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, all you have to do is melt, chill, and serve. Which makes this pie not only EASY, but FAST to pull together too!
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 vanilla ice cream or coconut whipped topping.
TIP: 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!
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.