If you like creamy custard pies like Coconut Cream Pie and Banana Cream Pie, then you’ll love this Vegan Chocolate Pie! It’s an easy and dreamy vegan dessert you can make entirely from scratch or with a few shortcuts. The 4-ingredient chocolate filling is heavenly while the whipped topping is impossible to resist! The best part is this vegan chocolate cream pie is even easier than the traditional version. A classic chocolate pie is made with an ingredient-heavy filling that’s whisked together and heated on the stove. My vegan version quickly blends the filling together before it’s poured into a pie shell and left to chill. And voila! A dairy and egg free pie that magically captures the silky smooth decadence of chocolate pudding and the light and airy density of chocolate mousse.
Why you’ll love this recipe
It’s just plain perfect! Plain and simple, this is a truly mind-blowing dairy free chocolate cream pie. According to a reader, “this tastes like a real French silk pie.”Beginner-friendly: This pie is ridiculously easy to make from scratch, whether you’re new to vegan baking or already a pro. To make it even easier, use the shortcuts I include below and in the recipe card.Simple and minimal ingredients: The mousse-like chocolate filling is made from 4 simple ingredients: silken tofu, chocolate chips, sugar, and plant milk. That’s it!
Ingredients needed (with substitutions)
Silken tofu – This provides a thick, neutral-flavored base for the filling. I like soft or firm Mori-nu silken tofu, but other soft or even firm tofu will work in a pinch. Silken tofu that comes in a vacuum packed container (not in water) is best because it has a neutral flavor and is undetectable. I haven’t tested this recipe with any tofu alternatives, but you might be able to use coconut cream instead of tofu here.Dairy free chocolate chips – Double-check the ingredients in your chocolate chips, as many brands contain dairy. A reader mentioned using two 2.8-ounce dark chocolate bars instead of chocolate chips, which worked perfectly. Almond milk – Or you can use any non dairy milk like cashew or coconut. To make it nut free, use oat milk or soy milk. Chocolate-flavored dairy free milk is also an option! Sugar – Use granulated sugar or even coconut sugar. You probably could use a little agave or pure maple syrup as well, perhaps about 1/4 cup of either.Vegan pie crust – My Vegan Pie Crust is light, flaky, and comes together in under 15 minutes. Or, to keep this recipe easy, buy a ready-made pie crust. Whole Foods has a good frozen one. If you can find a vegan cookie-based crust, that works too (my homemade Oreo cookie crust is delicious!). If you are gluten free, use my Gluten Free Vegan Pie Crust. Coconut whipped cream – You can use a store bought option like SoDelicious CocoWhip, my homemade whipped cream substitute (the BEST), coconut whipped cream or aquafaba based whipped cream. Even if you omit the whipped topping, your chocolate pie will still be delicious!Chocolate shavings – For the decoration on top. Keep scrolling for even more chocolate pie toppings!
How to make a vegan chocolate cream pie
Find the complete recipe with measurements in the recipe card below. If you haven’t already, make my Easy Vegan Pie Crust. Bake it fully, then leave it to cool while you prepare the chocolate filling. Melt the vegan chocolate chips in the microwave in 30-second intervals, stirring in between (this took me 1½ minutes). Set it aside to cool for a few minutes. Next, pour the melted chocolate into a blender along with the tofu, almond milk, and sugar. Blend until very smooth. Pour the filling into the cooled pie crust, then place the pie in the fridge. The pie will firm up as it cools. Once the pie has chilled, top it with whipped cream and chocolate shavings. Serve each slice with an extra dollop of whipped cream and enjoy!
Tips and variations
Patience is key here. The pie crust must be fully cool before you add the filling. Then, the pie needs to chill for a minimum of 2 hours or overnight for the best results.Does your filling have a gritty texture? The best way to avoid this is by using room temperature tofu and fine granulated sugar. To intensify the sweet, chocolatey taste, blend 1 tablespoon of espresso powder or instant coffee granules into the pie filling.Make an extra batch of the chocolate cream filling for snacks! The tofu gives it a boost of plant based protein, making individual servings a delicious and somewhat-healthy sweet treat or simple dessert. Top with fruit, nuts, nut butter, etc.
More topping ideas
I topped this chocolate pie with chocolate shavings but if you want to switch things up, use any of these tasty vegan toppings instead:
Flaked sea salt (just a pinch!)Mini chocolate chipsSifted cocoa powder Freeze-dried strawberries (whole or ground into a powder)Fresh fruit and berriesCrushed Oreo cookiesVegan sprinklesShredded coconut Toasted nutsNut butterVegan Nutella
Frequently asked questions
Want more vegan pie recipes?
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title: “Vegan Chocolate Pie” ShowToc: true date: “2024-11-04” author: “Paula Bolyard”
4.74 15 Published Nov 01, 2022, Updated Nov 07, 2023 Not only is this pie absolutely delicious, it’s also super easy to make and you only need a few simple ingredients. Once your pie crust is cooked, the filling takes about 10 minutes to make! The hardest part is definitely waiting for the pie to firm up in the fridge overnight, but it’s worth it – promise!
Why You’ll Love This Recipe
It’s so rich and creamy. Nobody will be able to tell it’s made without dairy or eggs! You only need 4 simple ingredients to make this vegan chocolate pie filling! Vegan and can easily be made gluten-free. Super easy to make! The hardest part is waiting for it to firm up in the fridge overnight.
Ingredients Needed
pie crust – for ease I used a store-bought pie crust that I baked before adding the filling. Since we’re not baking the full pie you want to make sure your crust is cooked throughout so you’re not eating raw pie crust. No thank you! My favorite brand is the Wholly Wholesome traditional frozen pie crust (they also have a gluten-free pie crust as well!) as they’re made with minimal, organic ingredients. But feel free to use your favorite store-bought pie crust or if you’re feeling ambitious you can make your own pie crust! If you want to make a vegan pie crust for this chocolate pie you could make the crust from my vegan pumpkin pie recipe, which is SO good! firm tofu – this is what replaces the eggs and dairy and makes this pie ridiculously creamy. Don’t worry, you can’t taste it or tell that it’s made with tofu, I promise! You want to use firm tofu, which will help this pie hold its shape. Silken tofu has a more “jiggly” texture and will likely result in your pie being much softer. chocolate chips – to achieve that nice rich chocolatey flavor we’re melting chocolate chips and blending them up with the tofu. I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are vegan and lower in sugar and calories. almond milk – I prefer unsweetened vanilla almond milk for this recipe. The hint of vanilla adds a nice flavor, but if you only have regular unsweetened milk, you can add a splash of vanilla extract if you want. Oat milk or coconut milk would be my second choices to add some creaminess to the filling, but feel free to use your favorite dairy-free milk! maple syrup – the perfect sweetener for this pie! Make sure you’re using pure maple syrup and not pancake syrup as you want to avoid anything with high-fructose corn syrup or maple “flavor”. whipped coconut cream – this is optional, but what is pie without whipped cream? The coconut whip cream definitely takes this pie to the next level! My favorite brand is the So Delicious CocoWhip, but you can easily make your own coconut whip cream by whisking up the cream from a can of coconut cream.
How to Make
Bake pie crust: You’ll want to start by preparing your pie crust and baking it as directed on the package. Melt chocolate: As the pie crust is baking melt the chocolate chips in a microwave-safe bowl for about 2-3 minutes, stirring every 30 seconds until completely melted. Alternatively, you can use a double boiler to melt the chocolate. Set aside and let cool for a few minutes. Make filling: Add the melted chocolate, tofu, almond milk and maple syrup to a food processor or a high powered blender and blend until smooth. Pour your chocolate filling into the cooked pie crust and smooth out the top with a spatula. Chill: Place pie in the fridge to firm for up to 12 hours, or overnight. Serve: When the pie is ready to be served, take a sharp knife and run it under warm water (this helps to get a clean cut!), slice, and serve with a dollop of coconut whip cream. Enjoy!
How to Serve Vegan Chocolate Pie
Coconut whip – pie + whipped cream = a match made in heaven. I love adding a scoop of coconut whip cream to this dairy-free chocolate pie! Fresh berries – top your pie with some fresh berries like raspberries or sliced strawberries. You won’t regret it! Nut butter – a drizzle of your favorite nut butter would not only taste great but add some extra protein. Almond butter and peanut butter would be my go-to choices, but feel free to use your favorite nut or seed butter. Chocolate shavings – add some chocolate shavings on top of your whip cream for the ultimate treat! Ice Cream – you really can’t go wrong with adding a scoop of your favorite ice cream on top of your vegan chocolate cream pie. Vanilla would be my first choice, but for some dairy-free options this banana ice cream or chocolate banana ice cream would be tasty!
Tips for Success
Bake pie crust before adding filling. Baking your pie crust before adding any filling helps to ensure that the crust will be crispy and flaky and that you aren’t eating raw pie crust. It also helps to prevent the crust from becoming soggy or wet once the filling is added. Use firm tofu. Firm tofu is a great substitute for the dairy and eggs in this chocolate pie because it has a similar texture to chocolate mousse. Firm tofu holds its shape well and doesn’t fall apart easily like silken tofu. This makes it perfect for this pie because it will hold the shape of the pie crust and won’t make the filling too watery. Let melted chocolate cool slightly. You want to make sure you let your melted chocolate cool slightly and that it isn’t too hot when adding it to your blender or food processor, otherwise it could solidify from the tofu being chilled. Don’t cut your pie too early. If you’re impatient and cut into the pie too early, it will likely fall apart and be mushy. Speaking from experience here! It’s best to wait until the pie has set completely before cutting into it. Run sharp knife under warm water before cutting. When you’re ready to cut your pie I recommend using a sharp knife and running it under warm water before slicing your pice. This helps to ensure you get a clean cut!
How to Make in Advance
This is a great dessert to make in advance for holiday meals. The filling firms up more the longer it sits in the fridge, so you can easily make this pie up to 2-3 days in advance from when you want to serve it. Just make sure to store it covered in the fridge until you’re ready to serve.
How to Store Leftovers
In the fridge: You can either store the entire pie covered by aluminum foil or store individual pieces in an airtight container in the fridge for up to 5 days. In the freezer: I haven’t tried freezing this pie, but I’d imagine it would freeze nicely for up to 1 month. Just make sure to cover it to prevent freezer burn! Let it thaw in the refrigerator overnight, until you’re ready to serve.
More Vegan Desserts
Vegan Pumpkin Pie Vegan Blueberry Cheesecake Bars No Bake Pumpkin Pie Bars Vegan Chocolate Tart Healthy Apple Crisp Baked Pears Chocolate Avocado Truffles Cherry Crisp
Be sure to check out all of the vegan recipes as well as the full collection of dessert recipes on EBF!
