This is the best vegan Chocolate Cream Pie recipe – It is made with a simple cookie base, a creamy egg-less pudding filling and topped with fluffy whipped non-dairy cream. You’ll love that this dreamy no-bake chocolate pie comes together super quick!
Vegan Chocolate Cream Pie Recipe
Can you see this super yummy chocolate pie slice with that fluffy cream and the beautiful red cherry on top in the photos? Honestly, there is no way to describe how quickly it disappeared after the shooting! The pie filling is so creamy, dreamy, chocolatey, smooth, fluffy and just so heavenly! Especially, with that crunchy cookie pie crust underneath, it tastes so good, you’ll want to eat the whole pie immediately!
Creamy Chocolate Pudding
The perfect chocolate cream pie is all about the soft, delicate, custard-like chocolate pudding filling. Am I right or am I right? Well, there are so many vegan recipes for chocolate pudding and I’ve already shared some here on the blog too. You can make it with silken tofu or avocado or banana or aquafaba, however, this time I kept it super simple and made just a classic chocolate pudding that everyone loves from their childhood.
What’s the difference between Pudding and Custard?
What I love about the classic olf-fashioned pudding from grandma’s kitchen is that it’s not only easy to make on the stove and tastes delicious but it’s also healthier than most chocolate cream desserts. While pudding’s close dessert custard is typically made of eggs and is either baked or stirred using gentle heat, pudding uses just starch for thickening so it can be easily made vegan. Actually, you can use any non-dairy milk to make the pudding, such as coconut milk, almond milk, soy milk or cashew milk. Anyway, keep in mind that richer milk such as full-fat coconut milk will create a creamier pudding. So if you want a super-rich and creamy pudding you could also just use the rich coconut cream part itself or another non-dairy cream.
Chocolate Mousse or Pudding?
Another great thing about pudding is that it’s pretty thick and rather firm so it has the perfect texture if you want a sliceable pie that is still wonderfully creamy and will melt in your mouth! Anyway, if you’re not into pudding feel free to change up the recipe and fill your pie crust with avocado chocolate pudding, vegan chocolate mousse with aquafaba or tofu chocolate mousse.
How to make vegan Chocolate Cream Pie
Easy No-Bake Cookie Crumb Pie Crust
It all starts with the easy no-bake cookie base. Simply crush the cookies in a blender or food processor. Then fill the cookie crumbs into a bowl. Add the melted vegan butter and stir to combine until the crumbs are evenly coated.
Next, simply press the cookie crumb mixture into your pie pan as you can see on the step-by-step pictures. I prefer using a jar which helps to create a more evenly crust but you could also do it just with your fingers. Then place it in the fridge or freezer for a few minutes to firm up before you add the custard. Alternatively, you can also bake the crust for a crispier result as mentioned in the recipe notes below.
Once your crust has set, cook the chocolate custard as instructed and let cool slightly while stirring. Then immediately pour it into the cookie pie crust. Cover the top with foil to prevent the custard from forming a skin. Just make sure to cover it airtight without any airy bubbles between the custard and the foil, however, a few are totally okay. Then place your pie in the fridge, allowing the custard to firm up.
After the chill time or just before serving, you can easily remove the foil.
Then top it with fluffy whipped non-dairy cream.
This Chocolate Cream Pie is
- Vegan (dairy-free, egg-free)
- Easy to make
- Requires no baking
- Wonderfully creamy
- Light & fluffy
- Rich in chocolate flavor
- With a crumbly cookie crust
- Topped with fruity cherries
- The perfect dessert!
Which cookies can I use?
I usually make no-bake Pie, Tart or Cake with an Oreo Cookie pie crust but this time I used vegan butter cookies because I still had some left in my pantry. Anyway, both options are super easy to make and delicious so it’s totally up to you which crushed cookies you use. Just keep in mind you’ll need a little less vegan butter when using sandwich cookies such as oreos because they have a creamy filling. Anyway, I’ve mentioned anything you need to know in the recipe notes below, so don’t worry.
Can I bake the Cookie Crust?
As you can see on the photos, the no-bake Cookie Crust holds together perfectly when sliced. But if you want a crispier crust that crumbles a bit you can bake it in a preheated oven for about 10 minutes. Then let cool the pie base completely before adding the chocolate pudding filling.
How to store Chocolate Cream Pie?
This Pie needs to be stored in the refrigerator where it will keep for up to 2-3 days. Since there are often vegan cream alternatives which don’t stay whipped for so long, I recommend to store the chocolate pudding pie separately from the cream topping. Then you can re-whip the cream just before serving.
You can freeze the prepared cookie pie base without the pudding filling for up to 1 month. But please be sure to wrap it tightly in foil. I don’t recommend freezing the chocolate pudding because this may alter the consistency and taste.
How to serve Chocolate Cream Pie
Feel free to serve this easy no-bake chocolate pie with any fruits you like or just how it is! Some of my favorite fruits are cherries, strawberries blueberries, blackberries, bananas, peaches, and nectarines but any fruit is delicious with chocolate and cream! I also like to sprinkle some white or dark grated vegan chocolate over the whipped cream. However, also other toppings such as shredded coconut flakes or a drizzle of vegan caramel sauce are super yummy! By the way, did you tried my vegan black forest cake yet? I think I have to make it again soon too!
Here are also some more vegan chocolate cake recipes to try
- Best Vegan Brownies
- Vegan Zucchini Chocolate Bread
- Chocolate Banana Bread
- Easy Chocolate Cake
- Chocolate Peanut Butter Cake
- Raspberry Chocolate Cake
- Chocolate Cheesecake
- Marble Cake
If you try this Vegan Chocolate Cream Pie Recipe be sure to leave a comment and rating letting me know how it turns out! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your dreamy chocolate cake please make sure to tag me on Instagram @biancazapatka #biancazapatka because I love seeing your remakes! Have fun trying!
Vegan Chocolate Cream PieAuthor:
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Cookie Pie Crust
- 8,8 oz vegan butter cookies 250, or other (gluten-free) cookies or sub graham cracker*
- 1/2 cup + 1 tbsp vegan butter 130g, melted
- 2 1/4 cups non-dairy milk 540ml, see notes for suggestions*
- 4 tbsp cornstarch 30g
- 3 tbsp cocoa powder 30g
- 1/3 cup sugar or another sweetener of choice
- 2,5 oz vegan chocolate chips 70g, or chopped chocolate
- 1/2 tsp vanilla extract optional
- 1 cup non-dairy whipping cream 240ml, or sub coconut cream*
- 2 tbsp confectioners’ sugar or granulated sugar
- 1/2 tsp vanilla extract optional
To garnish (optional)
- vegan chocolate grated
Cookie Pie Crust
- Add cookies into a blender or food processor and crush until finely ground as pictured in the step-by-step pics above. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
- Transfer ground crumbs into a bowl, pour in melted vegan butter and mix until crumbs are evenly moistened.
- Press the mixture onto the bottom and up the sides of an 8-inch (20cm) pie pan. Then place in the freezer (or fridge) for at least 15 minutes to firm up or bake it (*see recipe notes).
- Pour 3/4 cup of the non-dairy milk into a measuring jar. Add the cornstarch, cocoa powder, sugar, and vanilla extract and stir until smooth.
- Add the remaining 1 1/2 cup of the non-dairy milk into a pot and bring to a boil. Whisk in the cocoa cornstarch mixture and bring to a boil again while stirring constantly. Turn the heat down and cook it for one minute longer, continue stirring, while it becomes thicker.
- Remove from the heat and stir in the chocolate until well combined. (Taste and adjust sweetness as needed).
- Pour the pudding into the prepared cookie pie crust and cover tightly with foil (to avoid the pudding from forming a skin). Chill at least two hours to firm the pudding.
- When the pudding is completely firm and well chilled, remove the pie from the fridge and take off the foil.
- In a mixing bowl, whip up the chilled non-dairy whipping cream, sugar, and vanilla extract with an electric hand mixer, until stiff peaks form.
- Top your pudding pie with the whipped cream and garnish with grated chocolate and cherries if you like. Enjoy!
- You can basically use any (gluten-free) cookies of your choice to make the crust. If using graham cracker you may need adding a little sugar or syrup to sweeten, about 4 tbsp. Alternatively, you can also use sandwich cookies -> click here for the Oreo cookie crust recipe.
- If you want a crisper and less soft crust, you can bake the cookie crust in a 350°F (175°C) preheated oven for about 10 minutes. Then let cool completely before adding the pudding filling.
- I used soy milk to make the pudding but any non-dairy milk will do! Just keep in mind that a richer milk such as full-fat coconut milk will create a creamier pudding. So if you want a super-rich and creamy pudding you could also use just the cream part.
- If you can’t find any non-dairy whipping cream or pure coconut cream in a store, you can make your own coconut cream by chilling 1 can full-fat coconut milk overnight. Next day, scrape the solid cream off the top, discarding the liquid for another use.
- Please read my blogpost for additional information about this recipe, such as how to store the pie etc.
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