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!
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!