I love a dessert that feels like a hug — rich, silky chocolate tucked into a crisp crust — and this Decadent Vegan Old-Fashioned Chocolate Pudding Pie delivers. It’s a retro favorite updated with plant-based ingredients so everyone at the table can enjoy it; I’ve tested it several times to dial in the texture and balance. For a slightly different take on old-fashioned chocolate pie techniques, you can compare notes with this old-fashioned chocolate pie recipe.
Why Make This Recipe
- Deep, chocolatey flavor with a creamy pudding center that satisfies serious chocolate cravings.
- Crowd-pleasing and suitable for vegans and many dairy-sensitive guests when made with the right milks.
- Makes a show-stopping centerpiece for holidays, potlucks, or date-night desserts.
- Convenience: the pudding cooks quickly on the stovetop and the pie sets in the fridge, so active time is short.
- Personal insight: I love this pie because chilling concentrates the chocolate flavor — I often make it a day ahead so the filling becomes unbelievably smooth and intense. For another vegan chocolate dessert idea, try this vegan chocolate mousse cake.
Recipe Overview
- Prep time: 20 minutes active
- Cook time: 10–15 minutes (stovetop) + 12–15 minutes (crust blind-bake)
- Chill/Set time: 4 hours to overnight
- Total time: about 5 hours (mostly chilling)
- Servings: 8 slices from a 9-inch pie
- Difficulty: Medium — basic stove technique and blind-baking a crust
- Method: Blind-bake a vegan pie crust, make a stovetop chocolate pudding (cornstarch-thickened), pour into crust, chill until set. See a classic riff here for reference: classic old-fashioned chocolate pie.
My Experience Making This Recipe
I tested this pie using oat milk, full-fat coconut milk, and soy milk to compare texture and flavor. Full-fat coconut or a mix (3/4 cup coconut milk + 1 1/4 cup oat milk) yield the silkiest custard, while lower-fat milks make a lighter — but slightly less glossy — filling.
How to Make Decadent Vegan Old-Fashioned Chocolate Pudding Pie Recipe
Start by blind-baking a 9-inch vegan pie crust at 375°F for 12–15 minutes with pie weights until edges are golden. For the filling, whisk together 3/4 cup sugar, 1/3 cup unsweetened cocoa powder, 1/2 cup cornstarch, and a pinch of salt in a saucepan; gradually whisk in 2 1/2 cups plant milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle simmer (about 3–5 minutes), then simmer 1 minute; remove from heat and stir in 2 tablespoons vegan butter and 2 teaspoons vanilla. Pour into the pre-baked crust, smooth the top, cover with plastic touching the surface to prevent a skin, and chill 4+ hours until fully set.
Expert Tips for Success
- Sift cocoa and cornstarch before mixing to avoid lumps and ensure a glossy finish.
- Whisk constantly while heating and keep the heat at medium — overheating or sudden high heat can make the starch break down and get grainy.
- Use a fine-mesh sieve to strain the cooked pudding for an ultra-smooth texture.
- Blind-bake the crust with pie weights or dried beans and dock the bottom with a fork to prevent bubbling. For crisp edges, brush the crust with a thin layer of melted vegan chocolate or aquafaba before filling. Learn a useful browning and flavor trick from a baking technique here: brown-butter raspberry cookies (try browning coconut oil for a similar flavor boost).
How to Serve Decadent Vegan Old-Fashioned Chocolate Pudding Pie Recipe
- Classic: Top with softly whipped coconut cream (whip chilled coconut cream with 1–2 tbsp powdered sugar) and a dusting of cocoa powder.
- For texture: Add toasted hazelnuts or shaved vegan dark chocolate on top just before serving.
- Occasion ideas: Serve at holiday dinners, birthdays, or when you want a retro dessert with modern appeal. Pair with a light salad or savory pie for a full menu — it contrasts nicely with something like a savory tomato pie at a summer potluck.
- Presentation tip: Pipe a ring of whipped cream around the edge to keep slices clean and elegant.
Storage and Reheating Guide
Store the pie covered in the refrigerator for 3–4 days in an airtight pie carrier or wrapped with plastic wrap directly against the filling to prevent a skin. Do not microwave the whole pie — if you want a warm slice, microwave a single slice for 10–15 seconds or warm it in a 300°F oven for 5–8 minutes; this preserves texture better than high heat. To freeze, wrap the whole un-topped pie tightly in plastic and foil and freeze up to 1 month; thaw in the fridge overnight before serving and re-chill if the surface becomes damp.
Recipe Variations
- Gluten-free crust: Use a gluten-free graham cracker or almond flour crust (press into a 9-inch pan) and blind-bake as directed.
- Lower-fat version: Use unsweetened oat milk plus 2 tablespoons coconut cream for richness with less saturated fat.
- Extra chocolate intensity: Stir 2–3 ounces of finely chopped vegan dark chocolate into the hot pudding off the heat until melted for a ganache-like sheen.
- Thickened vegan alternative: Add 1/2 teaspoon agar-agar dissolved in warm plant milk if you want a slightly firmer, sliceable filling (bring to a simmer to activate agar).
Nutritional Highlights
- Plant-based: uses non-dairy milks and vegan butter — suitable for vegans.
- High in antioxidants from cocoa; choose 70%+ dark chocolate for added polyphenols.
- Allergen notes: contains gluten if the crust is wheat-based; can be made gluten-free and nut-free depending on crust choice. Watch for soy if using soy milk. Serve portions of about 1/8 of the pie to keep calorie-dense chocolate in moderation.
Troubleshooting Common Issues
- Grainy pudding: Usually from overheating or uneven mixing. Fix by whisking vigorously off heat and straining through a fine sieve; next time reduce heat and stir constantly.
- Filling won’t set: Check cornstarch ratio — for 2 1/2 cups liquid, 1/2 cup cornstarch is typical; ensure you simmer for a full minute to activate thickening. If still soft after chilling, whisk 1 teaspoon cornstarch with 1 tablespoon cold milk, stir into warm pudding, reheat to thicken, then cool.
- Soggy crust: Blind-bake fully and consider brushing the crust with a thin layer of melted vegan chocolate or a light eggless glaze before filling to create a moisture barrier.
Frequently Asked Questions
Q: Can I make the pudding on the stovetop ahead and pour into the crust later?
A: Yes — you can make the pudding and press a piece of plastic wrap directly on its surface to prevent a skin, chill until cold, then reheat gently (low, in a saucepan, stirring) until pourable before filling the crust. Re-cool the pie to set fully.
Q: What plant milk gives the best texture?
A: Full-fat coconut milk or a blend (3/4 cup coconut milk + 1 3/4 cups oat milk) offers the creamiest mouthfeel. Oat milk alone makes a good, neutral-flavored custard, while soy milk gives a slightly firmer set.
Q: Can I skip blind-baking the crust?
A: Skipping blind-bake risks a soggy bottom because the pudding is a wet filling. If you’re short on time, use a pre-baked graham or cookie crust that doesn’t require blind-baking.
Q: Is there a way to make this nut-free and allergy-friendly?
A: Yes — use an oat- or soy-based crust (avoid almond flour) and choose oat or soy milk. Check all packaged ingredients for cross-contamination warnings if serving someone with severe allergies.
Conclusion
For a trusted source and a similar traditional approach, see the original Old-Fashioned Chocolate Pudding Pie on Post Punk Kitchen: Old-Fashioned Chocolate Pudding Pie on Post Punk Kitchen.
Print
Decadent Vegan Old-Fashioned Chocolate Pudding Pie
- Total Time: 300 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A rich and silky chocolate pudding pie with a crisp crust, suitable for vegans and perfect for any occasion.
Ingredients
- 1 pre-made vegan pie crust
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup cornstarch
- A pinch of salt
- 2 1/2 cups plant milk (oat, coconut, or soy)
- 2 tablespoons vegan butter
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Blind-bake the vegan pie crust for 12–15 minutes, using pie weights until edges are golden.
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually add plant milk to the mixture until smooth.
- Cook over medium heat, whisking constantly until thickened and simmering (about 3–5 minutes); simmer for 1 minute.
- Remove from heat, stir in vegan butter and vanilla.
- Pour the pudding into the pre-baked crust and smooth the top.
- Cover with plastic wrap touching the surface and chill for at least 4 hours until set.
Notes
For extra smooth pudding, strain through a fine-mesh sieve before pouring into the crust. Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Blind-baking and stovetop cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg