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!
Disclosure: This post may contain affiliate links.
Friends, it is just days before Thanksgiving and I have saved the best for last. After a month of lentil loaves, cauliflower mashed potatoes, and sweet potato casseroles, it is seriously time for dessert. And I think you’re going to LOVE the dessert I’ve got for you today.
It’s a gluten-free and vegan chocolate cream pie! This holiday pie is rich, creamy, absolutely decadent, easy to make (just 6 ingredients!), and best of all, a dessert that most anyone – no matter your dietary restrictions – can enjoy.
Now that’s something to be thankful for!
Let’s take a closer look at how to make this delicious recipe.
Recommended Ingredients And Equipment
This pie is so rich and creamy with the perfect custard texture that no one at your holiday table will believe this dessert is vegan and gluten-free!
Ingredients & Substitutions
- Silken Tofu – It’s very important that you use silken tofu. Silken tofu is a shelf-stable product found usually in the international food aisle of most well-stocked grocery stores. Like regular tofu, silken tofu comes in soft, medium, firm, and extra firm. For this recipe, I recommend using extra-firm.
- Coconut Milk – This recipe calls for full-fat canned coconut milk. Do not mistake this with coconut milk that comes in a carton. For a lighter option, feel free to use light canned coconut milk.
- Chocolate Chips
- Vanilla Extract
- Graham Cracker Crust –For this graham cracker crust, I used Nairn’s. Read all about Nairn’s Gluten-Free Oat Grahams below. You will also need granulated sugar and non-dairy butter (I recommend Earth Balance Buttery Sticks)
- Optional Toppings – To complete this pie, serve it with coconut whipped cream and chocolate shavings.
Recommended Equipment
For this recipe, you’ll need basic kitchen equipment such as a mixing bowl, utensils, and a pie pan. You will also need a blender or food processor. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Gluten-Free Vegan Graham Crackers
For this graham cracker crust, I used Nairn’s Gluten Free Oat Grahams.
Nairn’s is a Scotland-based company dedicated to creating delicious and wholesome gluten-free snacks. And they have been doing so for over 100 years! All their products are baked in a dedicated gluten-free bakery meaning that each batch is certified gluten-free.
Not only are their Oat Grahams vegan and gluten-free but they are also made with less sugar, complex carbohydrates, and whole grain oats that are rich in nutrients and minerals making them a food that is naturally energizing and great for the gut and overall health. Oh, and they are hearty, delicious, and satisfying.
In other words, Nairn’s Oat Grahams are perfect for baking gluten-free vegan pie crusts.
How to Make Vegan Chocolate Cream Pie
Step One: Make the Graham Cracker Crust
I love graham cracker crusts because they are delicious, versatile, and much easier to make than a traditional pie crust. I especially love graham cracker crusts for cream pies. There is something amazing about the crispy texture of the graham cracker paired with thick and creamy custard. So good!
To make the pie crust, place the Oat Grahams in a food processor along with the sugar. Blend until you have a fine crumb. With the motor running, slowly add in the melted butter until the crust starts to clump together slightly. The crust should hold together when pressed between your fingers.
Press the crust into the pie pan and bake for 10 minutes to get it nice and crispy. As soon as it out of the oven, place your pie crust in the refrigerator to chill.
Step two: Make the Filling
If you thought the pie crust was easy, you’re going to love the filling. The filling is made with just 3 ingredients:
- Chocolate chips
- Silken tofu
- Coconut milk
When choosing the ingredients for this recipe, make sure to get high-quality vegan chocolate and full-fat coconut milk (that’s the kind that comes in a can) for the richest and creamiest filling.
To make the filling, melt the chocolate in a double boiler. Once silky smooth, place in a blender with the coconut milk and tofu and blend until completely smooth. Pour the filling into the prepared pie crust and chill for at least 4 hours.
Serving and Storing
Serving – 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).
Storing – Tightly wrap leftovers and store them in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Tips and Tricks
- This pie only has 6 ingredients so make sure to use the highest quality ingredients you can find.
- The graham cracker crust should be about 1/4″ thick. If it’s much thinner, it will break as you cut into it.
- Make sure to spray your pan generously so that the crust does not stick.
- Melt your chocolate gently over a double boiler. Be careful not to overheat your chocolate as it will burn quickly.
- Chill the pie for 4 hours prior to serving to allow the pie to properly set up.
Frequently Asked Questions
Yes! It is the only kind of tofu that will blend completely into this custard. It is a shelf-stable product found usually in the international food aisle of most well-stocked grocery stores.
Can I use something other than tofu?
Unfortunately, no. This recipe centers around the tofu being the base of the custard. There are no equal substitutions.
More Vegan Pie Recipes
- Fresh Berry Fruit Pizza
- Classic Pumpkin Pie
- Gluten-Free Banana Cream Pie
- Perfect Apple Pie
- Salted Turtle Tart
Creamy Vegan Chocolate Pie
Ingredients
Graham Cracker Crust
- 1 box Nairn’s Gluten Free Oat Grahams (1 1/2 cups ground)
- 1/4 cup granulated sugar
- 6 tbsp non-dairy butter, melted
Chocolate Cream Filling
- 3/4 cup coconut milk
- 18 oz. extra firm silken tofu
- 3 cups vegan chocolate chips
- 1 tsp. vanilla extract
Toppings
- coconut whipped cream
- chocolate shavings
Instructions
- Preheat the oven to 350. Lightly spray a 9" pie pan and set aside.
- 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.
- 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.
- 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.
- Once the chocolate is melted, combine the coconut milk, silken tofu, and chocolate in a blender. Blend until completely smooth.
- Spread evenly over chilled pie crust. Return to the refrigerator and chill for at least 4 hours or until the pie is set.
- 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.
Notes
- The graham cracker crust should be about 1/4″ thick. If it’s much thinner, it will break as you cut into it.
- Make sure to spray your pan generously so that the crust does not stick.
- Melt your chocolate gently over a double boiler. Be careful not to overheat your chocolate as it will burn quickly.
- Chill the pie for 4 hours prior to serving to allow the pie to properly set up.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Deb Z says
When you say coconut milk is it the canned kind? Or can I sub any non dairy milk, like almond?
Thanks!
Rachel says
My chocolate hardened and got grainy in the liquid mixture. Any tips?
Carolyn Christensen says
I would love to make your recipe, but I am very allergic to soy, and come up with this challenge often. any suggestions for a substitute for tofu/soy in baked goods ? Thank you, Carolyn
lilyrose says
Appreciate the attempt to convert to metric, but I think you need to check the results 😉
Dawn Margo says
Hi…the dessert looks delicious, however, when I researched the ingredients in the Nairns Oat Grahams, it states that it may contain traces of milk, therefore it is not a vegan option.
Sarah says
This just means that it uses the same equipment as products that contain milk. This might be an issue for you but most vegans do not think this makes an item “unvegan”
Cheryl says
This was Christmas dessert and a big hit. My dad had a second piece even after I told him there was tofu in it. I used a premade Graham cracker crust so it was as easy as pie.
Nan Vaughn says
This creamy deliciousness is chillin’in the fridge right now. I didn’t have enough chocolate chips so I used 1/2 cup Hershey’s Extra Dark Cocoa Powder, 1/2 cup coconut sugar, 1 tsp avocado oil and enough hot water to make a fudgy paste. Popped it in the microwave for 20 second bursts, stirring in between, until it was smooth and the sugar was incorporated. I let it cool and added it to the Silken Tofu, and coconut milk in the blender.Poured it in the pie crust and like I said it’s chilling right now. It’s Super rich and creamy. Turned out perfect! Thank you for your recipes and dedication. You are awesome!!!
Eugenie says
This pie was a huge hit at our Thanksgiving dinner and will be my go to chocolate pie recipe!