Let’s make Vegan Chocolate Pie! This gorgeous dairy-free chocolate cream pie has a rich chocolatey filling and crispy chocolate cookie crust your whole family will flip for! (Gluten-Free, Dairy-Free)
Our Viral Vegan Chocolate Pie Can Fool Just About Anyone
We’ve been making this gluten-free vegan chocolate pie for the better part of a decade, and it always gets rave reviews. At Thanksgiving, dessert potlucks, parties, and birthdays, it’s one of the first desserts gone and one of the most highly requested recipes I make.
Why? This vegan chocolate cream pie is the real deal. With its crispy chocolate cookie crust, silky, rich chocolate filling, and a dollop of coconut whipped cream on top, it can fool even the most ardent dairy eaters. No one ever guesses this chocolate pie vegan.
🥣 EASE: This easy chocolate pie recipe is made from simple ingredients that are easy to keep on hand, and doesn’t involve fussing with pastry crust. It’s simple and straightforward in all the best ways.
🍫 FLAVORS: CHOCOLATE, CHOCOLATE, CHOCOLATE. From the easy chocolate crust, to the luscious chocolate filling, to the tiny flecks of chocolate for garnish, this decadent vegan chocolate pie tastes delightfully chocolatey through and through.
🥧 TOP TIPS: Don’t rush the cooking or chilling steps! Make sure to thicken the filling before adding the chocolate chips & let the pie chill the full time to allow it to set up properly.
Happy baking! xo, Emily
Gather Your Ingredients
Ready to make the best chocolate pie? Here’s what you’ll need to get started…
More Pie Crust Options To Try
If you prefer, you can absolutely make this pie with a graham cracker crust or traditional pie crust instead of an Oreo crust! Just make sure to use vegan graham crackers or our flaky vegan pie crust recipe.
How To Make Vegan Chocolate Pie, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
First Make The Crust
- Preheat & Prep. To start, preheat oven to 350 degrees. Set out a 9-inch pie pan. (I prefer a metal pie dish here, but glass or ceramic will also work.)
- Make The Crust. In a food processor, pulse gluten-free Oreos until fine crumbs. Add melted vegan butter and pulse to combine, until crumbs are evenly coated in vegan butter. If needed, you can crush the cookies in a large plastic bag with a rolling pin, then combine them with the melted butter in a mixing bowl.)
- Bake Crust. Transfer cookie crumb mixture to pie pan. Use the bottom of a measuring cup or drinking glass to pat the crust down evenly around the bottom and up the sides of the pan. Even out the top edge out with your fingers. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool while you make the pie filling.
Then, Make The Filling & Finish The Pie
- Whisk Dry Ingredients. In a medium saucepan, combine coconut sugar, cornstarch, cocoa powder, and salt. whisk to combine until well blended.
- Add Milk & Cook. Next, pour in coconut milk and almond milk, then whisk and cook over medium heat 8-10 minutes, or until the mixture has come to a low simmer and the pudding has thickened. (You should be able to see the path of the whisk in the pudding and if you let pudding drip off the whisk back into the saucepan, it should rest on the surface of the pudding briefly before absorbing. You can also check by dipping a spoon or spatula into the pudding and running your finger down the middle. It should leave a clear line.)
- Add Chocolate & Vanilla. When the pudding has thickened, turn off the heat and mix in chocolate chips and vanilla extract. Whisk until the chocolate has full melted and the pudding is smooth. (You will likely see some bubbles, but there shouldn’t be any lumps. If, by chance you do have lumps, you can strain the pudding through a fine mesh sieve before refrigerating.)
- Cover & Chill. Pour the chocolate pudding into the prepared pie crust, and press plastic wrap onto the surface to prevent the pudding from developing a “skin” on top of the pudding. Transfer pie to the refrigerator and chill at least 3-4 hours to thicken completely. (If you check it after 1-2 hours, it’ll still be on the thin side.)
- Serve & Store. Garnish the whole pie or individual slices with whipped coconut cream and shaved chocolate. Store leftover pie in the fridge 3-4 days. (This pie can be made 1 day in advance!)
6 Pretty Ways To Decorate A Chocolate Pie
Now that you have a gorgeous, creamy dairy-free chocolate cream pie, its time to make it look pretty! Here are a few of our favorite ways to add a pretty touch to a chocolate pie:
- Chocolate Shavings – Just use a sharp knife to cut lengthwise along the end of a chocolate bar to get chocolate shavings. I love this look because the shapes are all a bit irregular, with some larger, some smaller, etc.
- Mini Chocolate Chips – Garnish your vegan chocolate pie with a sprinkle of mini chocolate chips! This looks fun and whimsical (mini makes everything cuter, right?!).
- Chocolate Curls. If you want a more polished finish, try making chocolate curls, like these or these.
- Sprinkles. Or, add a pop of color with some sprinkles! I recommend jimmies or quins, since they’ll hold their color best. (Add RIGHT before serving, so they don’t bleed their color!)
- Toasted Nuts. Add a bit of crunch with some toasted sliced almonds or even chopped hazelnuts.
- Fresh Raspberries. Or add a fruity touch with a few fresh raspberries. Chocolate and raspberries are so good together!
FAQ + Tips And Tricks For The Best Vegan Chocolate Pie
I DON’T LIKE COCONUT. CAN I USE SOMETHING BESIDES COCONUT MILK? I don’t recommend it for this pie. If you substitute the coconut milk for another dairy-free milk (like almond milk, cashew milk, oat milk, etc.) just know that your pie filling will set much looser and thinner, and it likely won’t slice as prettily. (It will taste great, but it doesn’t have the same setting power or thickness as coconut milk.)
DO I HAVE TO ADD THE CHOCOLATE CHIPS TO THE PIE FILLING? Yes. You really do! They’re crucial for texture and for completing the chocolate flavor of the vegan chocolate cream pie filling. You can get by with a chopped chocolate bar or chocolate chips, but you cannot omit the chocolate all together.
OUR FAVORITE VEGAN CHOCOLATE CHIPS. If you’re looking for vegan chocolate chips, we love Enjoy Life chocolate chips and Guittard chocolate chips. Many stores now carry allergy-friendly store brands, though, so keep an eye out for those as well!
PRO TIP: CONSIDER A STORE-BOUGHT DAIRY-FREE WHIPPED CREAM. I love making things from scratch, but for the most consistent results here, I actually love using store-bought dairy-free whipped cream topping. They tend to be more stable and last better when pies are set out for a while. I like SoDelicious CocoWhip or TruWhip Vegan Topping.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Vegan Chocolate Pie recipe. I can’t wait to hear how it goes!
Vegan Chocolate Cream Pie (No Tofu!)
Ingredients
FOR THE CHOCOLATE COOKIE CRUST:
- 24 gluten-free Oreo cookies or your favorite gluten-free chocolate sandwich cookies*
- 4 Tablespoons vegan butter, melted (can sub coconut oil in a pinch)
FOR THE VEGAN CHOCOLATE CREAM PIE FILLING:
- 1/3 cup coconut sugar or white sugar
- 4 Tablespoons cornstarch
- 3 Tablespoons unsweetened cocoa powder (use natural cocoa powder not Dutch processed)
- 1 (13-oz) can full-fat coconut milk* (NO substitutions for best results)
- 1 cup unsweetened almond milk (can use cashew milk, oat milk, etc.)
- 2/3 cup dairy-free chocolate chips (dark chocolate or semisweet)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
PIE TOPPINGS (OPTIONAL):
- Dairy-Free Whipped Topping Like CocoWhip, TruWhip Vegan, or Reddi-Wip almond or coconut
- Dairy-Free Shaved chocolate chocolate chunks, or mini chocolate chips.
Instructions
FIRST, MAKE THE CHOCOLATE COOKIE CRUST
- Preheat & Prep. To start, preheat oven to 350 degrees. Set out a 9-inch pie pan. (I prefer a metal pie dish here, but glass or ceramic will also work.)
- Make The Crust. In a food processor, pulse gluten-free Oreos until fine crumbs. Add melted vegan butter and pulse to combine, until crumbs are evenly coated in vegan butter. If needed, you can crush the cookies in a large plastic bag with a rolling pin, then combine them with the melted butter in a mixing bowl.)
- Bake Crust. Transfer cookie crumb mixture to pie pan. Use the bottom of a measuring cup or drinking glass to pat the crust down evenly around the bottom and up the sides of the pan. Even out the top edge out with your fingers. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool while you make the pie filling.
NEXT, MAKE THE PIE FILLING & FINISH THE PIE
- Whisk Dry Ingredients. In a medium saucepan, combine coconut sugar, cornstarch, cocoa powder, and salt. whisk to combine until well blended.
- Add Milk & Cook. Next, pour in coconut milk and almond milk, then whisk and cook over medium heat 8-10 minutes, or until the mixture has come to a low simmer and the pudding has thickened. (You should be able to see the path of the whisk in the pudding and if you let pudding drip off the whisk back into the saucepan, it should rest on the surface of the pudding briefly before absorbing. You can also check by dipping a spoon or spatula into the pudding and running your finger down the middle. It should leave a clear line.)
- Add Chocolate & Vanilla. When the pudding has thickened, turn off the heat and mix in chocolate chips and vanilla extract. Whisk until the chocolate has full melted and the pudding is smooth. (You will likely see some bubbles, but there shouldn’t be any lumps. If, by chance you do have lumps, you can strain the pudding through a fine mesh sieve before refrigerating.)
- Cover & Chill. Pour the chocolate pudding into the prepared pie crust, and press plastic wrap onto the surface to prevent the pudding from developing a “skin” on top of the pudding. Transfer pie to the refrigerator and chill at least 3-4 hours to thicken completely. (If you check it after 1-2 hours, it’ll still be on the thin side.)
- Serve & Store. Garnish the whole pie or individual slices with whipped coconut cream and shaved chocolate. Store leftover pie in the fridge 3-4 days. (This pie can be made 1 day in advance!)
Notes
- GLUTEN FREE SANDWICH COOKIES. Our favorite gluten-free cookies for chocolate cookie crust are Gluten-Free Oreos, Goodie Girl Chocolate Creme Cookies, Glutino Chocolate Vanilla Creme Cookies, or Kinnikinnik K-Toos.
- CAN I USE SOMETHING BESIDES COCONUT MILK? I don’t recommend it for this pie. If you substitute the coconut milk for another dairy-free milk (like almond milk, cashew milk, oat milk, etc.) just know that your pie filling will set much looser and thinner, and it likely won’t slice as prettily. (It will taste great, but it doesn’t have the same setting power or thickness as coconut milk.)
- DON’T RUSH. For the best results, don’t rush the cooking or chilling steps! Make sure to thicken the filling sufficiently before adding the chocolate chips & let the pie chill the full time to allow it to set up properly.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/vegan-chocolate-pie/Originally shared Nov 2020. Updated with improved recipe notes, new photos & video October 2025. Check out some of our original photos below!
Wow this pie turned out so delicious. We’re running for second slices right away. It has the right amount of sweetness. So easy to make and this will be our go-to pie moving forward. Thank you so much for sharing your recipe!
Aw, I’m so glad to hear it! It’s our FAVORITE!
I made this pie for my mom’s 91st birthday. We loved it. The crust came out a little harder that I expected in places. Maybe I should’ve chosen a better brand of gluten free chocolate cookies or maybe a little less of the vegan butter? I baked it for the minimum time. Maybe a minute or two less would have been better? But the pie was still wonderful and cut perfectly! I will make it again for my chocolate pie-loving family. Thank you so much!
Hi Annie! I’m so glad it was a win for your mom’s birthday!!! For the crust, it could have been the cookies, as you said, but a more likely issue could be over-packing down the crust mixture. I try for a light touch, so that it stays nice and tender!
This pie is absolutely delicious! It set very well and was tasty, I am already planning to make it again!
Hooray! So glad you loved it, Laura! Thanks so much for taking the time to leave such a kind review!
Rich, creamy, divine. Fabulous Christmas pie.
So glad you loved it Jess! THANK YOU for taking the time to leave a review!
Can I substitute the white sugar/coconut sugar for brown sugar for the filling?
Yes!
Not much of a baker but I’m making this for Christmas & did a practice pie today & it was excellent. Followed the instructions but substituted oat milk for almond due to a nut allergy & it came out perfect. Seriously so good.
Hooray! I’m SO glad it was a win for you! Thanks so much for taking the time to leave such a kind review!
I’m so in love with this pie. I’ve made it twice and I want to make for a Christmas party. Do you think it would turn out good made in a muffin pan?
It’s the BEST, isn’t it?! So glad you’ve loved it! I love the idea of minis in a muffin pan, but I’m not sure they’d come out of the muffin pan well. However, you could make them no-bake (just don’t bake the crust) and put them into ramekins or dessert cups to set for individual servings! (If you’re making them in ramekins, the crust could be baked for 5-8 minutes to set the crust first, but don’t try that with dessert cups!)
I have a bunch of Biscoff biscuits that I’d like to use for this recipe. How would the crust recipe change if I wanted to use Biscoff biscuits?
Hi Hillary! I’m gluten-free, so I can’t bake with Biscoff. However, I do think you could follow my gluten-free graham cracker crust recipe and use Biscoff biscuits instead!
this sounds yummy, we have a nut allergy but since coconut is a fruit we can use that. But would a cup of unsweetened coconut milk work instead of almond milk. also have a grain allergy. Has anyone used a grain free chocolate cereal to make the crust, if so how much cereal did you use?
Hi, Jennifer! You can definitely use coconut milk for the almond milk, though the pie will have a thicker texture. I haven’t had anyone comment about a grain-free cereal for the crust before.
So I made this for a pie night party. I had to cook the filling for at least 12 minutes. In the process, I could see my filling steaming (which meant disappearing) before my eyes. So, I would suggest increasing the filling ingredients by 1/3 more of each ingredient so your pie pan isn’t lacking like mine was. Also- after 10 minutes of cooking, my “pudding” was still like chocolate milk, even though it was semi-boiling. I’m going to increase the cornstarch next time to 3 Tbsp and see how it turns out. I made the mistake of eventually using 4 Tbsp corn starch because it simply wasn’t getting to be pudding-like consistency. Make sure you bring your patience to the kitchen with you because you are going to need it.
Hi Jena! I’m not sure why you didn’t use what was called for in the recipe, but that was certainly the problem. It wasn’t thickening quickly enough because you didn’t use the 4 Tablespoons of cornstarch called for from the start. If you make it as written, it works as written!
What can I Use instead of corn starch? We have a corn allergy. Thanks
You can use arrowroot instead. Just keep in mind it can be a bit more finicky to work with and make sure the pie filling thickens at each step as directed so it sets up properly.
**UPDATE** I also just combed through the comments section, and it looks like another reviewer had good luck with potato starch!
This. Is. AMAZING!! So chocolatey and smooth. I know I can rely on this to be a crowd pleaser every time.
Fantastic pie! Probably the best pie I have ever made. Finding a vegan pie so decadent was like finding a diamond in the rough. This will now be my holiday pie going forward. Followed instructions exactly, except used a store bought graham crust. Thanks for the recipe!
This totally made my day! I’m so glad you loved it. I couldn’t agree more!
I am gluten-free, dairy-free and I love this pie. Like others have said, people on regular diets always love it too. My question is, can you freeze it? Does it keep the same texture when you thaw it? Thank you.
Hi! I’m so glad you love the pie! I’ve heard mixed reviews from people about freezing it. A few have done it and said it works just fine, while others said the pudding seeped a bit upon thawing. I don’t usually freeze this one to avoid any separation or change in texture.
My mom used to eat chocolate cream pie once a year on her birthday. Since she went vegan, I’ve been making this pie for her every year. She LOVES it! Says it’s better than the ones she used to eat! The non-vegans love it too! xo
This totally made my day, Nancy! I’m so glad you’ve enjoyed it as much as we do. THANK YOU for taking the time to leave such a kind, glowing review!
My DIL can no longer eat dairy, so I made this for her on Thanksgiving. To save some time, I bought a chocolate pie from Whole Foods for the rest of us. The Whole Foods pie was terrible and ended up in the trash. This one was delicious and we all polished it off! A question – can I use something like oat milk, which she drinks, rather than almond milk? I hate to waste a whole container of almond milk.
Yep! You bet!
I made the pie this year and it works great! Good firm pudding texture. You could use this to make a layered dessert as well as it firms great when cooled. Excited to try it with different milks/flavors. !!
So glad you loved it Sarah!
For the cookie crust, do you use the whole cookie including the filling or just the cookie part? Thanks!
Hi, Megan! It’s the whole cookie. The filling actually helps the crumbs stick together!
I’ve been using this recipe every Thanksgiving and Christmas for a few years. Here are modifications that have worked for me:
– I sub the coconut milk for coconut cream, works great
– I sub the corn starch for potato starch (I have a friend with a corn allergy)
– Sometimes I sub out some of the milk for a little bit of coffee for flavor
This pie is a hit EVERY YEAR. Even the non vegans beg me to bring it. Absolutely love this recipe.
YAY! LOVE hearing this CJ! Thanks for sharing your modifications!
Excellent recipe! Even my picky husband loved this! And he says he doesn’t like anything made with coconut! 🙂
I’m so glad it was a win for you Kathy!
Ok this recipe is ridiculously delicious. I didn’t make the crust (made a graham crust) but the filling. Wow. 10/10. This will definitely become a staple in my dessert rotation!
YAAAAAY! So glad you loved it Sarah!
Admittedly, I never make the actual Oreo crust because I buy mine premade, BUT i use this recipe every holiday season for my famous chocolate pie. My daughter is allergic to eggs and she loves this pie so much, I can’t wait for the day I can make the crust too!! Thank you!! (That there’s no tofu!!)
I’m SO GLAD you all love it! It’s always a big hit at our house too!
Made this for Christmas and it was fantastic. Perfect texture with just the just the right amount of sweetness.
This was delicious!!! I used a GF premade crust from Trader Joe’s, and didn’t do any chocolate shavings but the family loved it just the same! The only change I’d make next time is I might seek an alternative whipped topping. I used coco-whip and the coconut flavor nearly overpowered the chocolatey goodness. Overall a delicious recipe! Thank you!!!
HI! Do you think I could sub vegan heavy whipping cream (TJ’s) for the coconut milk? thanks! This looks amazing!
I think it would definitely be worth a try!
thanks so much!
Hi, Just wondering if anyone has tried with rice milk as we also have nut allergies to contend with.
Absolutely amazing. I did not use Almond milk, just used all Coconut milk. Used Gluten Free Oreos for the crust. It tasted like a high-end truffle from a chocolate shop! Used Redi-Whip Almond milk topping from the can. It was a hit at Thanksgiving!
I’m so glad you loved it Rena!
Just made it for Thanksgiving and it was a hit. The coconut milk adds a neat quality to the flavor while also keeping the texture exactly like a dairy pie.
I’m SO GLAD you loved it Karen! Thanks so much for taking the time to leave a review!
Can I use coconut cream instead of coconut milk?
Yes, though your pie will set up more firm and thick. 🙂
Do you use the liquid from the can of coconut or just the top cream part???
Hi Amy! I shake or mix it up and use the whole thing. Not just the top!
Do you bake the crust for this recipe?
You can do it either way! Bake it for 10 minutes & cool for better hold, or leave it unbaked for ease. Either will work!
This was a great recipe! I loved the pudding part it set great! I used a wholly wholesome pie crust to save time but would like to try this crust sometime. Thanks for this!
Very, very good!!! Def will be our go to pudding pie go to from now on! Tastes like regular pudding!!! My 10 year old and I are dairy free and this was awesome!
This recipe is phenomenal! First time for me to make a vegan pudding and it was so easy! My non vegan family loved it. Thank you so much!
So sorry, I just read through your entire posting and see the pro tip about GF crust. Will go back and follow the instructions for the ‘blind’ crust. No need to post my question. Thanks!
Cheering you on Kris!
This recipe looks amazing and the reviews speak volumes! I plan to try it and wonder what you think of using a frozen gluten free crust. Have you ever tried it, and if so, did you bake the crust with the filling before adding the filling? Thanks for any advice and for sharing this great recipe!
This is a fantastic recipe!! It was a hit in our family!
I’d like to modify it to a butterscotch pudding. Any suggestions?
I’m so glad you loved it! It’s one of my favorites.
I love the idea of a butterscotch pudding, but it might take some experimenting to get right. This one uses the cocoa powder and chocolate chips for structure and flavor. I think using butterscotch chips instead of chocolate chips would definitely get you the flavor, but would likely be too sweet and wouldn’t set up quite the same since butterscotch chips are structurally different than chocolate chips.
My friend Natalie has a vegan butterscotch pudding with great reviews that might be a great place to start!
I made this for Thanksgiving dinner yesterday and it was AMAZING! My sister-in-law is GF, and I recently found out I can’t have dairy. we both LOVED it and our other family members who don’t have allergies did as well!
Do you think this could be made into a frozen pie? like served/eaten frozen?
Shell – I’m SO glad you loved it for Thanksgiving! Yay! I don’t recommend it as a frozen pie, but you can use the crust and fill it with vegan ice cream like I do in this pie on our baking site!
Do you use canned unsweetened coconut milk?
I do!
Made this several times now and I love this recipe so much!! the pie comes out so delicious, I add orange zest which I highly recommend!!
I LOVE orange and chocolate together! (Thank you so much for your review!)
Hello. Can i use cane sugar instead of coconut sugar? thank you !
Yes! It’ll just be slightly sweeter 🙂
Now I know the die hard chocolate fans will gawk but we didn’t have chocolate cookies for the crust. Cue normal graham cracker crust with some fudge ice cream topping spread in the middle after cooling the crust but before putting the filling in.
Oh my goodness this is our go-to recipe for chocolate pies now! Thanks for the great and simple instructions.
I LOVE it with a graham cracker crust! Isn’t it so great!? LOVE the idea of the fudge ice cream topping layer too–I’ll definitely have to try it!
This recipe is outstanding and it is so worth the time to make it (which isn’t really that long!). The filling comes out deliciously rich and it thickens nicely. The coconut oil suggestion works really well as a sub for vegan butter for the crust (i just don’t love the flavor of vegan butter…) This is a recipe I come back to and love every time!
I’m so glad you enjoyed it!
Great pie, I’ve made it a few times now. Instead of using a whole can of coconut milk, I put the can in the freezer for a bit till the cream separates. Then I just use the cream instead of the whole can. Much less coconutty.
SO glad you like it Hayley! 🙂
This is an amaze-balls recipe!!! I’ve made it a few times now. I use gluten free Oreos. The regular stuf Oreos work a little better in my food processor, but need 1TBSP extra butter to hold together. Double stuf also work, but can get a bit sticky in the food processor. I have also added a couple tablespoons of peanut butter to the pie filling during heating, which is pretty tasty as well. I found out (the hard way) that it’s best to put the pie in the fridge uncovered for a while, otherwise it’s nearly impossible to remove the saran wrap/tin foil without pulling off the top of the pie. Overall, an awesome recipe!
YAY! So glad you love it Candace! Thank you so much for taking the time to leave a review–I appreciate you so much!
Good morning! Want to make this for pi day but have a question about the gf Oreos- do I just use the cookie part or blend the cookie and filling with the butter? Thanks!
Marlo – the whole cookie (filling & cookie) 🙂
I have made this recipe many times and it’s always a hit ! The last few times I’ve made it there seems to be chunks in it, my thought is it’s the coconut milk maybe. Do you have any suggestions to stop this from happening ?
Alyssa – I’m so glad you love it! In my experience, if I get lumps, it’s a whisking issue. You want to whisk the entire time and possibly reduce your heat slightly so the mixture isn’t thickening before you can work any lumps out. If you do end up with lumps, you can also blend it with an immersion blender to smooth them out before adding it to the pie! 🙂
This recipe was really good, and I would make it again! My nephew can’t have dairy and I wanted to bring a Thanksgiving treat that everyone would love. This was delicious and everyone said they’d never know that it was dairy-free. I used the barista oat milk I had in the fridge for the “other” milk. I mixed graham crackers and Oreos for the crust. I blind-baked it for 15 minutes, which I know was way too long (I didn’t set a timer as I wasn’t sure how long it needed, and was just peeking at it every few minutes, and forgot about it). I did use over 1 cup of chocolate chips in total, and it was not too dense, but it was rich (not so overly so, like fudge).
The only thing I need to tweak in the future is the crust; In the corners where it was harder to spread thinly, the crust became WAY too crunchy… cutting it with a knife was challenging, and with a fork was almost impossible. I think this may have had to do with how long I baked the crust.
Karina – WOWWW! I’m so glad you loved it. Thank you SO much for taking the time to leave a review!
I think you’re right about the crust. I’d highly recommend our Oreo crust for next time–it’s delicious and gets crisp without going hard or making it tricky to lift out of the pan. 🙂
This is absolutely the most delicious chocolate pie I have EVER had in my life! And it was easy to make! So grateful for this recipe.
Lea – WOWWW!!! So glad you loved it! It’s our favorite too. We gobbled it up this year!
This is THE BEST chocolate pie I have ever had!! So creamy and delish!! I did add a small amount of maple syrup to it since my daughter and mom don’t like bitter chocolate at all. But we all agreed that this pie was the perfect end to our Thanksgiving
vegan feast! ⭐⭐⭐⭐⭐
Hooray! I’m so glad it was a winner for you Andi! Thank you, thank you for taking the time to leave such a kind review! 🙂
Could I use coconut whipping cream instead of coconut milk? It’s what I have on hand. Thanks 😊
Do you mean already prepared whipped cream or canned coconut cream? Canned coconut cream can work, it’ll just make for a thicker, firmer-set pie. Already whipped coconut cream won’t give you the consistency you’ll need so it won’t be a great substitute here.
Can I make the crust and pudding in advance for Christmas? This looks so good
Yes! I actually like this pie best when it’s been chilling for a day. You can make and freeze the crust at least a week in advance, or refrigerate the crust for 1-2 days before making the pie. The pudding works best if it’s made within 2-3 days of eating it.
A few notes – It works best to make and assemble the whole pie in advance when possible (make a day in advance and chill in the freezer).
The pudding can’t be frozen, so don’t try that!
Also, if you make the crust and filling and store separately, the pudding will set up and firm up in the bowl/container you use, so you’ll need to blend or mix it up before adding it to your pie crust. Whisking vigorously, or using a hand mixer on low speed will do the job!
I’d love to know how it goes if you give it a try! Happy Holidays!
Not going to lie I ate the pudding filling as I was filling the shell! I also cheated and bought a pre-made oreo shell. This is amazing though! I think I will be definitely be making batches of pudding!
Yaaaay!!! I’m so glad you loved it!!!
Can I use coconut cream instead of coconut milk?
Tabby – it can work, just know it will make for a thicker, creamier filling and will set more firmly. 😊
I started making this pie about 2 years ago. Our family loves it so much! My oldest son and I are both gluten and dairy free. Even family members who don’t have dietary restrictions love this pie. Thank you so much for this recipe 🙂
Amanda – You TOTALLY made my day!!! Thank you so much for taking the time to leave such a thoughtful, kind review!
If you have dutch processed cocoa would you change sweetener amounts ? My family doesn’t like bitter chocolate. I tried a different persons recipe and it was bitter. But ingredients were different.
Pam – It will very much depend on your taste. Dutch-processed cocoa isn’t more bitter than regular unsweetened cocoa. It does have a darker appearance and is less acidic, but both are unsweetened, so one won’t be more bitter than the other. If you’re nervous, I’d definitely stick with semi-sweet chocolate chips rather than dark!
Thank you for your fast response . Another question . The person I am making this for was recently diagnosed as wheat alergic. So I was thinking of using an almond flour crust. Do you know if the filling mixture would need to be cooled some before adding to almond flour crust ? I do not know if she can use gluten free flour or not.
Pam – I don’t think you’ll need to cool it before adding to the almond flour crust. 🙂 I hope it’s great for your friend!
Sounds wonderful!
Could you use macadamia milk instead of almond milk?
I haven’t tried it that way, but I’d think you could substitute macadamia milk for the almond milk. I would not substitute the coconut milk 🙂
This looks delicious, how far in advance and this pie be made and will it freeze well?
Hi! Like most pudding pies, this is best made within a day or so of serving for best texture, though the pie itself will be good for 3-4 days. I haven’t frozen it, but I’d be hesitant because the pudding and whipped cream may seep or separate upon thawing.
so delicious!!! love it
I’m so glad! Thanks SO MUCH for leaving a review–it’s so helpful!
This pie was so flippin good! I almost ate it all myself. Super easy to whip up! Baked my crust but may try the no bake option next time. Definitely making again soon❤️
I love this so much! I feel the exact same way–I could totally eat it all myself!
This pie is truly amazing! Thank you for such a quick and easy recipe.
I’m so glad this was a winner for you! It was my Mother’s Day dessert this year! I love it so much.
This was amazing! So chocolatey and rich. Perfect for when you crave a serious hit of chocolate! Family members were grumpy when they discovered it was gone. No note of coconut for those who don’t like coconut. A high quality cocoa powder definitely adds to pie. My changes were 1/2 oat milk and 1/2 soy milk (that’s what I had on hand), blind baked a frozen whole wheat pie crust (again what I had) and topped entire pie with toasted sliced almonds (note: they lose their crisp over time/in fridge). I’m making it for Easter and will top with some whipped “cream” and sprinkle with almonds when serving. Thanks for such an amazing recipe.
I’m so glad you loved it Kate! Thank you so much for sharing your tips and taking the time to leave a review. It’s SO appreciated!
This recipe is truly delightful! I have made it twice now for my family and we all love it! We are gluten free and dairy free, so I am very happy to have found such a great dessert to make. It’s rich and flavorful, and the texture is perfect as well. I added extra chocolate chips to the filling for increased richness and it turned out great. Thank you so much for this recipe!
I’m so glad you love it Anna! Thank you so much for leaving a review–it’s so helpful! (Love your idea of more richness in the filling–I’ll need to try that sometime!)
Apologies, I realized after posting my comments (December 28, 2020) that I didn’t highlight the stars. I’d give this recipe 5 stars. : -)
THANK YOU Kristin! I appreciate the star rating so much!
This pie was absolutely delish! It came together perfectly. Definitely adding this recipe to my repertoire!
Michelle – Hooray! I’m so glad to hear that! We’ve made it so many times over the last few months for every possible special or “special” occasion we can think of. Thank you for taking the time to leave a review. It’s so helpful! ❤️
I made this for our Christmas gathering and it was a hit! I myself am gluten and dairy free. I’m also sensitive to large amounts of sugar, so I made a couple of tweaks. I used a Wholly Wholesome gluten free pie crust, reduced the sugar to 1 TBSP or Morena pure sugar cane sugar, and used Nestle Toll House allergen free chocolate chips. I’m a huge pudding fan, and I’ve tried my share of gf and df recipes, but I think the filling for this pie trumps all of them. The creamy filling and crunchy crust is wonderful, and the filling is so good that it’s a delight to eat standing alone. Thank you for this recipe. Wishing you and yours a Happy New Year!
I made this today! We don’t have any dietary restrictions so I used mint Oreo thins (30 of them) and went for the no bake option. The filling was really creamy (didn’t change anything there) and we used regular sweetened whipped cream on top. Very tasty and it’s nice that it was faster to make and a bit lighter than the traditional egg-based one I usually make.
Robin – I bet it was AWESOME with the mint Oreo thins! That sounds delicious. I’ve been waiting for Trader Joe’s to release their gluten-free mint Joe-Joe’s so I can try it that way! Thanks so much for taking the time to leave a review. I appreciate it so much!