Vegan Chocolate Cream Pie (No Tofu!)
The Best Vegan Chocolate Cream Pie so incredibly rich and delicious, none of your guests will ever know it's vegan! Only 7 ingredients and super easy to make!
Servings: 8
Calories: 415kcal
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.
Nutrition
Serving: 1slice | Calories: 415kcal | Carbohydrates: 37.9g | Protein: 6.5g | Fat: 28.8g | Saturated Fat: 14.7g | Sodium: 52mg | Fiber: 4.3g | Sugar: 25.1g