Go Back
+ servings
chocolate pie with chocolate shavings
Print Recipe
5 from 3 votes

No Bake Chocolate Pie

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! 
Prep Time5 mins
Total Time12 hrs 5 mins
Course: Dessert
Cuisine: pie
Diet: Vegan, Vegetarian
Keyword: chocolate pie, pie, vegan pie
Servings: 8 slices
Calories: 417kcal
Author: Erin


  • 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!


*May also sub arrowroot powder or all purpose flour


Calories: 417kcal | Carbohydrates: 37g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Sodium: 110mg | Potassium: 221mg | Fiber: 3g | Sugar: 18g | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg