Dairy-Free Chocolate Pie
This dairy-free chocolate pie starts with a crunchy chocolate cookie crust and layers of chocolate pudding and whipped cream. Make it days ahead of time then top it with chocolate shavings for an unforgettable dessert.
Servings: 12 slices
Equipment
- 9-inch springform or deep dish pan
- Medium Saucepan
Ingredients
Crust
- 2 cups (about 8 ounces) crushed vegan chocolate crunchy cookies (we like Simple Mills chocolate brownie sweet thins)
- 1/4 cup brown sugar or coconut sugar (Note 1)
- 5 tablespoons vegan butter or coconut oil melted
Vegan Chocolate Pudding
- 4 cups dairy-free milk we used unsweetened almond milk
- 1/2 cup granulated sugar or coconut sugar
- 1/3 cup cornstarch or arrowroot starch
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup cashew butter (any nut or seed butter will work)
- 4 ounces dairy-free chocolate chips or chopped bar
- 1 (9 ounce) carton vegan whipped cream (or make your own coconut whipped cream)
Instructions
- Grease a 9-inch springform pan or pie dish with non-stick spray then preheat the oven to 350°F.
- Add the cookies to the bowl of a food processor or high-speed blender and pulse a few times to create a fine crumb. Pour in the melted butter or coconut oil and sugar, and pulse again a few times until the mixture resembles wet sand.
- Press the crust into the bottom and sides of the prepared pan. I recommend using a small measuring cup to press firmly down on the bottom and into the sides. Bake in the preheated oven for 10-12 minutes then remove it to a wire rack to cool.
- While it’s baking, make the chocolate pudding. Add the dairy-free mik, cornstarch, sugar, salt and cocoa powder to a medium saucepan, without turning oon the heat, and whisk well until the cocoa powder and cornstarch are dissolved. Once the lummps are gone, turn the heat up to medium high and whisk frequently until it starts to boil, then turn the heat down and whisk constantly for one minute until the pudding thickens.
- Remove it from the heat and whisk in the vanilla, cashew butter and chocolate until its’ melted and smooth.
- Pour 3/4 of the pudding into the baked pie crust and smooth it out into an even layer. Place the pudding pie in the fridge while you make the chocolate whipped cream layer.
- Add the remaining 1/4 of the pudding to a medium bowl with 2 cups of the dairy-free whipped topping. Use a spatula to gently fold them together until they’re completely combined and the pudding is light and fluffy. Spread the chocolate cream over the pudding pie. Cover and chill for at least 4 hours, or up to 5 days.
- When ready to serve, top the pie with the remaining whipped topping and chocolate curls, if desired. Serve chilled.
Video
Notes
Note 1. Coconut Sugar. the crust won't hold its shape as well using the coconut sugar, so you may need to press and reshape it into the pan after baking.
Make-Ahead: make the pie, except for the whipped cream layer, and store it in the fridge for up to 5 days. Wrap it in plastic wrap or foil and serve with whipped cream when you're ready to eat.
Freeze: To freeze, wrap the pie, in the pie pan, in plastic wrap several times to keep it airtight. Store in the freezer for up to 1 month. Thaw overnight in the fridge and serve chilled or serve it frozen with whipped topping.
Storage: place leftover pie in an airtight container for up to 5 days or in the freezer for up to one month.
Nutrition
Serving: 1slice | Calories: 328kcal | Carbohydrates: 44.2g | Protein: 4.7g | Fat: 16g | Cholesterol: 1.4mg | Sodium: 334mg | Fiber: 2.7g | Sugar: 28.9g | Vitamin A: 87IU