Vegan Chocolate Fudge Pie
Flaky, buttery piecrust filled with rich, velvety chocolate-cream. Perfectly fudgy and 100% vegan.
- Prep Time: 30 minutes
- 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
2 cups nondairy heavy cream, separated*
1 1/2 cups nondairy chocolate chips
1 teaspoon vanilla extract
1/2 cup powdered sugar
additional nondairy whipped cream + chocolate shavings to serve
Instructions
- Piecrust: Begin by making a single piecrust following the linked 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 an 11-12 inch circle. The dough should be about 1/8 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 15 minutes.
- Prep: Preheat oven to 350 degrees F (175 C). 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 15-20 minutes more or until crust is deeply golden in color. Remove piecrust from oven and set it somewhere to cool completely.
- Melt Chocolate: Pour one cup of nondairy heavy cream in a small saucepan and bring to a simmer. Add nondairy chocolate chips to a large bowl. Pour the heated cream 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 Cream: Add the remaining cream to a clean mixing bowl along with the powdered sugar. Beat with an electric hand mixer for about 2-3 minutes or until stiff peaks form. Place the bowl of cream in the fridge to chill until ready to use.
- Prepare 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 with a rubber spatula. 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 the rubber spatula. You may not use all the filling!* 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 as above. Combine 1/2 cup of nondairy heavy cream and 1/3 c powdered sugar in a bowl and beat until stiff peaks form. Pile it on the center of the pie or scoop onto individual slices to serve. Shave on dark chocolate if desired.
Notes
*Prepared pie will keep in an airtight container in the refrigerator for 3-4 days. Recipe is not freezer friendly.
*If you don't end up needing all of the filling, reserve the leftovers and store in the fridge. It makes an amazing chocolate mousse!
*If you can't find nondairy heavy cream, you can use coconut milk instead. Purchase 2 cans of coconut cream and one can of full fat coconut milk.
*Full fat coconut milk can only be purchased in cans. Be sure you aren’t buying light coconut milk. This is what you can use to simmer and pour over the chocolate chips to melt.
*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. Whip one can of cream with the powdered sugar until stiff peaks form. One can should be used for the filling, one for the topping.
Find it online: https://censoredbaker.com/vegan-chocolate-fudge-pie/
