6 Ingredient Easy Vegan Chocolate Cream Pie- No tofu no nuts!
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!
Why you’ll love this unbelievably vegan chocolate pie:
The perfect vegan pie recipe for any time of year: cool off during the summer time with this no bake chocolate pudding-like pie (with a slice or two of vegan blueberry pie or vegan apple pie!) or serve with an extra dollop of whipped cream during the holiday season (along with classics, like vegan pumpkin pie and vegan pecan pie!).
There’s truly nothing that this vegan chocolate pie can’t do, and in all of my years of making pie (and I made a LOT for the cookbook), this one is magic. Okay, along with my vegan brownie pie.
This might be the best chocolate pie, regardless of whether you’re vegan or not.
To be quite frank, the silky, creamy texture in the middle is a triumph. One bite, and you’ll absolutely melt.
This is my warning to you, once you start making this vegan chocolate cream pie, there’s no going back!
This pie is:
- Smooth and creamy, without any chunks of unblended nuts or tofu (yes, an entirely vegan chocolate cream pie without tofu or nuts!)
- Decadently chocolatey while also not being too sweet.
- Easy to put together and no bake (we loveeeee that!).
- Only 6 ingredients for the filling (and they’re not wonky or “too healthy”)
- And finally, fully supported by a flaky yet undetectably vegan pie crust (which you can easily make gluten free or swap in my gluten-free oat flour crust as well!).
And if you want a fun Christmas themed chocolate cream pie, you can add in 1/2 teaspoon of peppermint extract for a vegan chocolate peppermint pie.
It’s a chocolate French silk pie lover’s dream, and not just for vegans. Proceed with caution to the next step!
Ingredients & Substitutions:
- 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, Pascha Organics or Enjoy Life here.
- Sugar: I love using coconut sugar here for the rich caramel flavor; you can also use granulated 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:
- 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.
- Once heated and thickening, add in the chocolate chips and vegan butter, and continue stirring until they’ve melted.
- Pour your chocolate cream filling into the middle of a baked vegan pie crust, and let the pie set overnight in the fridge.
- Remove when you’re ready to serve, dollop with coconut whipped cream and there ya have it!
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.
What pie crust should I use?
I recommend using my flaky vegan pie crust recipe, but you can also make this easy vegan gluten-free pie crust or swap in my oat flour pie crust.
If you have a no bake crust that you prefer, please feel free to use it here as well. Then, it’s an entirely no bake dairy-free chocolate pie!
How to make the 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.
Until I learned this trick:
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!
Final Tips and Tricks for making a vegan chocolate cream 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 chocolate cream 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!
- Use 100% dark chocolate chips for less sugar: This vegan chocolate pie is already quite sweet, thanks to the added coconut sugar. You can use 100% chocolate chips, such as by Pascha Chocolate for even less sugar without sacrificing any of the decadence!
- 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!
Storage + Freezing Tips:
I recommend storing any leftovers of your vegan chocolate pie in the fridge, covered tightly in the pie dish.
However, you can also freeze any leftover slices. I like to slice my chocolate pie and store the slices either in the pie dish or an airtight container (wrap the pie dish if leaving it there!), and they’ll last for up to 1 month.
To thaw, simply remove from the freezer and allow the slice to come to room temperature for 2 hours.
You are just going to love this vegan chocolate cream pie as much as I do! If you give it a go, let me know in the comments, and let me know how you’re enjoying Pie Week!
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there 🙂
Happy vegan chocolate pie eating!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
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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Vegan Chocolate Cream Pie (No tofu or nuts!)
- Prep Time: 30
- Chilling Time: 240
- Cook Time: 30
- Total Time: 5 hours
- Yield: 12
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
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
- 1 vegan pie crust recipe (gluten-free as needed- see notes)
- 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) sugar or coconut sugar
- 8 ounces vegan chocolate
- 2 tbsp vegan butter
Instructions
- 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.
- 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.
- 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.
- 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.
- Pour: Pour the vegan chocolate pie filling into the baked pie crust.
- Cool: Let sit for 10 minutes, then transfer to the fridge to set for 3-4 hours, or overnight.
- 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.
Coconut sugar: You can swap in an equal amount of granulated sugar, maple sugar, date sugar, or maple syrup in lieu of coconut sugar.
Nutrition
- Serving Size: 1/10th of pie
- Calories: 377
- Sugar: 21.9 g
- Sodium: 148.9 mg
- Fat: 16.8 g
- Carbohydrates: 41.1 g
- Protein: 3.6 g
- Cholesterol: 0 mg
What size of coconut cream can? I have 5.4 oz. cans and 13.5 oz.
Hi Karen! I apologize for not explaining that! The 13.5 oz will do 🙂 So 1 1/2 of those!
This is so decadent and delish! Wow you are just crushing it with the pie recipes 🙂
Aw thank you so much!! Enjoy!
Hi! My local supermarket doesn’t have canned coconut cream and I was wondering how much of coconut cream in grams/oz/cup do I need for this recipe? Thank you!
Hi there! You’ll need about 22 ounces or 5 1/2 cups of coconut cream 🙂
By far my favorite Banana Diaries recipe! Although I’ll have to disagree with the recommended serving size…. more for me! 🙂
Aw my goodness you are so kind!! HAHA the best problem to have with a recipe 🙂
The chocolate filling was tasty, but it did not set at all. It’s like chocolate soup in the pie shell. I heated it until it was thick, but it seems runnier than it was when it was hot off the stove. Fridge is cold too. Not sure what happened? I was wondering if it would set without any thickening agent?
Hi there! So sorry to hear this!! Let me see if I can help- did you use coconut cream by chance? It’s in a can and is much thicker than coconut milk (which won’t thicken enough for this recipe). Essentially using coconut cream, the fat will harden, as will the chocolate, and it will make this pie set (even without any thickening agents!).
Could you add peanut butter to make it a chocolate peanut butter pie? Thanks
Hi Rebecca! You can swirl in peanut butter once you pour the chocolate into the pie crust 🙂 Enjoy!!
Truly delicious! I would definitely make this pie again! I used semi-sweet chocolate chips and left out the coconut sugar from the filling.
It’s easy and quick to make. Turned out great 👍
Oh I love that! Thank you so much for sharing and enjoy!! Happy holidays!
This pie MADE Christmas for me! I’m working on eliminating dairy and this pie was perfect. Everyone loved it! I didn’t have time to track down coconut sugar so I used brown sugar instead this time. Thank you for this magic chocolate pie. 😉
Oh my goodness- just WONDERFUL! This just made MY Christmas!! Thank you so so much, so grateful you loved it!! Enjoy and Happy New Year!!
Can’t say anything about the crust as I went with a gluten free graham cracker crust but the filling is amazing! I didn’t add the chocolate until the coconut milk was off the heat because I was slightly terrified the chocolate would burn even on low. I also added a couple tablespoons of plant butter for some extra richness. I took it to a party and everyone loved it! It’s not too sweet and the texture is so smooth and creamy.
Aw thank you!! So happy to hear it! The graham cracker crust sounds really good too 🙂 Enjoy!
Can this pie be frozen?
Yes absolutely! To thaw, simply place into the fridge overnight 🙂
Is the coconut cream sweetened or non sweetened that you use?
Hi Jamie! It’s unsweetened!
Like a ganache! I would give it 5 stars, but I worry about fat and calories.
I prefer a slightly different approach to sauce thickening, which never gives me lumps. I find it quite straightforward, but maybe not all would?
Take a minimal amount of liquid (1/2 cup of oat milk) and wisk in the thickeners (cocoa powder and arrowroot or corn starch) I like to use my two cup measure for this.
In a heavy saucepan combine the rest of the ingredients, including chopped chocolate or chips if called for. The exception would be something like vanilla extract that tastes better with less cooking.
Heat the saucepan over medium heat stirring with a heatproof scraper. The chocolate looks grainy as it melts, but it is fine. Because there are no thickeners and no dairy milk, this can be heated a little faster. Bring the mixture to a boil, by which time the chocolate should be fully melted. Turn down the heat and immediately pour the thickeners into the pan WHILE WHISKING BRISKLY. Much of the thickening will happen immediately. Continue stirring over low heat until it is no longer getting thicker. Do not cook longer as some thickeners become thin again with over cooking.
Exceptionally good pie! I used dark chocolate chips and a graham cracker crust with a little cinnamon mixed in — it was delicious. The mixture didn’t thicken for me on the heat, but it did once I removed it, and the consistency once it set was perfect. I’ll definitely make this again.
I just want to thank you for this recipe. I made it and brought to a holiday dinner where I was the only vegan. Everyone loved it, and couldn’t believe it was vegan. I made it with a home made graham cracker crust, and garnished the edges with chopped hazelnuts. It was easy to make, and packed with flavor.
What kind of whipped cream did you top this with in the picture? I’m thinking it’s not coconut cream as I can never get my look that good and have that texture. Thanks!
Hi Dre! I used 1 cup vegan heavy cream, VERY cold, and whipped it in my stand mixer for about 2 minutes! Add in a tbsp of sugar, and mix again, then top 🙂
Hi! Looking forward to trying this. You mentioned Plant Crock heavy cream, did you mean CountryCrock? I couldn’t find one by the name you mentioned. Thanks!
Hi Maya! Oh yes!! I’ve noticed on some of their packaging for their vegan products they call “plant crock” but the overall company is Country Crock, yes!
Hi! I was planning to make this for thanksgiving. I saw in the instructions you mention there being cocoa powder in this but under ingredients it’s not listed. I wanted to be sure, is there cocoa powder in this and if so how much?
Hi Taylor! So sorry for that confusion!! I had updated the recipe to be without cocoa powder, and just removed that from the instructions- my bad! I’m so sorry! But enjoy, it’s so good and SO creamy 🙂
Oh gotcha, makes sense! It looks amazing, cannot wait to make it! Thank you so much!!(:
Yay!! let me know how it goes! 🙂
The pie turned out amazing!! Everyone loved it and even commented on how creamy it was! Thank you so much for the recipe!
The pie turned out amazing!! Everyone loved it! Thank you so much for the recipe!
Absolutely amazing!! Other pies I’ve made have been dense. This one is light and fluffy. I’ll be making this again and again as it is a crowd pleaser!
This is so wonderful!! So happy you loved it 🙂 Enjoy, and thanks for the review!!
this recipe tastes incredible and the texture is just right. I only had to use one 13.5oz can of coconut cream to get just under 2 cups. I also homemade an oreo pie crust. only think I might change is that it made more than fit in the crust so I might half it next time. I used semi-sweet chocolate chips, was it supposed to be dark though?
Omgsh the homemade Oreo pie crust sounds AMAZING!! So glad you loved it 🙂 Thank you so much for the review! And you can use semi-sweet or dark! I’ve used either, and since vegan-friendly chocolate chips availability really varies dependent upon what people have access to, I didn’t want someone to feel limited to one type of chocolate if they have another suitable option available to them!
Great pie!!!! My husband developed a dairy allergy and wanted a chocolate cream pie. This recipe is perfect. So tasty and the pie firmed up really well. The pie had some grittiness. Any thoughts? Thank you.
This is wonderful!! So happy you loved it 🙂 In terms of grittiness, what vegan cream did you use? That might be the reason why!
Does this need to be made with oat milk or can I use coconut milk from a carton or almond milk?
Hi Katie! Thanks so much for your question! For this recipe, we recommend using Soy or Oat Milk. 🙂
Hi!!
I want to make this but am confused- it calls for
2 cups (480 mL) heavy vegan cream— but other comments note coconut cream.
Which are we supposed to use for this?
Thanks so much for your help!!
Hi Constance! I’m so sorry for the confusion!! So before the recipe used coconut cream, but I adjusted it to use now vegan heavy cream. You can still use coconut cream if that’s the only option available to you- it just might taste a bit of coconut is all 🙂 That’s the only difference! Enjoy!!
i was surprised how good this is! I made it for a vegan and gluten free thanksgiving and it’s genuinely really good. The flavor was just a touch bland for my tastes so I added a good amount of salt (probably 1-1.5 teaspoons) and it was INCREDIBLE after that. It did make slightly more than my pie crust could hold so I poured the excess into a ramekin to taste test before guests arrive 🙂