Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Front view of a slice of vegan chocolate cream pie with chocolate crust on a white plate with a white background

Vegan Chocolate Cream Pie (No Tofu!)


  • Author: One Lovely Life
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • 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)


Scale

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: 

  1. If baking the crust, preheat oven to 350 degrees F.
  2. Place cookies in a food processor and pulse until the cookies are in fine crumbs. (You don’t want any large pieces left).
  3. 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.)
  4. Pour crumb mixture out into a 9″ pie dish.
  5. 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.
  6. 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:

  1. In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.
  2. Bring the mixture up to a boil, whisking constantly to help avoid lumps.
  3. Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)
  4. Remove pudding from the heat and add chocolate chips, vanilla, and salt.
  5. Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)
  6. Remove pie crust from the refrigerator and pour in your chocolate cream filling.
  7. 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.)
  8. 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.

  • 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