Toffee Chocolate Cream Pie with Gluten-Free Pecan Crust
This Gluten-Free Chocolate Pie features a 4-ingredient pecan crust filled with creamy cook-and-serve chocolate pudding, whipped cream, and crunchy toffee bits. Perfect to prep ahead for holiday potlucks, dinner parties, or whenever the chocolate craving strikes!
Traditional chocolate cream pie is often made with a buttery pastry crust filled with a custardy chocolate pudding and a thick, fluffy layer of whipped cream. With this modernized twist, you still get all that nostalgic, chocolatey goodness, but in a homemade pecan pie crust, so it’s just as delicious yet completely gluten-free.
If you love an easy pie recipe with minimal fuss and maximum payoff, this one’s for you. It chills beautifully, slices like butter, and pairs perfectly with a crunchy toffee bit topping. While you’re here, check out my No-Bake Light Coconut Cream Pie, Blood Orange Meringue Pie, or Summer Squash Pie for more summer pie inspo, but for now? Grab your whisk—it’s time for toffee chocolate cream pie bliss.
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.
That usually means the mixture wasn’t pulsed finely enough or packed firmly into the pie plate. Next time, pulse the pecans a bit more and press the crust in firmly (especially up the sides). You can also add a teaspoon of water if the mixture seems too dry before pressing it in.
Nope—this recipe won’t work with instant pudding. Cook-and-serve pudding thickens on the stovetop and combines with the chocolate chips and butter to create that rich, sliceable filling. Instant pudding won’t set the same way. Make sure the box clearly says cook-and-serve.
Aim for at least 3 hours. However, the filling continues to firm up as it chills, so overnight is ideal. You’ll get cleaner slices and a firmer texture that holds up under the whipped topping—just make sure to cover the surface of the pudding with a taut piece of plastic wrap to prevent a rubbery skin from forming as it chills.
Definitely! You can assemble the entire pie (minus the toppings) 1-2 days in advance. Keep it covered in the fridge with plastic wrap pressed directly on the surface. Add whipped cream, toffee bits, and any other toppings just before serving to keep them fresh and crisp.
Storing and freezing
Storing: Cover any leftover chocolate pie and store it in the refrigerator for up to 3 days.
Freezing: You can also freeze this pie for up to 3 months. Just be sure to wrap it well. To thaw, allow the pie to sit out for a few minutes before adding your toppings.
More gluten-free dessert recipes
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Toffee Chocolate Pie with Pecan Pie Crust
Equipment
- 9" pie plate
- Saucepan
- Mixing bowl
Ingredients
For the crust:
- 2 cups pecans whole, unsalted
- 3 tbsp butter melted
- 2 tbsp coconut sugar *you can also use light brown sugar or granulated sugar
- ¼ tsp salt
For the pie:
- 5 oz box chocolate cook-and-serve pudding mix *NOT INSTANT
- 3 cups milk *use 2% or whole milk (whole milk for a creamier pie)- not fat-free
- 1 tbsp butter
- ¼ cup semi-sweet chocolate chips
- ½ tsp vanilla extract
- 4 oz whipped topping
- optional: ¼ cup Heath toffee bits
Instructions
For the crust:
- Preheat the oven to 350 degrees F.
- Combine pecans, butter, coconut sugar, and salt in a food processor and pulse until ground.
- Press into the bottom and up the sides of a 9" pie plate and bake for 10-12 minutes. Set aside to cool while you make the filling.
For the pie:
- Combine the Jell-O pudding mix, milk, butter, and chocolate chips in a medium saucepan.
- Stir constantly over medium heat until the mixture comes to a full boil. Remove the saucepan from the heat, stir in the vanilla, and allow the pudding to cool for 5 minutes, stirring occasionally.
- Pour the cooled pudding into the prepared pie crust and refrigerate for at least 3 hours, or ideally overnight, to allow the pudding to set completely. Top the pie with plastic wrap, pressing down onto the surface, to prevent a skin from forming as it sets and cools.
- Before serving, spread the whipped topping on top and top with toffee bits, if desired.
Notes
Nutrition
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Literally..not one word in this title that I don’t love. This is actually heaven in a pie!
Thank you so much Sarah! 🙂
This looks like the perfect summertime dessert
Thank you Allie, cold desserts are the best this time of year. 🙂
Sign me up for a slice of this please!
You got it Deanna!:)
I’m seriously drooling over this right now! It can’t get any better than this!
Thank you Rachel!