For those who like the thought of easy, silky chocolate wrapped in a crispy, flaky crust and topped with clouds of whipped cream, this Vegan Chocolate Pie is for you! It is past straightforward and all you could make it are simply six components.
I am all about straightforward vacation recipes and this vegan chocolate pie ranks on the prime in the case of simplicity.
The filling takes simply minutes to make with components that come out of the pantry. All you do is soften the chocolate and stir in a few components into it and voila! Your filling is prepared and all you could do is pour it into the crust and funky.
You should utilize a prebaked crust to make this a very no-bake recipe. I’ve options for you within the “components” part under.
Desk of Contents
Why you may love this recipe
- It is like consuming easy, creamy sweet wrapped in flaky pie crust. Who would not love that? The comfortable clouds of whipped cream add additional to the contrasting textures and flavors.
- It is SO straightforward to make. Even in case you insist on making your individual prebaked crust (and it is value it), you possibly can’t beat this pie for simplicity. The filling takes simply minutes and you do not want every other prep.
- It is an everybody pleaser. Youngsters and adults will go gaga for this chocolate pie. Be sure you save a bit for your self earlier than it vanishes into skinny air!
- It is everybody pleasant. The pie is appropriate for nut-free, soy-free and vegan eaters. You probably have gluten-free eaters, use a gluten-free crust.
Elements
- Prebaked pie crust. You have got your alternative of crusts for this pie: a no-bake crust just like the Oreo cookie crust in my vegan peanut butter Oreo pie recipe, the beyond-delicious vegan shortbread crust from this vegan white chocolate pie recipe, or a vegan pie crust. You can too simply purchase a retailer purchased prebaked crust, like this graham cracker crust (there may be even a gluten-free model)!
- Semisweet vegan chocolate chips. The chocolate chips are candy sufficient that you simply needn’t add any sugar to this recipe.
- Vegan butter unfold. Use a vegan butter unfold fairly than the sticks for a creamier texture.
- Vegan heavy whipping cream. This provides extra creaminess to the chocolate filling.
- Vegan raspberry jam. You should utilize one other jam to vary up the flavour of the chocolate.
- Raspberry extract. This simply provides a bit further yummy taste. Skip it or change accordingly in case you use something apart from raspberry jam. See variations under for extra concepts.
Variations
- Use one other taste of jam/jelly to vary up the flavour of your chocolate filling. As an example, use a mix of orange marmalade with a tablespoon of an orange liqueur.
- For those who like the flavour of coconut with chocolate, use coconut oil as an alternative of the vegan butter unfold. You can too substitute full-fat coconut milk for the oat milk/cream.
- The chocolate filling on this pie is kind of agency. For a smoother, softer filling improve the amount of whipped cream to ½ cup.
- You should utilize an 8-inch pie plate or tart pan for this recipe. I used the tart pan for a prettier presentation, however each work equally effectively.
Methods to make vegan chocolate pie
- If utilizing a vegan pie crust that has not been pre-baked, match it into pie plate or tart pan. Trim or crimp the perimeters. Dock the underside of the crust, so it will not puff up within the oven, by poking holes into the crust with the tines of a fork. You may skip this and the subsequent step if utilizing a prebaked crust.
2. Place parchment paper within the pie shell. Add pie weights (rice or beans work effectively for this) to the brim and prebake for half-hour in a preheated 350-degree F oven.
3. Place chocolate chips in a double boiler (a bowl positioned over a simmering saucepan of water) together with the vegan butter and cream. Let the chocolate soften till easy and creamy. Stir often.
4. Add raspberry jam and extract to the bowl. Stir to combine and switch off warmth.
5. Pour the chocolate combination into the prebaked pie shell. Let it cool to room temperature, about a few hours, then place within the fridge for an additional 2-3 hours to relax totally. Embellish with vegan whipped topping and chocolate shavings earlier than slicing and serving.
Recipe FAQs
You should utilize a gluten-free crust, such because the store-bought crust advised within the variations part above, or make a prebaked gluten-free crust, such because the one on this vegan French onion tart recipe.
The pie will really stay creamy at room temperature so after you could have chilled it for the primary time, you needn’t preserve it within the fridge. It would keep contemporary at room temperature for twenty-four hours. You probably have leftovers, retailer them within the fridge.
-Whipped vegan cream and a drizzle of cocoa powder or chocolate shavings.
-Whipped cream topped with contemporary fruit, like strawberries or raspberries.
-Shavings or chopped bits of your favourite sweet.
Extra yummy vegan pie recipes
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Vegan Chocolate Pie
For those who like the thought of easy, silky chocolate wrapped in a crispy, flaky crust and topped with clouds of whipped cream, this vegan Chocolate Pie is for you! It is past straightforward and all you could make it are simply six components.
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Overview Recipe
Servings: 8 slices
Energy: 448kcal
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Directions
Pie crust (skip if utilizing prebaked crust)
-
If utilizing a vegan pie crust that has not been pre-baked, match it into pie plate or tart pan. Trim or crimp the perimeters. Dock the underside of the crust, so it will not puff up within the oven, by poking holes into the crust with the tines of a fork. You may skip this and the subsequent step if utilizing a prebaked crust.
-
Place parchment paper within the pie shell. Add pie weights (rice or beans work effectively for this) to the brim and prebake for half-hour in a preheated 350-degree F oven.
Chocolate filling
-
Place chocolate chips in a double boiler (a bowl positioned over a simmering saucepan of water) together with the vegan butter and cream. Let the chocolate soften till easy and creamy. Stir often.
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Add raspberry jam and extract to the bowl. Stir to combine and switch off warmth.
Assemble and bake pie
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Pour the chocolate combination into the prebaked pie shell. Let it cool to room temperature, about a few hours, then place within the fridge for an additional 2-3 hours to relax totally. Embellish with vegan whipped topping and chocolate shavings earlier than slicing and serving.
Recipe notes
- You have got your alternative of crusts for this pie: a no-bake crust just like the Oreo cookie crust in my vegan peanut butter Oreo pie recipe, the beyond-delicious vegan shortbread crust from this vegan white chocolate pie recipe, or a vegan pie crust. You can too simply purchase a retailer purchased prebaked crust, like this graham cracker crust (there may be even a gluten-free model).
- Use one other taste of jam/jelly to vary up the flavour of your chocolate filling. As an example, use a mix of orange marmalade with a tablespoon of an orange liqueur.
- For those who like the flavour of coconut with chocolate, use coconut oil as an alternative of the vegan butter unfold. You can too substitute full-fat coconut milk for the oat milk/cream.
- The chocolate filling on this pie is kind of agency. For a smoother, softer filling improve the amount of whipped cream to ½ cup.
- You should utilize an 8-inch pie plate or tart pan for this recipe. I used the tart pan for a prettier presentation, however each work equally effectively.
Storage directions
- Leftovers could be refrigerated for as much as every week. For longer storage wrap tightly or place in hermetic container and freeze as much as 4 months. Convey again to room temperature earlier than serving.
Topping options
- Whipped vegan cream and a drizzle of cocoa powder or chocolate shavings.
- Whipped cream topped with contemporary fruit, like strawberries or raspberries.
- Shavings or chopped bits of your favourite sweet.
Vitamin
Serving: 1slice | Energy: 448kcal | Carbohydrates: 40g | Protein: 4g | Fats: 33g | Saturated Fats: 11g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 10g | Trans Fats: 0.1g | Sodium: 226mg | Potassium: 44mg | Fiber: 3g | Sugar: 19g | Vitamin A: 541IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 3mg
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