If you love cookies and love pie crusts, then you will love this vegan chocolate chip pie. Easy to make no matter your baking level! Delicious and so chocolatey!
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There’s two things we love about this vegan chocolate chip pie recipe – the pie crust and the chocolate chip cookie filling.
Literally, when people talk about recipe mashups, they are usually loading some potatoes or pasta with something, but this vegan dessert mashup is out of this world.
I mean, literally, take the absolute best, flakey pie crust and absolutely delicious chocolate chip cookies (all vegan, of course), and mash them together. What is there not to love about this idea.
VEGAN CHOCOLATE CHIP PIE INGREDIENTS:
Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan dessert recipe:
For the Crust
- Flour – the start of every dough, we are using all purpose flour for this recipe
- Vegan Sugar – we want the sweetness to be throughout the dish so we are using it in the crust and filling
- Salt – salt is used to enhance the flavor
- Vegan Butter – adds richness and flavor but also makes a delicious flakey, buttery crust
- Dairy Free Milk – any non-dairy milk will work and this just helps all our ingredients come together into the perfect dough
For the Filling
- Flax egg – When you combine ground flax seed and water together and let it sit it will become gelatinous. This is called a flax egg
- Flour – We are using all purpose flour here as well to make the recipe more accessible and easy to use
- Brown sugar – this provides sweetness, but also moisture from the molasses in the brown sugar
- Vegan cane sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- Dairy free butter – we need oil in cookies for moisture and the best texture. It also provides the richness we expect cookies to have
- Vegan Chocolate Chips – This is a chocolate chip pie, so of course we needs chips. We are using semi-sweet vegan chips that you can now easily find.
SUBSTITUTIONS AND VARIATIONS:
- You can use gluten free flour instead of all-purpose. We do recommend that you use a 1:1 blend
- For the vegan butter in the crust, you can sub out vegetable shortening
- You can sub our non dairy milk in the crust for water
- Turmeric is being used for color. Can use yellow food coloring instead
- You could also sub out a store bought crust instead of making the recipe
- Inside of the filling cornstarch can be swapped for potato starch or arrowroot powder
- If you don’t like the taste of meringue, you can swap it for vegan whipped topping
We do not recommend making any other changes to the filling or the meringue at this time.
Frequently Asked Questions about Vegan Chocolate Chip Pie:
Yes! Use a gluten free 1:1 baking blend instead of flour in the crust. For the vegan butter, you’ll want to use a soy free version. Lastly, make sure that the non-dairy milk you choose is suitable for your allergens.
While we always love homemade foods, if you need to reduce the time, you can swap the entire crust recipe for a store bought crust. Cook crust according to package and let cool before pouring in filling.
Yes you can. The crust, and filling can both be made 3-4 days ahead of time and the proceed with the recipe.
If stored in the fridge, this pie will be good for 5-7 days.
You can eat this cold or hot, whatever you are more comfortable with. We prefer warmed with vegan vanilla ice cream on top.
What other vegan pie ideas could I make?
Pies are just so good, especially for the holidays. Here’s a few more ideas:
- Vegan Caramel Apple Pie
- Traditional Vegan Apple Pie
- Vegan Blueberry Pie
- Vegan Pecan Pie
- Traditional Vegan Pumpkin Pie
- Vegan Coconut Cream Pie
- Vegan Sweet Potato Pie
- No Bake Vegan Chocolate Pie
For a spin on things also check out our 2 ingredients Vegan Apple Pie Egg rolls or our Vegan Apple Pie French Toast Casserole.
Pin this vegan chocolate chip pie for later!
🥳 Get the Full Recipe
Vegan Chocolate Chip Pie
Ingredients
For the crust
- 2 cups all purpose flour (can use gluten free 1:1 blend)
- 3 tablespoon vegan cane sugar
- ½ tsp salt
- 8 tablespoon dairy free butter
- 5 tablespoon dairy free milk (can sub water), more for brushing
- 2 teaspoon vanilla
For the Filling
- 1 tbsp ground flax seed
- 3 tablespoon water
- 1 ¼ cups all purpose flour
- ¾ cup brown sugar, packed
- ½ cup vegan cane sugar
- ½ cup dairy free butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla
- 8 oz vegan chocolate chips
- 1 cup walnuts, chopped, OPTIONAL
Instructions
For the Crust
- Preheat for 400 degrees F.
- In a food processor add flour, sugar, salt and pulse together. Add in the butter and pulse a few times until the mixture looks like sand. With the processor on low add in the milk and vanilla and keep the mixer going until a dough ball begins to form.
- Remove all the dough and form a ball place in the fridge to set up for 30 minutes.
- After 30 minutes, rip 2 sheets of parchment paper a few inches larger than pie pan. Lay one piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top. Add second piece on top. Roll out until a few inches bigger than your pan.
- Press down into pie pan. Pinch or design the edges however you want. Place one piece of parchment gently over crust and add either pie weights or dried beans.
- Place pie on a parchment lined baking sheet. Bake for 15 minutes then remove the weights and bake for another 10 minutes or until golden brown. Remove from oven and set aside to cool.
For the Filling
- Preheat the oven to 325 degrees F.
- In a large bowl, add the ground flax seed and water. Stir together. Let sit for 10 minutes until it becomes gelatinous. After 10 minutes, beat the mixture for 1 minute.
- To the flax egg mixture, add in flour and both sugars. Beat together until well combined and creamy.
- Add in softened butter, salt, and vanilla. Beat until butter is combined.
- Fold in vegan chocolate chips and walnuts (if adding). Your mixture should be very thick. Spoon into cooled pie crust, and press down gently into and even layer.
- Bake for 55-60 minutes. After 30 minutes, tent the pie with foil to prevent the crust from burning. For doneness, you are looking for a toothpick to come out mostly clean if inserted halfway between the crust and the center (the center itself may still be slightly jiggly).
- Remove from oven and allow to cool completely before using.
I wasn’t sure how mine would turn out, but everyone loved it! It was oily on top while baking but cooled fine. We all decided it would be best heated up when ready to eat it!
So glad you enjoyed
Mine was very oily on top as it was finishing. I guess I’ll see as it cools. Is that normal? Or should it have not had so much oil on top? I followed the recipe as written. The only thing I noticed was the flour, sugar, and flax mixture didn’t get “creamy” as stated?? I tried my best to “whip” the flax after it sat for 10 minutes but my beaters didn’t reach that far down.
It will settle as it cools properly
This was delicious!!! I made it for thanksgiving and everyone was a fan! I didn’t have flax egg so I substituted it with egg replacer so I think it cooked a little differently but it was delicious nonetheless! We will probably make this for Christmas too!
So glad that you enjoyed it!