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When you need an easy dessert that looks and tastes impressive, remember this vegan chocolate pie recipe. The filling is made with just 4 ingredients(!) and has a rich, fudgelike texture you’ll love.
It took me a while to share this recipe with you because I couldn’t decide which version to share: peppermint or plain chocolate. I already have a vegan chocolate cheesecake and a French Silk Pie, so plain chocolate might feel a little redundant.
However, this recipe is too easy and too delicious to keep to myself. So you can try both versions using the notes below! I’ve included a chocolate pie crust made with almond flour, but you can also use your favorite store-bought crust to save time.
⭐⭐⭐⭐⭐ Featured Review
“This is the only chocolate pie I make now. I made it as an alternative to pumpkin on Thanksgiving a few years ago and it was a hit! Delicious.” – Christy
Why You’ll Love This Easy Chocolate Pie
It tastes amazing. When it comes to holiday desserts, I like to make something I know will be a hit. This one has a rich filling, like a cross between ganache and fudge, and a crisp chocolate crust that everyone will love!
You can make it two different ways. I’ve tested this recipe as a straight-forward chocolate pie, but also as a chocolate peppermint pie. It’s delicious either way, and you’ll only need to swap one ingredient depending on your flavor preference. (The peppermint version is insanely delicious, if you like chocolate peppermint desserts!)
You control the sweetness. This recipe calls for chocolate chips to keep things easy, and you can control how sweet the pie turns out by choosing which variety of chocolate chips you prefer. I use semi-sweet chocolate chips for a holiday party, but when I want something less-sweet for my family, you can use up to 70% dark chocolate chips for a lower sugar content. Be sure to check the label on your chocolate chips, to make sure they’re vegan and dairy-free, if you need to. (Enjoy Life brand is free of the top allergens, and I also like Hu brand for naturally sweetened chocolate.)
It’s easy to make. All you need is 4 simple ingredients for the dairy-free chocolate filling! (No soy or butter required.) I’ve included a homemade chocolate crust below, made with almond flour, but you can also use a store-bough vegan pie crust if you prefer.
Dairy-Free Chocolate Pie Ingredients
- Chocolate Chips. For a dairy-free and vegan dessert, be sure to check the label when buying chocolate chips. Many brands are naturally dairy-free, but Enjoy Life is a good option when working with multiple food allergies.
- Coconut Milk. Use full-fat canned coconut milk for the best results. It needs to be stirred or blended well before measuring.
- Vanilla (or Peppermint) Extract. The flavoring you choose will determine the pie’s overall flavor.
- Salt. Every good dessert includes salt, so don’t skip this addition.
For a homemade pie crust, you’ll also need almond flour, cacao powder, coconut oil, and maple syrup. But you can use a store-bought crust if you prefer.
How to Make Vegan Chocolate Pie
Step 1:
Preheat the oven to 350ºF and have a 9-inch pie pan ready. You could also use a tart pan or 9-inch square pan as an alternative.
In a large bowl, combine the almond flour, cacao powder, maple syrup, coconut oil, and salt. Stir well, until there are no visible clumps and the mixture looks sticky.
Transfer the crust to the pie plate, and use your hands to press it into the bottom of the pan and up the sides. (Similar to making a graham cracker crust.) There’s no need to be perfect here, but you can pinch any excess crust and move it somewhere else, if you find the crust is uneven in the pan.
Bake the crust at 350ºF for 15 minutes, then remove it from the oven and let it cool. (I place mine on a trivet in the fridge to help speed things along.)
Step 2:
While the pie crust is cooling, melt the chocolate chips. I do this in a double boiler set-up, by filling a small saucepan with 1-inch of water. Bring the water to a boil over high heat, then place a heat-safe bowl over the mouth of the pot. Add the chocolate chips, and let them gently melt from the steam below.
Stir often, until the chocolate is totally smooth.
While the chocolate is melting, transfer the full can of coconut milk to your blender and blend until it’s very smooth. This will make sure you get the right consistency in your final pie. (Don’t use light coconut milk, or the filling might not set as firmly.)
Step 3:
Remove the bowl from the heat, and add in the coconut milk, vanilla extract (or peppermint extract), and salt. Whisk well, until the milk is totally incorporated.
You can let this mixture sit for a few minutes, if your pie crust doesn’t
Step 4:
Pour the chocolate filling into the cooled crust. You can sprinkle on any extra toppings you like, such as crushed candy cane or chocolate shavings, or just leave the pie plain and you can garnish it later.
This vegan chocolate pie will need 4 to 6 hours in the fridge to set, but it’s a good idea to make this the night before you plan on serving it, so it has plenty of time to firm up.
Serving and Storage Tips
When you’re ready to serve the pie, serve it chilled straight from the fridge and slice it into thin pieces with a sharp knife. (This pie is rich, so small slices go a long way.)
It’s sturdy enough that it can sit-out for about 1 to 2 hours without getting too soft (in an air-conditioned setting, at least), but I wouldn’t let it sit for too long outside on a hot summer day.
Serve the slices with whipped coconut cream on top, and with extra shaved chocolate or crushed candy cane as a garnish.
Leftover pie can be stored tightly covered in the refrigerator for up to 2 weeks. Or you can freeze it for up to 3 months. Be sure to let it thaw in the fridge for up to 48 hours before you plan on serving it again, to make sure it’s easy to slice.
Best Vegan Chocolate Pie
Ingredients
Chocolate Pie Crust
- 1 ½ cups blanched almond flour
- ¼ cup cacao powder
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
- ¼ teaspoon fine sea salt
Chocolate Pie Filling
- 16 ounces semi-sweet chocolate chips*
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract (or peppermint extract)
- ¼ teaspoon fine sea salt
Optional Toppings
- shaved chocolate or crushed candy canes
Instructions
- Preheat the oven to 350ºF and have a 9-inch pie pan ready. To make the crust, mix together the almond flour, cacao powder, coconut oil, maple syrup, and salt in a large bowl. Transfer the mixture into the pie pan, and use your hands to press it firmly into the bottom of the pan and up the sides. (Similar to making a graham cracker crust.) Bake for 15 minutes, then let the crust cool completely.
- While the crust is cooling, melt the chocolate chips. I do this in a double boiler set-up, by adding 1-inch of water to a small saucepan. Bring the water to a boil over high-heat, then place a heat-safe bowl over the opening of the pot. Add in the chocolate chips, and stir often. The steam from under the bowl will gently melt the chocolate.
- Open the can of coconut milk, and add all of the contents to a blender. Blend until very smooth, then measure out 1 cup of the milk for this recipe. (This will make sure the solid parts & liquid parts are evenly mixed.) Once the chocolate is smoothly melted, remove the bowl from the heat and stir in the coconut milk, vanilla or peppermint extract, and the salt. Stir well, until the milk is evenly incorporated.
- Pour the filling into the cooled crust. You can add a sprinkle of crushed candy canes on top, or some chocolate shavings at this point, or just leave it plain. Place the pie on a flat shelf in the fridge and let it chill until the filling is firm, about 4 to 6 hours. It's ideal if you can make this the night before you plan on serving it, so it has plenty of time to chill.
- When the filling is firm, the pie is ready to slice and serve. Be sure to cut small slices, as this recipe is very rich! Serve with coconut whipped cream and chocolate shavings on top, if you like. Leftovers can be stored tightly covered in the fridge for up to 2 weeks.
Notes
Nutrition
More Recipes to Try
If you try this dairy-free chocolate pie, please leave a comment and star rating below, letting me know how you like it!
This is the only chocolate pie I make now. I made it as an alternative to pumpkin on Thanksgiving a few years ago and it was a hit! Delicious.
LOVED THIS! Made this for Christmas and boy it was a hit. No one believed it was vegan or gluten-free.
The absolute best!! I used a graham cracker crust (I was lazy).
The only issue I had was my chocolate seizing up when I started adding the coconut milk. I think maybe I should have warmed up the milk first. Regardless, I was able to salvage the filling, and everyone enjoyed it so much!
I’ve made this filling so many times! I’ve made my own crust from nuts, blind baked it or just used raw. I also buy premade pecan crust from Publix when I’m low on time. Usually make it with lilys stevia sweetened chips, quality coconut milk and a splash of vanilla. Top it with tru whip or cool whip to cut the sweetness and any berries go well with it too! Tastes like a fancy dessert with minimal effort. Thank you Detoxinista!
OMG the best tasting peanut butter pie. I used a spring form pan with parchment paper. I didn’t grease the bottom and had no problem removing the contents. My guests raved about the texture and taste! I can’t wait to make this pie again!