Magic, rich, and creamy vegan chocolate pie! Easy ingredients to make this no-bake dessert that everyone will love.
This vegan chocolate pie is magic. Seriously! It’s rich and creamy and delicious made without anything dairy or cream. No nuts or coconut or tofu in sight! It isn’t weirdly textured either. It’s smooth like dairy-free butter!
I make this in my allergy free pie crust but you can just as easily make it in a graham cracker crust or one that is store bought. No matter which way you make it, you’ll want a second slice!
Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
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Pie Crust - Use your favorite store bought crust or make your own using this gluten free and vegan pie crust recipe!
Milk of choice - Any non-dairy milk works in this recipe. For this photo set I used unflavored rice milk and it works perfectly.
Cocoa Powder - This is so important. You want to have a cocoa powder that is rich in flavor and color. My personal favorite is the Double Dutch dark chocolate from King Arthur.
Other ingredients you’ll need:
- Chocolate bar
- Sea salt
First, make your pie crust if you are making it from scratch! Fully blind bake the crust and set it aside to cool. If you are using a no-bake crust or one you purchased, you can skip this step.
Now, in a medium saucepan on the stove, combine the non-dairy milk, sugar, cocoa powder, and cornstarch. Using a whisk, mix this together really well. Try to get as much of the cocoa dissolved as possible, but don’t worry if it won’t fully combine yet. It will as it cooks.
Over a medium heat, cook this filling. Make sure that you are using a whisk to stir it almost constantly. It will take about 7 minutes to thicken and come to a first boil.
First boil is when the filling in the middle of the pot has a bubble pop.
As soon as the first boil is achieved, cook for another 30 seconds, making sure to stir constantly during this time.
Now, remove the pot from the heat and add in the chopped chocolate bar and the vanilla. Give it a good stir and the filling is done!
Pour the hot filling into the prepared pie crust and let it cool on the countertop for about 20 minutes. Then, move the pie into the fridge and let it cool completely, at least 4 hours, but overnight is best.
This makes such a good base pie for other flavors! Here are some ideas on how to spice things up.
Mocha Pie - Add 1 tablespoon instant coffee to the filling after mixing on the stove and before adding the filling to the pie shell.
Mint Cookies and Cream - Add ½ teaspoon peppermint extract to the filling when you add the vanilla. Pour into the pie shell. Add crushed vegan chocolate cream cookies to the top and chill.
Chocolate Smore’s Pie - Make with a graham cracker crust. Make pie as directed. After chilling, add whipped marshmallow frosting to the top.
If you are avoiding corn, make sure that you use tapioca flour or arrowroot powder in an equal amount to replace the cornstarch.
This pie works with several types of plant-based milks. The ones I have found working the best so far include: rice milk, soy milk, oat milk, and creamy oat milk.
More recipes to love
Apple pie, pie crust, pumpkin pie, sunbutter cups
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- Sauce pot
- measuring cups
- measuring spoons
- pie pan
- 1 pie crust
- 2 cups milk of choice
- ½ cup white sugar
- ⅓ cup cocoa powder
- 2 tablespoons cornstarch
- 2 oz chocolate
- 1 teaspoon vanilla extract
- Sprinkle sea salt
- Prepare your pie crust and set it aside. If you are baking from scratch, make sure that you fully blind bake your pie crust and let it cool completely before filling.
- In a medium sauce pot on the stove, mix together milk of your choice, sugar, cocoa powder, and cornstarch. Use a whisk to fully mix these ingredients.
- Let the filling come to a first boil over medium heat. Make sure that you are stirring constantly to ensure nothing burns on the bottom of the pot. It should take around 7 minutes to come to a first boil.
- Remove from the heat and stir in the chocolate, vanilla, and sea salt. Whisk until all the chocolate is fully melted.
- Pour the filling into the prepared pie crust. Let it cool on the countertop for 15 minutes. Then, transfer the pie to the fridge and chill for at least 4 hours. Overnight is preferable. Enjoy!
- Pro Tip! Place the pie in the freezer for 15 minutes before serving to help make clean slices.