You are not going to believe how easy this gluten-free vegan pie recipe is! Our vegan chocolate cream pie is DEEElicious, chocolatey, and incredibly smooth, and it’s soy-free, dairy-free and egg-free (of course, because it’s vegan). In fact, other than almond butter it is completely allergen-free (absent some obscure allergy) and even there you could substitute another nut butter. While many such pies rely on tofu or avocado, there is none of that in this vegan pie recipe. What this vegan chocolate cream pie does have is a fantastic deep chocolate taste, and a luxurious smooth texture that holds its shape even at room temperature.
This recipe calls for sweet potato (puréed), and you can use either canned sweet potato purée or, if you don’t have any canned sweet potato on hand, you can use homemade sweet potato purée from a baked sweet potato (we always keep a few pre-baked sweet potatoes in the freezer for just such a food emergency ;~) ). We would not advise using boiled sweet potatoes, as that may change the water content too much.
While the recipe cals for a gluten-free pie crust or gluten-free graham cracker crust, you can actually make it without any crust at all, the filling is that firm, and in that case we would say to call it a ‘vegan chocolate ganache torte’. :~)
Our vegan chocolate cream pie recipe was inspired by (but different from) Lori, over at My Quiet Kitchen.
Easy Vegan Pie Recipe: No-Bake Vegan Chocolate Cream Pie
2 cups semi-sweet chocolate chips (we use the semi-sweet chocolate chips from Costco)
1/2 cup almond butter (smooth, not crunchy) OR 1/2 cup smooth peanut butter if you want to make a peanut butter chocolate pie
1 1/4 cup sweet potato purée
3 Tablespoons almond or other plant milk
1 teaspoon vanilla
Dash of salt if your nut butter does not contain any salt
1 gluten-free graham cracker pie crust, or 1 gluten-free regular pie crust, pre-baked.
Measure the two cups of chocolate chips into the top of a double boiler, put water in the bottom, and heat over medium-high heat, stirring occasionally until the chocolate chips are fully melted. If you don’t have a double boiler you can use a metal mixing bowl set into a pot with water on the bottom, just be sure that the water in the bottom (the pot) won’t splash up into the bowl at all, and no steam will escape, otherwise your chocolate may seize. You can also melt the chocolate chips in a microwave safe bowl in the microwave, stopping and stirring every 15 seconds or so until they are fully melted.
Once the chocolate is melted combine everything except the chocolate in a high speed blender. You do need a good strong blender for this as the pie filling is quite thick.
Blend until very smooth. If you must you can add a tiny bit more plant milk to assist with blending, but try not to. Every time we make this we think we may have to, and while we are agonizing over whether or not to resort to that, the mixture magically smoothes out and it’s perfect.
Now add the chocolate to the blender, and blend again until fully mixed.
Scrape the mixture into the prepared pie crust and smooth out so that it completely fills the crust and looks nice. Once you’ve done that, sneak a taste by licking the spoon before you wash it. Don’t do that before you fill the pie, or you may be tempted to just eat the filling, and forget about turning it into a pie!
Put the pie into the fridge uncovered (you don’t want condensation to form and drip on your pie), and let it set for a couple of hours. Once it is fully set you can cover it with plastic wrap.
You can serve this pie straight from the fridge, or bring it to room temperature – as we said, it will hold it’s shape beautifully even at room temperature.
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