I guarantee that this will be the easiest vegan chocolate pie you’ll ever make in your life, pinky promise. With a 2 INGREDIENT FILLING, this pie is a no-brainer to make for any holiday or relaxing weekend with friends and family. All you have to do is melt, chill, and serve. Which makes this pie not only EASY, but FAST to pull together too!
And no, this vegan chocolate pie does not contain tofu! So you can serve it to your non-vegan guests with confidence that it doesn’t contain any “weird” ingredients. In fact, this pie is so rich and dark-chocolatey-delicious, I bet they’ll be asking you for the recipe before they’ve even finished their first slice.
If you enjoy this easy vegan chocolate pie, be sure to check out this amazing vegan lemon pie and my quick vegan pumpkin pie too.
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Perfect vegan chocolate pie
I’ve always loved chocolate pie, but didn’t always feel like making it.
Because let’s be honest here: pie from scratch is a pretty hefty job. That’s why I like using frozen organic pie crusts for when I don’t feel like rolling out dough and sweeping flour off the floor. It lessens the workload, and I can focus on making this easy filling instead, that’s totally customizable to fit your tastes.
The filling only requires 2 ingredients, and once chilled, you can top the pie any way you want it. Here are some optional toppings:
- Coconut whipped topping
- Chocolate bar shavings
- Unsweetened shredded coconut
- Chopped nuts, such as cashews or peanuts
- Crushed up pretzels
- Berries, like raspberries or sliced strawberries
Ingredients needed
- Dairy-free chocolate chips. Many major grocery stores have chocolate chips that are “accidentally vegan,” but for allergies, make sure to use a brand like Enjoy Life that has not been exposed to nuts or soy.
- Full-fat coconut cream. Coconut cream makes this chocolate pie creamy and delicious. I promise it does not give it a strong coconut flavor, but for other options, so the FAQs below.
- Vegan pie crust. You can make your own or purchase a vegan store-bought frozen crust. I like the Wholly Wholesome brand, which makes both regular (vegan) crusts and gluten-free vegan crusts.
- Dairy-free vanilla ice cream or whipped topping (or the topping of your choice). I like using So Delicious vanilla ice cream or coconut whipped topping, but you can use whatever you want! See the recommendations above for more ideas.
Frequently Asked Questions
This pie needs at least 4 hours to chill in the fridge, but I find that overnight is best. So for the best results, make this vegan chocolate pie the day ahead of any party or get-together.
To speed up the process, you can freeze this pie instead, for one hour before serving. Just keep in mind that freezing for too long may make it harder to slice. So if you kept it in the freezer for multiple hours, defrost by placing it in the refrigerator an hour before serving.
Nope! If you don’t like coconut, just swap it out for another dairy-free cream of your choice. I imagine dairy-free coffee creamer would work well here.
Absolutely! This recipe can easily be doubled for two, 9-inch round pies.
How to make it
- Cook the pie crust.
If using a store-bought pie crust, cook the crust according to package. Set aside to cool.
- Make the filling.
Add coconut cream and chocolate chips to a small saucepan, and melt on the stove over LOW heat. You don’t want this to burn or boil, so continue to stir until all the chocolate chips are melted and the mixture is dark and smooth. Remove from heat and pour into pie crust.
- Chill.
Carefully place pie in the fridge for at least 4 hours (overnight is best). You can cover it with a paper plate to keep it protected. See the FAQs above for info on freezing. If using “heavy” toppings such as nuts or berries, you’ll need to wait a couple hours before adding those, since they’ll just sink to the bottom immediately. Once the pie starts to set (1-2 hours in), you can sprinkle an additions on top and return to the fridge until ready to serve.
- Serve.
Once chilled, remove pie from fridge and cut into slices. Serve with dairy-free ice cream or coconut whipped topping.
Allergy Information and Substitutions
- This chocolate pie is 100% vegan, meaning it is dairy-free and egg-free. The filling is also naturally gluten-free, soy-free, and oil-free.
- For a complete gluten-free pie, be sure to use gluten-free pie crust.
- Don’t want to use coconut? Swap out the coconut cream for another vegan heavy cream of your choice– coffee creamer would work well here.
- Make it coffee flavored by adding 1 tablespoon of instant coffee to the filling mixture in step 2.
More dessert recipes
- This Vegan Lemon Pie Will Be Your New Favorite
- Celebrate Thanksgiving With This Quick Vegan Pumpkin Pie
- Easy Dairy-Free Chocolate Ganache for Frosting, Fillings, and More!
- Everything You Need to Know About Baking Vegan Chocolate Chip Cookies
- Amazing Allergy Free Cupcakes for Your Next Birthday Party
Easiest Vegan Chocolate Pie EVER
Ingredients
- 1 vegan pie crust store bought or homemade
- 1 ¾ cup dairy-free chocolate chips (14 oz)
- 1 ½ cup full-fat coconut cream (12 oz)
- dairy-free vanilla ice cream or whipped topping optional
Instructions
- Cook the pie crust. If using a store-bought pie crust, cook the crust according to package. Set aside to cool.
- Make the filling. Add coconut cream and chocolate chips to a small saucepan, and melt on the stove over LOW heat. You don’t want this to burn or boil, so continue to stir until all the chocolate chips are melted and the mixture is dark and smooth. Remove from heat and pour into pie crust.
- Chill. Carefully place pie in the fridge for at least 4 hours (overnight is best). You can cover it with a paper plate to keep it protected. See the notes below for info on freezing. If using “heavy” toppings such as nuts or berries, you’ll need to wait a couple hours before adding those, since they’ll just sink to the bottom immediately. Once the pie starts to set (1-2 hours in), you can sprinkle an additions on top and return to the fridge until ready to serve.
- Serve. Once chilled, remove pie from fridge and cut into slices. Serve with dairy-free vanilla ice cream or coconut whipped topping.
Notes
- This pie needs at least 4 hours to chill in the fridge, but I find that overnight is best. So for the best results, make this vegan chocolate pie the day ahead of any party or get-together.
- To speed up the process, you can freeze this pie instead, for one hour before serving. Just keep in mind that freezing for too long may make it harder to slice. So if you kept it in the freezer for multiple hours, defrost by placing it in the refrigerator an hour before serving.
- Many major grocery stores have chocolate chips that are “accidentally vegan,” but for allergies, be sure to use a brand like Enjoy Life that has not been exposed to nuts or soy.
- I like using So Delicious vanilla ice cream or coconut whipped topping, but you can use whatever you want!
- For the coconut cream, be sure to use a can of full-fat coconut milk that has separated the fat from the liquid. To test if your can of coconut milk has been separated (before opening), simply shake the can– if you hear a sloshing around, it is not separated. If you don’t hear/feel any liquid inside, it has been separated. Open and scrape out as much cream as possible. Then use the rest of the liquid to make up for any difference in measurement.
- I like to use the Wholly Wholesome brand pre-made pie crusts, which can be found in the frozen dessert section of the grocery store. However, you can use whatever pie crust you want!
- Make it coffee flavored by adding 1 tablespoon of instant coffee to the filling mixture in step 2.
- You can top this pie with these optional toppings: coconut whipped topping, chocolate bar shavings, unsweetened shredded coconut, chopped nuts such as cashews or peanuts, crushed up pretzels, or berries like raspberries or sliced strawberries.
- Nutrition Facts calculation does not include pie crust or ice cream. Calculations will vary depending on brand of chocolate chips, pie crust, and ice cream used.
Nutrition Information
And I say unto you, Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you. For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened.
Luke 11:9-10 KJV
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