This is the most amazing vegan French silk pie recipe! Every bite tastes like a dream – light, creamy, and chocolatey. You will love this decadent no-bake dessert for Thanksgiving or any special occasion.
Thanksgiving is just around the corner, and I can’t wait. We are hosting, and I have so many favorite recipes on the menu.
I can say honestly that I love the Thanksgiving dishes that we serve now more than the ones I used to serve before we had food allergies.
Does that sound strange? It’s true! My top 8 allergen free Thanksgiving menu is one I’ve worked hard on, and every dish is delicious.
This vegan French silk pie is a great holiday recipe – it’s delicious, decadent, and allergy friendly. I decided to try full fat coconut milk to recreate the rich taste without the dairy or eggs. It did the trick! The chocolate filling of this pie is delicious and decadent, but still has a lightness to it.
This no-bake dessert is wonderful for the holidays, because you can easily make it ahead of time. The only problem will be making sure no one finds it and starts eating it before the holiday meal.
If you love chocolate desserts, try this dairy free chocolate pudding pie or this no bake oreo pie.
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Ingredient Notes
- Full Fat Coconut Milk – Full fat coconut milk is very necessary to make this rich and decadent pie. One brand to look into is Thai Kitchen Premium coconut milk – it’s made in coconut only facility. Of course, you should call and confirm for yourself to make sure that’s still the case. Another brand to look into is Native Forest Coconut Milk, which was made in a tree nut, peanut, and sesame free facility the last time I checked.
- Graham Crackers – Kinnikinnick Smoreables are gluten free and vegan and work very well for making crumbs for a graham cracker crust. You can use any brand of graham cracker or cookie that works for your dietary needs. Homemade gluten free vegan chocolate sugar cookies would also work well for a cookie crumb crust.
- Whipped Topping – I used So Delicious Coco Whip for the topping (it’s like a dairy free version of Cool Whip). If you aren’t comfortable with that brand, use any whipped topping that works for your dietary needs. You can also make your own coconut whipped cream with a can of coconut milk.
Step by Step Instructions
- Make the graham cracker crust by combing graham cracker crumbs, sugar, and melted vegan buttery spread, then press into a tart pan or pie pan.
- Make the chocolate filling – combine the coconut milk, chocolate, cocoa powder, and powdered sugar in a food processor and blend until smooth.
- Pour the filling into the pie crust and refrigerate for at least 3 hours.
- Top with Coco Whip and dairy free chocolate shavings.
Make Ahead Instructions
You can make this the day before you are planning to serve it. I would recommend making the crust and adding the chocolate filling, then storing in the refrigerator. Right before serving add the whipped topping and the chocolate shavings for best results.
Tips for Success
- Carefully remove the coconut cream from each can of coconut milk. You can either drain the coconut water out of the can, or use a spoon to carefully lift the more solid coconut cream out of the can, leaving the watery liquid behind.
- Use a food processor to blend the chocolate filling – this will result in a smooth, evenly blended chocolate layer.
- Pack the graham cracker crust down firmly using the bottom of a measuring cup or glass.
Disclosure: This post contains affiliate links.
Recipe
Amazing Vegan French Silk Pie (Gluten Free).
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs about 10 full size graham crackers
- ¼ cup organic cane sugar
- 5 Tablespoons vegan buttery spread melted
For the chocolate layer:
- 28 ounces full fat unsweetened coconut milk drain out excess liquid
- ¾ cup dairy free dark chocolate chips
- ¼ cup unsweetened cocoa powder
- ½ cup powdered sugar
For the topping:
- 9 ounces dairy free whipped topping thawed – I used So Delicious Coco Whip
- 0.5 ounce dairy free chocolate bar
Instructions
Make the crust:
- Place the graham crackers and sugar in a food processor and process until fine crumbs form.
- Add the melted vegan buttery spread and process until combined.
- Press the graham cracker crumbs into a tart pan or pie pan. Use the bottom of a glass or measuring cup to firmly press the crust into the pan. Set aside.
Make the filling:
- Wash and dry the food processor bowl. Remove the water from the cans of coconut milk.
- Place the dark chocolate chips in a microwave safe bowl and microwave for one minute. Stir, and if needed, microwave in 10 second intervals until fully melted.
- Allow the melted chocolate to cool for a few minutes, then place the coconut milk, melted chocolate, cocoa powder, and powdered sugar in the food processor. Process until the filling is smooth and creamy.
Assemble the pie:
- Pour the filling into the tart pan, and gently smooth it out. Place in the refrigerator to chill for at least 3 hours.
- When you're ready to serve the pie, top the chilled pie with the thawed Coco Whip. Make chocolate shavings by standing the chocolate bar on a plate and using a knife to shave some off of the sides. Sprinkle these over the pie.
- Enjoy!
Notes
Nutrition
H
This is one of my favorite pies!
Darryl
One of my very favorite holiday desserts!
Jessica
I’m going to be making this on Sunday for my husband’s birthday. Can I put the Coco whip on it once it’s ready to be able to eat for Sunday and then also save it either in the fridge or freezer for Thanksgiving?
Skim
Hello!
I can’t wait to try this for a Thanksgiving treat for my whole family, with many allergies. I was just wondering, is there a reason you use dark chocolate chips instead of semisweet?
I always have semisweet on hand, but if there was a special reason, I would get the dark.
Thank you!
Kelly Roenicke
The dark chocolate chips from Enjoy Life have a richer flavor than the semi sweet mini chips. I think either one would work out fine though!
Tomi
Is there a way to make this without coconut? I have allergies.
Thank you!
Kelly Roenicke
Coconut milk works best because it solidifies at a cold temperature. I don’t have another recommendation, unfortunately! Other non-dairy milks will not get as thick and creamy.
Juliet Donnell
Hi!
Do you think oat milk would work with this recipe?
I can’t have coconut milk, any nut milk or soy.
Thank you for your advice!
Kelly Roenicke
Unfortunately, it needs to be a milk that becomes solid when cold. Only full fat coconut milk will work here.
Chelsea
My new favorite pie! Sprinkled the coco whip with Enjoy Life brand mini semi sweet chocolate chips( they are vegan) so yummy! I do not need to make gluten free so I am going to try it with a vegan pie crust next time, I think it would be so delicious that way too! I really love all your recipes that I have made, I have made a lot, always look on your site for inspiration and yummy food to make my family! Thank you for all the deliciousness!
Katie
Delicious recipe!