Vegan Chocolate Pie

If you're ever looking for a no-fail, crowd-pleasing dessert, this silky no bake vegan chocolate pie is just that. With a gluten free chocolate cookie crust and a smooth, mousse-like filling, it's impossibly good! Even the non-vegans in our family LOVE this recipe. It's always a hit no matter the occasion!

Jump to:

• 🥮 Why We Love This Recipe
• 🍫 Ingredients
• 📋 Ingredient Notes
• 🔪 Step-by-step Instructions
• 💭 Expert Tips and FAQs
• 🍽 Related Recipes
• 📖 Recipe
• 💬 Reviews

🥮 Why We Love This Recipe

• Fool-proof: The best part of this recipe? It's impossible to mess up. The crust is just two ingredients, and the filling is made in a blender. Transfer to a tart pan, let it firm up in the fridge, and you're all set!
• Super chocolatey: Chocolate cookies, dark chocolate, and cocoa powder make this vegan chocolate pie a chocolate lover's dream.
• No-bake: Best of all, there's absolutely no baking required. Just pop it in a fridge to chill, and you're good to go.
• Allergy friendly: It's super easy to make this vegan chocolate pie gluten free (just use GF oreos!), and it's also tree nut free.
• The secret ingredient: unlike our vegan cheesecake recipe, we don't rely on cashews to make a super creamy filling here. Instead, silken tofu does the trick (and no, you can't taste it!).

🍫 Ingredients

Here's everything you'll need to make this vegan chocolate pie:

📋 Ingredient Notes

• Coconut cream: This is coconut cream, and not coconut milk. For the best texture, make sure to use cream, which is super thick.
• Cookies: We opted for regular Oreos, and not double stuffed, but we have used double stuffed cookies in crusts for other desserts and they work. (Side note: did you know Oreos are naturally vegan?! Plus, they also now carry a gluten free variety.)
• Silken tofu: Silken tofu is the softest tofu variety--it hasn't been drained or pressed--meaning it's perfect for blending. Make sure to use silken, and not soft, medium, or (gasp) firm tofu. And trust us, this vegan chocolate pie does not end up tasting anything like tofu – it's truly just for texture!
• Chocolate chips: We used 75% cacao dark chocolate in this recipe. If you don't like the bitterness of dark chocolate, feel free to use semisweet.

🔪 Step-by-step Instructions

Crust:

(1) Add cookies and melted butter to a food processor. Pulse until they form a crumbly mixture.

(2) Pour into 9-in. tart pan with removable bottom and press into pan using a spatula (or your hands). Use a ⅓ cup measuring cup to evenly tamp the crust down. Place in freezer while you make filling.

Filling:

(1) Melt the chocolate and set aside for a few minutes to cool slightly.
(2) Add all ingredients except whipped cream to a blender and blend on high until smooth and creamy. Gently fold in whipped cream, then pour into crust. Smooth with a spatula.
(3) Cover (optional) and place in refrigerator. Chill for 4-6 hours or overnight. Serve with whipped cream and chocolate shavings. Store any leftovers in an airtight container in the refrigerator.

💭 Expert Tips and FAQs

• Blend twice if needed: depending on your blender, you may need to blend the filling more than once to make sure everything is well incorporated. Be sure to scrape down the sides in between blending for best results.
• Sugar is best: We tested this recipe with alternative sweeteners like syrup and agave, but regular old cane sugar worked the best, and we wouldn't vouch for any other option. If you opt to use a liquid sweetener, it may alter the texture and not firm up quite as well.
• Chocolate: We used 75% cacao dark chocolate in this vegan chocolate pie. If you've never melted chocolate in a microwave before, it's easy. Just heat in 15-30 second increments, stirring every time the clock runs out. Repeat this process until the chocolate is fully melted. Be sure to let the chocolate cool slightly before adding to the blender with remaining filling ingredients.
• Serving suggestion: Top with vegan whipped cream and use a grater to shave some chocolate on top. Some fresh fruit like raspberries or blueberries would also pair nicely with this vegan chocolate pie. Or, if you want to go super decadent, top with more crushed Oreos!
• Storage: Cover and store in the refrigerator for 2-4 days. Since the pie has a relatively soft texture, cutting into pieces and stacking is not an option here, so we prefer to cover with plastic wrap and leave it in the tin in the refrigerator.
• Freezer storage: cover and store in freezer for up to 3 months. It actually tastes great straight from the freezer, but it does tend to be pretty hard, so let it thaw for 15 minutes at room temperature before enjoying.

🍽 Related Recipes

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