Vegan French Silk Pie (Soy-free!)

This is my new favorite pie.

french silk pie with whipped topping and chocolate shavings on top

 

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.

preparing the crust in the pie dish

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.)

making the chocolate pie filling and pouring it into the crust

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.

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.

piece of french silk pie on a pie server

4.93 from 14 votes
Print
Vegan French Silk Pie (Soy-free!)
Prep Time
20 mins
Total Time
20 mins
 
A truly authentic tasting French Silk Pie made without eggs, dairy, or soy!
Course: Dessert
Servings: 6
Calories: 348 kcal
Author: Detoxinista.com
Ingredients
No-Bake Crust:
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)
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 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.
  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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Comments

Magnolia

Can you use unsweetened cacao powder in place of unsweetened chocolate bar?

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!

CHRIS

This looks awesome and I must have that pie dish!

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

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.

Bethann

Hi, I plan on making this for Christmas for my dairy free kids. Should the coconut milk be unsweetened?
Thanks!

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