Vegan French Silk Pie (Soy-free!)

This is my new favorite pie.

vegan-chocolate-pie

 

It’s also my husband’s favorite pie, which is saying something because he LOVES traditional french silk pie. He requests it for his birthday every year!

I don’t know why it took me so long to recreate this classic using all-natural ingredients, but I’m so glad that I finally got around to it. Austin, my most critical taste-tester, tried it and starting laughing because it was SO good. It doesn’t taste like a healthier version at all– it tastes like the real deal!

What I love about this recipe is how easy it is to prepare. I used an easy no-bake crust because it’s too hot to turn on the oven these days, and the chocolate filling takes just about 5 minutes to prepare, too. The only thing that does take a while is waiting for it to set in the fridge, but have patience, my friends, because it’s worth the wait.

Vegan French Silk Pie (Soy-Free)
Makes one 9-inch pie

No-Bake Crust:

1 1/2 cups almond flour
3 tablespoons melted coconut oil
3 tablespoons maple syrup
pinch of sea salt

Chocolate Filling:

1 (15 oz.) can full-fat coconut milk
2 teaspoons agar agar flakes
3/4 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 ounces unsweetened baking chocolate, roughly chopped
pinch of salt

Coconut whipped cream, for topping (optional)
Dark chocolate shavings, for garnish (optional)

Directions:

Line a pie pan with parchment paper. To prepare the crust, combine all of the ingredients in a mixing bowl and stir well to create a sticky batter. Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1/4-inch thick. This dough is very sticky, so I recommend getting your hands wet with water to help press out the crust– wet hands won’t stick to the dough! Set the pan in the freezer to set while you prepare the filling.

crust

To prepare the chocolate filling, combine the coconut milk, agar agar flakes, vanilla, and coconut sugar in a saucepan over medium-high heat and bring the mixture to a boil, stirring constantly with a whisk to help everything dissolve. Reduce the heat to a simmer, then add in the baking chocolate and a pinch of salt and continue to whisk the mixture until it’s smooth and has a rich chocolate color. Remove from the heat and allow to cool for 5 minutes.

*This amount of agar agar makes a pudding-style filling that sets enough to be cut into slices, but it isn’t super-firm. For a firmer filling, you can increase the amount of agar agar to your liking. (Keep in mind that the more you add, the more jell0-like it will be. I added 1 1/2 tablespoons to one of my pie experiments and it was FAR too firm– like a jello jiggler.)

vegan-paleo-chocolate-pie-filling

Remove the pan from the freezer and pour the filling into the prepared crust. If you’re impatient like me, place the finished pie back in the freezer to speed-up the cooling time. You don’t want the whole pie to freeze, so I only keep it in the freezer for an hour and then I transfer it to the fridge for another hour before serving. If you’re not in a hurry, place the pie in the fridge to set for 4-6 hours in the coldest spot in your fridge (if you have a freezer on the top of your fridge, use the top shelf). If you find that your pie crust ever gets too soft, place the pan in the freezer for about 20 minutes to help it firm up again.

how-to-make-chocolate-shavings

Before serving, top the pie with coconut whipped cream and chocolate shavings. (You can make the chocolate shavings using a vegetable peeler!)

Serve chilled, because the crust will get soft if left at room temperature too long.

paleo-french-silk-pie

4.9 from 14 reviews
Vegan French Silk Pie (Soy-free!)
Author: 
Serves: one 9-inch pie
 
A truly authentic tasting French Silk Pie made without eggs, dairy, or soy!
Ingredients
No-Bake Crust:
  • 1½ cups almond flour
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup
  • pinch of sea salt
Chocolate Filling:
  • 1 (15 oz.) can full-fat coconut milk
  • 2 teaspoons agar agar flakes
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1½ ounces unsweetened baking chocolate, roughly chopped
  • pinch of salt
  • Coconut whipped cream, for topping (optional)
  • Dark chocolate shavings, for garnish (optional)
Instructions
  1. Line a pie pan with parchment paper. To prepare the crust, combine all of the ingredients in a mixing bowl and stir well to create a sticky batter. Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about ¼-inch thick. This dough is very sticky, so I recommend getting your hands wet with water to help press out the crust-- wet hands won't stick to the dough! Set the pan in the freezer to set while you prepare the filling.
  2. To prepare the chocolate filling, combine the coconut milk, agar flakes, vanilla, and coconut sugar in a saucepan over medium-high heat and bring the mixture to a boil, stirring constantly with a whisk to help everything dissolve. Reduce the heat to a simmer, then add in the baking chocolate and a pinch of salt and continue to whisk the mixture until it's smooth and has a rich chocolate color. Remove from the heat and allow to cool for 5 minutes.
  3. Remove the pan from the freezer and pour the filling into the prepared crust. If you're impatient like me, place the finished pie back in the freezer to speed-up the cooling time. You don't want the whole pie to freeze, so I only keep it in the freezer for an hour and then I transfer it to the fridge for another hour before serving. If you're not in a hurry, place the pie in the fridge to set for 4-6 hours, or overnight.
  4. Before serving, top the pie with coconut whipped cream and chocolate shavings. (You can make the chocolate shavings using a vegetable peeler!) Serve chilled, because the crust will get soft if left at room temperature too long.

Notes: Agar agar flakes can be found at Whole Foods or on Amazon, and are crucial to this pie firming up. If you don’t need this recipe to be vegan, you can also use gelatin if you prefer. (I haven’t tried it myself, but I’d guess that 1 teaspoon of gelatin would work as a sub for the 2 teaspoons of agar agar flakes in this recipe.) Any other substitution will be a total experiment on your part, so please leave a comment below if you try something that works well! 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

57 thoughts on “Vegan French Silk Pie (Soy-free!)

  1. Laura @ Raise Your Garden

    I’m blow away that you managed to make French silk pie vegan, it’s my husbands favorite too! We usually cheat and get pie from a restaurant and it never tastes very good, not really worth the calories. I’m so glad you shared this with us, it reminds me of your Klondike bar recipe, just a classic that is so tasty. I love your crust recipe!!!

    Reply
  2. Annie

    This looks delicious! Would it be possible to make the crust with a different type of nut – I’m allergic to almonds.. Would walnuts work?

    Reply
  3. [email protected]

    We love baking vegan desserts using butter and flour substitutes like coconut oil and almond flour. We are excited to try using agar agar soon — do you have any tips about baking with it?

    Reply
  4. Melissa

    OMG this looks amazing!! Definitely will be my next dessert to make once I finish off the raw chocolate cheese cake in the freezer. Thanks for the great recipe!

    Reply
    1. Megan Gilmore Post author

      No, the filling will be fine at room temperature, but the crust will get very soft! You might want to use a baked crust recipe if you plan on it sitting out for long.

      Reply
  5. Gia

    Made this last night and all i have to say is…Amazing!!! Absolutely delicious and perfect in every way! I want to marry this pie!!! Consider this comment a wedding announcement- all Detoxinista followers invited, and hoping, Megan, you will be the maid of honor- haha.❤️

    Reply
    1. Megan Gilmore Post author

      Ha! I’m so glad you’re enjoying it! I think it’s one of my favorite recipes so far, too. 😉

      Reply
        1. Cindy

          Susanna, did you try this pie with gelatin? I want to make it for Thanksgiving, but I can’t take a chance that it will turn out like chocolate jello! I’m wondering if I should use 1 tsp or 2 tsp gelatin? I really don’t want to spend $9.50 on the agar flakes when I doubt I’d use them again. I bought them once and the pudding I made didn’t go over well, so when we moved I threw out the agar agar flakes. 🙁

          Reply
          1. Cindy

            Susanna, I didn’t see your comment in time, so I went ahead and made it with 1 tsp gelatin per the suggestion in the recipe, and it came out perfect! I am so pleased.. this is going to be a regular for me (at the holidays – I could get into big trouble if I made this regularly!). Thanks!!

    1. Megan Gilmore Post author

      I’ve heard that 1 tablespoon agar flakes = 1 teaspoon agar powder. I’ve never worked with agar powder myself, so please let us know what works for you!

      Reply
      1. Stefanie Tsabar

        Thanks, Megan. I had already gone ahead with the powder based on the same conversions you mentioned. The pie set well and tasted great, but the texture was too gelatinous for me. My husband agreed, but liked the taste enough to keep going back for more 🙂 Next time, I’ll definitely use the flakes.

        Reply
        1. Megan Gilmore Post author

          Interesting! That sounds like the texture I got when I used 1 1/2 tablespoons of flakes– that was WAY too much, and my pie was like chocolate jello. The results with the recipe above should be much more creamy and pudding-like, so I hope you enjoy it with the flakes next time!

          Reply
      2. robin m

        I made this with agar powder and it turned out just great. Have already shared the recipe with three friends.
        It was fast and oh so easy…love your recipes xoxo

        Reply
  6. Emily

    I’ve made this twice now, so yummy!!! Just FYI, I replaced the coconut sugar in the filling with 8 dates and blended coconut milk/dates/vanilla in the vitamix prior to cooking with the agar agar to get the dates really smooth. I also added some dried shredded coconut to the crust. And the recipe is so simple it takes me about 10 minutes to prepare it. Thank you for this great recipe!

    Reply
  7. Tanya

    Hi, I would love to make this pie!! Is there any chance I can substitute maple syrup or honey for the coconut sugar? If so, what would be the measurements? Also can I sub cocoa powder for the unsweetened chocolate? Thanks again for a delicious recipe!

    Reply
  8. Alli

    For anyone using agar powder instead of flakes…I used the conversion of 1 Tbsp agar flakes = 1/2 tsp agar powder, which works out to 1/3 tsp powder in this recipe, and it turned out perfectly!

    I also didn’t have enough almond flour so I used hazelnut meal for about half of the crust (with a little extra coconut oil and maple syrup to make it sticky enough) and wow did it taste delicious!!! I took it to a party and everyone gobbled it up. 🙂

    Reply
    1. sabijo

      Alli, hazelnut meal sounds like a divine addition/ substitution!!! how did you make it? did you just grind up hazelnuts in a food processor?

      Reply
      1. Alli

        I actually just used Bob’s Red Mill hazelnut meal/flour, but grinding up hazelnuts in a food processor would work the same! I love hazelnut and chocolate together so when I make this recipe again I will definitely use all hazelnut meal instead of the almond flour. Delicious both ways I’m sure.

        Reply
  9. Lesley

    Just wondering if you could sub cornflour for the agar and whip before freezing ? Can’t find agar at all in my little corner of Ireland and really want this for Xmas as I am a pku (metabolic disorder severely restricted protein ) so finding delicious and easy natural foods is really difficult

    Reply
  10. Cindy

    If you use gelatin instead of agar agar flakes, do you have to change the recipe instructions at all? Normally when I use gelatin, I sprinkle it on top of the liquid and wait for it to melt, then whisk. You’re not supposed to boil gelatin, are you? Hoping to make this for Thanksgiving, but really nervous! Maybe I should just wait until Christmas and buy the agar agar flakes. Does anyone know of a place that sells them in bulk so I can buy just the amount I need? Thank you!

    Reply
  11. tonya castro

    I used 2 tsp of agar agar powder because my whole foods did not have the flakes. It is too rubbery :/ The chocolate still tastes good though. I will try again with less agar agar.

    Reply
  12. healing113

    we bought gluten free ghram cracker crust, and made the filing, it was super easy, super good.
    Used teaspon of agar powder.
    Making again for Christmas today.
    Thanks

    Reply
  13. Vivian

    Made the filling for the first time tonight and it was delicious! (I used a store-bought crust.) I had never used agar in a recipe and was a bit concerned, but I followed the recipe and it worked perfectly. My guests really enjoyed it, too!

    Reply
  14. Penny

    I just made this for my partner’s birthday, using 1 tsp agar powder and just a little over 1 1/2 oz baking chocolate. I’ll report back once we have it tonight!

    Reply
  15. sabijo

    I think I’ll try to make this tonight but I have neither agar agar product nor gelatin, so I will try pectin. I used it in your strawberry pie recipe. I was a bit nervous to use it so I just added a tiny pinch. The pie was very, very soft but I didn’t mind at all. I will update this post when I have my results!

    Reply
  16. Tina

    This recipe was a hit with my family. We did substitute the agar agar with cornstarch and it was great. We used about 2 tbsp of cornstarch

    Reply
  17. Heather

    Wow! Such and easy and amazingly delicious recipe. I made half a recipe today as a trial run in advance of Thanksgiving and it is officially on the menu.

    Reply

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