This vegan chocolate pudding and peanut butter pie is super rich and chocolatey, decadent, and so easy to make. It came about at the last minute when I needed to bring a dessert to a holiday gathering. The pie turned out delicious … and everyone loved it.
I used what I had, which was basically a box of Godiva pudding and a box of gluten-free graham crackers for the crust.
That would have been enough and a been a pretty basic chocolate pudding pie but perfectly adequate. At the very last minute, I decided to add a peanut butter drizzle, chocolate chips, pecans, and chocolate syrup. That made it even more delicious and it looked beautiful. And voila, vegan chocolate pudding and peanut butter pie is born.
The crust is just a simple graham cracker crust. The pudding is made with half the milk called for on the box. I like So Delicious unsweetened coconut milk because it works in any recipe but any plant-based milk will do.
Aww, I love you too, pie. Store this pie in the fridge for up to two days and serve chilled.
Vegan Chocolate Pudding and Peanut Butter Pie
Equipment
- food processor
Ingredients
Crust
- 10 vegan graham crackers
- 2 tbsp sugar
- 2 tbsp coconut oil not melted
- 3 tbsp vegan butter
- pinch salt
Pudding
- 2 boxes Godiva Dark Chocolate Instant Pudding 3.6 oz each
- 2 tbsp cocoa powder
- pinch salt
- 2 cups plant-based milk coconut, soy, hemp, almond, etc
Toppings
- 3 tbsp peanut butter
- 3 tbsp sugar
- 3 tbsp coconut oil melted
- 3 tbsp chopped pecans
- 3 tbsp vegan chocolate chips
- 3 tbsp vegan chocolate syrup
Instructions
Crust
- Place the graham crackers, sugar, and unmelted coconut oil and vegan butter into a large food processor. Process until the graham crackers are mostly finely ground and everything is sticking together a bit.
- Press into the bottom and sides of a pie plate. Refrigerate to firm. To speed up the process, place in the freezer instead.
Pudding Filling
- Make the pudding but using only half the milk as directed on the box and adding the cocoa powder and pinch of salt.
- Pour the pudding into the chilled pie crust and smooth. Place in the refrigerator for about 5 minutes to allow the pudding to set.
Peanut Butter and Other Toppings
- Stir together the melted coconut oil, peanut butter, and sugar. Drizzle over the pie. This hardens up some and makes almost a peanut butter hard shell.
- Add vegan chocolate chips, chopped pecans, and a drizzle of your favorite vegan chocolate syrup.
Nutrition
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.