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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

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)
  • 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

  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

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