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Vegan Chocolate Pie

Irresistible Vegan Chocolate Pie: Indulgence Without Guilt

Indulge in a creamy Vegan Chocolate Pie that satisfies your sweet cravings without guilt.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Gluten-Free Oreo Cookies Substitute with traditional Oreos if gluten isn't a concern.
  • 1/2 cup Vegan Butter For a different flavor, use melted coconut oil.
For the Filling
  • 1/2 cup Coconut Sugar Feel free to swap with white sugar if needed.
  • 1/4 cup Cornstarch Arrowroot powder can be used as an alternative.
  • 3/4 cup Cocoa Powder Opt for natural cocoa instead of Dutch processed.
  • 1 can Full-Fat Coconut Milk No substitutes recommended for texture.
  • 1 cup Unsweetened Almond Milk You can use cashew or oat milk as alternatives.
  • 1 cup Dairy-Free Chocolate Chips Dark or semisweet options are both delightful.
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
For Garnish (Optional)
  • 1 cup Dairy-Free Whipped Topping Options like CocoWhip or TruWhip Vegan recommended.
  • 1/4 cup Chocolate Shavings

Equipment

  • Oven
  • 9-inch pie pan
  • food processor
  • Saucepan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Vegan Chocolate Cream Pie
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch pie pan by greasing it lightly.
  2. Pulse together the gluten-free Oreo cookies in a food processor until they form fine crumbs. Melt the vegan butter and mix with the cookie crumbs until the texture resembles wet sand. Press the mixture into the pie pan to form the crust.
  3. Bake the crust in the preheated oven for about 10 minutes until slightly browned. Allow to cool on a wire rack.
  4. Whisk together the coconut sugar, cornstarch, cocoa powder, and salt in a saucepan. Stir in the full-fat coconut milk and unsweetened almond milk, cooking over medium heat and whisking for about 8-10 minutes until thickened.
  5. Remove the filling from heat, stir in the dairy-free chocolate chips and vanilla extract until melted and smooth.
  6. Pour the chocolate filling into the cooled crust and smooth it evenly. Cover with plastic wrap and chill in the refrigerator for at least 3-4 hours.
  7. Garnish each slice with dairy-free whipped topping and sprinkle chocolate shavings on top before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 120mgFiber: 3gSugar: 15gCalcium: 4mgIron: 10mg

Notes

Ensure to let the pie chill completely for at least 3-4 hours for the perfect sliceable texture.

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