This incredible No Bake Vegan Chocolate Cream Pie is as easy as it is delicious! With a crushed cookie crust, chocolate fudge filling, and whipped topping, the texture and flavor experience is not to be missed!
At Thanksgiving, Christmas, Valentine's Day, and potlucks, your guests will sing praises and your pie will be the first to go! It's my go-to recipe for shareable holiday desserts.
Chocolate Cream Pie evolved from the classic chocolate tart. It typically has a crushed cookie or pastry crust and a chocolate custard filling. It also often has a whipped cream topping.
In this recipe, I replaced the eggs with starch and the dairy with coconut milk. It does not taste like coconut, and none of our Thanksgiving guests could tell that this pie was vegan!
I always make this rich chocolate dessert for holidays when I'm sharing with guests since it is well-loved by all.
For a similar creamy no-bake vegan dessert, check out my Vegan Tiramisu!
If you're looking for a similarly rich chocolate dessert for just two people, then check out my Thick Italian Hot Chocolate recipe! For a single serve chocolate dessert, try my Overnight Chocolate Chia Pudding or Microwave Hot Chocolate with chocolate chips.
Chocolate lovers will also enjoy my Vegan Gluten-Free Chocolate Cake, Dairy Free Brownies, Dark Chocolate Maple Buttercream Candies, No Bake Peanut Butter Truffles, and Gluten Free Double Chocolate Muffins!
And for more pie recipes, check out my Gluten-Free Vegan Pumpkin Pie, Gluten-Free Apple Pie, Gluten-Free Pie Crust, and Crustless Pumpkin Pie.
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How to make it (with photos)
Ingredients Notes
Amazingly, this delicious vegan chocolate cream pie uses only 7 ingredients to make!
- chocolate cream cookies - For gluten-free, I like Glutino Chocolate Vanilla Cream gluten-free cookies. Oreos are vegan and work well too if you don't need a gluten-free version.
- salted vegan butter - You can use salted or unsalted vegan butter in equal amounts for the crust and the filling. You can taste both the crust and filling to see if you need to adjust the salt. I found that I was happy with either version without adding extra salt.
- chocolate - Dark chocolate or semi-sweet chocolate chips work in this recipe. To balance the best flavor with affordability, I like to mix one 3-4 ounce dark chocolate bar with semi-sweet chocolate chips.
- dairy-free whipped cream - There are several store-bought versions such as Cocowhip to keep this recipe super simple. But my 5-minute Dairy-Free Whipped Cream recipe is super easy and my favorite way to top this vegan chocolate cream pie.
You also need sugar, cornstarch or potato starch, full fat coconut milk, and vanilla extract to make this recipe.
See the recipe card for a full list of ingredients and quantities.
Step-by-Step Instructions
This super decadent vegan chocolate cream pie takes only 3 steps and is beginner-friendly. All you need to do is make the filling on the stove, press the cookie crust into a pan, and assemble the layers!
- Filling: Add the sugar and starch to a medium pot and whisk together. Then add the coconut milk, 8 tablespoons of vegan butter, and chocolate. Heat over medium high heat until it reaches a low boil, whisking frequently to avoid clumps. Remove from heat when the filling has the texture of a thick pudding. Add the vanilla extract and whisk in. Allow to cool to just warm or room temperature and then place covered in the refrigerator for at least 1 hour to cool completely.
- Crust: Meanwhile, to a food processor, add the chocolate cream cookies and 3 tablespoons of melted vegan butter. Pulse to mix thoroughly until the crust is like a fine sand that sticks together when pinched. Press the mixture evenly into an 8 or 9 inch pie pan. I find it really helpful to use the back of a spoon to press and smooth the cookie crumb crust. Refrigerate for at least 1 hour.
- Assembly: Remove the filling mixture from the refrigerator. Use an electric mixer with whisk attachment to whip the mixture until it has a lighter, fluffier texture (about 2-3 minutes). Then gently spoon it evenly into the cooled pie crust and smooth the top. Top with dairy-free whipped cream and cocoa powder or chocolate shavings if you like! Keep refrigerated until just before serving.
Expert Tips
Use these expert tips to make this Vegan Chocolate Pie recipe even easier!
Use spoons to press the cookie crust.
I find that using a large serving spoon and a regular dining spoon, one at a time, is useful for pressing the crust solidly into the pie pan. Use the large spoon for the bottom and sides and the smaller spoon for the corners.
Be careful to not overcook the filling
The starch will continue to thicken the filling even after you turn off the heat. It's best to stop cooking the filling a little before you reach your desired thickness. If cooked too long, it will be a little more gelatinous (but it will still taste great and whip well, so don't worry!).
Recipe FAQs
Here I answered some frequently asked questions about this Vegan Chocolate Cream Pie. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover vegan chocolate cream pie in an airtight container in the refrigerator for up to 4 days. You can also freeze pieces of this vegan chocolate pie for up to 3 months. Defrost overnight in the refrigerator after freezing. The texture is a little different after thawing from freezing, but it is still very good. I recommend making it fresh and refrigerating when serving for holidays and guests.
Chocolate cream pie is an American dessert with an oreo cookie crust and a thick chocolate cream pudding filling. French silk pie (despite the name) is also an American dessert with a traditional pie crust and a lighter whipped chocolate mousse filling. Both pies are typically topped with whipped cream and sprinkled with chocolate shavings.
I have not tried substitutes for full fat coconut milk in this recipe, and therefore cannot offer recommendations. If you try a substitution, please let us know how it went in the comments to guide others. Thank you!
More tasty no-bake chocolate desserts to consider...
Looking for more easy no-bake desserts that are sure to impress like this Vegan Chocolate Cream Pie? Check out these other favorites:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
📖 Recipe
Vegan Chocolate Cream Pie (no bake)
Ingredients
Crust
- 20 chocolate cream cookies , regular stuffed (oreos and glutino gluten-free chocolate vanilla cream cookies both work excellent in this recipe)
- 3 tablespoons vegan butter , melted
Filling
- 1 cup sugar (200 grams)
- ¼ cup cornstarch or potato starch (45 grams)
- 1 ¼ cups dark chocolate or semi-sweet chocolate chips (227 grams)
- 1 14 ounce can full fat coconut milk (400 ml)
- 8 tablespoons vegan butter (113 grams)
- 2 teaspoons vanilla extract
- 8 ounces dairy-free whipped cream (1 cup)
Instructions
- Filling: Add the sugar and starch to a medium pot and whisk together. Then add the coconut milk, 8 tablespoons of vegan butter, and chocolate. Heat over medium high heat until it reaches a low boil, whisking frequently to avoid clumps. Remove from heat when the filling has the texture of a thick pudding. Add the vanilla extract and whisk in. Allow to cool to just warm or room temperature and then place covered in the refrigerator for at least 1 hour to cool completely.
- Crust: Meanwhile, to a food processor, add the chocolate cream cookies and 3 tablespoons of melted vegan butter. Pulse to mix thoroughly until the crust is like a fine sand that sticks together when pinched. Press the mixture evenly into an 8 or 9 inch pie pan. I find it really helpful to use the back of a spoon to press and smooth the cookie crumb crust. Refrigerate for at least 1 hour.
- Assembly: Remove the filling mixture from the refrigerator. Use an electric mixer with whisk attachment to whip the mixture until it has a lighter, fluffier texture (about 2-3 minutes). Then gently spoon it evenly into the cooled pie crust and smooth the top. Top with dairy-free whipped cream and cocoa powder or chocolate shavings if you like! Keep refrigerated until just before serving.
Nicole says
This pie was amazing! I was worried when I had it on the stovetop because I may have overcooked it- I used Earth Balance and the oil was separating and I thought I ruined it. But I let it cool down and once I whipped it with the wisk attachment on my mixer, it turned out great! I put it in the fridge over night in a store bought crust and topped it before serving with CocoWhip. It was delicious and everyone at Thanksgiving raved about it! Much better than the super-heavy tofu chocolate pie I had been making before. This is our new chocolate pie recipe- thank you!!
Cheyene says
I used a different crust but I followed this filling recipe and it was so delicious! Perfect consistency and so easy to make. I’ll be making this for Thanksgiving. Thank you!!
Brenda says
The chocolate cream filling is so rich and flavorful! This is better than the vegan chocolate cream pie I made last year. This is definitely a new favorite and will be making it again at my house!