Sometimes, the more chocolatey and creamy a dessert is, the better and this simple and delicious vegan chocolate pudding pie is a testament to that idea! The smooth chocolate filling sits on a buttery Oreo crust gracefully. A great thing about this pie is that it takes less than 30 minutes to prepare so you can relax while it chills in the fridge (that's the hardest part).
You should definitely give this recipe a try if you love chocolate pudding and you also really like a good chocolate cheesecake because it's somewhere right in the middle of both desserts.
I love to serve my vegan chocolate pudding pie with fresh dairy-free single cream as it counterbalances the richness of the chocolate, although I do love to eat it on its own from time to time too. It's honestly so decadent, topped with a dreamy whipped cream and vegan white chocolate. All the flavors work really well together creating slices of heaven.
If recipes that are chocolate-packed are what you need in your life, you also need to try my vegan chocolate orange cheesecake, vegan chocolate ganache filled cupcakes and vegan flourless chocolate cake recipes which are all treats that I know you guys will also adore.
Why You Will Love This Pie
- Delicious Texture - The chocolate filling is incredibly decadent and gets better with every mouthful. It's both creamy and fairly thickened. However, it's not quite as thick as my vegan chocolate cheesecake, for example.
- Awesome Toppings - The pudding pie is topped with a chocolate whipped cream which is a flavored version of the one used in my vegan black forest cheesecake, as well as vegan white chocolate which is grated over the top generously.
- Easy to Make - This recipe is so simple. You can make the crust and the filling in no time and then all you need to do is wait for the pie to chill inside the refrigerator.
- Allergy Friendly & Plant Based - This vegan chocolate pudding pie recipe is entirely vegan and dairy free.
- Oreos - These popular cookies are completely vegan and will be used for the crust in this recipe. I use them quite often, such as in my vegan cookie dough tart as they seem to compliment so many of the fillings that I make for my tarts, pies and cheesecakes.
- Cocoa Powder - Use a high quality cocoa powder if you can. This will give the pudding pie a stronger, richer & more luxury taste.
- Vegan Double Cream - I love to use the Elmlea dairy free whipping cream as it creates a great consistency in treats and can be thickened easily.
- Vegan Baking Chocolate - I use baking-specific chocolate for recipes like this as it melts evenly and there isn't usually any clumps. On the other hand, chocolate chips are the opposite and I don't recommend using them.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You can grate another type of chocolate such as vegan milk chocolate or dark chocolate onto the top of the pie if you don't like white chocolate. I did this for my vegan black forest cake. The dessert will still be equally as delicious.
- You can easily make this chocolate pudding pie gluten free by swapping out the Oreos for a suitable alternative. There are plenty of cookies out there that are both dairy free and gluten free, so if these are your dietary requirements be sure to look for a substitute.
How To Make Vegan Double Chocolate Pudding Pie
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease a round, springform tin with vegan butter.
2: Make the Oreo crust and press into the base of the tin and slightly up the sides.
3: Combine the dry filling ingredients inside a large bowl.
4: Combine the wet filling ingredients inside a separate bowl.
5: Mix the dry and the wet together to form a thicker mixture.
6: Heat the mixture so that it thickens even more.
7: Pour the chocolate pudding filling into the prepared tin so that most of the crust is covered. Refrigerate until it sets.
8: Take the vegan chocolate pudding pie out from the fridge.
9: Make the chocolate whipped cream.
10: Spoon the dairy free whipped cream over the top of the chocolate pie and grate on some vegan white chocolate.
Use high quality vegan baking chocolate - Baking dark chocolate is ideal, as it melts smoothly without and clumps. Using higher quality chocolate in general will result in a better texture for the filling.
Get the ingredients ready ahead of time - You have to work fast in this recipe at times and you are required to stir regularly at one point, so having all your ingredients measured out and ready to use will be convenient for you.
Store thus chocolate pudding pie inside the fridge for up to 3 days inside large airtight containers. I do NOT advise freezing this pie.
You need to leave the chocolate pudding pie in the refrigerator for the recommended amount of time. Also, don't leave the cornstarch out either as it is a thickening agent.
It's best not to. This recipe contains vegan double cream which is definitely best kept cool inside the fridge. It will also keep the pie from going bad sooner which is ideal.
More Vegan Chocolate Recipes That You Will Love
If you tried this Vegan Chocolate Pudding Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Double Chocolate Pudding Pie (No-Bake)
For the crust:
- 475 g Oreos
- 150 g vegan butter melted
- Pinch of salt
For the pudding filling:
- 30 g cocoa powder
- 45 g cornstarch
- 120 g vegan double cream
- 240 g vegan semi-sweet baking chocolate chopped
- 540 ml soy milk
- 150 g superfine sugar* caster (see notes)
- 1 Tablespoon salted vegan butter
- 0.5 teaspoon almond extract
- 0.5 teaspoon vanilla extract
For the chocolate whipped cream:
- 175 g vegan double cream
- 0.25 teaspoon vanilla extract
- 20 g powdered sugar
- 0.5 Tablespoon cocoa powder
For the topping:
- Vegan white chocolate shavings
Make the crust:
- Begin by greasing an 8-inch round springform cake tin or pie plate with vegan butter. Set aside.
- To a high-speed blender, add your fine Oreos and blitz until fine crumbs form. Add the melted vegan butter and salt then pulse again until fully combined. The mixture should be wet and mouldable.
- Press the crust mixture into the prepared tin or pie plate. Make sure you press it firmly into both the base and up the sides a little to create a pie crust shape. Place in the freezer while you make the pudding filling.
Make the pudding filling:
- In a mixing bowl, combine the cocoa powder and cornstarch. Mix in the vegan double cream until combined.
- In a separate, heatproof metal bowl, pour in your chocolate, soy milk and sugar. Place the bowl over a medium heat using the double-boiling (bain-marie) method and stir constantly until it is fully melted together.
- Remove the pan from the heat then pour 1 cup (236ml) of the melted chocolate milk mixture into the cocoa powder mixture and mix until smooth. Pour the cocoa powder mixture back into the warm chocolate inside the heatproof bowl.
- Place the bowl over a medium-high heat using the double-boiling method again. Stir continuously once more. When it begins to bubble/boil, cook for a further 3-5 minutes until the chocolate filling has thickened.
- Finally, remove the pudding filling from the heat and whisk in the vegan butter, almond extract and vanilla extract. Let the mixture cool completely then pour it over the Oreo crust which will have firmed up by this point in the freezer.
- Cover your chocolate pudding pie with plastic wrap and chill inside the fridge for 6 hours or overnight if you prefer.
Make the chocolate whipped cream:
- Inside a large mixing bowl, whip the vegan double whipping cream and vanilla extract with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment, beating on a medium-low speed while adding your powdered sugar and cocoa powder in increments.
- Once the powdered sugar and cocoa powder are fully incorporated into the cream, increase the speed to medium-high and whip until medium-stiff peaks form.
- Spoon the whipped cream topping onto the set chocolate pudding cake. Grate vegan white chocolate onto the chocolate pie and serve.
- Make sure that the superfine/caster sugar that you use is suitable for vegans. You can also substitute for granulated sugar if needed.
- Using baking-specific dark chocolate is ideal, as it melts smoothly without and clumps. Using higher quality chocolate in general will result in a better texture for the filling.
- You have to work fast in this recipe at times and you are required to stir regularly at one point, so having all your ingredients measured out and ready to use will be convenient for you.