Author: Rich, silky, and decadent, this Vegan Chocolate Cream Pie has all the creaminess you'd expect from the classic, but dairy-free and egg-free. A crunchy chocolate cookie crust, velvety chocolate pudding filling, and a cloud of vegan whipped cream make this the ultimate chocolate lover's dessert. No one will guess it's vegan.
There's no better word to describe this Vegan Chocolate Cream Pie than dreamy. The crust is crisp, chocolatey, and a little bit buttery. Then there's a thick layer of silky smooth chocolate pudding, with fluffy Vegan Coconut Whipped Cream to top it all off. This is a recipe that has a little retro flair, like the kind of dessert they serve by the slice at a diner, but the flavor is timeless. And now you can enjoy that goodness without the dairy and eggs!
Why You'll Love This Vegan Chocolate Cream Pie
- SO rich: Hello, decadence! This vegan chocolate cream pie is made with both cocoa powder and dark chocolate for double the chocolate in every bite.
- Thick and creamy filling: The chocolate filling is thick, creamy, and velvety, which is the perfect contrast to the light, cloud-like whipped cream on top.
- A total crowd-pleaser: Make this recipe for a holiday, celebration, or potluck, and I promise that everyone will want the recipe. (Yep, even the non-vegans!)
- No tofu, no coconut milk: Just simple ingredients from your pantry. No one will ever guess this is vegan (trust me).
Ingredients for Vegan Chocolate Cream Pie
- Oreo crust: Oreos (which are vegan, or another brand of vegan chocolate sandwich cookie) and melted vegan butter.
- White sugar: AKA granulated sugar.
- Plant-based milk: Like unsweetened and unflavored oat or soy milk.
- Cornstarch: To thicken the pudding filling instead of eggs.
- Cocoa powder: You can use natural cocoa powder (like Hershey's) or Dutch process, which has a more intense flavor.
- Salt: Just a little adds balance.
- Dark chocolate: Buy a good-quality dairy-free dark chocolate bar and roughly chop it.
- Vegan butter: For richness and a silky texture.
- Vanilla extract: Use pure vanilla extract for the richest flavor.
- Toppings: Vegan whipped cream and chocolate curls or shavings.
How to Make Vegan Chocolate Cream Pie
- Make the crust: Pulse the cookies in your food processor to form crumbs, then stir in the melted butter. Press into a pie pan and bake at 350ºF for 10 minutes. Cool before filling.
- Start the filling: Whisk the sugar, 2 cups plant-based milk, cocoa powder, and salt in a saucepan over medium heat. Warm until it steams.
- Thicken the filling: In a small bowl, whisk the remaining milk with cornstarch, then slowly whisk the slurry into the warm mixture. Cook, whisking constantly, until it boils gently and thickens.
- Finish the filling: Remove the pan from heat, then whisk in the chopped chocolate, vegan butter, and vanilla until the filling is smooth and glossy.
- Chill: Pour the filling into the cooled crust, smooth the top, then gently lay plastic wrap onto the surface. Refrigerate for at least 4-6 hours or overnight until set.
- Finish and serve: Top with the vegan whipped cream and chocolate curls or shavings, then serve.
Recipe Tips
- Make your own chocolate curls: I have a few options in the recipe card below, but the easiest way is to use a vegetable peeler or a grater (which will give you smaller shavings).
- Add the whipped cream just before serving: If you're serving the whole pie right away, you can top it entirely with the whipped cream and chocolate curls, as pictured above. Otherwise, I recommend adding a dollop of whipped cream to each individual slice as you serve it to keep the whipped topping from deflating during storage.
- Get creative with toppings: You can add festive sprinkles for holidays, crushed candy canes for some peppermint flavor, or add some extra Oreos crumbs on top. Serve with raspberries, flaky sea salt, or warm espresso drizzle for a mocha vibe. Or come up with your own ideas!
- Make ahead: The pie can be made 1-2 days in advance. Hold off on adding whipped cream until serving.
How to Store
- Refrigerator: Store this vegan chocolate cream pie in the fridge up to 4 days. For the best texture, store without the whipped topping.
- Freezer: Freeze (without the whipped cream) for up to 1 month; thaw overnight in the fridge.
More Vegan Recipes for Chocolate Lovers
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Vegan Chocolate Cream Pie
Rich, silky, and decadent, this vegan chocolate cream pie has all the creaminess you'd expect from the classic, but dairy-free and egg-free. A crunchy chocolate cookie crust, velvety chocolate pudding filling, and a cloud of vegan whipped cream make this the ultimate chocolate lover's dessert.
Servings: (makes one 9-inch / 23 cm pie)
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Ingredients
For the Oreo crust:
- 24 vegan chocolate sandwich cookies, (1 270g package, gluten-free if preferred)
- 5 tablespoons vegan butter, melted
For the chocolate filling:
- ⅓ cup white sugar
- 2 ¼ cups plant-based milk, divided (such as oat or soy)
- ¼ cup cornstarch
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
- 8 ounces good-quality dairy-free dark chocolate, roughly chopped
- 6 tablespoons vegan butter, chopped into pieces
- 1 ½ teaspoons vanilla extract
For topping:
- Vegan whipped cream, store-bought or homemade
- Chocolate curls or shavings
Instructions
- Preheat the oven: Preheat oven to 350°F (180°C).
- Make the crust: Pulse chocolate sandwich cookies into fine crumbs in a food processor, stir in melted butter, and press evenly into a 9-inch (23 cm) pie pan. Bake for 10 minutes, then cool completely.
- Start the filling: In a medium saucepan, whisk together sugar, 2 cups (480 ml) plant-based milk, cocoa powder, and salt. Place over medium heat and warm until steaming.
- Thicken the filling: In a small bowl, whisk remaining ¼ cup (60 ml) milk with cornstarch until smooth. Slowly whisk the slurry into warm mixture and cook, whisking constantly, until it boils gently and thickens to a custard-like consistency (about 5 minutes).
- Finish the filling: Remove from heat, whisk in chopped chocolate, vegan butter, and vanilla until smooth and glossy.
- Chill the pie: Pour filling into cooled crust, smooth the top, gently lay plastic wrap onto the surface, and refrigerate 4-6 hours or overnight until fully set.
- Finish and serve: Top with vegan whipped cream and chocolate curls or shavings (see notes for tips). For best results, add whipped cream to individual slices if you're not serving the whole pie at once, so the cream stays fluffy and doesn't melt into the pie.
Notes
Storage: Keeps in the fridge up to 4 days. For best texture, store without whipped topping. Freeze (without whipped cream) for up to 1 month; thaw overnight in the fridge.
Making Chocolate Curls & Shavings: You’ve got a few easy techniques, depending on what tools you have and the look you want:
- Peeler method: Use a vegetable peeler on the side of a room-temperature chocolate bar to make small curls or shavings.
- Microwave soften: Microwave a chocolate bar for just 5-10 seconds to soften slightly, then use a peeler for longer, more elegant curls.
- Spread and scrape: Melt chocolate, spread it thinly on the back of a baking sheet, let it set but not harden fully, then scrape with a metal spatula at an angle to make big curls.
- Grater method: Use a box grater or microplane for fine shavings.
Nutrition
Serving: 1 serving (recipe makes 10 servings) | Calories: 509kcal | Carbohydrates: 45g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 1mg | Sodium: 306mg | Potassium: 324mg | Fiber: 4g | Sugar: 25g | Vitamin A: 218IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 7mg
Todd says
Hi Sam,
Just started baking again, after decades of not. Started with the dog treats, Buddy (doggo) loved them!
Now I want to level up. I don’t own a pie pan, and apparently there are different sizes 🤔
What size for this recipe, and what is most common. 8,9,10,12 inch. Or should I order one of each. Thank you for your help!
Your recipes, book, and website are a godsend for doggo and me on our vegan journey!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Todd! A standard 9-inch pie pan is the most common and what I use for this recipe. No need to buy multiple sizes—one 9-inch pan will serve you well. So happy the recipes have been helpful for you and Buddy!
Karen says
I made this for family Christmas dessert. So yummy. Loved by all.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karen! That’s so wonderful to hear 😊 I’m thrilled it was a hit with your family.
Jennifer says
I was amazed by how good this recipe was. I do not regularly make vegan foods - I was totally surprised that Oreos were vegan! The crust, the chocolate filling, even the coconut cream made me feel a success at my holiday party. Needless to say I shared the recipe with my vegan friend.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful, Jennifer! I’m so happy it was a hit and that you shared it with your vegan friend 💛
Vicky K. says
If you are using oreos for the crust, do you scoop the cream out or leave them as-is, or does it matter?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Vicky! Leave the Oreos whole, filling and all. No need to scrape anything out 😊
Kim says
Hi! Do you use whole oreos or just the cookie parts (frosting removed)?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kim! Use the whole Oreos, filling included. No need to scrape anything out.
Suzanne says
Made this for Thanksgiving and it was a HUGE hit! I made it the day before and it was SO easy. No one knew that it was vegan! Will definitely be making again - thank you for a delicious recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that, Suzanne! Love that it was such a hit, and even better that no one knew it was vegan! Thank you! 🥰
Jessica M. says
Our new holiday pie!! This pie is easy to make and tastes delicious. I used gluten free candy cane oreos from Trader Joe's and loved the peppermint kick it provided.This is my new favorite pie recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That peppermint Oreo twist sounds amazing, Jessica, I am so happy this is now part of your holiday lineup 🎄
Kayla S says
This was so delicious, had at our Thanksgiving feast and got rave reviews!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay so glad it was a hit at your Thanksgiving feast, Kayla 🥰
Ines says
Hi Sam! Could arrowroot starch or potato starch be used successfully for this pudding? If so, how much to use? I've often found that it's not a 1 to 1 replacement. I can't have the corn starch. Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ines, either starch should work well here. Just ensure you whisk well, thicken the pudding, then remove from the heat. (Too much prolonged heat with either of these starches can become a bit slimy if overcooked). I hope that helps! Let me know if you give it a try.
Cynthia says
Sam, can you start to link to non Amazon pages? As Canadians, it is time to find our own local suppliers. 🇨🇦
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cynthia, sure thing! What can I help you find?
Cynthia says
I don't need any links this time... I am just trying to encourage moving away from only Amazon links (let's remember that, as Canadians, we should be promoting all things Canadian First!)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Absolutely hear you, Cynthia, I love supporting Canadian brands too and always appreciate the reminder 💛
Mihaela says
Hello!
Could i use monkfruit sugar instead of granulated sugar?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mihaela, I haven't tested it but I think it should work fine here. Use 1:1 for the sugar and make sure the pudding thickens into a custard. If you give it a try, let us know how it turns out 🙂