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Double Chocolate Cream Pie ~ Vegan

June 20, 2021 By Gretchen 6 Comments

I’m on a Cream Pie hot streak!

My Four Best Cream Pie Recipes Series started with the success of the White Chocolate Berry Cream Pie recipe

And then this Double Chocolate Cream Pie ended up stealing the show!

 

Get ready for the ultimate in chocolate desserts!

No Bake! No Nuts! and No Mixers required!

Double Chocolate Cream Pie Recipe

Using your favorite sandwich cookie for the crust and a super fast stove top custard you are on your way to Chocolate Cream Pie bliss in less than 1 hour!

I am using the Wilton 4.75″ Tart Molds for these today

However  you can instead make a larger 9″ Pie from this same recipe if you prefer.

I have been really lazy lately and have been using CocoWhip topping by SoDelicious

But I do have a couple recipes for Vegan Whipped Cream that you can choose from!

Not to mention if you are lucky enough to get SILK brand Heavy Whipping cream you are in for a treat!

*not sponsored

vegan Whipped Cream

You will notice in the recipe below for the chocolate custard I am using both cocoa powder & semi sweet chocolate.

I love the deep rich cocoa addition without the added sugar together with the silkiness of the vegan semi sweet chocolate!

Double Chocolate Cream Pie Recipe

You can get away with using just one or the other if you:

#1 don’t have both ingredients  or

#2 just don’t want them so super chocolatey like I do!

If you opt for just the cocoa powder and not the chocolate addition, definitely increase it to 4Tbs and you may want to add a touch more sugar too!

I would recommend about another ¼ cup of sugar to compensate for the sugar that would have been in the chocolate

Notes for Success:

When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.

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.

I cannot tell you how many times people have complained that their custard  is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.

Double Chocolate Cream Pie Recipe

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

Double Chocolate Cream Pie Recipe

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!

Homemade Vegan Oreo Cookies

FOR MORE CREAM PIE RECIPES CLICK THE LINKS BELOW

BANANA CREAM PIE

COCONUT CREAM PIE

APPLE CREAM PIE

 
5.0 from 1 reviews
Double Chocolate Cream Pie ~ Vegan
 
Print
Prep time
60 mins
Bake time
6 mins
Total time
1 hour 6 mins
 
CLICK HERE for the 4.75" Tart Molds I am using
Serves: 6
Ingredients
  • For the Crust:
  • Chocolate Sandwich Cookies 36 (*with the fillings)
  • Vegan Butter 7 Tablespoons
  • For the Chocolate Custard:
  • Plant Milk 2 cup (474ml)
  • Granulated Sugar ½ cup (100g)
  • Cornstarch 4 Tablespoons (32g)
  • Cocoa Powder 2 Tablespoons
  • Vegan Semi-Sweet Chocolate 2½ ounces (approx ½ cup chopped)
  • Vegan Butter 1½ Tablespoons (21g)
  • Vanilla Extract 1 teaspoon (5ml)
  • 1 Recipe Vegan Whipped Creamor COCO Whip Whipped Topping by SoDelicious
Instructions
  1. For the crust grind up the sandwich cookies in a food processor until fine crumbs.
  2. Add the melted vegan butter and process until it is even and resembles wet sand
  3. 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
  4. 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 .
  5. Once it starts to bubble remove from the heat and add the vegan butter & the chocolate, stir to melt evenly throughout.
  6. Add the vanilla extract.
  7. Pour into the prepare pie shell or the tart shells then refrigerate for about 20minutes to cool & set.
  8. Top with vegan whipped cream & optional chocolate shavings
Notes
Cream pies must stay refrigerated and will stay fresh for up to 1 week.
3.5.3251

 

 

Filed Under: All Recipes, No Bake Desserts, Pies and Tarts

Previous Post: « Vegan Boston Creme Pie
Next Post: Aquaflaxa Swiss Meringue Buttercream »

Reader Interactions

Comments

  1. Lynn Bechard

    July 15, 2020 at 1:19 am

    This will be my first vegan dessert. Thank you Gretchen

    Reply
    • Gretchen

      July 15, 2020 at 3:36 am

      Ohh! YAY! Good choice! You are going to LOVE IT!

      Reply
      • Mru

        August 20, 2020 at 3:56 am

        I ain’t vegan…but have stopped non veg since Jan though. I do bake max recipes from ua blog with regular things and they turn out perfecttt maximum times…made this yesterday n it was delicious.

        Reply
  2. Ruth

    July 15, 2020 at 9:25 am

    In the recipe you write granulated sugar but in the videos (Chocolate and White Chocolate cream pies) it looks like confectioners sugar. Can you clarify this?

    Reply
    • Sabria

      July 26, 2020 at 10:30 am

      It looks delicious I will try it. Thanks a lot

      Reply
  3. Mary

    July 29, 2020 at 11:50 am

    I made this last week for our weekly shelter-in-place, “internal sanitization” gathering we have been doing with our neighbors and their daughter. I’m the only vegan and they are all mostly suspicious of anything that I bake. Everyone loved it!! It was a hit and I was told I can make it ant time I want!! Thank you.

    Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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