No Bake Chocolate Pie

5 from 3 votes

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: slices

Calories: 417kcal

Author: Erin

Ingredients

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

Instructions

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!

Notes

*May also sub arrowroot powder or all purpose flour

Nutrition