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Best Vegan Chocolate Pie Recipe
This is the easiest and tastiest vegan chocolate pie recipe ever!
Made with a buttery pie crust and a four ingredient chocolaty filling.
It’s super creamy, rich, decadent and totally irresistible.
I’ve always loved chocolate pies, especially with some dairy-free whipped cream on top – I know you’ll love this vegan version too!I’ve tried vegan chocolate pies a few different ways, using tofu, cashews, nut butter or even different flours and starches.
For this recipe, I wanted to bring it back to the basics, and create a similar version to the French Silk-style pie I used to love!
I found that simpler was better, and took advantage of all the delicious vegan products in stores these days!
Vegan chocolate chips, coconut whipped cream in a tub, creamy coconut milk from a can and vanilla extract.
Vegan Chocolate Cream Mousse Pie
This delicious chocolate pie filling is so simple and full of flavor.
Chilling it helps make cutting easier, and then you can enjoy it a bit chilled and more firm, or you can let it sit for a bit or microwave it for 4-5 seconds for a softer pie.
Either way, it’s full of sweet chocolate and vanilla flavor and tons of creamy texture.
I think this pie is perfect for the holidays or just for having around the house!
How to Make Vegan Chocolate Pie
Preparing the Pie Crust
To make this pie, you’ll first want to prepare your pie crust, unless you’re using a vegan store-bought crust!
To do so, you can follow my Vegan Pie Crust recipe.
You want the crust fully pre-baked, so place parchment paper or aluminum foil over the center and fill with pie weights or dry beans or rice.
Bake at 425 degrees F for 15 minutes, then carefully remove the weights and paper and poke multiple holes into the center with a fork.
Bake again for 10-15 minutes, or until the center is fully cooked and dry.
If the edges start browning too much, you can carefully cover them with a couple strips of aluminum foil and continue baking.
Allow the crust to cool completely!
Mixing the Pie Filling
To make the filling, heat the vegan chocolate chips and coconut milk together using a double boiler method (heating an inch of water in a small pan over medium heat, and then placing a heat-safe bowl on top and heating the chocolate and milk in the bowl), or the microwave using 5-8 second increments of heating and mixing in between.
Stir often until nice and smooth and then remove from heat.
Mix in vanilla and let cool a bit until roughly room temperature – you can stick it in the fridge to speed up the process.
Then fold in whipped cream until nice and fluffy (I recommend using vegan whipped cream from a tub for best results, you can use homemade or from a can but the filling will likely be less dense).
Chilling and Serving Chocolate Pie
Pour the chocolate mixture into your cooled pie crust and evenly spread out.
Let it chill in the fridge for 5-6 hours for best results.
I recommend cutting the pie right after taking it out of the fridge, and wiping the knife in between cuts.
You can then enjoy right away for a more dense pie, or let it sit out for a bit for a softer filling.
You can also microwave the pie slice for 4-5 seconds to make it more soft, totally up to you but that is my favorite way to enjoy it!
That’s it – serve with more vegan whipped cream and chocolate shavings if desired!
No Bake No Tofu Chocolate Pie
This simple creamy recipe is my favorite way to enjoy a slice of chocolate pie.
It has such simple and delicious ingredients that pair so well together!
The combination reminds me of the French Silk and other basic chocolate pies I used to enjoy before being dairy-free.
Now I’m so happy to share it with you and hope you try this recipe out!
This easy recipe is:
- Dairy Free
- Four Ingredient
Check out these other tasty vegan pies:
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- 1 Recipe Vegan Pie Crust
- 10 oz. Vegan Chocolate Chips
- 9 oz. Vegan Whipped Cream*
- 1 Cup Full-Fat Coconut Milk (from a can)
- 2 Tsp Vanilla
- To get your pie crust ready, follow the instructions in the linked recipe or use a vegan pre-baked store bought pie crust.
- If using the linked recipe, fill the pie with parchment paper and pie weights or dry rice or beans. Bake for 15 minutes at 425 degrees F. Remove parchment paper, poke multiple holes in the bottom of the crust and bake for another 10-15 minutes until the center is cooked and dry. If the edges start to brown too much, you can cover them with aluminum foil. Allow crust to cool completely.
- For the filling, melt the chocolate chips and the coconut milk using a double boiler method or in the microwave for 5-10 second increments, stirring in between heating and mixing until smooth.
- Mix in vanilla extract and let it cool to roughly room temperature - you can stick it in the fridge to speed up the process.
- Then fold in whipped cream until smooth and fluffy.
- Add to cooled pie crust and evenly spread out. Place in the fridge to cool and set for 5-6 hours.**
*I've found the best results from using vegan whipped cream from a tub, many stores have this and it's amazing! You can also use homemade or from a bottle, but the texture will likely be less dense.
**I recommend cutting the pie right after taking it out of the fridge - you can wipe down the knife blade after cutting one side for a cleaner look. The pie will be a bit more dense after being in the fridge, but you can let it sit for a bit for a softer and fluffier pie, or even place it in the microwave for 4-5 seconds.
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Amount Per Serving: Calories: 270Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 67mgCarbohydrates: 26gFiber: 2gSugar: 15gProtein: 3g