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Vegan Chocolate Cream Pie (No Tofu or Nuts!) Recipe

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3.9 from 67 reviews

  • Author: Mary & Susan
  • Total Time: 5 hours 30 minutes (including chilling time)
  • Yield: 12 servings
  • Diet: Vegan

Description

This Vegan Chocolate Cream Pie is a luscious, dairy-free dessert that combines a flaky vegan pie crust with a rich, creamy chocolate filling made without tofu or nuts. The pie is made with heavy vegan cream and plant-based milk, thickened with cornstarch, and melted vegan chocolate and butter for a decadent texture. Perfect for chocolate lovers seeking a cruelty-free treat.

Ingredients

Pie Crust

  • 1 vegan pie crust recipe (gluten-free as needed, see notes for no bake pie crust)

Filling

  • 2 cups (480 mL) heavy vegan cream
  • 1 cup (240 mL) soy milk or oat milk
  • 1/4 cup (40 g) cornstarch or arrowroot starch
  • 1/3 cup (75 g) sugar or coconut sugar
  • 8 ounces vegan chocolate
  • 2 tbsp vegan butter

Instructions

  1. Prepare Pie Crust: Prepare the vegan pie crust in a 9-inch pie dish (8-inch works too). Bake with pie weights for 15 minutes, then without weights for another 15 minutes until golden brown. Remove from oven and set aside.
  2. Combine Ingredients: In a medium saucepan, add the heavy vegan cream, oat or soy milk, sugar, and cornstarch. Whisk vigorously until smooth with no lumps of cornstarch.
  3. Heat and Thicken: Place the saucepan on medium heat. Whisk continuously for about 3–5 minutes until the mixture thickens.
  4. Add Chocolate and Butter: Remove the saucepan from heat. Stir in the vegan chocolate chips until melted, then stir in the vegan butter until fully incorporated and smooth.
  5. Fill the Pie: Pour the chocolate filling into the pre-baked pie crust evenly.
  6. Cool and Set: Let the pie sit at room temperature for 10 minutes, then refrigerate for 3–4 hours or overnight to fully set.
  7. Serve: Before serving, let the pie sit at room temperature for 15 minutes. Optionally, top with coconut whipped cream and enjoy!

Notes

  • You can use a gluten-free vegan pie crust if needed.
  • For a no-bake option, see the pie crust notes for alternatives.
  • Use coconut sugar as a natural sugar alternative for a less refined option.
  • Letting the pie sit at room temperature before serving enhances the creamy texture.
  • The pie keeps well refrigerated for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan

Find it online: https://mysimpledish.com/vegan-chocolate-cream-pie-no-tofu-or-nuts-recipe/