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Dairy-Free Chocolate Chai Pudding Pie

Prep Time
Cook Time
8 servings
Fall and chai are a match made in heaven! Now consider combining it with chocolate and turning it into a pie... 

A creative new take on a holiday pie recipe

We love pumpkin pie and consider Willa's Dairy-Free Pumpkin Pie recipe the only pumpkin pie recipe you will ever need. It delicious, dairy-free and can be made vegan!

That said, if you're looking for something new as far as fall, Thanksgiving and holiday pie recipes are concerned, this Dairy-Free Chocolate Chai Pudding Pie recipe from the Raaka Chocolate team is a showstopper.

It uses Willa's Dark Chocolate Oat Milk, which is deliciously smooth and has a brownie-like quality from the combination of Raaka single origin cacao and a touch of maple sugar.

It's a dairy-free and vegan!

If you're dairy-free or vegan, it can feel like you are being forced to give up so many of your creamy holiday favorites, but with this recipe, we've got you covered! This Chocolate Chai Pudding pie is dairy-free, vegan and could even be made without gluten ingredients!

For more dairy-free desert options, check out our Paleo Pumpkin Pancake Donuts and these Pumpkin (Dairy Free) Cream Cheese Muffins.

To learn more about Willa’s, our sustainability, organic oats, and more, visit our blog page.

Order Willa's NEW Dark Chocolate Oat Milk with transparently traded Raaka Chocolate here!

Dairy-Free Chocolate Chai Pudding Pie


Pie Filling:
2 ¾-3 cup Willa’s Chocolate Oat Milk
¼ cup + 1 tbsp. maple syrup
7 chai tea bags
1 8oz container vegan cream cheese
¼ cup + 1 tbsp. tapioca flour
½ tsp. vanilla

Latte Swirl:
1 tbsp. + 1 tsp. Willa’s Oat Milk
1 tbsp. powdered sugar
¾ cup buckwheat flour

Cacao Buckwheat Pie Crust:
¾ cup GF all-purpose flour
¼ cup Raaka Cacao Powder
3 tbsp. brown sugar
¼ tsp. salt
1 stick + 1 tbsp. vegan butter, cubed and cold


1. Whisk together flours, cacao powder, sugar and salt in a mixing bowl. Work butter in with your hands until dough becomes shaggy. Add chocolate oat milk, 1 tablespoon at a time, mixing until sticky dough ball forms. Form a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. On a floured surface, roll out pie dough about ¼ inch, big enough to fit into your pie pan with a bit of dough hanging over the edges for a crimped edge later on. Using a fork, poke a few holes in the bottom for steam to release.
3. Place in fridge for 15 minutes to chill. Preheat oven to 350°.
4. Brush Plain milk as a wash along crust edges. Bake crust for ∼ 20 minutes, until just firm to the touch. Let cool.
5. In a saucepan, on medium low, heat oat milk, add tea bags, cover and let steep on low for ∼ 10 minutes. Tear open one tea bag and add it directly to the milk.
6. Remove tea bags, carefully squeezing out excess liquid, and add in crease cheese, maple syrup, vanilla. Whisk until smooth and clumps disappear.
7. Add tapioca flour and whisk continuously until it thicken. This will take 10-15 minutes.
8. While that thickens, in a small bowl whisk together latte swirl ingredients until completely smooth.
9. Pour filling mixture into pie shell. Drizzle latte mix over top, creating any pattern you’d like. Using a toothpick or chopstick, drag through drizzle to create a marbled/latte art effect.
10. Place in fridge and let set to a slight jiggle for several hours.
11. Slice, serve, enjoy!