Name: Vegan Chocolate Coconut Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 vegan pie crust (store-bought or homemade); 1 can (13.5 oz) full-fat coconut milk; 3 tbsp cornstarch; 1/3 cup maple syrup or agave nectar; 1 tsp vanilla extract; 1 cup dairy-free dark chocolate or chocolate chips; 1/2 cup coconut cream (chilled, for topping); 2 tbsp powdered sugar (optional, for whipped topping); 2 tbsp unsweetened shredded coconut (optional, for garnish)

Why You’ll Love This Recipe

This pie is the ultimate treat for chocolate and coconut lovers. It’s dairy-free, egg-free, and made with wholesome ingredients, yet tastes just as luxurious as any traditional cream pie. The silky-smooth chocolate filling sets beautifully in a crisp pie crust, topped with airy whipped coconut cream for the perfect finish. Easy to prepare and sure to impress, it’s a fantastic make-ahead dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegan pie crust (store-bought or homemade)
Full-fat canned coconut milk
Cornstarch
Maple syrup or agave nectar
Vanilla extract
Dairy-free dark chocolate or chocolate chips
Unsweetened shredded coconut (optional for garnish)
Coconut cream (for topping)
Powdered sugar (optional, for sweetening the whipped topping)

Directions

Pre-bake the pie crust according to package or recipe instructions and let it cool completely.
In a medium saucepan, whisk together the coconut milk and cornstarch until smooth.
Place the saucepan over medium heat and stir in maple syrup and vanilla extract.
Once the mixture begins to thicken, add the chopped chocolate or chocolate chips.
Stir continuously until the chocolate melts and the mixture becomes thick and glossy.
Pour the chocolate filling into the cooled pie crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, whip the coconut cream with powdered sugar until light and fluffy.
Spread or pipe the whipped coconut cream over the chilled pie.
Garnish with shredded coconut if desired, then slice and serve.

Servings and timing

This recipe makes 8 servings.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

Nutty crust: Use a crust made from almonds or pecans blended with dates for a gluten-free and grain-free base.
Extra chocolatey: Add a tablespoon of cocoa powder to the filling for a deeper chocolate flavor.
Mint chocolate: Add a few drops of peppermint extract to the filling for a refreshing twist.
Espresso kick: Stir in a teaspoon of instant espresso powder to intensify the chocolate flavor.
Fruit topping: Top with fresh berries like raspberries or strawberries for a colorful, tart contrast.

Storage/Reheating

Store leftover pie in the refrigerator, covered, for up to 4 days.
The pie is best enjoyed cold, so no reheating is needed.
If using homemade whipped coconut cream, re-whip slightly if it separates over time.
This pie is not ideal for freezing as the texture of the filling and whipped topping may change when thawed.

FAQs

What kind of coconut milk should I use?

Use full-fat canned coconut milk for the richest, creamiest texture in the filling.

Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. Prepare and refrigerate it up to 24 hours in advance.

Is there a substitute for cornstarch?

Yes, you can use arrowroot powder or tapioca starch in equal amounts as a thickener.

Can I use store-bought coconut whipped cream?

Absolutely. Store-bought whipped coconut topping works well if you’re short on time.

What kind of chocolate is best?

Use high-quality dairy-free dark chocolate or vegan chocolate chips for the best flavor and texture.

Can I make this pie gluten-free?

Yes, just use a gluten-free pie crust or make one with almond flour or oat flour.

How can I tell if the filling is set?

The filling should be firm to the touch and not jiggle much when you move the pie.

Can I use light coconut milk?

Light coconut milk won’t provide the same creamy texture. Stick with full-fat for best results.

How long will this pie stay fresh?

It will stay fresh in the fridge for about 3–4 days when stored in an airtight container.

What if I don’t have a pie dish?

You can use a tart pan or even a square baking dish, though presentation may vary.

Conclusion

This Vegan Chocolate Coconut Cream Pie is the kind of dessert that satisfies every craving with its smooth, rich chocolate filling and luscious coconut cream topping. It’s easy to make, completely dairy-free, and ideal for entertaining or everyday indulgence. Once you try it, it might just become your new favorite vegan dessert.