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A slice of vegan chocolate cream pie on a metal plate with a forkful removed.
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Vegan Chocolate Cream Pie

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!
Course Dessert
Cuisine American
Keyword pie
Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 6 hours
Servings 10 people
Author Domestic Gothess

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.