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
- 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.
- 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.”
- 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.
- 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.
- 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.
- 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.
- Pour: Remove the pie crust from the freezer. Pour the vegan chocolate pie filling into the 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 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.