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)
For me, the Thanksgiving meal is all about the side dishes and the PIE.
I come from a pie-loving family (my aunts and uncles bake enough pies to cover my grandma’s entire dining table every year on Thanksgiving), and I love carrying on this tradition.
My goal is usually to have plenty of variety. It’s so fun to have a good mix of pies! I’ll add some pies with crumble topping, others with a pretty top crust, a velvety pumpkin pie, and then usually a cold cream pie for good measure. Our dairy-free chocolate cream pie is always a HUGE hit especially with my nieces and nephews who don’t love warm fruit pies.
This vegan chocolate pie is the real deal. With its crispy chocolate cookie crust, silky, rich chocolate filling, and maybe a dollop of coconut whipped cream on top, it’s always one of the first pies to go around the holidays. (And we’re the only ones who eat dairy-free!)
And, just like when I made my vegan chocolate pudding, I didn’t want to make this using tofu, cashews, avocado, or banana. Here’s how I make an ultra-creamy vegan chocolate cream pie…
HERE’S WHAT GOES INTO MY VEGAN CHOCOLATE CREAM PIE:
A CHOCOLATE COOKIE CRUST. I love doubling down on the chocolate factor here by starting with a chocolate cookie crust. If you’re not gluten-free, you can use traditional Oreos (did you know they’re vegan?!) or you can swap in gluten-free cookies for a gluten-free crust like we do. (More on that in a minute!)
A CREAMY (VEGAN!) CHOCOLATE PUDDING FILLING. What makes this pie unforgettable is its rich chocolate cream filling. It’s thick, cool, creamy, and super chocolatey. It’s made from things like:
- COCOA POWDER + CHOCOLATE CHIPS. A double-dose of chocolate gives you rich cocoa flavor and a velvety smooth chocolate cream texture that’s incredible.
- COCONUT SUGAR (OR WHITE SUGAR). I usually opt for coconut sugar here (it’s thought to be slightly easier on your blood sugar), but white sure also works if that’s easier for you!
- COCONUT MILK + ALMOND MILK. To keep this dairy-free chocolate pie filling from tasting super coconutty, I use a blend of coconut milk (for thickness + texture) and almond milk. You can use cashew, soy, or oat milk instead of almond milk if you prefer.
- VANILLA + SALT. To balance the flavors and make the chocolate taste even more chocolatey, you’ll add vanilla and a little pinch of salt to the vegan chocolate pie filling. Don’t forget them!
- CORNSTARCH OR ARROWROOT. To thicken the vegan chocolate pie filling mixture, you’ll need the thickening power of cornstarch or arrowroot. Cornstarch will give you the most consistent results, but arrowroot makes a great option if you avoid corn.
PRETTY FINISHES FOR THE TOP. Then, if you want to go big (and who doesn’t?!), you can top this with some whipped coconut cream + shaved chocolate. You can make your own coconut whipped cream, but I actually love using store-bought dairy-free whipped cream topping like SoDelicious CocoWhip or TruWhip Vegan Topping. (I get them at Sprouts, Whole Foods, or Natural Grocer). Reddi Wip also makes almond milk whipped cream and coconut milk whipped cream these days and those work pretty well, too.
LET’S TALK CRUST: 2 TYPES OF CRUST YOU CAN USE FOR VEGAN CHOCOLATE CREAM PIE:
1. CHOCOLATE COOKIE CRUST. My favorite pie crust for chocolate cream pie is an Oreo or chocolate cookie crust. All you need is Oreo cookies or gluten-free Oreo-type cookies (see the FAQ for our favorites!), and vegan butter to make it! You’ll just crush the chocolate cookies into a fine powder, blend with the melted vegan butter, and either go no-bake or bake for a few minutes to set it. Easy-peasy!
2. TRADITIONAL FLAKY CRUST. If you love a traditional flaky pie crust, you’ll love this vegan pie crust or this gluten-free vegan pie crust. You’ll need to “blind bake” the crust (bake it without filling) before pouring in your vegan chocolate pie filling.
HOW TO BLIND BAKE A PIE CRUST:
- Gently press a large square of parchment paper into the unbaked pie shell.
- Pour in about 1 cup of dried beans, uncooked rice, or a set of pie weights to weigh down the crust.
- Bake the pie crust for 20-25 minutes, or until the edges of the crust are turning golden. (This is called “blind baking”)
- Carefully remove the parchment paper and weights/beans (I gather all four corners of the parchment in my hand and lift so the pie weights/beans come with it).
- Bake an additional 5 minutes to help set the bottom a bit more.
- Let the crust cool completely before you add your chocolate cream filling.
FAQ + TIPS AND TRICKS FOR THE BEST VEGAN CHOCOLATE PIE:
I DON’T LIKE COCONUT. CAN I USE SOMETHING BESIDES COCONUT MILK? If you substitute the coconut milk for another milk (like almond, cashew, oat, 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, and Toll House Simply Delicious chocolate chips. Many stores now carry allergy-friendly store brands, though, so keep an eye out for those as well!
WHAT ARE THE BEST GLUTEN-FREE COOKIES FOR GLUTEN-FREE CHOCOLATE COOKIE CRUST? Our favorite gluten-free cookies for chocolate cookie crust are Glutino Chocolate Vanilla Creme Cookies, Kinnikinnik K-Toos, or Gluten-Free Joe-Joe cookies from Trader Joe’s (Note: Joe-Joe’s are vegetarian not vegan).
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. (I get them at Sprouts, Whole Foods, Kroger, or Natural Grocer). Reddi Wip also makes almond milk whipped cream and coconut milk whipped cream these days! I find it at Target, Kroger, Walmart, etc. If you prefer to make your own, here’s a simple tutorial.
CRAVING MORE? YOU MIGHT ALSO LOVE:
- Apple Crumble Pie (Gluten-Free + Vegan-Friendly!)
- The BEST Gluten-Free Apple Crisp
- How to Make Gluten-Free Pie Crust
- Vegan Rice Pudding
- Paleo + Vegan Sweet Potato Casserole
- Instant Pot Vegan Mashed Potatoes
HELPFUL INGREDIENTS + TOOLS FOR THIS DAIRY-FREE CHOCOLATE PIE RECIPE:
Vegan Chocolate Cream Pie (No Tofu!)
- Total Time: 30 minutes + 3 hours to chill
- Yield: 1 (9") pie 1x
- Diet: Vegan
Description
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)
Ingredients
FOR THE CHOCOLATE COOKIE CRUST:
- 25 chocolate sandwich cookies (like Oreos or gluten-free chocolate sandwich cookies*)
- 4 Tbsp. vegan butter, melted (can sub coconut oil in a pinch)
FOR THE VEGAN CHOCOLATE CREAM PIE FILLING:
- 3 Tbsp unsweetened cocoa powder
- 4 Tbsp cornstarch or arrowroot
- 1/3 cup coconut sugar (or white sugar)
- 1 (13oz) can full-fat coconut milk
- 1 cup unsweetened almond milk
- 2/3 cup dairy-free chocolate chips
- 1 tsp vanilla extract
- 1/8 tsp. 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
FOR THE CHOCOLATE COOKIE CRUST:
- If baking the crust, preheat oven to 350 degrees F.
- Place cookies in a food processor and pulse until the cookies are in fine crumbs. (You don’t want any large pieces left).
- Add melted butter and pulse to combine until all the crumbs are moistened and the mixture resembles wet sand. (It should stick together when pinched.)
- Pour crumb mixture out into a 9″ pie dish.
- Use your fingers or the back of a measuring cup (my favorite!) to pat down the crust smoothly along the bottom of the pie pan and up the sides of the dish. Even out the edges of the crust with your finger.
- For a no-bake crust, chill the crust 20-30 minutes while you make your filling. For a baked crust, bake 8-10 minutes at 350 degrees F. Cool before adding the filling.
FOR THE VEGAN CHOCOLATE CREAM PIE FILLING:
- In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.
- Bring the mixture up to a boil, whisking constantly to help avoid lumps.
- Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)
- Remove pudding from the heat and add chocolate chips, vanilla, and salt.
- Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)
- Remove pie crust from the refrigerator and pour in your chocolate cream filling.
- Cover the pie with plastic wrap or beeswax wrap and chill until completely chilled through and set, at least 2-3 hours. (I love making this pie even further ahead–8-12 hours.)
- When ready to serve, remove from the refrigerator and uncover. Top with whipped topping and shaved chocolate, as desired. Note: the surface of the pie may crack as it chills. This is totally fine. That’s what whipped cream is for!
Notes
*GLUTEN FREE SANDWICH COOKIES. Our favorite gluten-free cookies for chocolate cookie crust are Glutino Chocolate Vanilla Creme Cookies, or Kinnikinnik K-Toos.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: vegan chocolate cream pie, vegan chocolate pudding pie, gluten free vegan chocolate cream pie, gluten free vegan chocolate pudding pie, vegan chocolate pie
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!
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!
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! ❤️
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 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!)
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 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 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!
so delicious!!! love it
★★★★★
I’m so glad! Thanks SO MUCH for leaving a review–it’s so helpful!
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.
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 🙂