This no-bake, 4-ingredient vegan chocolate pie is a quick and easy dessert for busy days or when your oven is in use. Top it with coconut whipped cream for a rich, indulgent treat that's entirely plant-based and sure to impress!
Ingredients
- 2 cups almond milk , such as Silk®
- 1 , 5 ounce
- 0.25 cups vegan chocolate chips , such as Enjoy Life®
- 1 vegan graham cracker crust , such as Annie's®
- 0.5 cups vegan whipped cream , such as So Delicious® Cocowhip™
Instructions
-
1
Combine almond milk and pudding mix in a saucepan. Bring to a boil over medium heat, stirring constantly. When pudding boils, reduce heat to low and continue stirring until pudding thickens, about 5 minutes.
-
2
Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
-
3
Top with vegan whipped cream.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
See Ma's Butternut Squash and Cauliflower Soup
Warmly spiced, earthy fall cauliflower soup for cold nights. The trick and kick are in the garam masala and the apple! Great for Thanksgiving!
Mesquite Smoked Jerky
This beef jerky tastes just like the store-bought kind. If you like those kinds, you'll enjoy this very much.
Vegan Spaghetti and (Beyond) Meatballs
This vegan spaghetti features plant-based "meatballs" made with Beyond Meat Beyond Beef. They're slow-simmered in tomato sauce for a hearty and satisfying vegan meal.