September 27, 2011

Old Fashioned Chocolate Pudding Pie

by IsaChandra

Makes one 9 inch pie

Pudding Pie

You know how vegan recipes are always like “This ain’t your grandma’s puddin’ pie!” Well, this is your grandma’s puddin’ pie, only it’s vegan! Smooth, cool and creamy pudding in a classic graham cracker shell.

Because of its classic simplicity, this is a great recipe for the pie making n00b. To make life even easier, you have our permission to use storebought crust here. For added grandma love, serve with vegan whipped cream and shaved chocolate. You can make your own whip, but there are also two brands that I can recommend. There’s Healthy Top, which is nut-based and shelf stable, so it’s perfect if you need to have it shipped. And there’s also soy-based Soyatoo, which you can find in the dairy case at most Whole Foods stores. I recommend the boxed kind, though, not the bottle. The nozzle sometimes doesn’t work and there’s nothing more disappointing than a bottle of whipped topping that doesn’t work.

You can use a pastry bag fit with a wide tip to pipe perfect little swirls around the perimeter of the pie, or simply top each slice with a dollop. Strawberries or raspberries make the perfect sweet garnish.

If you’re making your own crust, use 1 3/4 cups cookie crumbs (chocolate, vanilla or graham), add 4 tablespoons oil or melted margarine, 3 tablespoons sugar and 1 tablespoon non-dairy milk of your choice. Press into a shallow 9-inch metal pie tin and proceed with the recipe.

This recipe is in Vegan Pie In The Sky. Amazon just put up a preview, so click to look inside!

1 prepared 9 inch cookie crust, storebought or homemade

3 cups almond milk, divided
1/4 cup cornstarch
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
Pinch salt
3 tablespoons semisweet chocolate chips
1 teaspoon pure vanilla extract

Preheat oven to 350 F. Bake the crust for 10 minutes, remove from oven and let cool.

In a small (2 quart) sauce pan, combine 1 cup of almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining milk, the sugar, cocoa powder and salt. It’s okay if the cocoa is a bit clumpy at first, it will dissolve eventually.

Bring mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring to a slow rolling boil. Whisk consistently until mixture is thickened, which should be about 7 minutes.

Add chocolate chips and mix to melt. Stir in vanilla. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.

  • September 27, 2011 at 8:36 pm: Ani

    Oh wow! This is a pie absolutely for me! I love rich chocolate! Yuuuuuuuuuuuum! Thank you!

  • September 27, 2011 at 8:49 pm: S. Laverty

    This looks good

  • September 27, 2011 at 9:01 pm: Allison Dubya

    OMG this was my absolute favorite in the world when I was a little girl! I can remember my excitement when my mommy would pull one of those bad boys out of the refrigerator like it was yesterday. Can’t wait to try this!

  • September 27, 2011 at 9:08 pm: Ruth

    yum! I can’t wait to try this and all the pies! The names of the pies in the table of contents all sound so good!

  • September 27, 2011 at 9:27 pm: Sugarbear

    Looks deeeeelish! Two questions: 1. Would substituting rice, soy or hemp milk for the almond milk affect the flavor or texture? 2. Do you recommend regular or dutch processed cocoa powder for this?

    Looking forward to 10/25!

  • September 27, 2011 at 9:42 pm: Karmalily

    That sounds so good! And easy. :)

  • September 27, 2011 at 10:23 pm: celyn

    This is beautiful, and the recipe looks so easy!

  • September 27, 2011 at 10:43 pm: Jenni Unicorn

    I love you.

  • September 28, 2011 at 1:03 am: dumbunnie

    Thank you! Thank you! A recipe with out soy…HOORAY!! :D

  • September 28, 2011 at 1:37 am: Kaitlyn@TheTieDyeFiles

    The blogworld has been buzzing with pie lately, and this one looks awesome. I checked out the Amazon preview and I’m so excited for the book!

  • September 28, 2011 at 2:00 am: Lynn

    OOOOOO! Just looking at that makes me feel good!

  • September 28, 2011 at 2:45 am: Julie


  • September 28, 2011 at 7:04 am: G30r93

    Officially sanctioned by Georgie Porgie

  • September 28, 2011 at 10:29 am: Sonia

    What a coincidence! Just yesterday night I saw the preview of this book and immediately ordered it. Now, can’t wait to get my copy!! :)

  • September 28, 2011 at 11:27 am: Dana

    OOOOOOH! Vegan chocolate pie with no margarine!!! I can actually make this!!! YAY!
    What is the percentage of pies with no margarine in the book (this is the only thing keeping me from ordering it)?

    • September 28, 2011 at 7:56 pm: IsaChandra

      I’d say that 90% of the fillings have no margarine. None of the cheesecakes or creamy things use margarine, they use cashews, coconut oil, tofu, coconut, etc. The buttery crust has margarine, but we also have olive oil, coconut and canola crusts.

  • September 28, 2011 at 3:37 pm: GetSkinnyGoVegan

    Oh that looks amazing!!

  • September 28, 2011 at 4:30 pm: Jojo

    That looks amazing! I’m so excited to get a hold of the pie book!

  • September 28, 2011 at 4:36 pm: Hanna

    Yum! Thanks for making a vegan pudding recipe that doesn’t have tofu in it!

  • September 28, 2011 at 10:35 pm: Ada

    fabulous! I’m having friends over on Saturday for a vegan dinner and was wishing I had the pie book (I’ve pre-ordered it) – this is the perfect dessert. Thanks for the sneak preview!

  • September 29, 2011 at 1:20 am: Jennifer

    Like I can wait three hours for it to set. I will straight up DRINK that pie.

  • September 29, 2011 at 3:54 pm: Katrina @ Warm Vanilla Sugar

    Love this! It sounds super scrumptious.

  • September 29, 2011 at 4:55 pm: angie

    I made this a couple of days ago and it was delicious. Plus, it’s not super-high in calories. Win-win!

  • September 29, 2011 at 7:09 pm: Laurel

    When’s my book gonna be here anyway? Thanks for the preview!

  • September 30, 2011 at 2:08 am: Skye X

    “How to create the Universe” – Carl Sagan references make me love you guys even more.

  • September 30, 2011 at 2:22 pm: maya

    This is the kind of thing I DREAM about on lonely nights devoid of pie

  • September 30, 2011 at 5:58 pm: Jennifer

    Yes! Just like my grandma used to make. Thanks…and love your website/blog. I’ve copied two recipes in about three minutes.

  • October 2, 2011 at 8:12 am: Vanessa

    Oh man. This looks AMAZING. I must try this. <3 Well done PPK. =)

  • October 2, 2011 at 10:47 pm: Julie


  • October 3, 2011 at 12:46 am: Gb

    Made this and even the skeptical omnivore husband ate it. Thanks =)

  • October 3, 2011 at 1:08 am: Becky

    Made it last night and it was super! I had way more pudding than would fit in my crust, but it didn’t go to waste. I just put it in a ramekin and ate it on the down low when my kids weren’t looking.

  • October 3, 2011 at 11:35 am: Dawn

    Simply gorgeous!

  • October 3, 2011 at 11:56 am: Catlyn

    This turned out amazing! :) This recipe is a keeper! I made it with soy instead of almond milk since someone is allergic to nuts and it turned out great!

  • October 3, 2011 at 2:17 pm: joyfulgirl

    This looks too good to be true. I CANNOT wait for this book!!

  • October 5, 2011 at 12:25 am: Cindy

    It’s true. Everything is better with pie. And Bruce Campbell.

  • October 5, 2011 at 1:17 pm: Balding magazine

    this looks amazing, I made this on tuesday, and it was perfect.

  • October 5, 2011 at 6:31 pm: Allison@Greetingsfromthefruitcellar

    Very excited for the pie book!

  • October 5, 2011 at 9:13 pm: leahz

    It was awesome, my non-vegan family loved it and so did I!!!

  • October 8, 2011 at 5:46 am: Jeshua

    I burned it…I suck. I’m gonna try again soon though.

  • October 10, 2011 at 6:43 pm: Chris

    This summer, we made a similar pie based on the filling from your mocha hazelnut cupcakes. It was devoured in record time!

  • October 11, 2011 at 6:00 pm: Cassandra

    I love that there is no soy in it! :)

  • October 11, 2011 at 6:02 pm: Sav

    This looks amazing. So glad I’ve found this site. One question though. What is a cookie crust/how do I make a vegan one? I’ve never heard of it in the UK.

  • October 12, 2011 at 1:38 pm: iqr

    Made extra filling and froze it into fudgcicles. Fabulous.

  • October 14, 2011 at 1:51 pm: luckyy

    You basically make a cookie crust the same way you’d make a Graham-cracker style crust… just substitute cookies:
    2 cups crushed vanilla wafer crumbs or crushed chocolate cookies (like the shells of Oreo-style cookies)
    1/2 cup melted butter (like Earthbalance)
    1/3 cup vegan sugar
    Mix together, press into a pie plate, add your filling!

  • October 20, 2011 at 1:53 am: Elle

    This was absolutely perfect! The pudding was so tasty. I found I preferred it with just a plain short crust to balance the flavors between the rich pudding and whipped cream so it wasn’t too sweet. And if you aren’t planning on adding the strawberry garnish, I’m begging you to reconsider. The strawberries really completed the flavor profile, making it very round and full. It’s great without, but totally PERFECT with! I’m gluten free and soy free as well as vegan so this is a miracle :)

  • October 20, 2011 at 10:51 am: Giovanni

    I’m nervous the parchment paper will stick to the pie top when it’s done cooling. does it just slide right off or do you need to spray it with some oil first?

    • October 20, 2011 at 6:29 pm: IsaChandra

      It slides right off! Just be careful to place the parchment, as opposed to pressing it, and you won’t have a problem.

  • October 20, 2011 at 8:26 pm: Giovanni

    Isa, you’re the best. Considerate stuff like helping with recipes makes me happy to buy your books. Thank you for answering that!

    • October 20, 2011 at 9:26 pm: IsaChandra

      Hey, it’s no problem at all! But thanks are always appreciated so THANK YOU!

  • October 20, 2011 at 9:52 pm: Patricia Grodberg

    So happy to find this recipe today! My milk allergic 7 yo is turning 8 next week and your cookbooks have been our go-to’s for years now (the first being cupcakes – I couldn’t let him be the kid in preschool who brought in the crappy cupcakes. You just don’t live that down). So much that in the past 3 years, we’ve gone to eating meat on occasion, to being lacto-ovo, to 3 of the 6 of us are now vegan with the otehrs pretty close (even if they didn’t actually make the choice – I just sort of snuck it in). I’ve already pre-ordered the book. Just waiting for it to take it’s place in the kitchen.

  • October 28, 2011 at 10:02 pm: Jennifer Koelig

    Will arrowroot work in place of the cornstarch in this recipe? I know the general rule is that it’s ok. But since my first attempt at this recipe didn’t work out, I am being super careful with the 2nd attempt!

    • October 29, 2011 at 12:20 am: IsaChandra

      Honestly, I have trouble with arrowroot in pudding recipes. It doesn’t seem to thicken up as well. What was the trouble with the first attempt?

  • October 29, 2011 at 12:52 am: Dano

    WOW this is SO GOOD. It’s incredibly easy to make, too. The directions are written perfectly for a noob like me. I love this!

  • October 29, 2011 at 5:21 pm: Jennifer Koelig

    Well, I made 1 mistake for sure. I added the arrowroot to all 3 cups of almond milk at the same time. Two seconds later I saw that it’s supposed to be added to 1 cup first. As far as the boiling, I think I followed the directions well, but I suppose I could’ve had it at the wrong heat. I was afraid too much of it would stick to the bottom so I was whisking it a lot.

  • October 29, 2011 at 5:23 pm: Jennifer Koelig

    Oh, and the main point was that the pie was all liquid-y the next morning when I took it out of the fridge.

  • October 30, 2011 at 3:22 pm: Jennifer Koelig

    So I bought cornstarch and made the pie and it is PERFECT. Corn intolerance be damned! If you can’t make arrowroot work well in puddings, there isn’t a chance of me doing it. :)

  • October 31, 2011 at 12:01 pm: La Gourmandesse

    Just made this (used coconut milk instead of almond and an extra scoop of choc. chips), came out excellent! The parchment trick definitely works too. I used a chocolate oreo crumb crust and that was a hit. I fed it to some friends and did not tell them it was vegan- no one was the wiser and I only managed to rescue 1 piece for leftovers!

  • November 3, 2011 at 2:39 pm: Liz Manning

    Hi, Isa. I’m a bit pie-phobic (but I have your book and it’s calming me down). This recipe is going to be my dipping my toe in the icy water pie. I’m all set with ingredients, except that I only have glass pie plates, not metal. Will that work?

    • November 3, 2011 at 9:50 pm: IsaChandra

      I prefer metal for this because it tends to be shallower. If your pie plate is shallow it should be fine, but you may also need to use a few extra crumbs for the crust if not.

  • November 3, 2011 at 11:58 pm: Angela

    Okay, so I have my brand spankin’ new copy of Vegan Pie in the Sky and I am a total pie noob (well, pie making noob. I’m a friggin’ expert when it comes to pie eating). Two things: 1) I had a little extra pudding after filling the crust…does that mean I didn’t let it thicken enough? 2) I misread the directions and put the parchment paper on just a couple of minutes after pouring in the filling. Did I just screw up my first pie ever? :-/

    • November 4, 2011 at 12:44 am: IsaChandra

      1) Hmm, not necessarily. Is your pie tin small? Anyway, just put the extra in a cup and you’ve got free pudding! 2) Nah, it’ll be fine.

  • November 4, 2011 at 1:35 am: Angela

    The pin tin is 9 inches… I bought a pre-made graham cracker crust (because I’m janky and lazy). I’ll let you know how it turns out! The pie was planned to be a midnight snack for a Twin Peaks marathon. :-D

    • November 4, 2011 at 1:50 am: IsaChandra

      Oh yes, that makes sense, those storebought ones are fairly small. I want a Twin Peaks marathon!

  • November 4, 2011 at 3:35 am: Angela

    Okay, the pie is awesome. And I totally ate it while watching Cooper dive into a piece of inferior non-vegan pie.

    Also, had the tempeh & chard scramble from ‘Vegan Brunch’ with roasted butternut squashed on the side and it was de-effing-lish!! I don’t know what the weather’s like in Omaha, but it was a much needed boost on a cold, wet, nasty IL evening. Thank you for your always awesome recipes! :)

  • November 14, 2011 at 4:20 pm: babs

    I made this and thought it was awful. I mean I’m vegan but I’m not stupid.

  • November 15, 2011 at 5:30 pm: Kim

    I made this as a test for Thanksgiving. My very picky grandson ate 2 pieces one right after the other, and my bf ate a few slices also, what was left for me was so so delicious. Super easy and super yummy=a big big win, and a place on the Thanksgiving dessert table.

  • November 17, 2011 at 6:15 pm: Trish

    2nd comment on this awesome recipe – made the pie. Then had to make another because they ate the first one before the party I was planning on serving it at. Everyone loved it. So rich and decadent. My mother said, “I’m so glad you decided to serve the rest of us a “real” dessert”. Then my milk allergic son had a huge piece in front of her. Next, I used the pudding recipe to make the BEST chocolate creme brulee. Perfect for the holidays!

  • November 21, 2011 at 6:11 pm: zelavie

    This pie is SO delicious! I’ve tried recipes before that people just raved about (I’m talking to YOU , HH’s Black Bean Brownies!) and I found them to be completely inedible. My tastebuds like richness, calories, fat – basically standard american diet flavors. This pie delivers on that front, and I would feel 100% confident serving it to a room full of omnis.

  • November 22, 2011 at 5:05 am: steph

    This pie was just ok. First, the cookie crust needs way more Earth Balance than listed, at least 1/3 up to a 1/2 cup. When my sister tried it, the first thing she said was, “This is vegan, right? I can tell,” which is the exact opposite of what I wanted to hear. Husband liked it ok, mom was neutral, one nephew liked it, and one hated it. On the bright side, this was only one of at least a dozen dessert recipes that I’ve made from the site that has gotten less than stellar reviews.

  • November 23, 2011 at 4:24 pm: Joanne B.

    I’m going to make this for Thanksgiving, it looks so good! But, the amount on the semisweet chocolate chips didn’t look like enough. In you book it shows 1/4 c. semisweet chocolate chips instead. Can’t wait to try it.
    Love your recipes!!! Thanks so much!

    • November 23, 2011 at 4:47 pm: IsaChandra

      Oh I ended up adding an extra tablespoon ultimately. But it will work either way, just a tad richer with the extra amount.

  • November 23, 2011 at 8:49 pm: Caitlin

    Mine turned out more like Jello than pudding. Too much cornstarch?

  • November 23, 2011 at 9:35 pm: Roxanne

    I’m no Betty Crocker, but I’m not a terrible baker, either. Had a hard time with this pie. Had to make it twice after burning the filling the first time. Hoping my house smells less like burnt chocolate tomorrow! And hoping that it tastes good. I felt like my leftover filling tasted vegan. :/

  • November 26, 2011 at 7:47 am: Martha

    Just made this- the filling was awesome! I seriously just wanted to eat it as pudding and call it a day. :) Can’t wait to try the pie tomorrow after cooling.

  • November 26, 2011 at 4:40 pm: Evan

    Isa the best way to answer the arrowroot thickening question is to give a description of how thick the filling should be before pouring into the crust. The consistency of a pudding? Or does that happen i the oven? Details please!

  • November 26, 2011 at 7:10 pm: Evan

    I meant “does that happen in the refrigerator?. ;)

  • December 2, 2011 at 2:12 am: La Gourmandesse

    Love this pie so much! Am making it again tomorrow for some company I forgot was coming- I love that I have all the ingredients just laying around waiting to become pie-licious. Too easy, too easy.

  • December 11, 2011 at 11:40 am: Tracey

    Thank you Goddess of vegan powers. My boys now love vegan food more than their vegan mum! We were all excited about cupcakes, the cookies and now pies. I think they actually forget they are meat eaters most of the time now.

  • December 23, 2011 at 5:40 pm: birrrd

    Yeah, this will make the perfect dessert for our holy evening family dinner. with biscott-cookie crust. there are not a lot vegan cookies in stores around here. hope that matches the day. and thanks for sharing some of your recipes around here. i absolutely love the cookies from vciycj!!! merry christmas!

  • December 27, 2011 at 10:25 pm: LeahZ

    Thank you, thank you, thank you for this receipe! I don’t eat dairy and as someone with thyroid issues, I don’t eat much soy, so this receipe is greatly appreciated. This is the second time I made this and it was even better – I used coconut milk this time…YUM!

  • January 7, 2012 at 11:24 pm: Rebecca

    Yes, thank you for this recipe! Absolutely delicious and virtually guilt free! Love it!

  • January 11, 2012 at 12:21 pm: Tessa

    To Evan, and others who might be wondering. I only realised as I was stirring the boiling mixture, that I didn’t know exactly how thick it should become! It had definitely thickened after 7 minutes, but it wasn’t as thick as a pudding, which I thought it should be, so I kept cooking. It didn’t get much thicker though, so eventually (after maybe 15 minutes or more) I poured it into the crust and let it cool as described. And yes, then it got much thicker, and really puddingy.

  • February 12, 2012 at 10:51 pm: Cassandra

    I wonder if you can add some peanut butter?

  • February 21, 2012 at 5:34 am: Samantha217

    I’m going vegan for Lent and can’t wait to make this for the boyfriend for our upcoming anniversary. I’m glad to finally find something delicious that does not contain soy but I am allergic to almonds too so I’ll have to sub coconut milk as usual, which is fine by me :) Looking forward to it!

  • February 29, 2012 at 6:11 am: Sarah Osier

    Umm, This looks awesome. My husband can’t have milk and is dying for chocolate pudding pie for his birthday. I’m so trying this. One question about the vegan whipped cream… Do you have a recipe or is this something I can just buy. I didn’t know it existed.

  • March 14, 2012 at 2:33 am: Jessica

    I just made two of these for Pi Day (March 14th = 3.14). Mine and my husband’s coworkers should be pleased.

  • April 6, 2012 at 1:00 am: Mary@FitandFed

    The pie looks awesome, anyone have a different product (or recipe) for vegan whipped cream? The Soyatoo has fractionated palm oil, the Healthy Top has cashews, which I can’t have. So many good-looking vegan recipes have soaked cashew cream, sigh, I’m sure it’s good if you can have it.

    • April 6, 2012 at 1:05 am: IsaChandra

      Look up the Rad Whip recipe on here, just use another 1/3 cup coconut milk instead of the cashews.

  • April 9, 2012 at 10:42 pm: Kate

    So, I made this for Easter dessert, using chocolate almond milk instead of plain and tossing some bananas in for good measure, and OMG. **&^^#(!@&$)*_!@PE#!()@&@!( <—- that's the incoherence with which I am rendered. Yes. This is beautiful, and you are a goddess, and I'm gong to steal the last slice (which I had to sneak out of my cousin's house under cover of tupperware) right now for dinner. That is all.

  • April 10, 2012 at 1:06 pm: Amanda

    This is one of those recipes from the book that I have been saving for a day where I won’t be eating pie alone, as I know I could probably devour the entire thing myself. Luckily, I have a group of non-vegans coming for dinner tomorrow night, and I plan to serve this for dessert. I do have one question, though. When you say to place a circle of parchment paper over the filling, do you mean a cut circle that will lay directly against the filling or a larger piece of parchment that will cover the crust as well and not actually touch the filling?

  • April 17, 2012 at 5:00 pm: Kate_Godiva

    Ahhh another recipe that will live on my thighs…

  • May 28, 2012 at 1:16 pm: Tricia

    You just saved my tail. I ruined another recipe I was supposed to bring to a picnic today. I literally have nothing in my house, but all of your ingredients, I had! And it looks and tastes sooooo great. Life saver!!

  • May 28, 2012 at 1:20 pm: Trish

    Also, Isa: I didn’t have choc chips and used peanut butter instead. And regarding twin peaks? I think Netflix has it streaming. ;P

  • May 28, 2012 at 10:16 pm: krystle

    Didn’t have the motivation for a crust so i covered the pan with granola, honey and coconut oil x)
    then i lined the top of the pudding with thinly sliced bananas
    can’t wait it to finish cooling!

  • June 1, 2012 at 8:45 am: Celine Luggage Tote

    These look good, is worth to pay close attention to the blog.

  • July 8, 2012 at 7:13 am: Lorrie Berg

    I made this pie today! My favorite. It turned out so good! I used a ready made keebler crust (feeling lazy). My dad, my boyfriend, and my sister all tried it and they loved it too. Chilled pies like this are so refreshing on a summer day! I am so posting a picture of mine to my blog.

  • August 21, 2012 at 5:21 am: Gaby

    Thank you so much for this recipe. My Dad made the non vegan version of this pie once a week all through my childhood. I decided to make it tonight and it’s just perfect. I can’t wait to call my Dad tomorrow and tell him. Thank you so much! You totally rule!!!!

  • November 5, 2012 at 7:06 am: Amanda

    Do you recommend Almond milk as best for this? Can I use another plant based milk or does it alter the flavour too much?

  • November 23, 2012 at 2:15 pm: Peggy

    Delicious. I made this for some family members and it came out perfect. I used dark chocolate instead of semi-sweet chips and it was lovely. Thanks so much.

  • December 18, 2012 at 8:42 am: Michelle

    This is so beautiful!!! I would love to make this for Christmas!!! BUT, I can’t have cornstarch… IS there any other replacements? What about tapioca starch? Thank you for your help :)

  • December 25, 2012 at 12:27 pm: Emily

    This is awesome! Made this for Christmas dinner tonight and definitely think everyone will be pleased.
    I used the Chai Spice Snickerdoodle Cookies as the cookie crumb crust, as my first batch of these cookies came out as little crunchers in the first place. Can’t wait to see how it all tastes together.

    Right on Isa – Your recipes always rock mah socks!

  • December 31, 2012 at 8:38 pm: Elaine

    This recipe needs more sugar or chocolate chips or something. It tastes way vegan, which is OK for me, but I can’t serve this for company.

    • January 1, 2013 at 7:45 pm: IsaChandra

      That is odd! I don’t know what in it would taste “vegan.” What kind of milk are you using?

  • January 6, 2013 at 8:58 pm: Kirsten

    I have allergies to almonds. Can I use soy milk instead?

    • January 7, 2013 at 12:28 am: IsaChandra

      Yep! Any non-dairy milk will do. :)

  • January 15, 2013 at 10:41 pm: Nicole

    I made this last night as part of my 2 year anniversary celebration with my boyfriend. It was inhaled in about 2 hours. I have been looking for a good replacement for the chocolate pie my mother makes, and I just found it! Thank you so much for giving me back one of my all time favorite childhood deserts.

  • January 26, 2013 at 1:42 am: Sheila G

    OMG, this was absolutely delicious! I did have to substitute soy milk for almond milk due to nut allergy child. Used an oreo cookie crust. Instead of 3 tablespoons of chocolate chips, put in about 3 handfuls (I think I am pms-ing). Will definitely make again. Thanks for easy, yummy recipe.

  • March 13, 2013 at 4:05 am: Sia

    What a great recipe. Looks nice and easy and I have the prefect pecan crust recipe for it.

  • March 14, 2013 at 2:03 am: Ellie

    My toddler is allergic to dairy and eggs. She’s never had pudding. I think this will be a great recipe to add to my DF/EF notebook. Thanks!!

  • April 22, 2013 at 3:30 pm: Tanja

    So yummy! I made it with the almond crust from the frangipan tart.

  • September 11, 2013 at 12:03 am: Sheri A

    I made this today and I have to say this was the best chocolate pie I have ever eaten! Hubby ate 2 pieces and commented that the pie was good! He rarely compliments my attempts at healthy recipes so that compliment was HUGE! I used cornstarch and not arrowroot after reading reviews. I will definitely be making this again during the holidays!!! Thank you for this most AWESOME recipe!!

  • November 11, 2013 at 12:41 am: Tanja

    I made just the pudding and substituted beet juice (believe it or not!) for 1 cup of the almond milk. I also added a few squirts of agave at the end. Tasted great!

  • November 25, 2013 at 6:59 am: Bettina

    Ok soooo yummy!!

  • February 20, 2014 at 10:13 pm: Morgan

    Hi Isa! Im very eager to make this lovely recipe, but I have a question about the crust. I want to make it from scratch without buying premade vanilla wafer cookies or graham crackers. What cookie recipe would you recommend making to use for the cookie crumbs in the crust? snicker doodle maybe? I want to make the same curst for the coconut cream pie too, so a batch that is big enough to make 2 crusts would be great:) Thanks Isa

  • March 13, 2014 at 5:21 pm: Hallie

    I made this last night using a graham cracker crust and it turned out great. I used a mixture of soy and almond milk because that’s what was in the fridge and it didn’t taste “vegan” at all to me. It tasted like pudding pie! The parchment paper really did work like magic too.

  • August 8, 2014 at 2:28 am: chocolate medals

    We’re a group of volunteers and opening a new scheme in our community.
    Your website provided us with valuable information to work on. You have done a
    formidable job and our entire community will be thankful to you.

  • September 9, 2014 at 12:28 am: Dawn

    I’ve made this pie three times and it still blows my mind. I saw the recipe on NY Times and I’m so grateful. It’s perfect. I make it with a standard white pie crust and it’s heaven! I love it most on day 2 once it’s really set. No one believes me when I tell them it’s vegan. So good. Thank you!

  • October 26, 2014 at 12:59 am: Kirsten

    I just made this and it’s yummy (I liked the pan). Except I used coconut milk from the cans which makes it richer, but on the downside more calories. I also threw in a couple of more tablespoons of chocolate chips and 1 extra tablespoon of cocoa powder. Instead of a cookie crust, I made a vegan pie crust from the Moosewood Restaurant recipe book.

  • October 27, 2014 at 6:16 am: Tammy Church

    Can you use cacao powder instead of the cocoa powder?

  • November 12, 2014 at 5:18 am: Barbie

    I honestly cried a little bit yesterday when I realized I can no longer have dairy or egg product. Your website along with my awesome friends that gave me your website actually have me super excited! Thank you!!!

  • December 9, 2014 at 12:47 am: Wendy

    No seriously. How do you nail it every. single. time, Isa? It’s ridiculous. This is absolute vegan genius.

  • February 28, 2015 at 12:26 am: C.

    Had all the equipment–was perfect–thanks!

  • March 15, 2015 at 8:30 pm: Stephanie

    This was delicious! I used a pre-made crust and then topped the chocolate pudding with a graham cracker/thin mint crumble. I also added a tablespoon of mint tea to the pudding mixture- as I love mint/chocolate together :) I will definitely make it again, it was so easy!

  • March 19, 2015 at 2:30 am: penguingirl

    I made this for pi day! I used gluten free chocolate chip cookies and food processed them then made them into crust instead of graham cracker crust. I used coconut oil and the crust tasted like a samoa girl scout cookie. In combination with the pudding filling it was amazing.

  • March 22, 2015 at 12:36 am: karen

    Is this really Vegan though? The chocolate chips have milkfat in them. Is there a substitute for this?

  • December 18, 2015 at 10:17 pm: Theresa

    My life will never be the same :) This is the best tasting chocolate cream pie! I used a Wholly Gluten-Free, vegan pie shell and our favorite chocolate chips by Enjoy Life! Simple and Delicious. I couldn’t ask for more.

  • September 13, 2016 at 4:23 am: Debbie

    Just wondering if the pie needs to cool off completely before putting it in the refrigerator ? The filling tastes so good !