I made this vegan chocolate cream pie for my book club last week. The chocolate filling set silky smooth, and three people asked for the recipe before the meeting ended.
Delicious Vegan Chocolate Cream Pie
This Vegan Chocolate Cream Pie is made with a creamy chocolate filling that is both luscious and satisfying. The recipe takes about 1 hour for preparation and chilling, serving up to 8 people.
Ingredients
- 1 ½ cups crushed graham crackers or vegan cookie crumbs
- 1/4 cup coconut oil melted
- 2 cups full-fat coconut milk
- 1 cup dairy-free dark chocolate chips
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup coconut whipped cream for topping
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed graham crackers and melted coconut oil. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool.
- Make the Chocolate Filling: In a saucepan, whisk together the coconut milk, chocolate chips, maple syrup, cornstarch, vanilla extract, and salt over medium heat. Stir constantly until the chocolate melts and the mixture thickens. Remove from heat.
- Assemble the Pie: Pour the chocolate filling into the cooled pie crust, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours or until set.
- Add Fluffy Topping: Once the pie is set, spread the coconut whipped cream evenly over the top. Garnish with chocolate shavings or dust with cocoa powder if desired.
- Serve: Slice the pie and serve cold. Enjoy this decadent vegan chocolate cream pie with family and friends!
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 30 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 21g
- Protein: 3g
- Carbohydrates: 30g
I store the pie in the fridge for up to four days. The chocolate firms up, and I serve slices chilled.
