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My Darling Vegan
Creamy Vegan Chocolate Pie

This creamy vegan chocolate pie is the perfect pie for your holidays. Made with a gluten free graham cracker pie crust and with just 6 ingredients, it's a quick and easy dessert that the whole family can enjoy. Rich, decadent, and delicious! 

5 from 1 vote

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Prep Time:
20 mins
Cook Time:
10 mins
Chill time:
4 hrs
Total Time:
30 mins
 
Course: Dessert
Cuisine: Vegan, Gluten-Free
Keyword: Vegan Chocolate Pie
Servings: 12 people
Calories: 343 kcal
Author: Sarah McMinn
Ingredients
Graham Cracker Crust
Chocolate Cream Filling
Toppings
Instructions
  1. Preheat the oven to 350. Lightly spray a 9" pie pan and set aside. 

  2. In a food processor, combine the Oat Grahams and sugar. Mix until the graham crackers are broken down into a fine crumb. With the motor running, slowly add in the melted butter until it is completely incorporated. The crumbs should stick together when pressed between your fingers. 

  3. Transfer the Oat Grahams/butter mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about 1/4" thick. Place it in the oven and bake for 10 minutes. Remove from the oven and let the crust cool in the refrigerator while making your filling.

  4. To make your filling, melt the chocolate over a double boiler. Gently melt it, making sure not to overheat the chocolate as it will burn quickly. 

  5. Once the chocolate is melted, combine the coconut milk, silken tofu, and chocolate in a blender. Blend until completely smooth.

  6. Spread evenly over chilled pie crust. Return to the refrigerator and chill for at least 4 hours or until the pie is set.  

  7. Serve with coconut whipped cream and chocolate shavings. The Pie should be stored in the refrigerator until ready to serve. The leftover pie should be tightly wrapped and stored in the refrigerator for up to 5 days or the freezer for up to 1 month. 

Recipe Notes

Serving and Storing - Keep the pie in the refrigerator until you are ready to serve. When you are ready to serve, serve the pie with coconut whipped cream, chocolate shavings, and ground cinnamon (optional). Tightly wrap leftovers and store them in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Recipe Tips

  1. The graham cracker crust should be about 1/4" thick. If it's much thinner, it will break as you cut into it.
  2. Make sure to spray your pan generously so that the crust does not stick.
  3. Melt your chocolate gently over a double boiler. Be careful not to overheat your chocolate as it will burn quickly.
  4. Chill the pie for 4 hours prior to serving to allow the pie to properly set up.

 

Nutrition Facts
Calories Per Serving: 343
% Daily Value
Carbohydrates 33g 11%
Protein 5g 10%
Fat 24g 37%
Saturated Fat 12g 75%
Sodium 49mg 2%
Potassium 107mg 3%
Fiber 3g 13%
Sugar 25g 28%
Vitamin C 0.2mg
Calcium 74mg 7%
Iron 4.1mg 23%