Irresistible No-Bake Triple Chocolate Pie: Gluten-Free, Dairy-Free & Allergy-Friendly Perfection

Imagine a dessert that combines a crunchy, rich chocolate cookie crust, a velvety-thick chocolate pudding layer, and a delicate, airy chocolate mousse, all in one easy-to-make, no-bake pie. This incredible treat is not only perfect for a casual summer gathering but also an exceptional choice for a non-traditional Thanksgiving dessert, ensuring everyone at the table can enjoy a truly decadent experience. This triple-layered chocolate delight is impressive yet surprisingly simple, requiring only basic stirring and pouring skills, with the added convenience of store-bought ingredients. Best of all, this Gluten & Dairy-free Triple Chocolate Pie is meticulously crafted to be free of common allergens: gluten, dairy, egg, peanuts, and tree nuts, making it a fantastic vegan option too!

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I’ll confess – and please don’t hold it against me – I’ve never been a huge admirer of traditional fruit pies. For many years, Thanksgiving dessert was simply not the highlight of my meal. The thought of baked fruit, often mushy and unappealing to my palate, just didn’t spark joy. That was, until I reached adulthood and discovered the vast, exciting world of dessert pies beyond the classic apple, cherry, and pumpkin. What a revelation! Adulthood brought with it the freedom to choose what desserts grace my holiday table, though it also ushered in the less thrilling responsibility of doing all the dishes. A small price to pay for dessert liberation, I suppose!

This explains why you won’t find many traditional fruit-based pies on my website. My heart, and my sweet tooth, belong to anything that resembles candy or a rich, creamy indulgence. Bring on the cream pies, the mousse pies, or any variation that steers clear of baked fruit, and I’m entirely on board. This preference for creamy, decadent desserts is exactly what inspired the creation of this extraordinary Triple Chocolate Pie.

This particular pie has been a dream of mine for a solid year. The concept of it nestled in my mind, waiting for the perfect moment – which I envisioned as November – to bring it to life, so you too could have a fabulous, non-traditional pie for your holiday celebrations. As it turns out, I couldn’t quite wait until November, making it a delicious reality by October 30th. And I wasn’t the only one eager to try it! My middle child simply couldn’t resist a taste-test while the pie was patiently waiting in the fridge to be photographed. I even contemplated editing out his tiny fingerprint on the top, but then I thought, “Isn’t that just real life?” So, enjoy the authentic charm, just as he thoroughly enjoyed his early sample!

What truly elevates this pie in my estimation is its sheer simplicity. Another reason I’ve historically shied away from pies is the extensive labor often involved. Crafting a crust from scratch, preparing a filling, enduring a lengthy baking time in the oven, and then the agonizingly slow cooling process – it’s enough to make anyone sigh in exhaustion. This triple chocolate wonder eliminates all that fuss.

The majority of the ingredients for this pie are conveniently store-bought, transforming a potentially complex dessert into an effortless task. If you can manage to heat, stir, and pour, you’ve got this recipe mastered! And honestly, those charming little whipped cream swirls? They’re entirely optional if you’re pressed for time. We all know Thanksgiving can be demanding enough; between preparing numerous side dishes, my energy levels are often depleted by the time dessert rolls around. This no-bake pie ensures a spectacular finish without adding to the holiday stress.

I knew this pie was destined for greatness because it drew inspiration from two of my most cherished recipes. The delightful chocolate cookie crust was borrowed from my popular frozen raspberry pie, providing a sturdy and flavorful base. For the rich, creamy center, I adapted my tried-and-true dairy-free chocolate pudding recipe. Combining these two proven elements with a light chocolate mousse layer created a harmonious and utterly delicious dessert.

This versatile pie offers two fantastic serving options: you can either fully freeze it, transforming it into a delightful ice cream-like pie, or keep it perfectly chilled in the refrigerator for a softer, more traditional pie texture. Either way, you simply can’t go wrong. I highly doubt any guests will have reason to complain. And if they do? Well, perhaps a little good-natured jest about showing them the door might be in order. After all, you don’t need that kind of negativity when enjoying a fantastic, allergy-friendly dessert!

I’m thrilled to be hosting Thanksgiving at my home this year, and I’m already anticipating the joy of making this allergy-friendly pie once more. Even my sister and brother-in-law, who don’t have any food allergies, Celiac disease, or dietary restrictions, are sure to adore this gluten & dairy-free triple chocolate pie. I sincerely hope you’ll find it equally delightful! Below, I’ve also shared some of my other favorite non-traditional pie recipes. So, put aside the pumpkin and apple for a moment, and truly impress your guests with these fun, inclusive, and incredibly tasty options!

Customizing Your Triple Chocolate Pie: Common Allergy Questions Answered

One of the beauties of this recipe is its adaptability. We understand that not everyone has the same dietary needs, so here’s how you can tailor this delicious triple chocolate pie to your specific requirements:

What if I don’t need this triple chocolate pie to be gluten-free?

If your primary concern is dairy, egg, and nut-free, but you can safely consume wheat and gluten, that’s excellent! The adjustment is simple: swap out the allergy-friendly chocolate cookies used for the crust with regular Oreo cookies. This will provide the same beloved chocolate cookie base with a familiar flavor, while still keeping the rest of the pie free from other common allergens.

What if I don’t need this triple chocolate pie to be dairy-free?

For those without a dairy allergy or lactose intolerance, it’s easy to incorporate dairy into this recipe. When preparing the Jell-O pudding layer, use regular dairy milk instead of a milk substitute. Be sure to follow the specific milk quantities indicated on the Jell-O box mix directions, as they differ from those for dairy-free alternatives. For the crust, use an equal amount of regular butter in place of coconut oil. And for the luscious mousse layer and decorative swirls, simply opt for traditional Cool Whip instead of Coco Whip. These simple substitutions will create a classic, rich triple chocolate pie without compromising on flavor or texture.

What is Coco Whip and Why is it Essential for Allergy-Friendly Desserts?

While this post is not sponsored, I must express my profound gratitude for the existence of Coco Whip. Discovering this product has revolutionized my ability to create a wide array of dairy-free desserts. It’s an absolute game-changer for anyone navigating dairy allergies or seeking vegan options. Coco Whip, produced by So Delicious, serves as the perfect dairy-free replacement for traditional whipped toppings like Cool Whip. It comes in a convenient tub, just like its dairy counterpart, and is essentially whipped coconut cream. Its light, frothy, and delicious texture makes it ideal for both integrating into recipes and using as a decorative garnish.

Just like with Cool Whip, you’ll need to thaw Coco Whip before use. If it’s too frozen, it will be difficult to stir or incorporate smoothly into the recipe. My recommendation is to transfer it from the freezer to the refrigerator at least a day, or several hours, before you plan to start making your pie. This allows it to reach the perfect soft, scoopable consistency.

A note for those with coconut allergies: regrettably, Coco Whip is made from coconuts, so it wouldn’t be suitable. At present, I haven’t found another dairy-free whipped topping that consistently yields similar excellent results for recipes requiring this kind of light, airy texture. However, for vegans and individuals with dairy allergies or lactose intolerance, Coco Whip remains an incredibly fabulous and reliable replacement.

Where Can I Find Coco Whip?

Finding Coco Whip is usually quite straightforward, especially in health-conscious grocery stores. I’ve consistently found it at major health food retailers such as Whole Foods, Sprouts, and Good Earth. Occasionally, it can also be found on Amazon, though it’s a more challenging product to purchase online due to its refrigeration requirements during shipping. When you’re in the store, head straight to the freezer section; Coco Whip is typically located alongside other frozen desserts or dairy-free products.

Looking for More Dairy-Free and Allergy-Friendly Pies?

Absolutely! All the recipes featured on my site are completely dairy-free, a necessity due to my son’s dairy allergy. Many of my pie recipes are also gluten-free. However, if gluten is not a concern for you, you can often simply substitute regular flour where gluten-free flour is specified in other recipes. Here are some of our family’s favorite allergy-friendly pies, perfect for any occasion:

No Bake Strawberry Jello Pie
Pumpkin Mousse Pie
Frozen Raspberry Pie
Lemon Cream Pie Bars
Peach Pie
Pumpkin Crumble Pie
Cherry Cobbler
Strawberry Chocolate Galette
Black Bottom Oatmeal Pie
Peppermint Pie

Do I Have More Thanksgiving Recipes? Absolutely!

Yes, I certainly do! My love for food means that every holiday, especially those centered around delicious meals, should be enjoyable for everyone, regardless of dietary restrictions. To ensure a stress-free and delicious celebration, I’ve curated an ENTIRE THANKSGIVING MENU that is completely allergy-friendly. This comprehensive plan covers everything from a flavorful turkey and creamy mashed potatoes to delectable sweet potato dishes, a variety of sides, and, of course, delightful pies. I genuinely hope this resource helps you plan your holiday feast with confidence and allows you to savor a truly lovely and inclusive Thanksgiving.

ALLERGY-FRIENDLY COOKIE CRUST TIPS: Navigating “May Contain” Labels and Finding Safe Alternatives

When it comes to creating the perfect allergy-friendly chocolate cookie crust, the choice of cookies is paramount. For this recipe, I’ve successfully used two types of gluten-free “Oreo-style” sandwich cookies: Glutino Chocolate Vanilla Creme Cookies and Kinnikinick KinniTOOS Chocolate Sandwich Cream Cookies. It’s important to note that our family can safely consume soy, which is why this particular recipe isn’t classified as “top-8-free.” Unfortunately, I have yet to discover an Oreo-type cookie that is completely free of all top 8 allergens.

If soy is an allergen you need to avoid, I would highly recommend opting for another type of crunchy chocolate-based cookie that is certified soy-free, such as the Crunchy Double Chocolate Cookies by Enjoy Life. These are specifically designed to be free from many common allergens and offer a delicious alternative.

A crucial point regarding the Glutino cookies: please be aware that they carry a “may contain” statement which reads, “May contain milk, eggs, peanut and tree nuts.” Navigating “may contain” or “processed in a shared facility” labels can be incredibly challenging and requires careful consideration based on individual allergy severity. Personally, I contacted Glutino directly regarding this statement. According to the representative I spoke with, this advisory is present because their facility handles these ingredients. However, they assured me that the production lines used for these specific cookies adhere to rigorous protocols. This includes completely stopping production, thoroughly cleaning the machines for several hours, and conducting testing before beginning a new run. Based on this detailed explanation, I felt comfortable consuming these cookies. That said, I strongly encourage everyone to perform their own due diligence. Please feel free to call the manufacturer yourself to confirm their current practices and ensure you receive a satisfactory response. Always make decisions regarding consumption at your own discretion and based on the severity and specific nature of your food allergies. It’s also worth noting that I’ve only ever tested this recipe with the Glutino cookies because they are readily available at my nearest store. If you experiment with other brands that work well, please share your findings in the comments section below to help out future readers in our allergy-friendly community!

May you have a safe, inclusive, and wonderfully delicious Thanksgiving, regardless of your dietary needs!

Gluten & Dairy-free Triple Chocolate Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Yield:
8 slices

Prep Time:
30 minutes

Additional Time:
1 hour

Total Time:
1 hour 30 minutes

A crunchy, chocolate cookie crust, thick chocolate pudding, and a light chocolate mousse is an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Really, any time is the right time to enjoy this extra chocolaty treat. While impressive with multiple layers, the only thing you have to be able to do is stir and pour–with all of the ingredients being store bought! Plus, this Gluten & Dairy-free Triple Chocolate Pie is free of: gluten, dairy, egg, peanut & tree nuts. It’s also vegan too!)

Ingredients

CHOCOLATE COOKIE CRUST:
1 package allergy appropriate chocolate cookies (approx 21 cookies) *see the post above for options
4 Tablespoons softened coconut oil (or vegan butter)
CHOCOLATE PUDDING LAYER:
Two 3.4-oz chocolate cook and serve Jello pudding
2 cups rice milk
CHOCOLATE MOUSSE LAYER:
2 packages of Coco Whip (1 for the recipe, one for decorative swirls)
3-4 Tablespoons of Hershey’s chocolate syrup
Toppings: allergy-friendly chocolate
KITCHEN TOOLS NEEDED:
9 inch spring form pan

Instructions

*IMPORTANT: You’ll want to move your Coco Whip from the freezer to the fridge either a day or several hours before starting. It will need to be soft enough to stir into the recipe.*

When ready to begin, using a food processor, crush the cookies and coconut oil until they form a wet sand texture. Press that into a greased springform pan covering the bottom and up the sides slightly. Place this in the freezer to harden.

Meanwhile, in a medium saucepan over medium heat, add your two boxes of jello pudding and your rice milk. Whisk that as it comes to a boil. Once it’s boiling take it off the heat to cool. It should thicken considerably. If it’s too thick, you can thin it out with additional rice milk. Remember though–you want it to be nice and sturdy so it doesn’t spill out when you cut the pie.

In a separate bowl, place one package of Coco Whip. Add the Hershey’s syrup (which is surprisingly dairy-free!) and fold them to combine. Don’t beat or stir it too vigorously as you want the coco whip to retain some of it’s airiness. Add as much syrup as you like. I only did 3 Tablespoons, as this dessert is already quite chocolaty, but I still wanted some color and slight flavor to it.

Once the pudding has cooled, pour it onto the pie crust. Allow this to chill in the fridge until it feels set.

Once it is set, add the chocolate coco whip on top. Smooth the top with a spatula.

Place in the fridge or freezer until you’re ready to serve.

Garnish with additional coco whip (either as it’s own layer or with swirls on the edges.)

If you wish, take some allergy-friendly chocolate, and using a fine grater, grate over the edges of the pie for a fun look.

Keep pie refrigerated or frozen (depending on how cold and firm you want it) whenever you’re not serving it.

ENJOY!

Alternatively, you could use homemade whipped vegan cream. I would recommend something like Silk’s or Country Crock and use two of them.

Notes

Looking for more pies, sides or even a turkey recipe to complete your holiday? Check out my ENTIRE Thanksgiving menu!

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 359Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 124mgCarbohydrates: 38gFiber: 2gSugar: 30gProtein: 4g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS!

Looking for other fun, non-traditional (yet allergy-friendly!) pies to serve at Thanksgiving? Here are my other favorites:

Frozen Raspberry Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Allergy-friendly No Bake Strawberry Jello Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Gluten-free Vegan Lemon Pie Bars (Gluten, dairy, egg, peanut & tree nut free)