This dreamy dairy free chocolate pie is a chocolate lover’s dream! With a smooth-as-silk filling and fluffy whipped coconut cream, it’s impossible to resist. Perfectly decadent and easy to make, you’ll never believe there’s no dairy involved. Egg free, soy free and vegan.

Calling all chocolate lovers! 

Because today we chat this perfectly indulgent dairy free chocolate pie. 

That has the most smooth and creamy, melt-in-your mouth filling that is just pure heaven.

And when we combine that with a flaky pie crust, fluffy whipped coconut cream and even more chocolate for garnish? 

It’s dessert-time bliss. And most definitely the BEST pie I’ve ever made. 

Did I mention that it’s also super easy to make (especially if your pie crust is ready to go)? Packed with deep chocolate flavor? No fancy ingredients needed? 

Yup, now that’s my kind of chocolate pie. 

How To Make Dairy Free Chocolate Pie

So, let’s talk about how this delicious dessert goes down.

Melt chocolate. First up, we’ll add some chocolate chips, coconut milk and almond butter to a small saucepan, then heat until smooth and well combined.

Add in flavorings. Next, we’ll whisk in some maple syrup and vanilla extract to sweeten it all up.

Pour into crust then chill. We’ll pour the mixture into a fully baked pie crust, then pop in the fridge to hang out for about 4 to 6 hours, or until set. 

Make the topping. When the pie is ready, we’ll add some hardened coconut cream to a mixing bowl and whip until fluffy, then add in some sugar and vanilla to pump up the flavor.

Spread over pie. Finally, we’ll spread that fluffy goodness over our chilled pie, before sprinkling with chocolate shavings (or chips!) for garnish.

And then, we dive on in. 

Tips & Tricks

1. First things first. The cook time for the recipe does NOT include time to make and bake off the pie crust, as you want it to be fully cooled before proceeding with the filling. Additionally, how long it will take will vary if you don’t use the linked pie crust recipe.
2. I personally use almond butter that only has one ingredient – almonds! And is more drippy in consistency. But you can absolutely use any almond butter you like. Keep in mind that you DO NOT taste the almond butter at all in the final product. It’s just there to give the filling that perfect texture. 
3. Alternatively, you can use peanut butter or cashew butter instead. Cashew butter will be neutral in flavor like the almond butter, whereas you’ll taste the peanut butter a bit (which is not necessarily a bad thing!). 
4. Let’s talk about the whipped topping. Different brands of coconut milk (and even different cans from the same brand) will result in a slightly different consistency once whipped. After you whip the hardened coconut cream, assess the texture. If it’s already pretty soft, I recommend using the confectioners’ sugar to sweeten. If it’s too thick, use the maple syrup which will thin it out a bit. 
5. Or, you can absolutely use a store bought dairy free whipped cream instead. We love the So Delicious original cocowhip and it makes a great substitute if you don’t want to be bothered making your own. 

How To Store

Fridge: Any leftovers (or even the entire pie) can be stored in the fridge for up to 5 days. I like to loosely cover with foil. 

Freezer: Alternatively you can freeze the pie without the whipped topping for another time. Let it set as directed in the recipe, then wrap tightly and store in the freezer for up to 3 months. 

Allow it to thaw in the fridge, then proceed with the whipped topping. 

Additional Dairy Free Desserts You Might Enjoy:

• Dairy Free Peanut Butter Pie
• Dairy Free Apple Pie
• Dairy Free Carrot Cake
• Vegan Gingerbread Cake
• Dairy Free Pecan Pie
• Dairy Free Pumpkin Cheesecake
• Dairy Free Pumpkin Pie

Did you make this recipe? Rate and review it down below! I’d love to hear from you.