This ridiculously easy no bake vegan chocolate cream pie features a rich chocolate cookie crust and perfectly set almost butter-like chocolate cream filling that will leave your JAW on the floor. Only 7 ingredients, all dairy-free, and you better believe they’ll be banging down your door for the recipe after just one bite!

slice of no bake chocolate cream pie

Tell me about this no bake chocolate cream pie:

This pie took me multiple rounds of testing and nearly 10 months to finally create the perfect no bake chocolate cream pie. That just so happens to be dairy-free (and vegan!).

Here’s what we’re working with:

  • A perfectly rich 2 ingredient chocolate cookie crust: That sets gorgeously so that you can slice and remove a piece of pie without crumbling the crust everywhere. This cookie crust stays put with the perfect ratio of cookie to vegan butter!
  • A fantastically pudding-like chocolate filling with just 5 ingredients: I’d actually say the texture is similar to room temperature butter. It slices so gorgeously smooth, you would think you’re eating a bite of butter in terms of texture (kind of what I went for with my no bake chocolate cheesecake!)! But flavor? Oh my goodness. It’s deeply rich with chocolate flavor that’s lifted just enough with some sugar and balanced with a hit of sea salt to round out the flavor. Basically everything that you dream a chocolate cream pie should be, and more.
  • You’ll never know it’s vegan. I’m serious. My non-vegan family had their jaws on the floor. Anddddd now I’m tasked with making this pie for every family gathering 😂 Non-negotiable! Butttt thankfully it’s…
  • SO easy to make! We’re talking 5 minutes of prep work, 10 minutes of cooking the chocolate cream pie filling. That’s IT!
  • It’s the pie for all seasons: Literally, Christmas, Thanksgiving, birthdays, Memorial Day, Fourth of July, any holiday you can think of? This pie has you covered.
slice of chocolate cream pie

The key ingredient: cornstarch

Many no bake chocolate cream pie recipes lean on eggs (or at the very least, an egg yolk) for stability in structure in their filling. And I get the methodology- they’re basing it off of custard, which yes, does include eggs.

But it really doesn’t have to because we can achieve the same texture and results with just cornstarch. Cornstarch (or arrowroot starch if you have an allergy!) thickens high-fat liquids and mixtures just like an egg yolk would- but you don’t have to worry about scrambling an egg in the process.

It’s the same technique that I used for my vegan French Silk Pie (which is a lovely half-baked version of this! The flaky pie crust is unreal!).

making the chocolate crust
chocolate cream pie filling
sliced chocolate cream pie

Two key tips for success:

🔑 Don’t skip the cornstarch slurry! In testing, when I thought I could just whisk the cornstarch straight into the liquid, even cold liquid at first, I’d end up with major clumps of cornstarch throughout the pudding pie. Mixing a bit of vegan heavy cream in with the cornstarch to create a “slurry” prevents this. An extra step that goes a long way!

🔑 The quality of your chocolate matters! I’ve tested this recipe with vegan milk chocolate, dark chocolate, chocolate chips, and a mix of everything together. The best results, I’ve found, come from using dark chocolate. Since we’re using quite a bit of vegan heavy cream, we already get that “milky” flavor in that sense, so using vegan milk chocolate will just further drown out the chocolate flavor.

slice of bitten chocolate cream pie

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slice of no bake chocolate cream pie

Vegan Chocolate Cream Pie (No tofu or nuts!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 14 reviews
  • Author: BRITT BERLIN
  • Prep Time: 5
  • Chilling Time: 240
  • Cook Time: 10
  • Total Time: 4 hours 15 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan
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Description

This ridiculously easy no bake vegan chocolate cream pie features a rich chocolate cookie crust and perfectly set almost pudding-like chocolate cream filling that will leave your JAW on the floor. Only 7 ingredients, all dairy-free, and you better believe they’ll be banging down your door for the recipe after just one bite!

Ingredients

Scale

Cookie Crust:

  • 26 vegan chocolate creme-filled cookies, filling included
  • 1/2 cup (113 g) salted vegan butter, melted 

Chocolate Cream Pie Filling:

  • 2 cups (480 mL) heavy vegan cream, divided
  • 1/4 cup (40 g) cornstarch or arrowroot starch
  • 1/4 cup (60 mL) soy milk
  • 1/3 cup (75 g) granulated sugar
  • 9  ounces vegan DARK chocolate
  • 2 tbsp salted vegan butter
  • 1/4 tsp sea salt

Instructions

  1. Prep: You’ll need  a 9″ pie dish  that’s at least 2″ deep (although this will also work for a 10″ pie dish that’s 1.25″ deep OR, even easier, a 9″ springform pan wrapped in parchment paper along the bottom and walls). We’ll make the crust first, followed by the filling.
  2. Blend:  Blend the chocolate cookies (creme filling included)  in a food processor until it resembles a fine crumb. Poor in the melted vegan butter, and mix again until completely combined and you get a wet “dough.”
  3. Form the crust: Press the cookie crumbs into your pie plate. Place the crust into the freezer to chill while you make the chocolate cream pie filling.
  4. Whisk: In a small bowl, whisk together 1/4 cup (60 mL) vegan heavy cream with the cornstarch. This makes the cornstarch slurry. Then in a medium saucepan, DON’T turn on the heat yet, and add in the remaining heavy vegan cream, soy milk, sugar, and corn starch slurry. Whisk together  to fully combine. 
  5. Heat: Turn the heat on medium heat and heat the mixture to thicken. Whisk the mixture until it begins to thicken, about 3-5 minutes. 
  6. Stir: Once thickened, remove the saucepan from the heat. Add in the chocolate and let sit for 30 seconds to 1 minute. Then stir until melted. Finally, stir in the vegan butter and sea salt until completely melted.
  7. Pour: Remove the pie crust from the freezer. Pour the vegan chocolate pie filling into the pie crust.
  8. Cool: Let sit for 10 minutes, then transfer to the fridge to set for 3-4 hours, or overnight.
  9. Serve: When ready to serve, remove from the fridge and let sit at room temperature for 15 minutes. Top with fresh vegan whipped cream and enjoy!

Notes

Gluten free: You can use gluten-free chocolate creme-filled cookies for a gluten-free chocolate cream pie!

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