Vegan Chocolate Cream Pie
Rich, silky, and decadent, this vegan chocolate cream pie has all the creaminess you’d expect from the classic, but dairy-free and egg-free. A crunchy chocolate cookie crust, velvety chocolate pudding filling, and a cloud of vegan whipped cream make this the ultimate chocolate lover’s dessert.
Servings: (makes one 9-inch / 23 cm pie)
Ingredients
For the Oreo crust:
- 24 vegan chocolate sandwich cookies (1 270g package, gluten-free if preferred)
- 5 tablespoon(s) vegan butter melted
For the chocolate filling:
- 1/3 cup(s) white sugar
- 2 1/4 cup(s) plant-based milk divided (such as oat or soy)
- 1/4 cup(s) cornstarch
- 2 tablespoon(s) cocoa powder
- 1/4 teaspoon(s) salt
- 8 ounce(s) good-quality dairy-free dark chocolate roughly chopped
- 6 tablespoon(s) vegan butter chopped into pieces
- 1 1/2 teaspoon(s) vanilla extract
For topping:
- Vegan whipped cream store-bought or homemade
- Chocolate curls or shavings
Instructions
- Preheat the oven: Preheat oven to 350°F (180°C).
- Make the crust: Pulse chocolate sandwich cookies into fine crumbs in a food processor, stir in melted butter, and press evenly into a 9-inch (23 cm) pie pan. Bake for 10 minutes, then cool completely.
- Start the filling: In a medium saucepan, whisk together sugar, 2 cups (480 ml) plant-based milk, cocoa powder, and salt. Place over medium heat and warm until steaming.
- Thicken the filling: In a small bowl, whisk remaining ¼ cup (60 ml) milk with cornstarch until smooth. Slowly whisk the slurry into warm mixture and cook, whisking constantly, until it boils gently and thickens to a custard-like consistency (about 5 minutes).
- Finish the filling: Remove from heat, whisk in chopped chocolate, vegan butter, and vanilla until smooth and glossy.
- Chill the pie: Pour filling into cooled crust, smooth the top, gently lay plastic wrap onto the surface, and refrigerate 4–6 hours or overnight until fully set.
- Finish and serve: Top with vegan whipped cream and chocolate curls or shavings (see notes for tips). For best results, add whipped cream to individual slices if you’re not serving the whole pie at once, so the cream stays fluffy and doesn’t melt into the pie.
Notes
Storage: Keeps in the fridge up to 4 days. For best texture, store without whipped topping. Freeze (without whipped cream) for up to 1 month; thaw overnight in the fridge.
Making Chocolate Curls & Shavings: You’ve got a few easy techniques, depending on what tools you have and the look you want:
- Peeler method: Use a vegetable peeler on the side of a room-temperature chocolate bar to make small curls or shavings.
- Microwave soften: Microwave a chocolate bar for just 5–10 seconds to soften slightly, then use a peeler for longer, more elegant curls.
- Spread and scrape: Melt chocolate, spread it thinly on the back of a baking sheet, let it set but not harden fully, then scrape with a metal spatula at an angle to make big curls.
- Grater method: Use a box grater or microplane for fine shavings.
Nutrition
Serving: 1 serving (recipe makes 10 servings) | Calories: 509kcal | Carbohydrates: 45g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 1mg | Sodium: 306mg | Potassium: 324mg | Fiber: 4g | Sugar: 25g | Vitamin A: 218IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
