Molten Vegan Chocolate Pie

5 from 3 votes

If you love lava cake and brownies, but don't like the work, then this delicious and Uber chocolatey molten vegan chocolate pie is going to rock your world!

Prep Time1 10

Cook Time30

Resting Time4

Total Time5 40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 702kcal

Author: Andrew Bernard

Ingredients

For the crust

1 ½ cups all purpose flour (can use gluten free 1:1 blend)
2 teaspoon vegan cane sugar
½ tsp salt
9 tablespoon vegetable shortening
¼ cup cold water
½ teaspoon vanilla

For the Filling

1 cup all purpose flour
¾ cup cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
1 ½ cups vegan chocolate chips, divided
½ cup dairy free butter
1 cup vegan cane sugar
½ cup brown sugar, packed
⅓ cup non-dairy milk
1 tablespoon vanilla
1 cup walnuts, chopped, OPTIONAL

Instructions

For the Crust

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 water 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. Set aside.
Preheat for 350 degrees F.

For the Filling

In a large bowl, sift the flour, cocoa powder, baking powder, and salt. Stir in 1 cup chocolate chips and walnuts (if adding). Set aside.
In a medium sauce pan, over medium heat, add butter and let melt. Pour in both sugars and non-dairy milk and stir until completely dissolved. Remove from heat and stir in vanilla.
Pour butter mixture into dry mixture and fold with a spatula just until combined.
Pour a thin layer of the batter evenly into the bottom of the pie pan. Place the remaining chocolate chips in the very center of the pie, then pour the remaining batter around and on top (keeping the chips in the center of the pie).
Place pie pan on a baking sheet. Bake for 25-30 minutes. The pie should be puffed up and still jiggly in the middle and the crust should be crispy and golden.
Remove from oven and allow to cool for at least 30 minutes before cutting.

Notes

See post for tips and recommendations for this recipe.

Nutrition