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!

slice of vegan chocolate cream pie on a plate

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.

slices of vegan chocolate cream pie

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!

pie server holding up slice of vegan chocolate cream pie on a marble table

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!
ingredients for chocolate cream pie

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 cream 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!

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!

sliced vegan chocolate cream 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!

slice of vegan chocolate cream pie on a plate

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!
sliced vegan chocolate cream 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.

slice of vegan chocolate cream pie on a plate

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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slice of vegan chocolate cream pie

Vegan Chocolate Cream Pie (No tofu or nuts!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: BRITT BERLIN
  • Prep Time: 30
  • Chilling Time: 240
  • Cook Time: 30
  • Total Time: 5 hours
  • Yield: 12 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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!


  • 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


  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!


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.


  • 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