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.
Does this taste like coconut? Thank you.
No, not in my opinion at all and nobody who has made it has said anything. It has a very rich chocolate flavor!
Hi Brandi,
Can I make this pie ahead and freeze, then thaw to serve?
Yes, absolutely!
Hi Cinna!
Can I make this pie ahead and keep frozen and then thaw to serve?
For those who have not made this pie, this is my 3rd time to make it. It’s become a family fave. It’s spectacular…so chocolaty…almost like fudge pie. I highly recommend.
Meant Hi Brandi 🙂
Hello! I have not made this recipe yet, but I have a question: Can I substitute tahini for the cashew butter?
Thank you!
Hi Cinna, no I don’t recommend it because cashew butter is very thick and naturally sweet and helps to set the pie and also add sweetness. The tahini would likely make it more bitter and maybe too soft. You can always try it but it may be more soft and not able to be left at room temperature and more bitter in taste.
Hi Cinna, no I don’t recommend it because cashew butter is very thick and naturally sweet and helps to set the pie and also add sweetness. The tahini would likely make it more bitter and maybe too soft. You can always try it but it may be more soft and not able to be left at room temperature and more bitter in taste.
Delicious. Firm – almost like fudge and very rich. Will make again.
Hi…for those of us unfamiliar, do you have recommendations for the cocoa powder-does that mean dutched cocoa powder?
If you can’t make or use cashew butter
1). Can you recommend a brand?
2). Can it be made with tofu for those with nut allergies?
Thank you!!!
I’m not able to get a scale to measure ingredients. Can I convert over to cups and stop be successful!
I made this pie with your GF pie crust for Christmas and it didn’t disappoint, it was incredible. The filling is so silky and intensely chocolate, perfect for aa holiday indulgence. I have renamed it to “Naughty Pie”.
I chose this recipe as an alternative to the avocado-based chocolate cream pie I made for thanksgiving. Avocados can be a headache trigger for me, but I wanted a thick, stable filling. I loved the use of cashew butter, but found it overall too sweet. I know you say not to use chocolate other than what’s listed, but I’ll experiment next time with an alternative since sugar is a migraine trigger for me. I’ll let you know how it turns out!
Hi Erin, I would suggest subbing a part of the chocolate chips with some dark chocolate chips mixed in then. OR, you can try adding another tablespoon or two of unsweetened cocoa powder to the mix, as either of these options will make the pie less sweet for you. Using all dark chocolate though would make the pie extremely hard though, and not like a “cream” pie.
WOW!!!! I made this recipe—gluten free crust included—and it may have been the most incredible thing I have ever eaten. Everyone at the table, vegan & non-vegan, were blown away by this pie. It is honestly a labor of love & oh so worth it!!!! PS. The homemade almond butter for the crust & cashew butter for the filling took eons to make in my food processor (35-45 mins each)—for those who are like, “why is this taking way longer than it’s supposed to?!?!”—just keep at it!!!
Oh Maggie, this is so very wonderful to read! I’m beyond happy to hear how much everybody went crazy over this pie!! By the way, if you don’t want to make the homemade nut butters, you can order them off Amazon. Just make sure you are using a nut butter with no added oils or sugar. I buy my cashew butter mostly these days to save time. Here is the one I use: https://amzn.to/3ZAGGNv
We have been making a traditional chocolate chess pie for years, but since my son went vegan we’ve been trying to find a good chocolate pie substitute. Your pie was a huge hit this Thanksgiving. My sons loved it more than their previous favorite. Plus, it was super easy. We couldn’t find your recommended chips, but used Ghirardelli non-dairy 52% cacao chips, and we also used raw cashew butter from Whole Foods. Thank you for the fantastic recipe!!
Yay, this review made me so happy Jackie!!
Creamy, decadent and a total hit at Thanksgiving!
For anyone concerned about setting time, I did the quick set in the freezer + 2 hours in fridge before setting out for 30 mins before serving and the texture was perfect, not too soft or firm.
Thank you so much Alisha, I’m so thrilled to hear it was a total hit at Thanksgiving!! Thanks for coming to leave a review!!
Hi Brandi,
I’ve just made this pie for the first time, following your directions perfectly. However, I accidentally left it in the freezer for nearly one and a half hours. When I remembered it was in there, I immediately moved it to the fridge. Did I ruin this desert, or will it be okay?
Thanks for your input. And Happy Thanksgiving to you and yours.
Regards,
Joseph Collins
Hi Joseph! No, you didn’t ruin it at all, you are good! It’ll be great! Happy Thanksgiving!
This sounds amazing! Excited to make it. Thoughts on replacing cashew butter with peanut butter?
I think that should work technically. Only thing is peanut butter does not firm up quite the same as cashew butter, so the pie may not be as firm after being chilled! And of course it will change the flavor.
Hi – this looks amazing and I would love to make this for my granddaughter. She has a dairy allergy and a cashew allergy. Can I use plant butter or something along these lines?
Hi! You could try almond butter or sunbutter but it will make the pie softer and change the flavor since cashews are naturally sweet. Do not use plant butter, that is an oil and the pie will not set up properly.
Absolutely fabulous! I did make the mistake of trying to serve without letting it out of fridge for an hour so crust was tough to cut – but made it a second time and it was perfect!
Really glad to hear that Carrie!
Came out so yummy!!! My coworkers LOVED it! Question though, for future. If I don’t have the time to make the homemade cashew butter is the premade one ok, with the added oil? Or will it mess up the consistency?
Hi Ella! I am not sure that will work because the oil will likely cause it to not firm up the same way!
Made it today and, it’s Amazing!!! Tried a lot of vegan chocolate pies and this is the best yet!
So happy to hear that Rebecca!
The recipe behaved exactly as described. My only issue is has barely any sweetness! I’m wondering if it was the semi sweet brand of morsels I chose-Lily’s Semi-Sweet Style. It’s a perfect texture, and everything else about it was perfect.
Hi Cam! That is because you used Lily’s chocolate chips. They are different than regular chocolate chips. If you still want to use Lily’s I would add 2-3 tablespoons of white sugar when blending and then taste it to your sweetness. That should help!
Just remade it again with Enjoy Life semi-sweet and it was PERFECT!
Yay!!!
Your recipe says one can of coconut milk. Then it says mix it up to measure it. I didn’t see where it says any other measurement other than the can itself. How much should I use? Really excited to make this recipe!!!!
Sorry for the confusion, I fixed it! Use the whole can.
Is the coconut milk sweetened or unsweetened?
I always use unsweetened 🙂 Canned.
This looks perfect for a holiday gathering!
Have you ever tried it with peppermint extract?
I made this incredible pie for St. Patrick’s day! I omitted the coffee/espresso and added 1/2 tsp of mint extract, then topped it with coconut milk whipped cream and fresh mint leaves. It was perfect. Thanks so much!
I wanted to make a vegan pie for Thanksgiving and chose this recipe. To my surprise this was one of the most decadent chocolate pies I’ve ever tasted. I was concerned when I realized I didn’t have the enough chocolate chips to match the recipe. It still turned out just perfect! I will use this recipe again and again!
Yay, that is wonderful to hear!
Hi I just made this for Thanksgiving tomorrow. So much better than tofu pie! Can this pie be frozen? I made 2 and wanted to freeze the rest. Thank you.
Also the coconut reddi whip is awesome with this. Makes it taste like a very fancy mousse 😎
Yes, it can be frozen! You’ll just need to set it out longer at room temperature before serving.
By mistake, I used the whole can of coconut milk and yet the pie still turned out fantastic! What I love about this pie is that it is so rich, that you are satisfied with a small slice 🙂 I used a pre-made pecan no bake crust to save time. Everyone loved it! Non vegans included.
So happy to hear this Nina!!