No-Bake Vegan Chocolate Pie

Recipe by Nicole Rucker

This luscious pudding pie comes together without any dairy or eggs — and it’s mostly thanks to the mighty coconut. The filling is made with both coconut cream and evaporated coconut milk for a rich texture that’s the perfect balance of set but still soft. And even if you’re not a huge fan of coconut, don’t worry: The sheer amount of chocolate means that cocoa is still the predominant flavor in this vegan chocolate pie.  

20 mins
2 hrs 15 mins
one 9" pie
Vegan No-Bake Chocolate Cream Pie - select to zoom
Vegan No-Bake Chocolate Cream Pie - select to zoom
Vegan No-Bake Chocolate Cream Pie - select to zoom


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  1. To make the crust: Select a pie pan whose inside top diameter is at least 9", and whose height is at least 1 3/8". (Our metal pie pan is a good choice.) 

  2. In a medium bowl, stir together all of the crust ingredients until thoroughly combined and the texture of wet sand. 

  3. Using the bottom of a dry measuring cup, firmly press the crumbs evenly into the bottom and up the sides of the pie pan. Alternatively, line the crust with a piece of parchment or plastic wrap and then use your fingers to press the crumbs in place. Place the crust in the freezer while you make the filling. 

  4. To make the filling: Place the chopped chocolate in a medium mixing bowl; set aside. 

  5. In a medium saucepan, add the coconut cream and whisk to incorporate the fat and liquid. Warm the cream over low heat, continuing to whisk occasionally, until it’s hot but not simmering.  

  6. Remove the pan from the heat and pour the coconut cream over the chocolate. Wait 1 minute, and then whisk until the chocolate is melted and the mixture is smooth and thick, like ganache. Set aside to cool to a warm room temperature. 

  7. Place the instant pudding mix into a large mixing bowl. Make a well in the center and pour in about 1/3 cup (80g) of the evaporated coconut milk. Whisk vigorously until all the instant pudding mix has been incorporated and no dry lumps remain. Add the remaining evaporated coconut milk, vanilla bean paste, and salt, and whisk until thickened, about 2 minutes. 

  8. Add the vegan cream cheese to the pudding mixture and whisk until well incorporated. 

  9. Whisk the chocolate mixture into the pudding mixture until fully incorporated and no streaks of pudding remain. 

  10. To assemble: Spoon the filling into the cold cookie crust and smooth the top with the back of a spoon or an offset spatula if necessary. Chill the pie for a minimum of 2 hours, or until ready to serve.  

  11. To make the topping: When ready to serve, make the topping. Place the cold coconut cream in a chilled mixing bowl. Whip the cream until the whisk or beater begins to leave tracks in the bowl. 

  12. Add the sugar and whip until the cream holds a medium peak. Serve the coconut whipped cream alongside the pie or top the pie with the whipped cream once the pie has fully set. Keep chilled until ready to serve.  

  13. Storage instructions: Store leftover vegan chocolate pie, well-wrapped, in the refrigerator for up to 4 days. 

Tips from our Bakers

  • For best slicing, refrigerate the pie overnight before serving. Slice with a hot knife for the sharpest, cleanest pieces.