No Bake Chocolate Cream Pie with Pudding and Cookie Crumb Brust
Servings: 1 8-inch Pie

Vegan Chocolate Cream Pie

This is the best vegan Chocolate Cream Pie recipe! It is made with a simple cookie crumb 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!
5 from 3 votes
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Course: Cake, Dessert, Snack, Snacks, Tart, Torte
Keyword: Chocolate Cream Pie, Chocolate Pie, Chocolate Pudding, Pudding Pie, Vegan Pie
Prep Time: 10 minutes
Cook Time: 5 minutes
Author: Bianca Zapatka

Ingredients

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

Chocolate Pudding

  • 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

Cream Topping

To garnish (optional)

  • cherries
  • vegan chocolate grated

Instructions

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).

Chocolate Pudding

  • 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.

Cream Topping

  • 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!

Notes

  • 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.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!