Vegan Chocolate Cream Pie (no bake)

A close up of the smooth chocolate custard filling of a vegan chocolate pie.

Vegan Chocolate Cream Pie (no bake)

A No-Bake Vegan Chocolate Cream Pie without tofu that's easy and delicious! Crushed cookie crust, chocolate fudge filling, and dairy-free whipped cream.

Course Dessert

Cuisine American

Keyword vegan chocolate cream pie, vegan chocolate pie, dairy-free chocolate pie, chocolate pie with cookie crust

Prep Time 25

Cook Time 10

Resting Time 1

Servings slices

Calories 525kcal

Author Jamie

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 salted 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 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 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.

Notes

Storage: 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.

Lighten it up: You can actually make this vegan chocolate cream pie recipe without any vegan butter in the filling. However, I think it makes the chocolate pudding extra rich and flavorful, and it whips nicely after cooling for a lighter overall texture (a little bit like a french silk pie). That means you can add anywhere from 0-8 tablespoons of butter to the cream filling, depending on your preference.

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