- 3 cups gluten-free pretzels, plus more for garnish
- 1/ 3 cup coconut sugar
- 1/ 2 cup vegan butter, melted
Chocolate Cream Filling
- 1 cup non-dairy milk
- 1/ 2 cup cornstarch
- 2 cans coconut milk
- 1 cup coconut sugar
- 1/ 2 teaspoon salt
- 1 cup semi-sweet chocolate chips, plus more for garnish
Adding all of the pretzel crust ingredients to a food processor and blend until mostly smooth with some pea-sized pretzel pieces remaining. Pour this mixture into a pie pan and press until the crust is flat against the sides and bottom of the pan. Place the pie pan in the fridge to chill. *FYI – this crust can be made in advance! Simply cover it with plastic wrap and place it in the freezer until you’re ready to use it.
Next, combine the non-dairy milk and cornstarch in a small bowl and whisk with a fork until smooth. Set it aside for now.
In a large saucepan, add the coconut milk, coconut sugar and salt. Turn the fire to medium heat and whisk frequently until the mixture starts to bubble around the edges. At this point, slowly add the chocolate chips while whisking until all chocolate is melted and incorporated. Then, slowly add the milk/corn starch mixture while whisking vigorously. Continue whisking for about 4-5 minutes until the chocolate cream becomes very thick and bubbly. Quickly transfer the chocolate cream to the prepped pretzel pie crust and smooth over the surface with the back of a spoon.
Allow the pie to cool at room temperature for 30-40 minutes before transferring it to the refrigerator to chill completely, about 4 hours or so, (or until the bottom of the pan feels cold to the touch).
Just before serving, top the pie with a non-dairy whipped topping plus chocolate chips and chopped pretzel. You want to be sure to add the chopped pretzel at the last minute; otherwise those pieces will get soggy. You can also drizzle the surface of the pie with a vegan caramel, which is super delicious and I highly recommend it!