! Chill in the fridge first to set for at least 4 hours. Once set, it can be frozen. Cover well (double layers of saran wrap if not using a container with a lid) and freeze for up to 3 months. To thaw, put in the fridge overnight or on the counter for 3-4 hours.
Notes
See blog post above for substitutions and links to favorite products I use in this recipe! Also see blog above for how to make these into mini individual cream pies.
VEGAN OPTION: Be sure to use maple syrup (not honey), vegan butter, and chocolate sandwich cookies that are vegan (gluten-free Oreos are!)
KETO OPTION: Use Keto-friendly sandwich cookies (see blog post for my recommendation) and powdered monk fruit sugar instead of powdered sugar.
Nutrition
Calories: 521kcalCarbohydrates: 43gProtein: 3gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 136mgPotassium: 168mgFiber: 3gSugar: 32gVitamin A: 216IUVitamin C: 1mgCalcium: 35mgIron: 5mg
Tried this recipe?Let us know how it was!
Another winner! No one suspected this was gluten and dairy free. I too substituted ready-made sweetened condensed coconut milk and it was a total success. Firmed up beautifully. I think maybe I should have used a deep dish pie pan because my crust took up half the pan and all the filling wouldn’t fit, but it worked out fine because I’ve eaten the rest like pudding. Delicious!
So glad this was another win! I love that no one could tell it was gluten- and dairy-free — that’s always the best compliment. Using ready-made sweetened condensed coconut milk is such a great shortcut, and I’m thrilled it set up beautifully for you. And honestly… extra filling eaten like pudding sounds like a *very* happy accident 😄
Thank you so much for taking the time to leave a review — it truly means a lot and helps others feel confident trying the recipe too!
I made this twice, one strict to the recipe and the 2nd a replacement ingredient. The first time, making the condensed milk was not completely successful for me, but it was a me problem lol overall the pie was good but I didn’t like the consistency due to my condensed milk. The 2nd time I bought sweetened coconut condensed milk and it was a game changer! I also used my silicone cupcake liners and made minis, they were a HIT! Everyone tore them up.
Love that you tried it both ways — and minis sound SO fun!! Using the sweetened coconut condensed milk is such a great shortcut and gives the perfect texture. I love making the mini ones for a party or event. So glad everyone loved them!
Made this for myself for Mother’s Day. Made a few convenience substitutions. Bought coconut condensed milk (didn’t even know that was a thing!) and a can of coconut milk redi-whip. Incredibly easy and amazingly delicious.
Making it for yourself on Mother’s Day? Absolutely yes! Love the convenient swaps—coconut condensed milk and coconut Reddi-wip sound like great fast options – thanks for letting us know those worked well for you. Thanks so much for sharing and for leaving a review!
Absolute perfection! Thank you for all you do. It was the perfect Easter dessert for me and my family.
So happy to hear it was the perfect Easter dessert for you and your family—what a compliment! That means so much. Thank you for taking the time to leave a review!
Could you just chill the coconut milk and pour off the liquid rather than making the condensed milk?
I haven’t tried it, but I don’t think so. The two would have very different fat and sweetness contents and I don’t believe would behave the same.
I made this pie yesterday and the whole family loved it! It’s rich & decadent, but so simple to make! I couldn’t find GF Oreos so I used a GF pie crust. This dessert will definitely be making more appearances at our house!
Happy it was a big family hit! Way to make it work with the GF pie crust, much like a Silk Chocolate Pie. Yum! Thank you for the review!
This chocolate cream pie is beyond amazing! I eat GF and DF but my husband and 4 kids do not. It’s always tough finding desserts that we can all eat and love. I didn’t tell them this was DF/GF until after they tasted it and said it was the BEST PIE EVER! My entire extended family thought the same and could not believe it was DF. I have a feeling I’ll be making this for many, many birthday dinners (besides just mine).
YESSS that it won over even the toughest critics and was one all of you can enjoy!! LOVE IT! Glad it’s one you will want for all of your special occasions. Thank you for the review, those help so much!
Oh Mama!! This chocolate cream pie is SO indulgent! I made for my extended families Christmas Eve dinner (I’m the only GF DF person) and they all LOVED it. Even the littles couldn’t get enough. And I feel zero guilt having 2nds! Lol. A MUST!
It really doesn’t take like anything is missing from this gluten-free + dairy-free pie. How awesome that it’s one you can make and everyone enjoys!YAY! Thank you for the lovely review.
Made these for Christmas and they are so aMAZING we made another batch for New Years! Love that they can be made cupcake sized to be portable. Freeze well, too. Thanks for the great recipe.
WOOT WOOT that you made these for not one but two holidays?! That’s no small compliment. I agree, so great they can be made individual size as well as are freezer-friendly. Thank you for the review!
Can coco whip (or something comparable) be used instead of the heavy whipping cream? I could NOT get the califa farms heavy whipping cream to get to get to soft peaks at all, and I beat it with a hand beater for a LONG time. I ended up adding gelatin to get it to firm up a bit. Having to beat the cream would definitely make me not want to do this recipe again. But if I had an alternative to that I would definitely try it again. Otherwise it was an easy recipe
Oh bummer it didn’t whip properly! I have used all three brands of heavy vegan whipping cream without problem, but that’s frustrating. Props to you for figuring out a way to make it happen in the moment. I know some people put their bowl and beaters in the freezer for 10 minutes before whipping whipping cream, which could help. I don’t know if cocowhip will stay thick enough to work in this recipe, so I would recommend giving the whipping cream another try.
Ok, I’ll try it again. I don’t have a stand mixer and used a basic hand mixer. I wonder if it would have whipped better with more power?
Good question. I wouldn’t think it would make a huge difference, if you are doing it on the highest speed? But LMK how the second round goes!
Can’t wait to try this for Christmas. I found sweetened condensed coconut milk at Walmart for $2.48 a can. I think I might try that, I have used it for other deserts and it is great.
Oh very cool that you found sweetened condensed coconut milk! Let me know how it turned out, hope you loved it!
In your opinion what tastes better: honey or maple syrup? We aren’t vegan, just dairy and gluten free.
The honey produces a slightly thicker result, so I recommend the honey if you don’t need vegan. Enjoy!