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–+ servings
Vegan chocolate cream pie slice on a white plate.
Print Recipe
5 from 1 vote

The BEST Vegan Chocolate Cream Pie

This vegan chocolate cream pie has a tasty cookie crust, thick chocolate pudding, and whip topping. Always a HUGE hit!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 1 pie or 8 slices
Calories: 308kcal
Author: Courtney Hunter

Ingredients

Pudding

  • ⅔ cup white sugar
  • ⅓ cup unsweetened Cocoa powder
  • 2 TB cornstarch
  • ⅛ teaspoon salt
  • 1 ¾ cup plant milk the thicker ones like soy is the best, but others will work
  • 4 oz vegan chocolate chips
  • 1 teaspoon vanilla extract

Topping

  • 1 container So Delicious Coco whip topping

Crust

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

Instructions

  • ** This pie is BEST made the day before, so plan ahead.
  • 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, melt your vegan butter, and 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, constantly stirring 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 pie is best made a day ahead of time.
  • Before serving, 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.

Notes

Serving- This is best served cold out of the fridge. It's also best served the second day it's made; it gives time for the flavors to blend.
Storing- This pie is best covered with plastic wrap tightly covering the pie plate. Or, if you only have a few slices left, you can transfer them to an airtight container. This should be stored in the fridge for up to 5 days.
Freezing- You sure can. Just place the leftover pie in an airtight freezer container for up to 3 months.  It can be eaten frozen, like an ice cream cake, or defrost in the fridge.
Gluten-free- You can by using gluten-free Oreos as your crust. Or, if you can find a chocolate graham gluten-free, vegan cookie, you can use that.  But gluten-free Oreos are probably easier to find.
Expert Tips and Tricks- 
  1. Don't overcook the crust; it shouldn't be hard but cooked. The pudding will soften it a bit.
  2. Make sure to pour the non-dairy milk into the powdered mixture slowly and stir, so it doesn't clump up.
  3. Make sure to add the chocolate chips and vanilla extract after you've removed the pot from the heat.

Nutrition

Serving: 1slice | Calories: 308kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Sodium: 137mg | Fiber: 2g | Sugar: 30g