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.

CLICK  HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE DOUBLE CHOCOLATE CREAM PIES

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!

Double Chocolate Cream Pie

CLICK HERE for the 4.75" Tart Molds I am using

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 6 minutes mins

Total Time 1 hour hr 6 minutes mins

Ingredients

  

For the Crust:

• Chocolate Sandwich Cookies 36 *with the fillings
• Melted Vegan Butter 7 Tablespoons

For the Chocolate Custard:

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

for the topping

• 1 Recipe Vegan Whipped Cream *see link in notes

Instructions

 

• For the crust grind up the sandwich cookies in a food processor until fine crumbs.
• Add the melted vegan butter and process until it is even and resembles wet sand
• Press this mixture into an un-greased pie plate (9") or your un-greased 4" tart molds (6) and refrigerate until needed OR for a crispy pie shell, bake in a preheated 350F oven for 12-15 minutes to crisp
• Prepare the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to high heat and 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 and add the vegan butter & the chocolate, stir to melt evenly throughout.
• Add the vanilla extract.
• Pour into the prepare pie shell or the tart shells then refrigerate for about 20minutes to cool & set.
• Top with vegan whipped cream & optional chocolate shavings

Video

Notes

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

Choose your best option for whipped cream here

Tried this recipe?Let us know how it was!