This Chocolate Cream Pie is a deconstructed and plant based version of the classic diner dessert. It tastes just as delicious, if not more, than the traditional version. But make it extra special with the no-bake, buttery graham cracker crust and a smooth layer of whipped cream. You can make this dessert as a pie in a pie pan or as mini desserts. Either way is great! Creamy, dreamy, and luscious vegan chocolate cream pies––this recipe is definitely a crowd pleaser!  

Chocolate Cream Pie [Vegan]




Cooking Time




For the Vegan Chocolate Pudding:

  • 1/3-1/2 cup granulated sugar
  • 2 tablespoons Cocoa powder
  • 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1 1/4 cups Almond Milk
  • 1 1/4 cups Almond or Coconut Creamer
  • 1 teaspoon Vanilla extract or 1/2 teaspoon Vanilla bean paste
  • 1 bar Semi Sweet Chocolate, coarsely chopped
  • 1 tablespoon Vegan Butter

For the Other Layers:

  • 1 cup graham cracker crumbs
  • 2 tablespoons Vegan Butter, melted
  • 2 cups Coconut whipped cream or Almond whipped cream (store bought)
  • As needed chocolate shavings, for garnish


For the Vegan Chocolate Pudding:

  • In a medium heavy pan, whisk sugar, cocoa, cornstarch and salt. Slowly whisk in the milk and cream and vanilla bean extract (if using). Make sure there are no lumps.
  • Slowly bring the mixture to a boil over medium heat while whisking constantly.
  • Lower the heat to a simmer cover and simmer gently for 8~10 minutes or until the pudding begins to thicken. Remove from the heat and whisk in the butter and vanilla extract.

For the Other Layers:

  1. In a small bowl, combine the graham cracker crumbs and melted butter. Mix well to combine.
  2. Make coconut cream frosting or use store bought vegan frosting.

To Assemble:

  1. Layer the graham cracker crumbs in the bottom of 4 small serving bowls, top with alternating layers of chocolate pudding and whipped cream. Garnish with shaved chocolate. Chill for at least 4 hours and Enjoy!!
  2. Let the pudding cool completely.


If you want the pudding to be on the sweet side, increase sugar to 1/2 cup. If you don't have access to vegan creamer, then use the same quantity of almond or other plant based milk. The pudding may take slightly longer to thicken. Refrigerate a can of full fat coconut milk overnight. Open and scoop out the now thickened coconut cream into a mixing bowl. The clear coconut water can be used in soups, smoothies etc.


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