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No Bake Triple Chocolate Pie (Non Dairy)

A crunchy, chocolate cookie crust and thick chocolate pudding makes for an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Any time is the right time to enjoy this extra chocolaty treat. Plus it's dairy free!

Course Dessert
Prep Time 30 minutes
Chilling Time 4 hours
Author Delish D'Lites

Ingredients

CHOCOLATE COOKIE CRUST:

  • 1 package chocolate sandwich cookies approx 21 cookies
  • 4 Tablespoons softened coconut oil

CHOCOLATE PUDDING LAYER:

  • 2 packages 3.4-oz chocolate cook and serve pudding MUST be cook and serve and not instant
  • 1 3/4 cups almond milk original or vanilla will work
  • 1 cup Reddi-wip® Almond Non-dairy whipped topping plus more for topping
  • 1/2 cup dairy-free chocolate chips

Instructions

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

  2. Meanwhile, in a medium saucepan over medium heat, add your two boxes of chocolate pudding mix and your almond 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 almond milk. Remember though--you want it to be nice and sturdy so it doesn't spill out when you cut the pie.

  3. Once the pudding has cooled, whisk in the Reddi-wip® Almond Non-dairy whipped topping, then pour it onto the pie crust.

  4. Top with chocolate chips. Allow the pie to chill in the fridge until it feels set.

  5. Garnish with additional Reddi-wip® Almond Non-dairy whipped topping (either as it's own layer or with swirls on the edges.)

  6. Keep pie refrigerated or frozen (depending on how cold and firm you want it) whenever you're not serving it.
  7. ENJOY!