This post may contain affiliate links. Please read my disclosure and privacy policy.

This Vegan French Silk pie is the perfect dairy-free dessert for your next holiday gathering or celebration. It calls for just a few simple ingredients, and tastes like the real thing!

vegan french silk pie slice on plate

How to Make French Silk Pie Vegan

Instead of using dairy or eggs, this vegan French Silk Pie is made with full-fat coconut milk. It gives the pie a creamy texture, without an overwhelming coconut flavor.

When you open a can of coconut milk, it might look solid on the top, with liquid on the bottom. You’ll be using the whole can for this recipe, so it doesn’t matter if it has separated in this case.

Paired with unsweetened baking chocolate and coconut sugar, this dairy-free recipe has the perfect balance of sweet, chocolate flavor, without using any refined sugar.

coconut milk and agar flakes on counter

How to Thicken It

Since this recipe doesn’t use eggs, it gets thickening help from a vegan gelatin called agar agar. I buy it as flakes at the store, so make sure you buy the flakes, too. (It’s also sold in powdered form, but measurements for that will be significantly different.)

If you can’t find agar agar flakes, the closest substitute would be powdered gelatin, but keep in mind that’s not vegan or vegetarian. (My guess is that 1/2 teaspoon would be a similar swap for the 1 teaspoon of agar flakes.)

filling ingredients boiled together in pan

An alternate option might be to use 1/4 cup of arrowroot or tapioca starch instead of the agar, but I haven’t had the chance to test this myself yet. I’ll report back if I do, and I hope you will, too!

If you don’t need this recipe to refined sugar free, try my Vegan Chocolate Fudge Cake, which is thickened using chocolate chips.

french silk pie filling poured into crust

Vegan Pie Crust Options

It’s important to start with a baked pie crust for this recipe, since the filling only needs to be chilled to set. You can use my Oat Flour Pie Crust or my Almond Flour Pie crust, both of which are vegan.

(This one is photographed with my Almond Flour Pie Crust.)

Dairy-Free Whipped Cream Topping

For a classic French Silk Pie, you’ll want to use a full batch of coconut whipped cream for the topping. (That’s what is pictured here. If you want more whipped cream, you’ll need to make a double batch.)

french silk pie slice in pan

If you’d rather buy a whipped topping to save yourself some effort, there are tons of vegan whipped cream options at the store, too!

I hope you’ll enjoy this vegan French Silk Pie soon. I can’t wait to hear what you think of it!

slice of pie lifted up from pan

slice of pie lifted up from pan

Vegan French Silk Pie (Dairy-Free & Soy-Free!)

4.91 from 32 votes
This Vegan French Silk Pie recipe is made with simple ingredients, and tastes like the real thing! It's naturally gluten-free and dairy-free, and is naturally sweetened with coconut sugar.
prep20 mins cook5 mins total25 mins


  • 1 9-inch baked pie crust (see post for recipes)
  • 1 (13.5 oz.) can full-fat coconut milk (400 ml)
  • 1 to 2 teaspoons agar agar flakes (see notes)
  • 3/4 cup coconut sugar (112 grams)
  • 1 teaspoon vanilla extract (3 grams)
  • 1 1/2 ounces unsweetened baking chocolate , roughly chopped (43 grams)
  • 1 batch coconut whipped cream
  • Dark chocolate shavings , for garnish (optional)


  • Bake the pie crust, if you haven't already. You'll want it to be relatively cool when you pour in the pie filling.
    baked pie crust cooling
  • In a small saucepan, combine the coconut milk, 1 teaspoon of agar flakes (use 2 teaspoons if you want it to have a firmer texture), coconut sugar, and vanilla. Bring it to a boil, and whisk well to help the agar flakes dissolve. Let the mixture boil for 1 minute, stirring often.
    ingredients boiled together in saucepan
  • Turn off the heat, and stir the baking chocolate into the liquid. Stir until it's melted and smooth. Pour the chocolate into the baked pie crust, then place it in the fridge to set for at least 4 hours.
    filling poured into crust
  • When the filling feels firm to a light touch, you can top it with coconut whipped cream and chocolate shavings. Slice and serve chilled. Leftover pie can be stored lightly covered in the fridge for up to 5 days.
    whipped cream on finished pie



Nutrition facts are for 1 of 8 slices, using a store-bought pie crust. This information is just an estimate, and not a guarantee. It will vary greatly by the type of crust and whipped topping you use.
I used agar agar flakes for this recipe, because that's what my local store sells. If you can only find agar powder, my best guess is that you'll only need half the amount, so that would be a 1/2 teaspoon instead.
Be sure to use full-fat coconut milk for this recipe, as lite coconut milk won't have a high enough fat content to make this pie set correctly.


Calories: 282kcal | Carbohydrates: 30g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Sodium: 124mg | Potassium: 181mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 23mg | Iron: 3mg
Course: Dessert
Cuisine: vegan
Keyword: Vegan French Silk Pie

This recipe was updated on November 5, 2020 with a better crust & photo tutorials. The pie has been a fan favorite for 7 years, so I didn’t change the filling, other than to note that 1 teaspoon or 2 teaspoons of agar flakes will “work” for this recipe. I prefer it with just 1 teaspoon for a softer chocolate layer.

More Vegan Desserts

Looking for another vegan dessert idea? Try these crowd-pleasing recipes below.

If you try this Vegan French Silk Pie recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: What’s your favorite pie flavor?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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. 🙂

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

      1. 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.

  2. 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!

  3. 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!

    1. I was also wondering if your could replace the sugar. I will try it with dates! Has anyone tried it yet with maple syrup? Thank you so much for this great substitution Emily!!

    1. 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!

      1. 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.

        1. 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!

      2. 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

        1. 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. 🙁

          1. 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!!