Vegan Chocolate Pie
If you like the idea of smooth, silky chocolate wrapped in a crispy, flaky crust and topped with clouds of whipped cream, this vegan Chocolate Pie is for you! It's beyond easy and all you need to make it are just six ingredients.
Servings: 8 slices
Calories: 448kcal
Equipment
- Large heatproof bowl and saucepan for double boiler
- 8-inch pie plate or tart pan
Ingredients
- 1 vegan pie crust (read "variations below for ideas on prebaked pie crusts)
- 1½ cups vegan semisweet chocolate chips
- ½ cup vegan butter spread
- ¼ cup vegan whipping cream
- 2 tablespoons raspberry jam
- 1 teaspoon raspberry extract
Instructions
Pie crust (skip if using prebaked crust)
- If using a vegan pie crust that has not been pre-baked, fit it into pie plate or tart pan. Trim or crimp the edges. Dock the bottom of the crust, so it won't puff up in the oven, by poking holes into the crust with the tines of a fork. You can skip this and the next step if using a prebaked crust.
- Place parchment paper in the pie shell. Add pie weights (rice or beans work well for this) to the brim and prebake for 30 minutes in a preheated 350-degree F oven.
Chocolate filling
- Place chocolate chips in a double boiler (a bowl placed over a simmering saucepan of water) along with the vegan butter and cream. Let the chocolate melt until smooth and creamy. Stir occasionally.
- Add raspberry jam and extract to the bowl. Stir to mix and turn off heat.
Assemble and bake pie
- Pour the chocolate mixture into the prebaked pie shell. Let it cool to room temperature, about a couple of hours, then place in the fridge for another 2-3 hours to chill thoroughly. Decorate with vegan whipped topping and chocolate shavings before slicing and serving.
Notes
Variations
- You have your choice of crusts for this pie: a no-bake crust like the Oreo cookie crust in my vegan peanut butter Oreo pie recipe, the beyond-delicious vegan shortbread crust from this vegan white chocolate pie recipe, or a vegan pie crust. You can also just buy a store bought prebaked crust, like this graham cracker crust (there is even a gluten-free version).
- Use another flavor of jam/jelly to change up the flavor of your chocolate filling. For instance, use a combination of orange marmalade with a tablespoon of an orange liqueur.
- If you like the flavor of coconut with chocolate, use coconut oil instead of the vegan butter spread. You can also substitute full-fat coconut milk for the oat milk/cream.
- The chocolate filling in this pie is quite firm. For a smoother, softer filling increase the quantity of whipped cream to ½ cup.
- You can use an 8-inch pie plate or tart pan for this recipe. I used the tart pan for a prettier presentation, but both work equally well.
- Leftovers can be refrigerated for up to a week. For longer storage wrap tightly or place in airtight container and freeze up to four months. Bring back to room temperature before serving.
- Whipped vegan cream and a drizzle of cocoa powder or chocolate shavings.
- Whipped cream topped with fresh fruit, like strawberries or raspberries.
- Shavings or chopped bits of your favorite candy.
Nutrition
Serving: 1slice | Calories: 448kcal | Carbohydrates: 40g | Protein: 4g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 226mg | Potassium: 44mg | Fiber: 3g | Sugar: 19g | Vitamin A: 541IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 3mg