Vegan Chocolate Pudding Pie
This chocolate pudding pie topped with coconut whipped cream is a dream come true! It perfectly combines salty and sweet to create a decadent dessert that will be your new favorite indulgence. Plus, you would never know it is made with 100% VEGAN plant-based ingredients!
Ever since I was a kid, my favorite pie was always Chocolate Pudding Pie. My eyes would light up every time my grandmother brought out her homemade chocolate pudding pie for dessert. It was always silky, chocolatey, soft, and oh so addicting. This is what inspired me to write my own vegan version of this recipe, which I am so excited to share with all of you.
Determined to create a healthier and plant-based version of this dreamy pie, I decided to make the crust out of oats and almonds. This results in a healthier base that has a similar texture and flavor to a graham cracker crust. When you get a bite of this salty and perfectly crunchy crust paired with the silky chocolate pudding, it is truly magical. Did I mention it is topped with a creamy, soft, and delicately sweetened whipped cream made from coconut milk?
Recipe Breakdown
There are three layers to this decadent dessert:
The Crust: The crust of this pie is the only part that ever goes in the oven. This is why you should start with this portion of the recipe to allow for cooling time. With that being said, it is so easy to make! Just throw the ingredients in a food processor or high powered blender until combined, press into your pie plate, and bake until golden brown. This is one of my favorite components of this recipe because it is so simple but so addicting. I promise you will want to use this pie crust recipe for everything you make!
The Chocolate Pudding: This chocolate pudding is easy, and no one would ever guess that it is vegan. Made with basic ingredients like almond milk, cocoa powder, and cornstarch (for the perfect consistency). In order to create a silky texture, be sure to whisk your mixture constantly while it is on the stovetop until you have reached the consistency you are looking for.
The Coconut Milk Whipped Cream: It is important to remember to place your can of coconut milk in the fridge at least four hours before you need to make the whipped cream. This is crucial because when coconut milk is refrigerated, the cream rises to the top and separates from the coconut water. You will only be needing the coconut cream for this recipe, but you can still save the coconut water to add to your smoothies the next morning!
If you love chocolate be sure to check out these other indulgent desserts: Vegan Chocolate Donuts, Vegan Peanut Butter Swirl Brownies, and Double Chocolate Muffins.
Vegan Chocolate Pudding Pie
Ingredients
crust
- 1 cup oats
- 2/3 cup almonds
- ¼ teaspoon salt
- 3 tablespoons sugar
- ¼ cup plus 1 tablespoon coconut oil melted
chocolate pudding
- 3 tablespoons cornstarch
- 2 tablespoons cool water
- ¼ cup plus 1 tablespoon white sugar
- ¼ cup cocoa powder
- small pinch of salt
- 1 ½ cups almond milk
whipped cream
- 1 can unsweetened coconut milk that has been placed in fridge for at least 4 hours before beginning the recipe
- 2-3 tablespoons powdered sugar
- ½ teaspoon vanilla
Instructions
crust
- Preheat oven to 350 degrees.
- Combine all dry ingredients in a food processor until everything is combined and the mixture has reached a sand like texture.
- Add the coconut oil to and stir to combine.
- Evenly spread crust mixture into a greased pie plate. Use the bottom of a cup to firmly and evenly press the mixture down.
- Bake crust in preheated oven for 25-30 minutes until golden brown. Set aside to cool.
pudding
- Combine cornstarch and cool water in a small bowl and stir until smooth.
- Combine sugar, cocoa powder, and salt in a small bowl and whisk to combine.
- Add almond milk to a small saucepan over medium heat. Add in the rest of the ingredients and stir or whisk to combine. Stir constantly until it begins to thicken – about 4 minutes.
- Once thickened, remove from heat and stir for another 2 minutes. Pour into prepared pie crust and let cool for 5 minutes before putting pie into the fridge (cover with foil).
whipped cream
- Place coconut milk in the fridge for 4-5 hours.
- Place glass bowl and mixer attachments in the freezer for 1 hour before making your whipped cream.
- Scoop out the thickened coconut cream (leaving the coconut water behind) beat in chilled bowl on high for 3-5 minutes until fluffy.
- Add in the rest of ingredients and beat for another minute.
- Spread on top of chilled pie, serve and ENJOY!
