This dreamy chocolate cream pie layers a rich, glossy chocolate filling over a crisp, chocolatey crust, all finished with a cloud of fluffy coconut whipped cream. The filling gets its silky texture from full-fat coconut cream simmered with cocoa powder, melted chocolate chips, and cornstarch until it's thick enough to hold a clean line on the back of a spoon. Every component is dairy-free by nature, built entirely from coconut milk, real cocoa, and pantry staples rather than any cream or butter substitutes. A quick chill sets the filling into sliceable, mousse-like layers, and the whipped coconut topping adds just the right amount of lightness against the deep chocolate base. Dust with a little extra cocoa or chocolate shavings before serving for that bakery-case finish. It's an easy make-ahead dessert that fits neatly into a gluten free spread without sacrificing any of the richness people expect from a classic chocolate cream pie.
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Learn more →8 servings
The night before (or at least 4 hours ahead), place 3 cans of full-fat coconut milk in the refrigerator upright. This allows the thick coconut cream to separate and solidify at the top.
Pulse the vegan chocolate sandwich cookies in a food processor until they form fine, even crumbs. Add the melted vegan butter and 1 tbsp organic cane sugar, then pulse again until the mixture holds together when pressed between your fingers.
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