Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
Fiona @ FreeFromFavourites
Fiona @ FreeFromFavourites

Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie

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  • For the base
  • 160 g gluten free digestive biscuits, crushed
  • 80 g dairy free spread, melted
  • For the filling
  • 200 g coconut condensed milk
  • 125 g peanut butter, smooth or crunchy
  • 25 g dairy free spread
  • 30 g brown sugar
  • For the topping
  • 150 g dairy free dark chocolate
  • gluten free pretzels, I used Schar


    1. Preheat the oven to 180 oC

    2. Grease an 8″ round pie dish

    3. Mix together the crushed digestive biscuits and melted dairy free spread

    4. Press into the bottom of and the sides of the pie dish

    5. Bake in the oven for 10 minutes

    6. Place the condensed milk, brown sugar, peanut butter and dairy free spread in a pan

    7. Cook for 5 minutes until the mixture is melted and well combined

    8. Pour into the pie case

    9. Bake in the oven for 12 minutes

    10. Remove from the oven and allow to cool while you make the topping

    11. Pour the melted dark chocolate over the pie and top with the pretzels

    12. Refrigerate for about 3 hours before serving in small slices


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