Double Chocolate Cream Pie ~ Vegan
Prep time
Bake time
Total time
Serves: 6
  • 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
  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
Cream pies must stay refrigerated and will stay fresh for up to 1 week.
Recipe by Gretchen's Vegan Bakery at