This Vegan Chocolate Pudding Pie is not only rich and silky but it is completely allergy friendly! The pre made pie crust is gluten free, nut free, egg free, dairy free, and vegan. This chocolate pudding pie, that takes less than 30 minutes to whip up (minus the chill time), is a delicious quick and safe dessert that is sure to satisfy any sweet tooth!
This chocolate pudding pie is creamy and luscious, you would never know that it contains no milk at all! With a nice little crunch from the pie crust, it's so delicious and just happens to be gluten free and vegan! Looking for pudding without the pie crust? Make sure to check out my dairy free chocolate pudding!
If you're looking for more luscious chocolate recipes, try my Brooklyn Blackout Cake, Triple Chocolate Cheesecake, Chocolate Fudge Cupcakes, Chocolate Thumbprint Cookies and my Chocolate Ganache Tart.
Reasons to Love This Pudding
- Allergy Friendly- This pudding pie is gluten free, nut free, egg free and dairy free (vegan)!
- Rich & Silky- The chocolate pudding is so smooth and creamy.
- No Avocados- As much as I love avocados, there are none in this recipe. I wanted this pudding to taste as close to dairy pudding as possible and it does!
- Easy to Make- Whips up in one pan with only a few ingredients in under 30 min!
- Vegan Baking Stick- If you don’t need to be dairy free you can absolutely replace this with regular butter.
- Cocoa Powders- I like to use both natural unsweetened and dark but if you only want to use one, use Dutch or Natural Unsweetened.
- Chocolate Chips- Use whatever allergy friendly type you like; I prefer semi sweet.
- Pre Made Pie Crust- Whatever you buy, make sure it is gluten free and vegan. I love Wholly Gluten Free because they are nut free, certified gluten free and certified vegan. If you prefer no bake, you can always make your own cookie no bake pie crust like in my No-Bake Chocolate Pie and my No Bake Strawberry Pie.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Ensure this Recipe is 100 Percent Vegan
- Use a gluten free pie crust that is also vegan.
- Make sure the brand of sugar you use in the pudding, is vegan.
- Use vegan baking sticks instead of butter.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this Pudding Pie without Cornstarch
- Instead of cornstarch mixed with water, use 4 tablespoons of gluten free flour to thicken the pudding. Use an immersion blender at the end to try to eliminate any lumps of flour that may form. Please keep in mind, the pudding will have a slightly different flavor. I prefer the cornstarch water mixture.
- You can also use arrowroot starch mixed with the water. Use the same amounts as you would with the cornstarch.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Vegan Pudding Pie
Here are the step by step instructions to make this pie!
Step 1: Bake the Pie Crust
Bake your frozen pie crust according to the instructions and then let cool.
The brand I use needs to thaw for 10-20 min prior to baking and then bakes for 10 minutes at 400 degrees Fahrenheit.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
Step 3: Boil the Water
In a large heat safe measuring cup, heat the water in the microwave for about 4 minutes until boiling.
Or you can heat the water on the stove in a pan, until it comes to a rapid boil.
Step 4: Combine the Boiling Water and Cocoa Powders
Set a medium saucepan over medium heat on the stove. Add in the boiling water and cocoa powders; whisk to combine.
Step 5: Add in the Sugar and Chocolate Chips
Whisk in the granulated sugar and chocolate chips until they are fully dissolved.
Step 6: Add the Cornstarch Water and Salt and Bring to a Boil
Whisk in the cornstarch water and salt until combined.
Whisking the entire time, bring the pudding to a boil. Once boiling, continue to whisk and boil for one minute. Then immediately remove from the heat.
Step 7: Whisk in the Vanilla and Vegan Baking Stick
Once off the heat, immediately whisk in the vegan baking stick and vanilla until fully melted and combined.
Step 8: Transfer to Baked Pie Crust
Using a spatula, pour the warm pudding into the cooked pie crust. Let cool on the counter before refrigerating.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the pudding its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. DO NOT use dark alone; it will make your pudding too chalky and bitter.
- Get Ingredients Ready Ahead of Time- Measure every ingredient out and have them set in small bowls next to the stove so you can dump it all in quickly as you go; you need to be whisking the entire time.
Yes. It is best to make this pudding pie the night before you need to use it.
Once completely cool (in the fridge), lightly cover the top with aluminum foil. If you cover the top too soon, the top layer of the pie will get wet.
You can but you need to do it very early in the morning before you need it.
The pie needs least 5-6 hours to set in the fridge otherwise it will be a mess when cut into. I prefer to let it set overnight.
Pudding doesn’t boil the way that water does. It gets deep bubbles that pop up a few at a time.
Once you see your first one of these types of bubbles, set your timer for one minute and still whisk but let it continue to bubble.
Once the minute is up, immediately remove the pan from the heat.
Once you pour the pudding into the pie crust, let the pie sit on the counter until almost room temperature.
Then transfer to the fridge uncovered and let become cold.
Once the pie is cold, lightly cover the top of the pie with aluminum foil and store in the fridge for up to 2 days.
I do NOT recommend freezing this pie. The pudding will get very wet as it defrosts.
Vegan Chocolate Pudding Pie
- 1 pre made pie crust (Gluten free, nut free & vegan)
- 2 tablespoons cocoa powder (I use 1 tablespoon Dutch and 1 tablespoon Dark)
- 2 cups boiling water
- ¾ cup plus 1 tablespoon granulated sugar
- 1 oz semi sweet allergy friendly chocolate chips (about 65 regular size chocolate chips)
- 4 level tablespoons cornstarch
- 3 tablespoons cold water
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegan baking stick or unsalted butter if you’re not vegan/dairy free
- Bake your frozen pie crust according to the package and then let cool as you make the pudding.
- In a small bowl, using a spoon, combine the cornstarch and the 3 tablespoons of cold water until smooth. It will be thick and tacky at first. Set aside.
- Boil 2 cups of water (you can do this in a microwave safe bowl or measuring cup as well)
- Over low heat on the stovetop, place the cocoa powder in a pan and pour in the boiling hot water. Whisk to combine.
- Add the sugar and the chocolate chips, continue whisking to combine.
- Whisk the cornstarch water mixture into the pan with the chocolate water mixture. Continue whisking. Add the salt and bring to a boil, whisking the entire time. You should see it thickening. If not, increase your heat slightly but be careful not to burn. Let it boil for about a minute, whisking the entire time.
- Remove the pan from the heat and whisk in the vanilla and butter or vegan baking stick.
- Using a spatula, pour the warm pudding into the cooked pie crust. Let cool on the counter before refrigerating.
- Once cool, pop in the fridge uncovered until pie is cold. Once cold, lightly place a piece of aluminum foil on top.If you do this part too soon and the pie isn't cold enough, there will be a wet layer on top of the pudding.
- Let solidify in the fridge for 6 hours or overnight before serving. Store left overs in the fridge for up to 2 days. Enjoy!