I love the nostalgia of an old-fashioned chocolate pudding pie — silky, deeply chocolatey, and comfortingly simple. This vegan version keeps that classic flavor while using plant-based milk, cornstarch, and a flaky crust for the same satisfying texture I look for in a slice. I’ve made this pie several times, testing stovetop technique and chilling times to nail a creamy set that’s never gummy.
Why Make This Recipe
- Rich, indulgent chocolate flavor without dairy, so it works for vegans and those avoiding lactose.
- Quick stovetop pudding that sets firmly in a pastry crust — ready in a few hours with minimal hands-on time.
- Great for holidays or weeknight dessert: it travels well and slices neatly when chilled.
- Uses pantry-stable ingredients like cocoa powder and cornstarch for convenience.
- Personal note: I love this pie because the balance of deep cocoa and a buttery vegan crust reminds me of my childhood favorites and is surprisingly easy to make at home.
(See a similar old-fashioned inspiration here.)
Recipe Overview
- Prep time: 20 minutes for pudding + 15 minutes for crust (if making from scratch).
- Cook time: 10–12 minutes on the stove to thicken pudding; crust blind-bake 10–12 minutes at 350°F (175°C).
- Total time: About 4 hours including chilling time (best chilled 4 hours or overnight).
- Servings: 8 slices from a 9-inch pie.
- Difficulty: Easy to Medium — stovetop thickening requires attention but no complicated steps.
- Method: Make a prebaked pie crust, whisk and cook a cornstarch-thickened vegan chocolate pudding on the stove to 170–175°F (77–79°C), pour into crust, chill until set.
My Experience Making This Recipe
On my first test I undercooked the pudding and it wept after chilling; a quick fix was cooking to 170–175°F and stirring constantly for the last minutes. I also discovered that chilling overnight gives the cleanest slices and deepest flavor. For crust texture, a brief blind-bake keeps it crisp under the pudding.
How to Make Decadent Vegan Old-Fashioned Chocolate Pudding Pie Recipe
Start by prebaking a 9-inch pie crust (store-bought or homemade) at 350°F for 10–12 minutes to prevent a soggy bottom. For the pudding, whisk together 1/2 cup cocoa powder, 3/4–1 cup sugar, 1/3 cup cornstarch, and a pinch of salt; gradually whisk in 3 cups unsweetened plant milk (soy or oat creamier), then cook in a heavy saucepan over medium heat, stirring constantly until it thickens and reaches 170–175°F. Off heat, whisk in 2–3 tablespoons vegan butter and 1 teaspoon vanilla for shine and mouthfeel, strain for extra silkiness, then pour into the cooled crust and chill 4 hours or overnight.
Expert Tips for Success
- Use a heavy-bottomed saucepan to prevent hot spots and burning while thickening the pudding.
- Whisk constantly as it comes to temperature; stop-and-start stirring can yield lumps. A silicone spatula helps scrape corners.
- Use a thermometer and aim for 170–175°F for the best set; overcooking to boiling can break down cornstarch and make it gluey.
- For a silkier finish, press the pudding through a fine-mesh sieve into the crust. This removes any tiny lumps and aerates the surface.
- If making crust from scratch, chill the dough 30 minutes before rolling and blind-bake with pie weights (or dried beans) for an even, crisp shell.
(If you like experimenting with vegan recipes, check this crispy falafel technique here.)
How to Serve Decadent Vegan Old-Fashioned Chocolate Pudding Pie Recipe
- Top slices with softly whipped coconut cream and a light dusting of cocoa or espresso powder for contrast.
- Serve with fresh berries (raspberries or strawberries) to cut richness and add color.
- For a party, make mini tartlets using the same filling in a muffin tin for bite-sized desserts.
- Presentation tip: run a sharp knife under hot water, dry, then slice for clean edges when serving.
Storage and Reheating Guide
- Refrigerate covered in an airtight container or wrapped with plastic wrap for up to 4 days. Keep chilled to maintain texture.
- You can freeze individual slices wrapped tightly in parchment and foil for up to 1 month; thaw overnight in the fridge before serving.
- Avoid reheating — the pudding texture is best cold. If you want warm chocolate, serve chilled pie with a drizzle of warmed chocolate sauce on top instead.
Recipe Variations
- Gluten-free: use a gluten-free pie crust (almond flour crust or gf pastry) and follow same blind-bake times; almond crust adds a nutty lift.
- Lower-sugar: reduce sugar by 1/4 cup and add 1–2 tablespoons maple syrup or a liquid sweetener to balance mouthfeel.
- Extra-rich: replace 1 cup of plant milk with canned coconut milk for a silkier, richer pudding.
- Nutty chocolate: fold chopped toasted hazelnuts or almond praline into the filling before chilling for crunch, or sprinkle on top when serving.
(If you want complementary chewy chocolate treats for after-dinner snacking, consider this fun rice krispie twist here.)
Nutritional Highlights
- Plant-based: dairy-free and vegan-friendly when using plant milk and vegan butter.
- Provides some protein and calcium when made with fortified soy or oat milk; choose fortified plant milk for added nutrients.
- Allergen note: contains gluten if made with a regular crust and may contain nuts if using nut flours; label ingredients accordingly and sub almond crust for nut-free if needed. Portion guidance: aim for 1/8 of the pie per serving — rich desserts are best enjoyed in moderate slices.
Troubleshooting Common Issues
- Pudding is lumpy: return to low heat and whisk vigorously; strain through a fine-mesh sieve to remove remaining lumps.
- Filling weeps or becomes runny after chilling: you likely didn’t reach the necessary temperature — reheat gently to 170–175°F while whisking, then cool and chill again.
- Soggy crust: blind-bake the crust thoroughly and brush the bottom with a thin layer of melted vegan chocolate or a light cornstarch slurry before filling to create a moisture barrier.
Frequently Asked Questions
Q: Can I use arrowroot instead of cornstarch?
A: Yes. Use a 1:1 substitution but whisk arrowroot slurry into warm (not boiling) liquid because arrowroot can break down at very high temperatures. Cook gently until thickened and remove from heat promptly.
Q: What plant milk gives the creamiest pudding?
A: Full-fat canned coconut milk and fortified soy milk give the creamiest texture; oat milk is also good for neutral flavor. For lower-fat options, chill the pie longer to firm it up.
Q: How long should I chill the pie before serving?
A: Chill at least 4 hours to allow the pudding to fully set; overnight chilling yields the cleanest slices and deepest flavors.
Q: Can I make this ahead for a party?
A: Absolutely — make the pie a day ahead. Keep it covered in the fridge and finish with fresh toppings just before serving for best presentation.
Conclusion
For a trusted old-fashioned approach with vegan updates, this pie keeps the nostalgic feel while using plant-based ingredients. For an alternate classic reference and inspiration for the original style, see the Old Fashioned Chocolate Pudding Pie on Post Punk Kitchen: Old Fashioned Chocolate Pudding Pie – Post Punk Kitchen.
Additional related dessert ideas and fun twists are available if you want to expand your dessert menu: chocolate pudding dirt cake and a crunchy cookie riff chocolate-chip rice krispie cookies.
Decadent Vegan Old-Fashioned Chocolate Pudding Pie
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegan
Description
A rich and indulgent vegan chocolate pudding pie with a flaky crust, perfect for holidays or weeknight desserts.
Ingredients
- 1 9-inch vegan pie crust
- 1/2 cup cocoa powder
- 3/4–1 cup sugar
- 1/3 cup cornstarch
- 1 pinch of salt
- 3 cups unsweetened plant milk (soy or oat)
- 2–3 tablespoons vegan butter
- 1 teaspoon vanilla
Instructions
- Prebake the pie crust at 350°F (175°C) for 10–12 minutes.
- In a saucepan, whisk together cocoa powder, sugar, cornstarch, and salt.
- Gradually whisk in the plant milk and cook over medium heat, stirring constantly until it thickens and reaches 170–175°F (77–79°C).
- Off heat, whisk in vegan butter and vanilla for shine and mouthfeel.
- Strain the pudding for extra silkiness.
- Pour the pudding into the cooled crust and chill for 4 hours or overnight.
Notes
For the best texture, ensure to whisk constantly and use a thermometer. Chill overnight for the cleanest slices.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop and Baking
- Cuisine: Vegan