Double Chocolate Cream Pie ~ Vegan

No Bake! No Nuts! and No Mixers required!

I’m on a Vegan Cream Pie hot streak! And this Double Chocolate Cream Pie ended up stealing the show!

For the chocolate custard I am using both cocoa powder & semi sweet chocolate.

I love the deep rich cocoa addition together with the silkiness of the vegan semi sweet chocolate! *See notes below

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Notes for Success:

Using both cocoa powder and chocolate:

If you don’t have both ingredients you can opt for just the cocoa powder and not the chocolate addition
But definitely increase the amount to 4Tbs and you may want to add a touch more sugar too!
I’d recommend about another ¼ cup of sugar to compensate for the sugar that would have been in the chocolate

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Wilton 4.75″ Tart Molds for these individual tarts is my fav
However  you can instead make a larger 8″ Pie from this same recipe if you prefer.

There is much debate & decision making as to whether you want to accept Oreos as being vegan
Since here in the USA the sugar that Nabisco uses to make these cookies is indeed processed through animal bone char.
If you want to be sure you are 100% ethically vegan here, you can make your own Oreo Cookies using my recipe for Copy Cat Vegan Oreos!

WATCH HOW TO MAKE THESE DOUBLE CHOCOLATE CREAM PIES

Double Chocolate Cream Pie

No Bake, No Nuts & No mixers required! This double chocolate cream pie is ready in no time & can be converted into 1-8" family style pie instead of the individuals that I made here!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 6 minutes mins

Inactive Time 30 minutes mins

Total Time 1 hour hr 36 minutes mins

Servings 6

Ingredients

  

1x2x3x

For the Crust:

• 36 Chocolate Sandwich Cookies
• 7 Tbs Melted Vegan Butter

For the Chocolate Custard:

• 2 cup Plant Milk 2 cup 474ml
• ½ cup Granulated Sugar 100g
• 4 Tbs Cornstarch *see notes 32g
• 2 Tbs Cocoa Powder 10g
• 2½ ounces Vegan Semi-Sweet Chocolate (approx ½ cup)
• 1½ Tbs Vegan Butter 21g
• 1 teaspoon Vanilla Extract 1 teaspoon 5ml

for the topping

• 1 Recipe Vegan Whipped Cream (2 cups total whipped)

Instructions

 

• For the crust grind up the sandwich cookies (with the fillings) in a food processor to fine crumbs. Alternatively you can use any chocolate cookie you like best you will need about 3 cups of crumbs
• Add the melted vegan butter & process until it resembles wet sand
• Press this mixture into an un-greased pie plate (8") or your un-greased 4" tart molds (6) and refrigerate until needed
• Prepare the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to high heat & bring to a boil stirring constantly to avoid scorching the bottom .
• Once it starts to bubble lower the heat but continue stirring & allow it to boil for 20 seconds, cornstarch will only activate when it is brought to a boil so be sure not to take it from the heat too soon!
• Remove from the heat & add the vanilla extract, vegan butter & chocolate, stir to melt evenly throughout.
• Pour into the prepare pie shell or the tart shells then refrigerate for about 30 minutes to cool & set.
• Top with vegan whipped cream & optional chocolate shavings

Video

Notes

Storage Cream pies must stay refrigerated and will stay fresh for up to 1 week.

 

Tried this recipe?Let us know how it was!