Print Recipe

The BEST Vegan Chocolate Cream Pie

Prep Time15 mins
Cook Time18 mins
Course: Dessert
Cuisine: American
Servings: 1 pie
Author: Courtneys Homestead



  • 2/3 cup white sugar
  • 1/3 cup unsweetened Cocoa powder
  • 2 TB cornstarch
  • 1/8 tsp salt
  • 1 3/4 cup plant milk ( the thicker ones like soy is the best, but others will work)
  • 4 oz vegan chocolate chips
  • 1 tsp vanilla extract


  • 1 container So Delicious Coco whip topping


  • 1 box Annie's Chocolate Bunnies *or similar cookie
  • 5 TB melted vegan butter
  • 2 oz vegan chocolate chips
  • 2 TB plant milk


  • ** This pie is BEST made the day before so plan ahead <3
    Preheat your oven to 350 degrees. Take a pie dish and coat it with cooking spray, set aside.
    Take your Blendtec Twister jar or a Ziplock and rolling pin and crush your cookies and chocolate chips until they are crumbs. Take a medium bowl and melt your vegan butter then add the 2 TB plant milk. Add the crushed cookies/chocolate chips to the melted butter/plant milk combo. Stir, then press into the bottom of the pie pan evenly. Bake this for 9 minutes. Remove and let cool.
    Now make your chocolate pudding mixture. Take a medium saucepan. Mix the sugar, cocoa powder, salt, and cornstarch. Use a whisk and whisk it until combined. Then add half of the plant milk, stir until smooth, then add the rest of the plant milk. Cook on medium heat, you want it to simmer, stirring constantly for about 8 minutes until thickened. It will thicken up a lot off the heat, you basically want it to coat the spoon well. Now remove from heat and add your chocolate, and vanilla extract, stir. Pour hot pudding into crust and let sit on the counter for 2 hours. Then move to the fridge to finish cooling. This is best made a day ahead of time.
    Before serving to do your topping. This is easy, just spread the whipped topping evenly over the top. I usually crumble up a few cookie crumbs to decorate it. Then serve.