Vegan Chocolate Cream Pie
🧾 Ingredients
- 1 store-bought pie crust*
- 1/4 cup cornstarch
- 1/4 cup sugar (I use Baker’s Sugar)
- 2 tbsp cocoa powder
- 1/4 tsp kosher salt
- 6 oz chopped vegan dark chocolate (70% cacao or higher for deep flavor)
- 1 and 1/4 cups almond or cashew milk
- 1 and 1/4 cups coconut milk (Thai Kitchen or similar, from the Asian food section)
- 1 tsp vanilla extract
- 1 container So Delicious brand Coco Whip**
👩🍳 Directions
- Prepare pie crust according to instructions.
- In a medium to large saucepan, whisk together cornstarch, sugar, cocoa powder, and salt.
- Gradually whisk in almond/cashew milk and coconut milk.
- Heat over medium heat, whisking constantly, until mixture thickens and begins to boil. Let it boil 1 minute longer.
- Remove from heat and whisk in chocolate pieces and vanilla. Stir until completely melted and smooth.
- Pour mixture into prepared pie crust. Cover and chill in fridge for at least 4 hours (overnight is best).
- When ready to serve, top with Coco Whip or any other whipped vegan topping. Enjoy!
💡 Notes
*Store-bought crusts are easy (Marie Callender’s is a good vegan option), but homemade works too.
**So Delicious brand Coco Whip is usually found in the freezer section near the Cool Whip.
This pie is intensely chocolatey and super satisfying. A must-make for chocolate lovers!