The ultimate Vegan Chocolate Cream Pie is so incredibly rich and delicious, none of your guests will ever know it’s vegan! Only 7 ingredients and super easy to make! NO tofu! I served it on my Homemade Gluten-free Vegan Pie Crust, but you can use store-bought easily, if preferred.
VEGAN CHOCOLATE CREAM PIE
One bite in and my daughter declared this Vegan Chocolate Cream Pie the best dessert I’ve ever created. She then asked for a 2nd piece promptly! It seriously is the best vegan chocolate pie ever. That is saying a lot, considering I’ve created hundreds of desserts that she loves! But the girl loves chocolate and whipped cream, so this one stole her heart! Your guests will NOT believe you if you tell them it’s vegan. In fact, they will probably accuse you of lying, haha.
Unlike most vegan chocolate cream pie recipes you will fine online, this is a vegan chocolate cream pie without tofu! So, yay for the soy-free peeps! No tofu my friends! The filling is only 6 ingredients, plus optional espresso.
She’s such a beauty too, right?!
THE PERFECT TEXTURE
The texture is a dream. Rich, decadent, creamy, lush, soft yet firm. Not blob-like at all. Y’all know how I feel about blob pies. I expressed my take on those on my Best Vegan Pumpkin Pie post, haha. Pies that are so soft they are like pudding on a fork. Nope, nope, nope. Or they melt within 5 minutes of removal from the fridge. No, we need a pie we can take out and serve guests on the holidays or special occasion without panicking it will melt. This vegan chocolate cream pie stays firm beautifully! It will soften a tiny bit over time, but it never melts into a blob. Many chocolate cream pies melt too fast for my taste.
I mean, look at this texture….
This vegan chocolate cream pie is not for those who are wanting low-fat. This is not the recipe for that, haha. It is decadent to the max. This is a recipe that I would only make for special occasions or holidays because it is very rich. But, it is so worth it! A tiny slice will satisfy.
INGREDIENTS FOR VEGAN CHOCOLATE CREAM PIE
- Dairy-free semi-sweet chocolate chips: You can use Enjoy Life or another brand like Trader Joe’s or the Heb brand. Just make sure it is vegan without milk in the ingredients.
- Raw cashew butter: I always make a batch for this using my tutorial here since it is probably my favorite nut butter to use in desserts. It gives impeccable flavor and richness while also firming up really well. Other nut butters do not firm up. It also only takes 10 minutes to make. If you don’t already have a batch made, you can make it the day before the pie to save time, so it has cooled off.
- Full-fat coconut milk: Sorry, but there is not much getting around this one. In order for it to be creamy and set, it needs this milk. But don’t fret, it does not leave a coconut taste whatsoever. The chocolate is all front and center. If you are allergic to coconut, you can try to sub with another high fat milk like macadamia or cashew or oat, maybe. Just keep in mind, it will not have the same creamy, light texture. It will be more hard/dense like a tart, so do not sub unless allergic. Also, it may not hold its shape quite as well in the fridge or at room temp, so you may need to keep it in the freezer and remove a bit before serving.
- Unsweetened cocoa powder: A touch of bitter cocoa powder helps offset some of the sweetness from the chocolate chips.
- Vanilla extract
- Espresso powder or instant coffee: This is optional, but does enrich the overall chocolate flavor.
- Pie crust: Use store-bought or a crust of your choice. I used my new vegan gluten-free pie crust.
- Dairy-free whipped cream: I used the Reddi-Wip non-dairy almond whipped cream from a can because it’s easy to use and holds its shape well. You could also use So Delicious cocowhip or make your own if you like from full-fat coconut milk.
HOW TO MAKE VEGAN CHOCOLATE CREAM PIE
Step 1: Melt the chocolate chips and milk together in a large bowl.
Step 2: Add the melted chocolate to a blender or food processor.
3. Add the remaining filling ingredients and blend until completely smooth.
4. Pour filling into prepared prebaked 9 inch pie crust.
5. Place in the freezer 1 hour to do a quick set and then transfer to the fridge to chill for several hours or overnight for the best set texture. If you don’t have room in your freezer, just place it in the fridge overnight.
6. Once ready to serve, garnish with non-dairy whipped cream. I like to use the Reddi-Wip non-dairy almond whipped cream and spray around the chilled chocolate pie in a swirling motion. Top with shaved dark chocolate, using a chocolate bar. Use a really sharp knife to carefully cut each slice and serve immediately. Store any leftovers in the fridge! I like to cover my pie with a flipped over large plate instead of foil, since foil will mess up the topping.
MORE VEGAN CHOCOLATE DESSERTS
- Best Vegan Fudgy Brownies
- Vegan Gluten-free Double Chocolate Muffins
- Grain-free Chocolate Coconut Cookies
- Vegan Gluten-free Chocolate Zucchini Muffins
- Vegan Zucchini Fudgy Brownies
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Chocolate Cream Pie (No Tofu!)
Ingredients
- one 9 inch pre-baked pie crust I used my gluten-free homemade one, but you can use store-bought as well, just make sure to use one that isn't too shallow or the filling may be too much
- 400 grams dairy-free semi-sweet chocolate chips (I used Enjoy Life) SEE NOTES BELOW-DO NOT use dark chocolate
- 1 13.6 oz full-fat canned unsweetened coconut milk (I use & recommend Thai Kitchen brand)
- 1/2 cup (128g) raw cashew butter (I always use my homemade b/c no added oil)
- 2 tablespoons (12g) unsweetened natural cocoa powder
- 1 teaspoon (5g) vanilla extract
- 1/2 teaspoon ground espresso or instant coffee (optional)
- 1/8 teaspoon fine salt
- dairy-free whipped cream, I used Reddi-wip Almond from the can (can be purchased at Walmart, Target) SEE NOTES
NOTE
- You really want to weigh these ingredients, so your filling sets up right, if possible.
- I use this scale
Instructions
- Have your prebaked pie crust ready before making the filling, so it has a bit of time to cool first. If using a store-bought one, bake according to the package directions.
- Add the chocolate chips and coconut milk to a large bowl. Melt in the microwave for 30 seconds, stir and heat in 15 second intervals, stirring in between each, until it is about 90% melted.
- Whisk until completely smooth and melted and pour into a blender or food processor.
- Add the cashew butter, cocoa powder, vanilla, espresso (if using) and salt to the blender of chocolate.
- Blend until fully smooth and pour over the prebaked pie crust.
- Place in the freezer 1 hour (no longer!) to do a quick set and then transfer to the fridge to chill completely and firm up for several hours or overnight for the best set texture. If you don’t have room in your freezer, just place it in the fridge overnight. Note: This pie will become firm and fudge-like in the fridge. This is the texture I like in my chocolate pie. But take it out an hour or so before serving to soften some for guests and if you prefer it to be a bit softer. It will not melt like other chocolate pies, so don't worry!
- Once ready to serve, garnish with non-dairy whipped cream. I like to use the Reddi-Wip non-dairy almond whipped cream and spray around the chilled chocolate pie in a swirling motion. Top with shaved dark chocolate, using a chocolate bar. Use a really sharp knife to carefully cut each slice and serve immediately. Store any leftovers in the fridge. I like to cover my pie with a flipped over large plate instead of foil, since foil will mess up the topping.
Notes
- CHOCOLATE: It is crucial to use the correct listed semi-sweet chocolate here. Do not use dark chocolate. Dark chocolate has a higher amount of cocoa butter in it and will make the pie too hard, not to mention, quite bitter.
- NON-DAIRY WHIPPED CREAM: I used the non-dairy Reddi-Wip Almond Whipped Cream from a can to decorate the top of the chocolate pie. I used this because I love the flavor and so does my family. It also holds its shape fairly well stored in the fridge, as leftovers. Alternatively, you can also use the tub of SoDelicious cocowhip. Just make sure to let it soften a bit from the freezer first and then gently spread on top of the pie right before serving. I find that this stuff melts really fast though, so that is why I prefer the can. You could also use homemade coconut whipped cream if you like. I did not want any coconut flavor to this pie though for my guests, so that is additionally why I opted for the canned variety.
- Prep time does not include preparing or baking the pie crust.
- Nutrition stats do not include whipped topping or crust, since that can greatly vary depending on what crust you use or brand of whipped topping.
UPDATE
Yep, next time I will use semisweet chocolate chips, I used bitter sweet chocolate chips. The pie was a little bit more firm than my husband remembered, it seemed as if we were eating a chocolate bar in a pie form, and maybe I won’t use can coconut milk. He said that he remembered to eat a “chocolate icebox pie” that was soft yet firm. Any feedback Will be appreciated.
Hi! Yes, definitely harder with the bittersweet! You’ll have better luck using the semi-sweet next time. Thank you so much for coming back with feedback!
Hi Brandi, I just made this pie, is in the freezer. Unfortunately I only had canned coconut milk, and 2 bags of vegan bittersweet chocolate, and Organic cashew butter. It’s my husband’s birthday today and he is specifically asked me for this type of pie. It’s in the fridge right now I have to wait an hour until I put it in the refrigerator. As I was pouring it the mix on top of the pie crust, it was getting firm already🤔. I suppose is because I used bitter sweet chocolate chips and you indicated if firms up more. However, since I didn’t use my own homemade cashew butter, hopefully the oil in the jar of store bought butter gives it a little more creamy texture. I’ll let you know of the outcome 🤞
I have 2 questions do you have to put the coconut milk in the fridge overnight? I’ve done that with a lot of recipes. Also have you used a graham cracker crust as a substitute for the pie crust?
No, you don’t have to refrigerate the milk! Yes, and it’s fabulous!
This pie is absolutely delicious! I followed the recipe, including the instant coffee. I used natural cashew butter from the store that had cashews as the only ingredient (no additives) and a store-bought vegan crust. My husband is about 90% vegan, picky, and not a big dessert eater. He ate one large slice without pause, then had another! We both loved it. This recipe is going into the file for special occasions and holiday meals. Thank you, Brandi!
This pie! Oh my goodness, it’s amazing, and made the perfect Christmas dessert! I love the firm yet creamy texture. It’s so decadent. I’m already trying to think of an occasion to make it again!
Delicious pie
Every bite is creamy and fabulously rich 💕
I have made this pie and am planning to bring it to Thanksgiving. How long does it need to be out of the fridge before serving? I don’t want it too seem too hard or too soft. Thank you!
Hi Alison, that info is listed on step 7!
Can regular vegan butter be used? We have tree nut and peanut allergies. Thank you
No butter won’t work here in place of cashew, as it won’t firm up the same way. I’d try to find another vegan chocolate pie that doesn’t use cashews.
I always asked for my mom’s chocolate pie instead of cake for my birthday. I was missing her this week and went in search of a vegan option. My mom would have been pleased with this result. I made cashew butter, used my favorite pie crust recipe, your filling recipe as written, and made whip cream with the full fat coconut milk. It was really, really good. A bit firmer than my mom made. Today I had the last piece and as experiment tried 10 sec in the microwave- perfection. Still help its shape but had the softer texture my mom’s had. Will do that one change next time. Thank you so much!
Wonderful, so happy to hear it was such a hit, thank you for the review!
This pie is the bomb! I used a store-bought crust and followed the recipe and all the tips Brandi gives. It’s perfect, so delicious and the best part, not too sweet. I decorated it with whipped cream and raspberries. Everybody loved it! Total success!
Aww yay, that is wonderful to hear!
This looks great, but is there a good substitute for cashew butter? I have a nut allergy.
You could try sunbutter, but just keep in mind it won’t get quite as firm and the taste is more bitter.
Our daughter has all the allergies – nut included. We have been using a ripe avocado or two in place of the cashew. Way less time consuming than making the cashew butter and we don’t notice a flavor difference. Try it! Good luck! 🙂
Awesome to hear Claudia!
I’m very impressed with this cream pie. I recommend it highly to anyone looking for a delicious gluten and sugar free dessert.
I love this chocolate pie! The first time I made it using all the ingredients as specified (except for the espresso powder), but the second time around I didn’t have any cashews, so I ground some hazelnuts in my food processor and used those instead. It wasn’t quite as smooth, but did have a good flavor and set up just fine too. Also, I am not a fan of my microwave, so the second time I brought the coconut milk to a boil and poured it over the chocolate chips (I used Guittard), and I was short on the chocolate chips (the bag is only 340g) so I chopped up some dark chocolate from a bar and used 60g of that to make up for the shortage. I let that sit for at least 5 minutes to melt the chocolate, then I stirred the rest of the ingredients in (including a 1/2 tsp of cinnamon just to experiment with a mexican chocolate flavor this time) and it was great again. Love, love, love this recipe. Thanks again, and I bought the scale you recommended for next time!
I made this over the holidays and it was so, so good! I was worried it wasn’t going to be very sweet, but what we found was the opposite – it was quite sweet and very rich because of the cashew butter. It was best enjoyed in small slices. We had originally planned to give half of it away but ended up eating the whole thing. Oops! It was just too good! I used a pre-made chocolate pie crust. I’ll definitely make this again! Yum!!
That is so wonderful to hear Meagan!
Hi, how long can it stay in fridge. I’d like to make it ahead of time
Hi! Easily a week or more. Just take out several hours before serving so it can soften some.
This recipe was perfect! Everyone raves about this chocolate pie!!!
That is amazing to hear Brynn, thank you!
Ok, I made this today, and I love the flavor. I took it out of the fridge to get to room temperature. Is the texture supposed to be thick, even after coming to room temp? I served the pudding part in pretty glasses, rather than a pie shell, as that is what I needed to learn. How can I make it less fudge texture, and more pudding texture? I do love the flavor.
Yes, it is supposed to be firm, as I don’t like soft pies, but you can just add more milk next time.
My sister can’t eat solid animal fats, for health reasons. I love to bake, and try to find treats she can eat. This is the first and only nonfat chocolate pie that came up on my search. It sounds delicious. I already have a non fat pie crust I use, so all I have to do is make the cashew butter. Thank you so much.
Best chocolate pie ever!!! SO much better than the dairy version from back in the day!! I took it to my 93-year-old grandmother for Thanksgiving, and she LOVED it!! She is not a vegan, but she said it was absolutely the best chocolate pie she had ever eaten! Several people at her assisted living tried it and thought it was smashing. Everyone loved it, and not one person missed the dairy! Brandi, what would I do without you?!!
So so happy to hear this Heather, yay!!!
Best chocolate pie I have ever had!!! WAY better than the dairy version from back in the day! In fact, I took this to my 93-year-old grandmother for Thanksgiving. She is not a vegan, but declared this the best chocolate pie she had ever eaten. And she has gotten her adorable friends at the assisted living to try it in spite of the fact that none of them are vegans. And they loved it!!! Brandi, what would I do without you?!!
Okay, I bought dark chocolate chips as that is all that I saw at the store being dairy free. It is chilling now in the fridge. i also used peanut butter instead of cashew. Who know how this will turn out?! The filling tasted good so I’m hoping the dark chocolate and peanut butter subs cancel each other out and I get the right consistency. 🙂
I had to correct my first review because I forgot to put my star rating in! Again, this is a great pie! Worth it to make your own cashew butter to use in it as well. Very decadent!
Thank you so much Sally, so glad to hear it!
Great fudgy pie recipe! Very rich and decadent. Making my own cashew butter was a new challenge but worth it in the end for sure. Interesting process! Definitely give this one a try!
Can I use bittersweet chocolate chips? would I need to add sugar? Asking cause that’s all I have. 🙂
Hi Ali! It’s not an overly sweet pie to begin with, so if you do, it will be much more bitter. And yes, you would need to add sweetener, a dry one, don’t add more liquid. Also, keep in mind that bittersweet chocolate has more cocoa butter in it, so it will make the pie MORE firm, so maybe an extra tablespoon of syrup and then add dry regular sugar to taste to your preference. Blend up and taste it, add more until you like the sweetness level. Take out of fridge after firming overnight or several hours and let soften if needed, which will vary based on the chocolate used. 🙂
Dear Brandi,
Absolutely LOVED this pie. So did my guests.
I was wondering today, though, if you wanted to make this a chocolate MINT cream pie, how would you go about doing that? Would it be as simple as adding 2 or 3 teaspoons of mint extract? Or do you need to add a sweetener along with that to bring out the mint flavor?
Thanks for your advice, and your amazing vegan recipes.
Woohoo, so happy to hear that Joseph! Thank you for the amazing review! Yes, that sounds amazing! I don’t think you’d need more sweetener, but you can always add more to the blender after tasting if needed. I would not add 2 teaspoons of mint extract, as that stuff is potent, haha! It’ll taste like toothpaste, lol! Start with 1/2 teaspoon, blend, taste and go from there. Too much and it’ll be ruined!