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This creamy No Bake Chocolate Pie is perfect for the holidays! It uses a nut-based crust and the filling is made in a blender, meaning it requires minimal prep work and the end result is a creamy, chocolate-y pie. Plus, the entire recipe is dairy free!
Disclaimer: This post is sponsored by my friends at Diamond Nuts. As always, all opinions are my own. Thank you for supporting brands that support this site!
Let me tell you, this chocolate pie is CREAMY as heck. I asked you via Instagram what kind of pie you wanted me to make just in time for the holidays, and chocolate was the clear winner. So, here it is! This chocolate pie is made with just 7 ingredients total, and it’s dairy free too.
I brought this pie over to my mom’s house a few weeks ago, and her, my stepdad and Miguel all went back for a second piece, which is always a good sign. I think it could be a year-round pie, but really, it’s perfect for the holidays.
WHY THIS NO BAKE CHOCOLATE PIE IS THE BEST
- The entire recipe requires just 7 ingredients
- It’s super creamy even without dairy
- It uses easy-to-find ingredients, many of which you probably already have in your pantry/refrigerator
- You don’t have to bake it! Instead, you whip up the filling in your blender, then refrigerate the pie and that’s it!
NO BAKE CHOCOLATE PIE INGREDIENTS
Nut pie crust: I used Diamond Nuts Nut Pie Crust for this recipe, and I pinky promise you it’s super tasty. Since the crust is pre-made, the entire prep time for this recipe is just 5 minutes! You really can’t beat that.
Chocolate: The chocolate-y flavor comes from melted chocolate instead of cocoa powder, giving it even more chocolate flavor. But, make sure to use dairy free chocolate chips if you’re making this completely vegan-friendly.
Coconut cream, sugar, cornstarch: These are the remaining ingredients, and again, they should all be easy to find at your local grocery store. For the coconut cream, make sure to JUST use the cream, not any of the liquid in the can. If you don’t have or don’t want to use cornstarch, all purpose flour also works.
TIPS FOR MAKING CHOCOLATE PIE
The pie mixture will be pretty liquid-y right after you blend it, but have no fear. The chocolate will harden in the refrigerator, but it won’t harden too much. Instead, you’ll be left with a soft, pillow-y, creamy chocolate pie vs. a dense pie.
When you pour the mixture from the blender into the pie crust, you may notice a few bubbles in the batter — this is normal! HOWEVER, make sure to use a spatula or the back of a spoon to smooth the mixture out, removing the bubbles before placing the pie in the refrigerator. Otherwise, the pie will have tiny bubbles on top of it (don’t worry if this does happen–it still tastes amazing).
CHECK OUT THESE OTHER VEGAN PIE RECIPES
No Bake Chocolate Pie
- 1 Diamond Nuts Nut Pie Crust
- 1 can coconut cream cream only
- 1/4 cup cornstarch*
- 3 tbsp almond butter
- 3 tbsp milk of choice
- 1/3 cup cane sugar
- 1/2 cup dairy free chocolate chips
- 1 tbsp coconut oil
- Take the plastic cover off of the Diamond Nuts pie crust, but keep the crust inside the foil; set aside.
- Add the coconut cream, cornstarch, almond butter, milk, and sugar to a blender; set aside.
- Melt chocolate chips and coconut oil together in a small saucepan over low heat, whisking frequently until the chocolate has melted. Pour melted chocolate into the blender.
- Blend mixture for at least 30 seconds or until it's smooth. You may need to scrape down the sides once or twice.
- Pour chocolate mixture into the pie crust, using a spatula to smooth it out so that there aren't any bubbles on top (the bubbles occur from blending the mixture--they're totally normal but we want to smooth them out so that the final product is bubble-free).
- Place pie in the refrigerator for anywhere from 12-24 hours. Before serving, remove pie from the refrigerator and top with chopped chocolate and/or sea salt. Enjoy!