Vegan Chocolate Pie

5 from 5 votes

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.

Prep Time10

Cooling time4

Total Time4 10

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: slices

Calories: 448kcal

Author: Vaishali · Holy Cow Vegan

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

US Customary - Metric

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.

Nutrition