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 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.