Vegan Chocolate Pie – Holy Cow Vegan

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If you like the idea of smooth, silky chocolate wrapped in a crispy, flaky crust and topped with clouds of whipped cream, this Vegan Chocolate Pie is for you! It’s beyond easy and all you need to make it are just six ingredients.

Vegan chocolate pie with mounds of whipped cream topping and shards of dark chocolate.

I’m all about easy holiday recipes and this vegan chocolate pie ranks at the top when it comes to simplicity.

The filling takes just minutes to make with ingredients that come out of the pantry. All you do is melt the chocolate and stir in a couple of ingredients into it and voila! Your filling is ready and all you need to do is pour it into the crust and cool.

You can use a prebaked crust to make this a completely no-bake recipe. I have suggestions for you in the “ingredients” section below.

Table of Contents

Why you’ll love this recipe

  • It’s like eating smooth, creamy candy wrapped in flaky pie crust. Who doesn’t love that? The soft clouds of whipped cream add further to the contrasting textures and flavors.
  • It’s SO easy to make. Even if you insist on making your own prebaked crust (and it’s worth it), you can’t beat this pie for simplicity. The filling takes just minutes and you don’t need any other prep.
  • It’s an everyone pleaser. Kids and adults will go gaga for this chocolate pie. Make sure you save a piece for yourself before it vanishes into thin air!
  • It’s everyone friendly. The pie is suitable for nut-free, soy-free and vegan eaters. If you have gluten-free eaters, use a gluten-free crust.
Slice of vegan chocolate pie with vegan whipped cream on plate with fork.

Ingredients

  • Prebaked pie crust. You have your choice of crusts for this pie: a no-bake crust like the Oreo cookie crust in my vegan peanut butter Oreo pie recipe, the beyond-delicious vegan shortbread crust from this vegan white chocolate pie recipe, or a vegan pie crust. You can also just buy a store bought prebaked crust, like this graham cracker crust (there is even a gluten-free version)!
  • Semisweet vegan chocolate chips. The chocolate chips are sweet enough that you don’t need to add any sugar to this recipe.
  • Vegan butter spread. Use a vegan butter spread rather than the sticks for a creamier texture.
  • Vegan heavy whipping cream. This adds more creaminess to the chocolate filling.
  • Vegan raspberry jam. You can use another jam to change up the flavor of the chocolate.
  • Raspberry extract. This just adds a little extra yummy flavor. Skip it or change accordingly if you use anything other than raspberry jam. See variations below for more ideas.

Variations

  • Use another flavor of jam/jelly to change up the flavor of your chocolate filling. For instance, use a combination of orange marmalade with a tablespoon of an orange liqueur.
  • If you like the flavor of coconut with chocolate, use coconut oil instead of the vegan butter spread. You can also substitute full-fat coconut milk for the oat milk/cream.
  • The chocolate filling in this pie is quite firm. For a smoother, softer filling increase the quantity of whipped cream to ½ cup.
  • You can use an 8-inch pie plate or tart pan for this recipe. I used the tart pan for a prettier presentation, but both work equally well.

How to make vegan chocolate pie

Pie tart shell before prebaking.
  1. If using a vegan pie crust that has not been pre-baked, fit it into pie plate or tart pan. Trim or crimp the edges. Dock the bottom of the crust, so it won’t puff up in the oven, by poking holes into the crust with the tines of a fork. You can skip this and the next step if using a prebaked crust.
Rice pie weights in tart shell lined with parchment paper.

2. Place parchment paper in the pie shell. Add pie weights (rice or beans work well for this) to the brim and prebake for 30 minutes in a preheated 350-degree F oven.

Chocolate chips, cream in double boiler bowl.

3. Place chocolate chips in a double boiler (a bowl placed over a simmering saucepan of water) along with the vegan butter and cream. Let the chocolate melt until smooth and creamy. Stir occasionally.

Raspberry jam added to melted chocolate in double boiler.

4. Add raspberry jam and extract to the bowl. Stir to mix and turn off heat.

Vegan chocolate pie in plate with whipped cream and chocolate shavings.

5. Pour the chocolate mixture into the prebaked pie shell. Let it cool to room temperature, about a couple of hours, then place in the fridge for another 2-3 hours to chill thoroughly. Decorate with vegan whipped topping and chocolate shavings before slicing and serving.

Recipe FAQs

Can I make this recipe gluten-free?

You can use a gluten-free crust, such as the store-bought crust suggested in the variations section above, or make a prebaked gluten-free crust, such as the one in this vegan French onion tart recipe.

Does this chocolate pie need to be refrigerated?

The pie will actually remain creamy at room temperature so after you have chilled it for the first time, you don’t need to keep it in the fridge. It will stay fresh at room temperature for 24 hours. If you have leftovers, store them in the fridge.

Do you have other topping suggestions for this pie?

-Whipped vegan cream and a drizzle of cocoa powder or chocolate shavings.
-Whipped cream topped with fresh fruit, like strawberries or raspberries.
-Shavings or chopped bits of your favorite candy.

More yummy vegan pie recipes

Did you make this recipe? Leave a review and a star rating, or tag us on Instagram! Thanks!

Vegan chocolate pie in plate with whipped cream and chocolate shavings.

Vegan Chocolate Pie

If you like the idea of smooth, silky chocolate wrapped in a crispy, flaky crust and topped with clouds of whipped cream, this vegan Chocolate Pie is for you! It’s beyond easy and all you need to make it are just six ingredients.

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Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Total Time: 4 hrs 10 mins

Servings: 8 slices

Calories: 448kcal

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Instructions

Pie crust (skip if using prebaked crust)

  • If using a vegan pie crust that has not been pre-baked, fit it into pie plate or tart pan. Trim or crimp the edges. Dock the bottom of the crust, so it won’t puff up in the oven, by poking holes into the crust with the tines of a fork. You can skip this and the next step if using a prebaked crust.

  • Place parchment paper in the pie shell. Add pie weights (rice or beans work well for this) to the brim and prebake for 30 minutes in a preheated 350-degree F oven.

Chocolate filling

  • Place chocolate chips in a double boiler (a bowl placed over a simmering saucepan of water) along with the vegan butter and cream. Let the chocolate melt until smooth and creamy. Stir occasionally.

  • Add raspberry jam and extract to the bowl. Stir to mix and turn off heat.

Assemble and bake pie

  • Pour the chocolate mixture into the prebaked pie shell. Let it cool to room temperature, about a couple of hours, then place in the fridge for another 2-3 hours to chill thoroughly. Decorate with vegan whipped topping and chocolate shavings before slicing and serving.

Recipe notes

Variations

  • You have your choice of crusts for this pie: a no-bake crust like the Oreo cookie crust in my vegan peanut butter Oreo pie recipe, the beyond-delicious vegan shortbread crust from this vegan white chocolate pie recipe, or a vegan pie crust. You can also just buy a store bought prebaked crust, like this graham cracker crust (there is even a gluten-free version).
  • Use another flavor of jam/jelly to change up the flavor of your chocolate filling. For instance, use a combination of orange marmalade with a tablespoon of an orange liqueur.
  • If you like the flavor of coconut with chocolate, use coconut oil instead of the vegan butter spread. You can also substitute full-fat coconut milk for the oat milk/cream.
  • The chocolate filling in this pie is quite firm. For a smoother, softer filling increase the quantity of whipped cream to ½ cup.
  • You can use an 8-inch pie plate or tart pan for this recipe. I used the tart pan for a prettier presentation, but both work equally well.

Storage instructions

  • Leftovers can be refrigerated for up to a week. For longer storage wrap tightly or place in airtight container and freeze up to four months. Bring back to room temperature before serving.

Topping suggestions

  • Whipped vegan cream and a drizzle of cocoa powder or chocolate shavings.
  • Whipped cream topped with fresh fruit, like strawberries or raspberries.
  • Shavings or chopped bits of your favorite candy.

Nutrition

Serving: 1slice | Calories: 448kcal | Carbohydrates: 40g | Protein: 4g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 226mg | Potassium: 44mg | Fiber: 3g | Sugar: 19g | Vitamin A: 541IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 3mg

Tried this recipe?Please leave a comment and recipe rating below!

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About Vaishali


Hi! I’m Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.

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