Silky Smooth Vegan French Silk Pie without Nuts 

Vegan French Silk Pie is a super silky with a creamy chocolate filling that is no bake, topped with fresh dairy free cream, and lots of chocolate curls on top! This is the perfect make-ahead dessert that is dairy free and since it’s vegan, has no raw eggs! Plus, this recipe is free from cashews and coconut.

This vegan French silk pie is everything that you want in a chocolate dessert. With three different pie crust options to choose from, a silky chocolate filling that has the perfect balance of chocolate and sweet, with the most unreal creamy texture. 

There are no complicated steps to make this, it really is super easy. The hardest part is making the crust! In all my recipe testing, this is one that I was so happy to make over and over again because it’s just that good.  

Ingredients 

Here is a quick rundown of what you’ll need to make this vegan French silk pie. For the full ingredient list with measurements, please see the recipe card below. 

French silk pie is really made up of 3 main parts: The Crust, the Filling, and the Whipped Cream.

• Pie Crust: You can use a traditional pie crust that has been pre-baked, a graham crackers crust, or even a chocolate cookie crust. It’s up to you! All of them taste amazing. 
• Whipped Topping: Coconut whip, soy whip, or oat whip are all great on this. I like to use the frozen whip topping from 365. It’s soy based and nut free. 
• Silken Tofu: Using silken tofu makes this so smooth and creamy. I’ve used both the shelf-stable and the refrigerated and find that the refrigerated tastes better and is more smooth than the shelf-stable. 
• Vegan Cream Cheese: Use your favorite vegan cream cheese to make this. I really like the carton from Trader Joe’s. 
• Vegan Chocolate: A bit of chocolate gets melted into the pie for a double chocolate flavor. Use your favorite dairy-free chocolate bar or chocolate baking chips. For this recipe, I used Enjoy Life Semi-Sweet mini chips. 
• Cocoa Powder: You can use either natural, unprocessed cocoa powder or Dutch processed cocoa, depending on your preference. For these photos, I used Hershey’s natural cocoa powder. 
• Sugar: A bit of white sugar or coconut sugar to make it sweet. 
• Vanilla: Adding vanilla extract to a chocolate pie really deepens the intensity of the chocolate flavor. 
• Vegan Heavy Cream or Plant Based Milk: You need a little bit of dairy free cream or dairy free milk to help the pie mix together in the blender. 
• Salt for taste 

Recommended Equipment 

You’ll want to use a large 8 or 9-inch pie pan when making this recipe. 

For making the French silk pie filling, you’ll want to use either a high-speed blender or a food processor. 

To make homemade whipped cream, you’ll need either a hand mixer or a stand mixer with a whisk attachment. You can do it by hand with a large mixing bowl and a whisk, but for best results, I recommend the handheld mixer. 

Instructions 

Making this is so simple! 

First off, make sure that you have your pie crust ready to go. Depending on the type of crust you are using, just make sure that it is made and cooled to room temperature before adding in the filling. 

If making a wheat based pie crust, use some pie weights and blind bake the pie crust until it Is fully baked. For more on how to make a vegan pie crust, check out my recipe for a vegan pie crust here! 

To make the pie filling, combine the melted chocolate with the cream cheese, silken tofu, cocoa powder, sugar, vanilla, and vegan cream with salt into a high-powered blender or food processor. 

Blend on high for 2 to 3 minutes, making sure to scrape down the sides of the blender or food processor every once in a while. Mix until fully combined. 

Transfer the pie filling to the prepared blind baked pie crust (or other crust you are using). Smooth the top out and place it in the fridge for 4 hours or overnight. 

That’s it! 

Whipped Cream Topping 

When adding the fresh whipped cream topping you can either dollop it on with a big spoon, like I did in these photos, or you can use a piping bag and large star tip to make many swirls on top. 

If you are making homemade vegan whipped cream, don’t over mix it. You want the consistency of stiff peaks. I like to use the frozen whipped topping from 365 brand as it is made with soy and is coconut free. You can use any type of cool whip like frozen topping – I know Coco Whip is really yummy as well. 

Chocolate Curls on Top

To add the chocolate curls on top,  you can melt about an additional 1/3 cup of chocolate and spread it on the back of a baking sheet that has chilled in the freezer for 10 minutes. Let it sit for 15 seconds and then, using a spatula, begin to slowly curl the chocolate. 

Sprinkle over top of the whipped cream. 

If you don’t want to do that (and honestly, I don’t always do that) you can also add mini chocolate chips, chocolate shavings, dust it with cocoa powder, sprinkle cocoa nibs, or drizzle melted chocolate over top. So many different ways to jazz up the top of your pie. It’s up to you!! 

How to cleanly slice the pie

Once you’ve made this tall and beautiful pie, how the heck do you slice into it without ruining it!? Here are a few things that can help you make nice slices:

1. Make sure the pie is super cold. A chilled pie will give you the best clean slices. I like to pop the pie in the freezer for 15 minutes before slicing to make sure it’s cold. 
2. Use a sharp knife. Use a really sharp knife and cut straight down. You can also heat the knife under hot water and dry the knife off before slicing. 
3. Wipe the knife clean between cuts. Cutting with a clean knife gives you a better change of clean cups. 
4. Use a spatula. Use a small offset spatula to remove the slices from the pan after cutting. The flexible metal bland is easy to maneuver in the pan and with the crust to get under the slice and lift it up and out. 

How to Store 

Fridge: The pie will set up uncovered in the fridge until you are ready to serve. Once the whipped cream has been added on top, I like to store it in an airtight container in the fridge for up to 3 days. The whipped cream can sometimes take on the flavors of the fridge, which is why I suggest storing it in a container. 

Freezer: Store the French silk pie without the whipped cream topping in a freezer safe container and freeze for up to 3 months. Take it out of the freezer and into the fridge for a few hours before serving. Just note that freezing may alter the texture of the pie filling since it contains tofu and tofu can change in texture after freezing. 

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