No-Bake Vegan Chocolate Pie
Delicious, creamy, and classic egg-free pudding pie. Made with almond milk and plant-based butter (no tofu). Pudding comes together quickly on the stove, and filling is great in a variety of pie crusts (Oreo, graham, or baked pastry shell). Serves 8.
Servings 8 slices
2 or 3 quart pot
hand or stand mixer
- 2 Tbsp dairy-free butter
- 1 Tbsp vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup All-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1/8 tsp salt
- 2 cups plain almond milk
- 9 inch pie shell (chocolate, graham, baked pastry, etc)
In a large bowl (or stand mixer bowl), add the butter and vanilla. Set aside.
In a medium pot, whisk together sugar, flour, cocoa powder, and salt until evenly combined. Slowly whisk in the milk and stir until dry ingredients are fully incorporated, about 1 minute.
Turn heat to medium and cook, whisking constantly, for 5 minutes, or until mixture is thickened and creamy. Immediately remove from heat when pudding thickens.
Use a rubber spatula to pour pudding mixture into the bowl. Beat on medium speed until filling becomes shiny, smooth, and fully combined, 2 to 3 minutes.
Pour filling into a prepared pie crust and spread to level top. Place in refrigerator uncovered for 1 hour then cover and let chill for an additional 3 hours to set completely.
Serve pie with whipped cream, if desired. Refrigerate leftovers and enjoy within 3 days.
- If using a classic pastry shell, it should be pre-baked and fully cooled before filling.
- Chilling the pie uncovered for an hour helps keep the pudding filling from sweating
Serving: 1slice | Calories: 247kcal