Toffee Chocolate Cream Pie with Gluten-Free Pecan Crust

Recipe features

• Easy and impressive. This pie looks elegant but comes together with a handful of simple ingredients and almost no fuss.
• Naturally gluten-free. The nut-based crust skips the flour entirely—no special blends or substitutions needed.
• Heavenly chocolate filling. Cook-and-serve pudding gets upgraded with real chocolate chips, butter, and vanilla.
• Perfect make-ahead dessert. Chill it overnight, and you’ve got a stress-free chocolate treat whenever the craving calls. 

Ingredients you’ll need

• Pie crust. A pulverized blend of unsalted pecans, melted butter, coconut sugar, and salt makes the gluten-free pie crust. If coconut sugar isn’t your thing, feel free to swap in brown sugar. You can also use walnuts or almonds in place of pecans. For a shortcut, feel free to swap with your favorite gluten-free pie crust here.
• Chocolate cook-and-serve pudding mix. NOT INSTANT. This is the heart of your pie filling, and yes, cook-and-serve is key. Unlike instant, you must heat cook-and-serve pudding on the stovetop, which allows the butter and chocolate chips to melt into it, creating a luscious, custardy texture.
• Milk. You’ll need milk to activate the pudding mix and help the filling set properly.  2% will work, but whole milk makes the pie creamier and helps the pudding set up firmer. Avoid skim or fat-free milk—they’re too watery and won’t give you that lush, silky filling you’re after. 
• Butter. Butter helps the chocolate chips melt smoothly into the pudding, making the filling extra glossy and indulgent. 
• Chocolate chips. These enhance the pudding with real chocolate flavor. Use a good-quality semi-sweet chip or dark chocolate chips if you prefer/ 
• Vanilla extract. A touch of vanilla brings warmth and rounds out all those chocolate notes. Use pure vanilla extract for the best flavor. 
• Whipped topping. A fluffy, creamy finish gives it that classic chocolate cream pie vibe. Cool Whip works well here. 
• Heath toffee bits. These add bits of caramel-y crunch to the pie. Sprinkle them on just before serving so they don’t lose their texture.. 

How to make the best gluten-free chocolate pie

Step 1: Pulse the crust ingredients. In a food processor, pulse the pecans, melted butter, coconut sugar, and a pinch of salt until the mixture looks like wet sand.

Step 2: Press, bake, and cool. Add the crust mixture to a 9-inch pie plate and press it firmly into the bottom and up the sides, then bake at 350℉ for 10-12 minutes. Allow the crust to cool completely. 

Step 3: Prepare the filling. In a medium saucepan over medium heat, combine the pudding mix, milk, butter, and chocolate chips and cook, whisking constantly. Once it reaches a full boil, remove the pan from the heat and stir in the vanilla extract. Let the pudding mixture cool for about 5 minutes, stirring occasionally.

Step 4: Fill and chill. Pour the cooled pudding into the prepared pie crust. Smooth the top with a spatula and then press a piece of plastic wrap directly onto the surface. Refrigerate for at least 3 hours—but overnight is even better. 

Step 5: Top and serve. Right before serving, spread a thick layer of whipped topping over the chilled pie and sprinkle toffee bits on top for a little crunch (but that part’s totally optional).

Recipe tips and FAQs

• Don’t overpulse the crust ingredients. You want the pecans to be ground finely enough to hold together, but not so much that they turn into pecan butter. As soon as the mixture resembles damp, crumbly sand, stop pulsing—it should stick together when you press it between your fingers.
• Pack the crust firmly. Use the bottom of a measuring cup or glass to press the crust into the pie plate. Once baked, let it cool completely before adding the filling so it stays crisp and creates a clean edge for slicing.
• Stir the pudding constantly while it cooks to prevent lumps and ensure the chocolate chips and butter melt smoothly. Remove it from the heat once it reaches a full, bubbling boil. That’s how you know the pudding has reached the temperature it needs to set.

Customize it

Whether you’re working with dietary restrictions or just having fun with flavors, here are some creative ways to make this gluten-free chocolate pie recipe your own: 

• Chocolate pecan pie – For a version that feels like a cross between chocolate pudding pie and classic pecan pie, swap the toffee bit topping for chopped toasted pecans. 
• Chocolate peanut butter pie – Swirl creamy peanut butter into the pudding mixture before adding it to the crust. Sprinkle peanut butter chips or chopped peanut butter cups on top for a Reese’s-inspired pie.
• Make it dairy-free – Substitute a dairy-free cook-and-serve chocolate pudding mix, full-fat canned coconut milk, a plant-based butter, dairy-free chocolate chips, and top it all off with your favorite non-dairy whipped topping.
• More topping ideas – Not a fan of toffee bits? You could do caramel sauce, chocolate sauce, shaved dark chocolate, mini chocolate chips, a dusting of cocoa powder, or a sprinkle of flaky sea salt for a sweet-salty finish.

Storing and freezing

More gluten-free dessert recipes

• Gluten-Free White Chocolate Blondies
• Gluten-Free Spice Cake
• Gluten-Free Nutty Chocolate Bars
• Gluten-Free Apple Crisp

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