Easy Vegan Chocolate Pie

This has to be one of the easiest, and yummiest, vegan desserts. It always gets high praise when we make it…vegans and non-vegans alike are in dessert heaven when they indulge. The most fun part? Making the Aquafaba whipped topping. I don’t know how anyone came up with the idea to whip the water from canned beans, but I am glad they discovered this wonderfully easy way to make a vegan whipped cream.

Easy Vegan Chocolate Pie

  • Servings: 8 servings
  • Difficulty: super easy
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Ingredients

  • graham cracker crust (store bought or homemade)
  • 1 can full fat canned coconut milk, you will only use 1 cup after heating. (Store the remainder in the fridge)
  • 12 ounces chocolate, finely chopped. I use 70% vegan dark chocolate.
  • 1 teaspoon pure vanilla extract
  • Aquafaba whipped cream (recipe below)

Directions

  1. Over low heat, bring the coconut milk to a slow boil in a small sauce pan.
  2. Place the finely chopped chocolate into a heat proof bowl.
  3. Pour 1 cup of the heated coconut milk over the chocolate and carefully stir until the chocolate has melted and the chocolate/coconut milk mixture is smooth and creamy.
  4. Whisk in the vanilla extract.
  5. Pour the chocolate ganache into the prepared graham cracker pie shell.
  6. Refrigerate until set.

Aquafaba Whipped Topping

Ingredients

  • Liquid from 1 can of garbanzo beans
  • 1/2 cup powdered sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Directions

  1. Place all the ingredients into a large mixing bowl or the bowl of a stand mixer.
  2. Whip with your hand mixer or stand mixer on high speed. This requires patience; it can take up to 15 minutes to achieve the stiff peaks needed for a whipped cream.
  3. Dropped dollops of on your cooled pie or use a piping bag.
  4. For a finish, microplane some chocolate over the top.

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