This ridiculously creamy vegan French silk pie is silky, deeply chocolatey, and just as rich as the classic! We have the flakiest “buttery” pie crust baked to beautifully hold a quick and easy no bake French silk pie filling with just 6 ingredients! This vegan French silk pie is a chocolate lovers dream!

slice of vegan chocolate cream pie on a plate

Why you’ll love this unbelievably vegan French silk pie: 

  • Ridiculously flaky pie crust: That sets beautifully I might add! We fully bake the pie crust to hold our no bake creamy French silk pie filling. The crust is flaky, “buttery” and unbelievably satisfying to bite into with the cooling chocolate filling.
  • 6 Ingredient Chocolate Filling: That sets like butter. You just whisk everything together in a pan to be heated until thickened. Then we let it cool for a few hours in the fridge!
  • No one will know it’s dairy free! (Or vegan for that matter!). This is quite literally the most decadent chocolate pie you’ve ever had (okay along with my easy no bake chocolate cream pie!). All you get is pure, rich chocolatey decadence!
pie server holding up slice of vegan chocolate cream pie on a marble table

Key Ingredients you need:

  • Heavy vegan cream: I recommend using Plant Crock or Silk! Either of those is great, or you can use coconut cream too.
  • Soy milk: You can also use oat milk here too if you prefer!
  • Vegan chocolate: We’re using pure chocolate to yield a super rich and decadent chocolate flavor! I recommend Valrhona, Guittard, or Enjoy Life here.
  • Sugar: I love using granulated sugar here, you can also use coconut sugar or maple syrup.
  • Arrowroot starch: This will help set our vegan chocolate pie. You can also substitute in cornstarch.
  • Vegan pie crust: My super simple vegan pie crust recipe uses a food processor to make the dough so easily and yield a super flaky texture!

Overview: How to make a vegan chocolate pie in 4 steps

Now that I’ve bragged about how dang easy this vegan chocolate pie is, it’s time to actually show you the whole behind-the-scenes action that takes these ingredients and magically turns them into the best dang vegan chocolate pie you’ll ever make!

After you’ve made the vegan pie crust, here’s what you’ll do next: 

  1. Whisk the vegan cream, dairy free milk, sugar, and corn starch together in a medium saucepan. Then bring the mixture to the stovetop and heat on medium heat.
  2. Once heated and thickening, add in the chocolate chips and vegan butter, and continue stirring until they’ve melted.
  3. Pour your chocolate filling into the middle of a baked vegan pie crust, and let the pie set overnight in the fridge.
  4. Remove when you’re ready to serve, dollop with coconut whipped cream and there ya have it!
baked vegan pie crust
whisking together the ingredients in a pan
vegan chocolate pudding
chocolate pudding before chilling
chocolate cream pie after chilling
finished vegan chocolate cream pie on a table with a glass of milk

Not so bad right? No need to blend nor soak any ingredients! This dairy free chocolate pie is truly as easy as it is delicious.

Making chocolate shavings:

This was my struggle for the longest time. I wanted nice, thick, curls of chocolate to top my vegan chocolate pie with, and nothing was cutting it. Now the curls for my chocolate cream pie are a bit different (much smaller, and use a vegetable peeler).

But for thick chocolate curls, this is what you’ll do:

First, pour about 1/2 cup melted chocolate onto the back of a baking sheet: Make sure the baking sheet is clean and spread it in an even slightly thin (but not too thin!) layer on the baking sheet!

Then, cool the chocolate: Place the baking sheet into the fridge for just 3 minutes.

Finally, use a bench scraper to scrape curls of chocolate: Start with the edge of the melted chocolate, and gently scrape the chocolate to create a curl. If it’s too soft, place it back into the fridge for 30 seconds. DON’T freeze it- it will harden too much and prevent you from making curls!

sliced vegan chocolate cream pie

Final Tips and Tricks for making a vegan French Silk pie

  • Make sure you use a vegan heavy cream! The more fat the better in this pie. I have not tried this recipe with one of those watered down, refrigerated coconut or almond milks, but I truly don’t think that it would work as well. You want a thick French silk pie, not a watery one.
  • Give this pie time to set: You’ll need about 3-4 hours in the fridge- or overnight if you’d prefer!
  • Top with homemade vegan whipped cream! I love to top mine with whipped coconut cream, or you can make your own with vegan heavy cream or use store bought. Add a few extra chocolate shavings for a pie that resembles a decadent French Silk Pie!
slice of vegan chocolate cream pie on a plate

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of vegan chocolate cream pie on a plate

Vegan Chocolate Cream Pie (No tofu or nuts!)

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  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: French
  • Diet: Dairy-Free, Vegan
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Description

This incredibly decadent vegan chocolate pie is silky, creamy, and just as decadent as the classic! So easy to make with a simple 6 ingredient filling and a flaky vegan pie crust, this vegan chocolate cream pie is a chocolate lovers dream!

Ingredients

Scale
  • 1 vegan pie crust recipe (gluten-free as needed- see notes for no bake pie crust!)
  • 2 cups (480 mL) heavy vegan cream
  • 1 cup (240 mL) soy milk or oat milk
  • 1/4 cup (40 g) cornstarch or arrowroot starch
  • 1/3 cup (75 g) granulated sugar
  • 8 ounces vegan chocolate
  • 2 tbsp vegan butter

Instructions

  1. Prep: Prepare the pie crust first for a 9″ pie dish (although this will also work for an 8″ pie). Follow the instructions for preparing the pie crust and fully bake the pie crust until golden brown (15 minutes with the pie weights in then 15 minutes without the pie weights). Once baked, you can remove the pie from the oven and set aside to make the filling.
  2. Whisk:  In a medium saucepan, DON’T turn on the heat yet, and add in the heavy vegan cream, oat milk, sugar, and corn starch. Whisk together vigorously until there are no more clumps of cornstarch.
  3. Heat: Place the saucepan onto the stovetop, and heat on medium heat. Continue whisking the mixture until it begins to thicken, about 3-5 minutes.
  4. Stir: Once thickened, remove the saucepan from the heat. Add in the chocolate chips and stirring until melted. Then stir in the vegan butter until completely melted.
  5. Pour: Pour the vegan chocolate pie filling into the baked pie crust.
  6. Cool: Let sit for 10 minutes, then transfer to the fridge to set for 3-4 hours, or overnight.
  7. Serve: When ready to serve, remove from the fridge and let sit at room temperature for 15 minutes. Top with coconut whipped cream and enjoy!

Notes

Gluten free: You can use this gluten free pie crust or use the oat flour pie crust.

Granulated sugar: You can swap in an equal amount of, maple sugar, date sugar, or maple syrup in lieu of granulated sugar.