Comments on: Gluten-Free Chocolate Pie

By: Priscilla

Priscilla — Fri, 13 Mar 2026 16:40:16 +0000

Made this exactly as the recipe directed and it turned out great. I’m going to try the dairy free version next per the instructions in one of the previous comments using a mix of almond and coconut milk.

By: Emily

Emily — Sat, 14 Feb 2026 16:17:10 +0000

In reply to Nicole. Oh, I'm so glad! Thank you so much for taking the time to leave such a kind review Nicole! You're the best!

By: Nicole

Nicole — Sat, 14 Feb 2026 00:31:39 +0000

This is easy and delicious! Family favorite now. Follow her directions exactly and it will be perfect!

By: Emily

Emily — Sun, 23 Nov 2025 16:45:03 +0000

In reply to Sally. Hi Sally! If you want to make it dairy-free, you'll have better luck using half coconut milk + half almond milk, so that you still get the thickness & richness.

By: Sally

Sally — Sun, 23 Nov 2025 01:49:05 +0000

Would almond milk work in this recipe?

By: Emily

Emily — Tue, 21 Jan 2025 15:19:58 +0000

In reply to Jill A.

Hi Jill! I’m so sorry you ran into trouble. I know how frustrating that is, and I’d love to help. We’ve made this recipe dozens of times over the years, so I feel very confident about the amount of milk.

The more likely scenario is that you didn’t thicken the pudding quite long enough at the beginning before adding the chocolate. The video can give you a good idea of the texture you’re looking for before adding the chocolate–it should be quite thick. (You’ll be able to see the lines your whisk is making and it should even wobble rather than slosh when you jiggle the pan.) Once the chocolate is added the pudding should be VERY thick even before chilling.

I do my best to give accurate cook times, but depending on what kind of stove you have (gas vs electric), the material of your pan (aluminum, enamel, nonstick, etc.), your ambient room temperature, and the temperature of your ingredients, the exact cook times may vary by a few minutes. (Your stove’s “medium” temperature may be different than mine, for instance.) If you do end up trying the recipe again, I recommend cooking the pudding a bit more before adding the chocolate so you know you’ve reached the right thickness.

This pie sets up quite thick and sliceable, and I’d love for you to get to taste it in all its glory!

By: Jill A

Jill A — Mon, 20 Jan 2025 21:15:55 +0000

Followed the recipe exactly and wondering if there was too much milk in recipe. After all the effort it didn’t set up unfortunately.

By: Michael

Michael — Tue, 12 Nov 2024 17:36:50 +0000

Thanks for posting! This is one of those fall back desserts I lean on when I need something everyone will love.

By: Sophie

Sophie — Mon, 07 Oct 2024 16:03:29 +0000

This is so delicious, rich, AND chocolate-y!!! I have so many pleasant memories with this dish!!!

By: Emily

Emily — Wed, 20 Dec 2023 15:28:05 +0000

In reply to JL. Not a dumb question! Either will work for this recipe, since it's such a small amount. If you're salt sensitive, you'll probably prefer unsalted butter.

By: JL

JL — Wed, 20 Dec 2023 04:10:21 +0000

Sorry if this is a dumb question, but I’m learning! Should the butter be salted or unsalted? THANKS!

By: Emily

Emily — Sun, 12 Nov 2023 15:37:46 +0000

In reply to Katrina E.. Hi Katrina! I've never made it with goat milk, so I'm not sure how that would impact the flavor. If you like the flavor of goat milk, then whole goat milk could likely work here from a fat percentage standpoint. :)