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–+ servings
Vegan chocolate chess pie in pie pan with slice on spatula
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5 from 1 vote

Vegan Chocolate Chess Pie

Vegan chocolate chess pie is rich, fudgy and irresistible! A secret ingredient gives it the same texture as the original, without the eggs.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 235kcal

Ingredients

  • 1 Vegan Pie Dough uncooked (can use homemade or store-bought)
  • ¼ Cup Vegan Butter 1⁄2 Stick (56 grams)
  • ¼ Cup Non-Dairy Semi-Sweet Chocolate Chips 56 grams
  • 1 Cup Aquafaba boiled and reduced down to 1/3 Cup (very important) (60 grams reduced)
  • 1 Cup Granulated Sugar 240 grams
  • 1 Teaspoon Vanilla Extract 4 grams
  • 1/2 Cup All-Purpose Flour 60 grams
  • 1/3 Cup Dark Unsweetened Natural or Dutch-Process Cocoa Powder 33 grams
  • ½ Teaspoon Salt 2 grams

Optional toppings:

  • Vegan Whipped Cream
  • Vanilla Ice Cream

Instructions

Pie Crust:

  • Before starting this recipe, place the pie dough onto a floured clean kitchen surface and roll it out into a large circle just bigger than the pie pan. Place and shape the pie dough into a pie pan. Cut and fold or crimp the edges to your liking.
  • Preheat the oven to 400°F.
  • Use a fork to poke a few holes into the bottom of the pie crust. Place parchment into the pie dough and use pie weights or dried beans to weigh down the parchment onto the crust. Place the pie crust in the oven and partially bake it for 15 minutes.

Pie Filling:

  • While the crust is baking, place the chocolate and butter together in a small bowl and microwave in 10 second increments, stirring often. When the chocolate is mostly melted, remove the bowl from the microwave and keep stirring until all remaining chocolate fully melts. Set aside to cool.
  • Using a stand mixer or hand mixer, add the reduced aquafaba to a large bowl and whisk for 2 - 3 minutes on the highest setting until very foamy.
  • Add in the sugar and keep whisking until it has fully dissolved into the aquafaba. This may take another 2 - 3 minutes. The mixture will be fluffy and resemble marshmallow fluff when done. Scrape the sides of the bowl down to make sure all sugar is fully incorporated.
  • Add in the melted butter and chocolate, and vanilla extract and whisk on medium speed to combine.
  • Place a fine mesh strainer over a medium bowl and add the flour, cocoa powder, and salt. Sift the dry ingredients through the strainer and into the bowl. Press down any large remaining clumps of flour or cocoa powder until all dry ingredients are fully sifted through the strainer.
  • Add all of the dry ingredients to the wet mixture and whisk together on the low setting. When the ingredients appear to be whisked together fully, remove the whisk from the bowl and use a rubber spatula to fold in any remaining batter on the bottom that may not have mixed fully.
  • Reduce the oven temperature to 325°F.

Bake:

  • Pour the batter into the partially baked pie crust and bake for 55 minutes. When the pie is done, serve it warm with vegan whipped cream or vegan vanilla ice cream and enjoy! Place any leftovers in an airtight food safe container or cover the cooled pie pan in plastic wrap or aluminum foil and refrigerate for up to 3 days.

Nutrition

Calories: 235kcal