This vegan chocolate cream pie is decadently rich and creamy, yet light and not overly sweet. With a crisp pastry crust, smooth chocolate pudding filling, and a cloud of whipped cream on top, this is the ultimate pie for chocolate lovers!
What Makes This Vegan Chocolate Cream Pie So Good:
This pie is:
- Rich and chocolatey: This vegan chocolate cream pie is made with both cocoa powder and dark chocolate for a rich, deep chocolate flavour.
- Extra creamy: The chocolate filling is thick, creamy, and velvety smooth, perfectly complemented by the cloud of whipped cream on top.
- Free from coconut, tofu and nuts: Unlike many vegan chocolate pies, this one is made without any coconut, tofu, or blended nuts! (I use ground almonds in the pastry, but this is optional if you want to make the pie nut-free). It can also be made soy free if needed.
- Not too sweet: While obviously there is some sugar involved - this is a dessert after all, the overall flavour of this pie is just sweet enough but not too sweet. If you prefer an even less sweet pie you can omit the sugar from the pastry and reduce the sugar in the filling to 75g.
- A real crowd-pleaser: This is the perfect recipe for any holiday or celebration, everyone is sure to enjoy it, even the non-vegans!
Ingredient Details:
Non-Dairy Milk: I recommend using unsweetened soy milk as it has a neutral flavour and creamy texture. If you can't use soy then a creamier milk like cashew or oat would be best.
Cornflour (Cornstarch): Cornflour (cornstarch) is what we use to thicken the chocolate custard in place of egg yolks.
I really don't recommend swapping it for any other kind of starch or flour, you will not get the right texture.
Cocoa powder: You can use either natural or Dutch processed, though I prefer Dutch processed here.
Dark chocolate: Use a 60-75% dark chocolate and make sure that it is vegan!
Vanilla: Either extract or vanilla bean paste is fine.
Espresso powder: A touch of instant espresso powder helps to deepen the chocolate flavour; you can use instant coffee granules instead, or just omit it.
Vegan whipping cream: I use Elmlea plant double cream and I recommend using that if possible, Oatly whippable is also good.
If you aren't in the UK then you need to use a cream that can be whipped to stiff peaks, not a pouring cream.
Vegan butter: For the best results you really need to use a block butter/margarine, not the spreadable kind in a tub. I use Naturli Vegan Block or Flora Plant Butter.
Sugar: You will need brown sugar for the chocolate filling and whipped cream topping - either light or dark is fine, and icing (powdered) sugar for the pastry. I do not recommend swapping these for sweeteners or liquid sugars.
Plain flour: Plain (all-purpose) flour is best for the pastry.
Ground almonds: Adding some ground almonds (almond flour) to the pastry gives it a better flavour and texture. You can just use more plain flour instead if you want though.
How To Make Vegan Chocolate Cream Pie:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
- Step 1: To make the pastry, mix the flour, ground almonds, icing sugar and salt in a large bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs.
- Step 2: Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc, wrap and refrigerate for about an hour.
- Step 3: Roll the pastry out into a circle big enough to line a 25cm round tart tin. Press the pastry right into the corners then roll over the top with a rolling pin to trim off the excess. Prick the base with a fork.
- Step 4: Freeze the pastry case for 20 minutes then line it with baking parchment or tin foil, and fill with baking beans or dried rice.
- Step 5: Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes until pale golden.
- Step 6: To make the chocolate pudding, whisk together the cornstarch, milk, cocoa powder, sugar, vanilla, espresso powder and salt. Heat while stirring constantly until it comes up to the boil and thickens.
- Step 7: Whisk in the butter, followed by the chocolate.
- Step 8: Scrape the pudding through a fine mesh sieve to ensure there are no lumps.
- Step 9: Pour the pudding into the pastry case, spread it level and cover with clingfilm directly on the surface. Refrigerate until set.
- Step 10: Just before serving top the pie with whipped cream and chocolate shavings.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.
It is important to chill the pastry before rolling it out, otherwise it will be too soft and you will struggle to roll it.
For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.
Don't taste the chocolate filling then put the spoon back into the filling - the enzymes from your saliva can break down the cornflour and make it runny again!
Stir the chocolate pudding constantly while it is cooking and don't cook it over too high a heat as that can make it lumpy or burn on the bottom.
How To Make Chocolate Curls/Shavings:
There are two ways to make chocolate curls or shavings:
1: The easier option which makes small curls:
- Using a bar of room temperature chocolate, gently but firmly draw a vegetable peeler along the long, flat side of the chocolate bar.
- Let the curls fall onto a sheet of parchment paper then transfer them to the fridge to set.
2: The melted and scraped method which makes big curls or shavings:
- Melt 80-100g of dark chocolate and pour it onto the back of a baking sheet, use an offset spatula to spread it into a thin, even layer.
- Refrigerate for 5-10 minutes or freeze for 3-4 minutes until the chocolate is firm but not brittle.
- Use a metal spatula or bench scraper to scrape the chocolate at a 45 degree angle, allowing the curls to form as you push forward.
- Place the finished curls in an airtight container in the freezer or refrigerator to keep them firm.
Alternatively you can simply top the pie with a dusting of cocoa powder or some fresh raspberries.
FAQ's:
Store the chocolate cream pie in a covered container in the fridge for 3-4 days. Ideally don't add the whipped cream until shortly before serving as it can start to break down after a while.
No, I do not recommend freezing this vegan chocolate cream pie. It is set with cornstarch, and freezing cornstarch set mixtures can cause them to break down and become runny.
If you don't fancy making your own pastry case then there are several other options:
1: Use shop bought shortcrust pastry instead. Many are vegan friendly - Jus-Roll pastry is vegan (apart from the 'all-butter' one). Blind bake it according to the instructions in the recipe.
2: Use a shop bought, pre-baked tart case.
3: Make a biscuit base using crushed Oreos and melted vegan butter instead.
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Vegan Chocolate Cream Pie
Equipment
- 23-25 cm/9-10 in pie dish or tart tin
- baking beans
Ingredients
Pastry:
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 50 g (½ cup) ground almonds (almond flour)
- 30 g (⅓ cup) icing (powdered) sugar
- ¼ teaspoon table salt
- 130 g (½ cup + 1 Tablespoon) vegan block butter cold
- 1 Tablespoon cold vodka or water
Chocolate Filling:
- 40 g (5 Tablespoons) cornflour (cornstarch)
- 650 g (2 +¾ cups) soya or oat milk
- 35 g (⅓ cup) cocoa powder
- 100 g (½ cup) light brown soft sugar
- 1 teaspoon instant espresso powder or instant coffee granules (optional)
- 2 teaspoons vanilla extract
- ¼ teaspoon table salt
- 45 g (3 Tablespoons) vegan block butter
- 185 g (6 ½ oz) 60-75% dark chocolate finely chopped
For Topping:
- 250 ml (1 cup) vegan whipping cream cold
- 1 Tablespoon light brown soft sugar
- ½ teaspoon vanilla extract or vanilla bean paste
- chocolate curls or shavings
Instructions
Pastry Case:
- To make the pastry, mix the flour, ground almonds, icing sugar and salt in a large bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.200 g (1 + ⅔ cup) plain (all-purpose) flour, 50 g (½ cup) ground almonds (almond flour), 30 g (⅓ cup) icing (powdered) sugar, ¼ teaspoon table salt, 130 g (½ cup + 1 Tablespoon) vegan block butter
- Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball (about 1-2 Tablespoons). Shape the pastry into a disc, wrap and refrigerate for about an hour until firm enough to roll out.1 Tablespoon cold vodka or water
- Roll the pastry out on a lightly floured surface into a circle big enough to line a 23-25 cm/9-10 in round pie dish or tart tin. Press the pastry right into the corners then roll over the top of the tin with a rolling pin to trim off the excess.
- Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 190°C/170°C fan/375°F/gas mark 5.
- Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.
- Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 8-10 minutes until very pale golden and dry to the touch. If the sides look like they are getting too dark before the base is cooked, cover them with strips of tin foil. Remove from the oven and set aside to cool.
Chocolate Filling:
- Place the cornflour in a saucepan and add about 4 Tablespoons of the milk, stir to form a smooth paste then gradually whisk in the rest of the milk.40 g (5 Tablespoons) cornflour (cornstarch), 650 g (2 +¾ cups) soya or oat milk
- Whisk in the cocoa powder, sugar, espresso powder (if using), vanilla extract and salt. The cocoa powder may not fully combine, this is fine as it will dissolve once the mixture heats up.35 g (⅓ cup) cocoa powder, 100 g (½ cup) light brown soft sugar, 1 teaspoon instant espresso powder or instant coffee granules, 2 teaspoons vanilla extract, ¼ teaspoon table salt
- Place the pan over a medium heat and stir constantly with a balloon whisk until the mixture comes up to a simmer and thickens.
- Remove from the heat and whisk in the butter. Stir for a minute or two to cool it down slightly, then add the chopped chocolate and stir until melted and smooth.45 g (3 Tablespoons) vegan block butter, 185 g (6 ½ oz) 60-75% dark chocolate
- Use a spatula to scrape the mixture through a fine mesh sieve to ensure that it is free from lumps.
- Pour the chocolate filling into the cooled pie crust and spread it level. Cover with plastic wrap or baking paper directly on the surface to prevent a skin from forming then refrigerate for at least 4 hours, ideally overnight, until set.
- When you are ready to serve the pie, place the whipping cream, brown sugar and vanilla in a large bowl and whisk with an electric mixer until it forms stiff peaks.250 ml (1 cup) vegan whipping cream, 1 Tablespoon light brown soft sugar, ½ teaspoon vanilla extract or vanilla bean paste
- Spoon the whipped cream on top of the pie and top with chocolate curls or shavings if you like.chocolate curls or shavings
Notes
- See post above for tips, details, storage instructions and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Store the pie in a covered container in the fridge for up to 4 days. Do not add the whipped cream until shortly before serving.
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Bee
This tart was beyond good. My husband, whose favourite food ever is chocolate tart, has declared it his favourite and me the best cook. But of course the credit should go to the gothess. This tart is exceptionally good.