Vegan Chocolate Cream Pie (No Tofu!)
This decadent Vegan Chocolate Pie has a rich chocolatey filling and crisp chocolate cookie crust you'll LOVE.
Ingredients
- 24gluten-free oreo cookies (or your favorite gluten-free chocolate sandwich cookies*)
- 4 tablespoonsvegan butter, melted ((can sub coconut oil in a pinch))
- ⅓ cupcoconut sugar (or white sugar)
- 4 tablespoonscornstarch
- 3 tablespoonsunsweetened cocoa powder ((use natural cocoa powder not dutch processed))
- 1can full-fat coconut milk* ((no substitutions for best results))
- 1 cupunsweetened almond milk ((can use cashew milk, oat milk, etc.))
- ⅝ cupdairy-free chocolate chips ((dark chocolate or semisweet) )
- 1 teaspoonvanilla extract
- ⅛ teaspoonsalt
- dairy-free whipped topping (like cocowhip, truwhip vegan, or reddi-wip almond or coconut)
- dairy-free shaved chocolate (chocolate chunks, or mini chocolate chips.)
Directions
First, make the chocolate cookie crust
- 1
Preheat & Prep. To start, preheat oven to 350 degrees. Set out a 9-inch pie pan. (I prefer a metal pie dish here, but glass or ceramic will also work.)
- 2
Make The Crust. In a food processor, pulse gluten-free Oreos until fine crumbs. Add melted vegan butter and pulse to combine, until crumbs are evenly coated in vegan butter. If needed, you can crush the cookies in a large plastic bag with a rolling pin, then combine them with the melted butter in a mixing bowl.)
- 3
Bake Crust. Transfer cookie crumb mixture to pie pan. Use the bottom of a measuring cup or drinking glass to pat the crust down evenly around the bottom and up the sides of the pan. Even out the top edge out with your fingers. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool while you make the pie filling.
Next, make the pie filling & finish the pie
- 1
Whisk Dry Ingredients. In a medium saucepan, combine coconut sugar, cornstarch, cocoa powder, and salt. whisk to combine until well blended.
- 2
Add Milk & Cook. Next, pour in coconut milk and almond milk, then whisk and cook over medium heat 8-10 minutes, or until the mixture has come to a low simmer and the pudding has thickened. (You should be able to see the path of the whisk in the pudding and if you let pudding drip off the whisk back into the saucepan, it should rest on the surface of the pudding briefly before absorbing. You can also check by dipping a spoon or spatula into the pudding and running your finger down the middle. It should leave a clear line.)
- 3
Add Chocolate & Vanilla. When the pudding has thickened, turn off the heat and mix in chocolate chips and vanilla extract. Whisk until the chocolate has full melted and the pudding is smooth. (You will likely see some bubbles, but there shouldn’t be any lumps. If, by chance you do have lumps, you can strain the pudding through a fine mesh sieve before refrigerating.)
- 4
Cover & Chill. Pour the chocolate pudding into the prepared pie crust, and press plastic wrap onto the surface to prevent the pudding from developing a “skin” on top of the pudding. Transfer pie to the refrigerator and chill at least 3-4 hours to thicken completely. (If you check it after 1-2 hours, it’ll still be on the thin side.)
- 5
Serve & Store. Garnish the whole pie or individual slices with whipped coconut cream and shaved chocolate. Store leftover pie in the fridge 3-4 days. (This pie can be made 1 day in advance!)