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Vegan Chocolate Cream Pie

This is the BEST Vegan Chocolate Cream Pie you will EVER try! A homemade flakey pie crust is filled with a silky smooth chocolate filling, topped with dairy-free whipped cream and chocolate curls. It’s a chocolate lovers dream!

Vegan chocolate pie with whipped cream

The BEST Vegan Chocolate Cream Pie

I am so excited a chocolate pie is finally on The Little Blog of Vegan, it’s been a long awaited addition! Everyone should know how to make a chocolate cream pie, it’s a classic! This recipe features everything you desire in a rich chocolate dessert, paired with a buttery, flakey and melt in the mouth pastry, which is the best pastry you’ll make btw!!! Homemade pies are one of my favourite things to make, they are extremely delicious and rewarding when you take your first bite! This chocolate pie is perfect in so many ways!

If you love this recipe and want more like it, make sure to check out my vegan pie recipes here!

Slice of chocolate cream pie on a plate

Why you’ll love this recipe:

  • Vegan – No animal ingredients needed to make the best ever chocolate cream pie! Made with vegan friendly ingredients only!
  • Easy to make – This recipe is super easy to make, and is great for making ahead of time!
  • Homemade pastry – You can’t beat homemade pastry. The crust is buttery, flakey and truly melts in your mouth, its so good!!
  • Rich in flavour – The filling is filled with dairy-free dark chocolate, which is super decadent and moreish.
  • Topped with cream – The pie is finished with a mountain of dairy-free whipped cream, which helps to add to the delicious creamy flavour and texture.
Slice of vegan chocolate cream pie

Layers of a chocolate cream pie:

A chocolate cream pie consists of a few layers including a crust, filling and topping.

  • Crust – The crust is a simple homemade vegan pastry which can be whipped up in minutes. You’ll only need a few ingredients and helpful tips and tricks to make the best pastry for this recipe!
  • Filling – The filling is mousse like, thick and extreply silky. This is thanks to the use of silken tofu. The tofu is the star of the show for making a glossy chocolate pie filling! You’ll be hooked on how good the filling of this dessert is!!
  • Whipped cream – No cream pie is complete without the cream. Pile high dairy-free whipped cream, use a spoon or spatula to swirl it around. The more the merrier i say! You want a thick and good quality cream, the best is ‘The Coconut Collaborative Double Cream’.
  • Chocolate – To add some extra umph and make the dessert even more decadent, great some dairy-free chocolate over the top of the cream! I use a microplane to grate the chocolate over the top, but you can chop it using a sharp knife and sprinkle it over for a more rustic look.
Chocolate cream pie in a serving dish

Chocolate cream pie ingredients:

Here is an overview of the ingredients needed for this recipe. the full recipe and ingredients is in the recipe card at the bottom of the page.

  • Plain flour – As we’re making pastry and not something like cake or sponge which needs to rise, make sure to use plain / all purpose flour.
  • Dairy-free block butter – You want the butter to be firm. Use when chilled.
  • Ice water – Fill a glass with water and add in some ice cubes.
  • Silken tofu – Don’t mistake the tofu for firm tofu or tofu chunks. You want to make sure you use silken tofu. This is what will give the chocolate filling an ultra silky smooth, mousse like texture.
  • Caster sugar – Adds sweetness into the filling and helps with browning of the pastry.
  • Dairy-free milk – You can use any dairy-free milk, including soya, almond, cashew and oat.
  • Dairy-free whipping cream – Use a good quality whipping cream which holds its shape. My favourite is ‘The Coconut Collabrative Double Cream’.
  • Chocolate – Melted in the chocolate filling and grated on top. Make sure the chocolate is dairy-free / vegan friendly.
Close up of layers of a chocolate cream pie

How to make a Vegan Chocolate Cream Pie

You will love how simple this pie is to make, just a few layers and you’ll be a pro at making the BEST cream pie ever! Find the full recipe list, method and ingredients in the recipe card at the bottom of the page.

  1. Pastry

    Add all the ingredients together in a blender and blitz to combine into a dough. Roll out on a floured surface until a large circle shape, lift up and lay the pastry over the dish. Crimp the edges, line with grease proof paper, foil and (baking beans, rice). Bake until golden. Allow to cool before filling.

  2. Chocolate pie filling

    Add all the filling ingredients into a high speed blender and whizz up until thick and creamy. Pour the filling into the pie crust and level out with the back of a spoon. Allow to chill in the fridge until firm.

  3. Cream

    Add the cream into a bowl and whip to thicken. Spoon the cream on top of the pie and swirl around.

  4. Chocolate curls

    Grate some dairy-free dark chocolate over the top of the pie before slicing and enjoying!

How to decorate a chocolate cream pie

The pie is absolutely gorgeous left on it’s own but is even more irresistible with fun toppings! Since you’re are already chopping up chocolate to make the filling, it makes sense to chop some extra to sprinkle over the top of the pie. You can use a cheese grater to also grate the chocolate over the cream. You could even drizzle some melted chocolate over the top of the whipped cream!

Close up of chocolate cream pie

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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vegan chocolate cream pie

Vegan Chocolate Cream Pie

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Vegan Chocolate Cream Pie – Homemade flakey pastry with a chocolate filling is topped with silky whipped cream and chocolate shavings.


Units Scale

Ingredients for the pastry

  • 200g of plain flour
  • 115g of dairy-free block butter (chilled and cut into cubes)
  • 1 tablespoon of caster sugar
  • Ice water (See method, step 1)

Ingredients for the chocolate pie filling

  • 300g of dairy-free dark chocolate
  • 420g of silken tofu
  • 100g of caster sugar
  • 2 tablespoons of dairy-free milk

Ingredients for the cream topping

  • 250g of dairy-free whipping cream
  • Chocolate (for grating)


Method (pastry)

  1. Add some water into a glass and add in a few ice cubes. This is your ice-water for the pastry.
  2. Add the flour, chilled block butter and sugar to food processor with the “S” blade. Pulse on low a few times to combine, it will be quite crumbly. 
  3. Add in 1-3 tablespoons of ice water into the mix. Only add enough that the mixture clumps together into a soft dough. When it begins to clump together, stop mixing!
  4. Transfer the dough onto a clean, lightly floured worktop and shape with clean hands into a ball. Don’t use your hands too much or the warmth will heat up the butter and melt the pastry. This can result in a less flakey dough when baked. You want to keep the pastry as chilled as possible. 
  5. Dust a rolling pin with some flour then roll the dough into a large circle shape. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add some flour under the dough to prevent it from sticking. You want the dough to be around 1/8 inch thick and larger in size than the pie dish. My dish is approx 27cm.
  6. Carefully lift up and drape the pastry into the pie dish. Gently press the dough down so that it lines the base and sides of the pie dish. Don’t worry if it’s not perfect, you can fix it when it’s in the dish. 
  7. Use some kitchen scissors or a sharp knife to trim off any excess / overhanging dough. Use your fingers to crimp the edges of the pastry for a decorative effect (watch the video here for reference). 
  8. Place into the freezer until the pastry is rock solid, approximately 1-2 hours. This is essential, as this will prevent the pastry from shrinking when baking.
  9. Cut a large circle of grease proof paper and place into the pie dish so that the pastry (base and sides) is covered, then repeat with some foil, fill with baking beans or rice. The foil and grease proof will prevent the rice or baking beans from sticking to the pastry. The beans / rice will weigh the pastry down.
  10. Preheat your oven to 180°C fan. Once the pastry is solid, bake in the middle of the oven for 40 minutes. After 40 minutes, check to see if the pastry is turning golden in colour (make sure it isn’t burning). Lift up the paper and foil, being careful not to get any rice or baking beans in the pie. Brush the edges of the pastry with some dairy-free milk and sprinkle with some sugar (optional but helps with crunch and browning). Bake for a further 15-20 minutes or until the pastry looks flakey and is golden brown in colour. 
  11. Allow it to cool fully at room temperature, ready for the filling.

Method (chocolate filling)

  1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
  2. Add the melted chocolate, silken tofu, sugar and milk into a high speed blender and blend until silky smooth. You might need to stop and scrape down the mixer a few times.
  3. Pour the chocolate mixture into the pie dish and level out with the back of a spoon.
  4. Transfer the pie into the fridge and allow to chill until set and firm, approximately 4 hours or overnight.

Method (Cream topping)

  1. Add the vegan cream into a stand mixer fitted with a balloon whisk attachment and whip on high speed until thick. You can also whip it by hand using an electric hand whisk.
  2. Spoon the cream on top of the chocolate filling and swirl around. 
  3. Grate some dairy-free chocolate over the top of the pie.
  4. Use a sharp knife to slice the pie into slices and serve. 


To store: Keep the pie fresh in a sealed container in the fridge, and allow it to come to room temperature before serving (this will make the pastry softer). Best enjoyed within 3 days of making.

Pie dish I use is approximately 27cm, with a fluted edge. 

What cream to use? The best dairy-free / vegan whipping cream which holds it’s shape and keeps a firm peak is ‘The Coconut Collaborative Double Cream’. 

  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: American

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