Vegan Chocolate Cream Pie with Pretzel Crust
When it comes to show-stopping, ultra indulgent desserts, there's nothing quite like a thick and creamy chocolate cream pie.... Especially if that chocolate pie has a sweet and salty, super fun pretzel crust!
Servings: 8 slices
Calories: 284kcal
Ingredients
For the Pretzel Pie Crust
- 3 c. pretzels + more for topping (180 g) use gluten free if needed
- 1/3 c. coconut sugar (47 g)
- 1/2 c. non-dairy Butter (113 g) melted
For the Chocolate Cream Filling
- 1/2 c. non-dairy milk (119 ml) I use cashew or almond
- 1/2 c. non-GMO cornstarch
- 2 cans of coconut milk
- 1 c. coconut sugar (141 g)
- 1/2 tsp. Salt
- 1 c. mini or regular-sized semi-sweet chocolate chips + more for topping (Mini: 186 g / Regular: 240 g)
- vegan caramel for topping (optional but recommended)
Instructions
- Start by adding all of the pretzel crust ingredients to a food processor and blend until mostly smooth with some pea-sized pretzel pieces remaining.
- Then, pour this mixture into a pie pan and press until the crust is flat against the sides and bottom of the pan.
- Place the pie pan in the fridge to chill. *FYI - this crust can be made in advance! Simply cover it with plastic wrap and place it in the freezer until you're ready to use it.
- Next, combine the non-dairy milk and cornstarch in a small bowl and whisk with a fork until smooth. Set it aside for now.
- In a large sauce pan, add the coconut milk, coconut sugar and salt. Turn the fire to medium heat and whisk frequently until the mixture starts to bubble around the edges.
- At this point, slowly add the chocolate chips while whisking until all chocolate is melted and incorporated.
- Then, slowly add the milk/cornstarch mixture while whisking vigorously. Continue whisking for about 4 -5 minutes until the chocolate cream becomes very thick and bubbly.
- Quickly transfer the chocolate cream to the prepped pretzel pie crust and smooth over the surface with the back of a spoon.
- Allow the pie to cool at room temperature for 30-40 minutes before transferring it to the refrigerator to chill completely, about 4 hours or so, (or until the bottom of the pan feels cold to the touch).
- Just before serving, top the pie with coconut whipped cream (or other non-dairy whipped topping plus chocolate chips and chopped pretzel. You want to be sure to add the chopped pretzel at the last minute, otherwise those pieces will get soggy. I've also been known to drizzle the surface of the pie with a vegan caramel, which is super delicious and I highly recommend! (I like THIS brand of vegan caramel).
Notes
- To make this gluten free, use gluten free pretzels.
- If you don't have a food processor, put your pretzels in a ziplock bag (let the air out and leave a little tiny opening when sealing), and crush up with your fists, a rolling pin, or other hard object.
- Add your chopped pretzel topping at the very last minute before serving so they don't get soggy.
- To store, keep your pie in the refrigerator.
Nutrition
Calories: 284kcal | Carbohydrates: 57g | Protein: 2g | Fat: 9g