This is a special chocolate cream pie. Not only does it have a deep dark chocolate pudding layer, it has a light whipped ganache layer on top (trust me, it’s easy) and dollops of whipped cream and is heaven in every bite.
I’ve made this in a traditional pie crust but you could use a graham cracker or chocolate cookie no bake crust as well. I like the old time diner style of a regular pie crust but making your own can be daunting. I used a premade vegan store pie crust and baked it blind (that means poking holes in the bottom of the crust before baking and adding a piece of foil then dried beans that help it keep it’s shape while baking. They also sell pie weights in stores but they’re pricey and beans work just fine. I think I’ve had the same bag of beans for about 15 years that I just keep reusing for this purpose.
This pie isn’t too sweet which is another reason I love it. Both the pudding and ganache require chocolate so if you use bittersweet 70% cacao plus chocolate then it will be less sweet. I like combining half dark bittersweet and half semisweet to split the difference. You kind of get the best of both.
You do need to plan ahead for this pie. You have to bake and cook the crust, make the pudding and let that first layer set then make the ganache and let that set so it’s best to start the day before you plan on serving it. It’s worth it, trust me.
For the whipped topping you can use a tub or can of vegan whipped cream but there are a few vegan whipping creams on the market now and I have a recipe for a more stable vegan whipped cream using agar agar powder which can be bought online or in some markets. It helps keep the cream from separating as it sits so even the next day, it won’t be watery and deflated. I hope you enjoy this special pie and please rate and review if you try it!
The Best Vegan Chocolate Cream Pie
12
servingsThe best vegan chocolate cream pie you’ll ever taste! Prove me wrong!
Ingredients
- Pie Crust
1 baked vegan pie crust or a no bake graham cracker crust
- Chocolate Pudding
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder (not hot cocoa mix)
1/4 teaspoon salt
1/2 cup vegan cane sugar
2 1/2 cups vegan milk
1 teaspoon vanilla extract
8 oz bitter or semisweet chocolate (chips or chopped)
2 teaspoons vegan butter
- Whipped Chocolate Ganache
3 oz bittersweet chocolate
3/4 liquid cup vegan heavy whipping cream
1/2 teaspoon vanilla extract
- Stable Vegan Whipped Cream
1 cup vegan heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon agar agar powder
1/2 teaspoon vanilla extract
Directions
- Bake pie shell blind. Poke holes with a fork evenly over the bottom then line the crust with foil and add pie weights or dry beans to help it keep its shape while baking. Bake at 400° for 12-15 minutes until lightly browned. Let cool completely then remove foil and weights.
- Chocolate Pudding
- In a saucepan, combine the cornstarch, cocoa powder, salt and sugar and whisk to combine. Slowly add the vegan milk whisking constantly until combined.
- On medium heat, cook pudding until boiling whisking constantly so it does not burn. Once boiled it will be thick. Turn off the heat. Off heat, add the chocolate and stir until melted. Add the vanilla and vegan butter and whisk until thick and glossy. Pour into the cooled pie shell and tap on the counter to even out. Use a piece of plastic wrap directly on the surface of the pudding and wrap to prevent a skin from forming and place in the fridge to cool for at least two hours or preferably overnight.
- Whipped Ganache Layer
- In a microwave safe bowl, combine the cream and chocolate and cook in 30 second intervals until just melted. All microwaves vary in strength so watch carefully. Whisk together until completely combined. Alternately, you can chop the chocolate in a food processor and heat the cream until almost boiling and pour it into the food processor while running to combine. Cool for at least two hours in the fridge. Add the vanilla then using a hand or stand mixer whip until soft peaks form and it’s almost doubled in volume. Spread on top of the cooled pudding layer using a knife or offset small spatula then cool for another hour in the fridge or up to overnight.
- Stable Whipped Cream
- In a medium sized bowl whip the cream until soft peaks form then add the sugar, agar agar and vanilla and whip until fully whipped and the cream doesn’t fall off the beater. Top the pie or pipe onto the pie for a fancier presentation. You can also sprinkle a little cocoa powder on top before serving.
Notes
- If you don’t want to bake a crust use a graham cracker or chocolate cookie crust.
- Use a good chocolate. I like mixing a 70% cacao chocolate with semisweet.
- If you don’t want to whip cream use a store bought tub of vegan whipped cream or a canned version.
- You can use regular or Dutch processed cocoa powder in the pudding.
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Hi, thanks for amazing recipe. What does it mean if an ingredient has a “strikeout?”
You’re welcome! The strikeout is just a way to cross out ingredients as you add them to the recipe so you know you’ve added them. It’s a feature in that recipe layout in WordPress for my page. 🧡
Can’t wait to try this! Have you tried making the whipped cream without agar? I’ve always been told that agar doesn’t work without boiling first. So this is new to me.
The prepared vegan whipped cream does separate in a day so I want to try the agar technique.
I usually make whipped cream without it but I knew this would be around for a few days so I wanted something more stable. Thanks!
Hi Kreg- This looks amazing? What type of milk did you use? Thank you! -Kali
I’m a soy boy so that’s what I usually use but any thick creamy style vegan milk should work!
This was a delicious recipe. My ganache wasn’t spreadable. What did I do wrong?
Hmm, I’m not sure! What brand of vegan cream did you use? Once whipped, it should be spreadable like a mousse.