Tag Archives: chocolate pie

Vegan Chocolate Cream Pie

Hey there! I put all my Thanksgiving recipes on their own page for maximum convenience. Just click the menu at the top of the page and then go to “Thanksgiving Recipes.”

Vegan Chocolate Cream Pie​

It’s funny how recipes sometimes just hit me out of nowhere. Like this past September I was in Maine making Vegan Chocolate Pudding for dessert, and I accidentally made it just a little too stiff. While it worked for a no-frills vacation treat, I knew that I needed to make adjustments for a better pudding consistency, but I also knew I had just made a perfect Vegan Chocolate Cream Pie filling.

Vegan Chocolate Cream Pie​

And I do mean perfect. Sliceable, but not bouncy. Rich and chocolaty, but completely devoid of dairy and eggs. I had a vision of it sitting in a chocolate cookie crust with a whisper of vegan whipped cream on top, and two months later, here we are.

As with my traditional Chocolate Cream Pie, this vegan version is nearly no-bake and very simple to make. The crust is just crushed Oreos (I used gluten-free) and vegan butter that are mixed together and baked just to set. The filling is made by whisking things together in a certain order, as all pudding is. No need to sieve this one though—no eggs means no worrying about solids! To assemble, just pour the filling into the crust and refrigerate until very, very cold.

Oh yes, this cold, creamy crowd pleaser of a pie is an all-out winner. I mean, who doesn’t love delicious Chocolate Cream Pie and food everyone can eat and enjoy? Dessert and inclusivity are two of my favorite things!

Vegan Chocolate Cream Pie​

Before serving, top the pie with some vegan whipped cream! I went with an easy coconut cream-based recipe by Minimalist Baker, and it’s outrageously good. If you’re not up to making your own vegan whipped cream, Reddi Wip makes a good coconut whipped cream in a can that you can find in most grocery stores. Just put a little on each slice immediately before serving (and then spray the rest in your mouth because you’re a grown-up and you can).

Vegan Chocolate Cream Pie​

Speaking of slices, can we discuss how beautiful this is? Defined layers! Gorgeous chocolaty filling! And it’s gluten-free and vegan? I think it’s safe to say we have a Thanksgiving showstopper on our hands.

Vegan Chocolate Cream Pie​
Vegan Chocolate Cream Pie
makes 1 pie

Crust:
24 regular or gluten-free Oreos (original or Double Stuf)
5 tablespoons vegan butter, melted

Filling:
5 tablespoons cornstarch
2/3 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
3 cups unsweetened non-dairy milk (I used almond milk)
1 teaspoon pure vanilla extract
5 ounces dark chocolate, chopped
1 tablespoon vegan butter

Topping:
Vegan Whipped Cream (I made it with Thai Kitchen Coconut Cream)
finely chopped dark chocolate

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup works for this). Bake the crust for 10 minutes and then let it cool for 20 (or until you can handle the pie plate).

Make the filling. In a medium pot, whisk together cornstarch, sugar, cocoa powder and salt. Whisk in half the non-dairy milk, followed by the remainder.

Place pot over medium heat. Whisking continuously throughout cooking, cook pudding until it has boiled for 1 minute. This process should take 8-10 minutes from start to finish.

Pour filling into the crust. Tap the full pan on the counter a few times to release large bubbles. Press plastic wrap to the surface. Refrigerate for 6 hours or overnight, until cold.

When ready to serve pudding, peel off and discard plastic wrap. Top with vegan whipped cream of choice and finish with chopped dark chocolate. Refrigerate until ready to slice and serve.

Leftover pie will keep covered in the fridge for 3-4 days.

Chocolate Buttermilk Pie

Chocolate Buttermilk PieThe first time I made this Chocolate Buttermilk Pie, it cracked down the middle just minutes after it came out of the oven. I have a history of making ugly pies (my motor skills leave something to be desired), but a giant crescent-shaped crater was a little much, even for me.

Chocolate Buttermilk PieOnce that pie cooled though, I cut a sliver for myself and promptly fell in love. What’s not to love about soft, fudgy chocolate filling baked into a flaky pie crust?! Nevertheless, I couldn’t post a cracked pie on here and expect any of you to come back ever again. Lucky for you, I have plenty of pie dough in my fridge this time of year and entirely too much time on my hands 😉

Chocolate Buttermilk PieChocolate Buttermilk PieSo, how do I get my Chocolate Buttermilk Pies to stay in one piece? Well, it’s actually really easy. 

Chocolate Buttermilk PieIt all starts with room temperature ingredients. I recommend using room temperature ingredients in many of the recipes on this site, but it’s especially important in custard pies like this one. Cold ingredients just don’t incorporate and bake the way their room temperature counterparts do.

Chocolate Buttermilk PieEggs, in particular, should almost always be room temperature. They provide tons of structure in baking–in this recipe, they do nearly all the heavy lifting! I bring my eggs to room temperature by letting them sit in a bowl of hot tap water for five minutes before proceeding with the recipe.

Chocolate Buttermilk PieThe buttermilk needs to be room temperature, too. You can measure it out and let it sit on the counter for 30-60 minutes, or you can speed up the process by microwaving it in 15 second increments, stirring in between, until it no longer feels cold to the touch.

Chocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieMix your room temperature eggs and buttermilk together with some vanilla and a tiny bit of flour. Whisk that into a chocolaty combination of cocoa, sugar, butter, and salt that’s been bloomed* together on the stove.

*Note: for more on blooming, click here.

Chocolate Buttermilk PieRoll out a (chilled! Not room temperature!) pie crust and fit it in a pie plate. Crimp the edges and dock it with a fork before pouring in the filling. Bake it on the bottom rack of a 375F oven for 50 minutes, until puffed at the edges.

Turn off the oven, crack the door open, and let the pie sit for 10-15 minutes. This allows the pie to finish baking and begin cooling without any major changes in temperature. Don’t skip this step! This is the last step in insuring that your pie stays in one piece. Once time is up, let the pie cool on a rack before slicing and serving. Preferably with ice cream.

Chocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieI know Pumpkin Pie is king this time of year, but this Chocolate Buttermilk Pie just might steal the spotlight at your Thanksgiving celebration! I’ve given slices of this pie to fifteen of my friends and every last one of them wanted more. All that’s to say, you might need to make two of these.Chocolate Buttermilk Pie

Looking for more pie? Check out my Salted Butterscotch Pie, Maple Pecan Pie, and Cranberry Crumb Pie! Oh, and this Maple Pear Tart 🍁🍐💙

Chocolate Buttermilk Pie
makes one 9-inch pie 

1/2 recipe Cream Cheese Pie Dough or other good crust
10 tablespoons unsalted butter
1/3 cup cocoa powder (preferably Dutch process)
1 1/2 cups granulated sugar
1/2 teaspoon Kosher or sea salt
4 large eggs, room temperature 
1 cup buttermilk 
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour

Roll out the pie dough, and fit it in the pan. Cut it to 1/2-inch of overhang, then fold the excess under and crimp. Dock the bottom of the crust with a fork. Place the prepared crust in the refrigerator while you make the filling.

Position a rack in the bottom third of your oven. Preheat the oven to 375F.

Combine butter, cocoa powder, sugar, and salt in a small saucepan over medium heat. Once butter is melted, remove from heat–mixture will be thick and grainy. Transfer to a large mixing bowl.

In a small-medium mixing bowl, whisk eggs until frothy, about 2 minutes. Add buttermilk and vanilla, followed by flour. Add the egg mixture to the chocolate mixture in two installments, whisking until combined. 

Place prepared crust on Pour filling into prepared crust.

To make egg wash, use a fork to whisk together egg and water. Paint egg wash over any exposed crust.

Bake 45-50 minutes, or until filling is puffed at the edges. Turn off the oven and open the door slightly. Let pie sit in oven for 10-15 minutes before removing to a rack to cool completely. 

Let pie cool completely on a rack. Pie may be served warm, at room temperature, or cold. Pie will keep covered at room temperature for up to three days, or in the refrigerator for up to five days.Chocolate Buttermilk Pie