Vegan Chocolate Fudge Pie
Flaky, buttery piecrust filled with rich, velvety chocolate. Perfectly fudgy and 100% vegan.
- Prep Time: 30 minutes
- Par Bake Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 9-inch Pie 1x
- Category: Pies and Pastries
- Method: Chill
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crust
For the Filling
12 oz nondairy chocolate chips (about 2 cups)
1 tsp vanilla extract
1 c coconut cream (from the can, chilled overnight)*
2/3 c powdered sugar
additional coconut cream + chocolate shavings to serve
Instructions
- Make the Piecrust: Begin by making a single piecrust following this recipe. Once the crust has chilled as a disk for at least 2 hours, transfer it to a heavily floured surface. Roll out the dough into a 10-11 inch circle (1/8-1/4 inch thick). Using your rolling pin, carefully transfer the dough to a 9-inch pie pan. Fold under the edges and crimp using your thumb and forefinger or a fork. Poke holes in the bottom and sides of the crust using a fork to aid in ventilation. Place piecrust in the freezer to chill for about 20 minutes.
- Prep: Preheat oven to 350 degrees F (175 C) and place a large bowl and the prongs of an electric hand mixer into the freezer. Remove piecrust from the freezer. Lightly brush the edges of the crust with nondairy milk and sprinkle them generously with coarse sugar. Scrunch up a sheet of parchment paper and lay it into the unbaked pie shell. Pour ceramic pie weights over the paper and spread out as evenly as possible using your hands.
- Bake Piecrust: Set piecrust on center rack of preheated oven and bake for 15 minutes. Remove from oven and lift out the pie weights using the parchment paper. Return piecrust to the oven sans weights and bake for 15 minutes more. Remove piecrust from oven and set it somewhere to cool completely.
- Melt the Chocolate: Pour coconut milk in a small saucepan and bring to a simmer. Add nondairy chocolate chips to a large bowl. Pour the heated coconut milk over the top of the chocolate chips along with the vanilla extract. Allow the mixture to sit for 2 minutes before whisking until smooth. Let the filling cool, stirring occasionally to prevent it from solidifying.
- Whip the Cream: Remove the mixing bowl and prongs from the freezer and remove your can of coconut cream from the fridge. Carefully open the can taking care not to shake it or disturb the separation of cream and water. Scoop the solid cream out of the can, leaving the water behind. If you need to leave some of the cream behind in order to avoid the water DO SO as this addition can negatively impact your results. The cream from the can should measure out to about a cup but don’t worry if it’s a little less. Add the cream to the cold bowl along with the powdered sugar. Beat with the chilled prongs of an electric hand mixer for about 2-3 minutes or until stiff peaks form. Place the bowl of cream in the fridge until ready to use.
- Make the Filling: Once the piecrust and the chocolate mixture has cooled you can finish making the filling. Add your whipped cream into the bowl with the melted chocolate and fold together gently. You don’t want to over-mix or whisk as these methods will remove the air. Pour chocolate filling into cooled pie shell and even out the top using a rubber spatula. Place the pie in the fridge to set for at least 4 hours. Overnight works best.
- Serve: When it comes time to serve, you can whip up another batch of whipped cream using the same method used above. Combine 1 cup of cold, canned coconut cream and 2/3 c powdered sugar in a chilled bowl and beat until stiff peaks form. Pile it on the center of the pie or scoop onto individual slices to serve.
Notes
*Prepared pie will keep in an airtight container in the refrigerator for 3-4 days. Recipe is not freezer friendly.
*Full fat coconut milk can only be purchased in cans. Be sure you aren’t buying light coconut milk.
*Coconut cream comes in a can but should not be confused with regular coconut milk. Chill it in the refrigerator overnight and the water and cream will separate. The cream will rise to the top of the can and you will be able to easily scoop it out.
*If your pie has been chilling in the fridge for a while it’s a good idea to let it sit out for about 15 minutes before serving.
Find it online: https://censoredbaker.com/vegan-chocolate-fudge-pie/
