Vegan Chocolate Cream Pie
Rich, deeply chocolatey, and crowned with billowy coconut whipped cream, this is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The crust is built from crushed vegan chocolate sandwich cookies pressed into a buttery, firm base — no baking required — while the filling gets its silky, pudding-like texture from full-fat coconut cream cooked down with cocoa powder, vegan chocolate chips, and cornstarch. The trick of refrigerating the coconut milk overnight is what makes both the filling and the whipped topping possible, so don't skip that step. Everything here is completely plant-based, with no dairy or eggs hiding anywhere, which can be surprisingly hard to guarantee with store-bought chocolate pies. The filling sets up beautifully firm after a few hours in the fridge, slicing cleanly for a presentation that looks far more impressive than the effort involved. It serves 8, making it an ideal centerpiece for a dinner party, holiday table, or any occasion where you want to prove that skipping animal products doesn't mean skipping indulgence.
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Learn more →Ingredients
8 servings
For the crust
- 2 cups vegan chocolate sandwich cookies (about 20 cookies), finely crushed
- 4 tbsp vegan butter, melted
- 1 tbsp organic cane sugar
For the filling
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 6 oz vegan chocolate chips
- ½ cup organic cane sugar
- ¼ cup unsweetened cocoa powder
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- vegan chocolate shavings or cocoa powder, for dusting (optional)
Can be omittedchocolate shavings
Instructions
- 1
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.
- 2
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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