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I have always been all about creamy desserts and I always will be. This super creamy vegan chocolate pie is one of my all-time favourites!
I think the first time I’ve made this pie was a few years ago. I don’t know where I got the idea, but it took me a few trials before I got the ratio. Now this pie is loved by everyone who gets an opportunity to try it.
Super creamy vegan chocolate pie is …
everything. It is everything, no doubt. Why? This is why:
- it’s incredibly simple to make
- it’s perfect for any time of the year
- you can decorate it any way you want
- try adding nuts, fruits, or whipped cream with more chocolate – whatever suits you best!
- you may use your favourite pie crust – can be raw, can be baked, can be gf …
No, I cannot ever get enough and there are not enough nice words to describe this pie. It’s just gorgeous.
The pie you’ve been waiting for
Whatever dough you’ll be using, you only need to add 2 ingredients to that and you have yourself the best pie ever. Coconut milk and chocolate, that’s all it takes.
For the crust, I use my favourite perfect vegan pie crust but you can use any crust you like.
Like this kind of dessert? Check out my vegan spiced pumpkin pie or my summer vegan peach galette.
If you’re making this recipe, make sure to tag me on Instagram @littlekitchenvibes and use #littlekitchenvibes

Super Creamy Vegan Chocolate Pie
Ingredients
- 400 ml coconut milk full fat, from can
- 400 g dark chocolate
- pie crust of your choice I use my favourite perfect vegan pie crust (linked above)
Instructions
- Pour coconut milk into a pot. Add pieces of chocolate. Slowly warm-up. As the chocolate starts to melt, start stirring. I prefer using a whisk, but you can use a fork or a spoon too, I think.
- Keep stirring, otherwise chocolate might burn at the bottom of the pot.
- Once all chocolate is melted and you see your cream is smooth, pour it into a pre-baked pie crust (that is still in a pie tray. Let it sit for about 30 minutes to cool a bit and then transfer it to the fridge where it will cool down completely. Let it rest for about 3 hours, even better over-night.)
- Once the cream has cooled down it will be thicker yet still smooth. You may cut your pie in pieces and serve it.
- If you want you can decorate it - I use whipped coconut cream and chopped chocolate. I love adding berry jam, like raspberry or blueberry. You can also use frozen berries, melt them with some water, add some sugar and agar agar. Stir and pour over your cream pie. Use chopped nuts or nut butter, let your imagination run free!
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