Vegan Chocolate Coconut Cream Pie

This Vegan Chocolate Coconut Cream Pie is perfect for any occasion, whether it’s a special celebration or just a regular weeknight treat. I love making it for family gatherings and potlucks because it’s always a hit with both vegans and non-vegans alike. The best part? It’s so easy to make! Plus, the combination of chocolate and coconut is simply irresistible. Every time I make this pie, it brings back fond memories of baking with my mom as a child. Now, I get to pass on that tradition to my own family.

Recipe Details:

Cuisine: Vegan
Servings: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes

Ingredients:

For the Crust:

• 1 1/2 cups vegan graham cracker crumbs
• 1/4 cup melted coconut oil
• 2 tablespoons maple syrup

For the Chocolate Coconut Filling:

• 1 (14-ounce) can coconut cream
• 1 cup dairy-free chocolate chips
• 2 tablespoons cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

For the Coconut Whipped Cream:

• 1 (14-ounce) can coconut cream, chilled overnight
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Equipment/Utensils:

• 9-inch pie dish
• Mixing bowls
• Whisk
• Saucepan
• Hand mixer

Preparation Steps:

For the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake for 10 minutes, then remove from the oven and let cool completely.

For the Chocolate Coconut Filling:

1. In a saucepan, heat the coconut cream over medium heat until it starts to simmer.
2. Remove from the heat and add the chocolate chips, cocoa powder, maple syrup, vanilla extract, and salt. Stir until smooth and well combined.
3. Pour the chocolate coconut filling into the cooled pie crust and smooth the top with a spatula.
4. Refrigerate for at least 4 hours, or until set.

For the Coconut Whipped Cream:

1. Chill the mixing bowl and beaters in the refrigerator for 10 minutes.
2. Open the chilled can of coconut cream and scoop out the solid coconut cream into the chilled mixing bowl, leaving the liquid behind.
3. Add the powdered sugar and vanilla extract to the coconut cream.
4. Using a hand mixer, beat the coconut cream until light and fluffy, about 2-3 minutes.
5. Spread the coconut whipped cream over the chilled pie.

Nutritional Information (per serving):

• Calories: 380
• Total Fat: 28g
• Saturated Fat: 20g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 3g

Vitamins and Minerals (per serving):

• Calcium: 3%
• Iron: 8%
• Magnesium: 9%
• Potassium: 4%
• Zinc: 5%

Vegan Chocolate Coconut Cream Pie

jenny

I love making it for family gatherings and potlucks because it's always a hit with both vegans and non-vegans alike. The best part? It's so easy to make! Plus, the combination of chocolate and coconut is simply irresistible. Every time I make this pie, it brings back fond memories of baking with my mom as a child. Now, I get to pass on that tradition to my own family.

Print Recipe

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine vegan

Servings 8 servings

Calories 380 kcal

Ingredients

  

For the Crust:

• 1 1/2 cups vegan graham cracker crumbs
• 1/4 cup melted coconut oil
• 2 tablespoons maple syrup

For the Chocolate Coconut Filling:

• 1 14-ounce can coconut cream
• 1 cup dairy-free chocolate chips
• 2 tablespoons cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

For the Coconut Whipped Cream:

• 1 14-ounce can coconut cream, chilled overnight
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Equipment/Utensils:
• 9- inch pie dish
• Mixing bowls
• Whisk
• Saucepan
• Hand mixer

Instructions

 

For the Crust:

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup.
• Press the mixture into the bottom and up the sides of a 9-inch pie dish.
• Bake for 10 minutes, then remove from the oven and let cool completely.

For the Chocolate Coconut Filling:

• In a saucepan, heat the coconut cream over medium heat until it starts to simmer.
• Remove from the heat and add the chocolate chips, cocoa powder, maple syrup, vanilla extract, and salt. Stir until smooth and well combined.
• Pour the chocolate coconut filling into the cooled pie crust and smooth the top with a spatula.
• Refrigerate for at least 4 hours, or until set.

For the Coconut Whipped Cream:

• Chill the mixing bowl and beaters in the refrigerator for 10 minutes.
• Open the chilled can of coconut cream and scoop out the solid coconut cream into the chilled mixing bowl, leaving the liquid behind.
• Add the powdered sugar and vanilla extract to the coconut cream.
• Using a hand mixer, beat the coconut cream until light and fluffy, about 2-3 minutes.
• Spread the coconut whipped cream over the chilled pie.

Notes

Nutritional Information (per serving):

• Calories: 380
• Total Fat: 28g
• Saturated Fat: 20g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 3g

Vitamins and Minerals (per serving):

• Calcium: 3%
• Iron: 8%
• Magnesium: 9%
• Potassium: 4%
• Zinc: 5%

Keyword , Dessert, vegan