Description
A decadent and creamy No Bake Chocolate Pie featuring a crunchy Oreo cookie crust and a luscious vegan dark chocolate filling blended with Greek-style yogurt and pure maple syrup. This easy-to-make pie is ideal for vegan dessert lovers seeking a rich, dairy-free treat without the need for an oven.
Ingredients
Scale
Crust
- 270 g original Oreos or Oreo style cookies
- ¼ teaspoon sea salt
- 85 g vegan butter (block-style)
Filling
- 300 g vegan dark chocolate (minimum 70%)
- 50 g vegan butter (block-style), cubed
- 500 g vegan Greek-style yogurt or skyr (e.g., Alpro)
- 100 ml pure maple syrup
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ¼ teaspoon sea salt
Optional Garnish
- Half batch vegan whipped cream (or vegan Greek-style yogurt to serve)
- Vegan dark chocolate for chocolate shavings
Instructions
- Prepare the pan: Lightly grease the base and sides of a 9″ pie pan with oil or vegan butter. Cut a parchment paper circle to fit the pan and snip down the sides so it sits neatly inside.
- Make the crust: In a food processor, combine the Oreos and salt and blitz until fine crumbs form. Add the vegan butter and blend again until the mixture holds together like a soft dough.
- Form the crust: Press the crust mixture evenly into the base and sides of the prepared pan using a spatula or a flat-bottomed glass. Ensure it is compact and smooth. Place the crust in the freezer while making the filling.
- Melt the chocolate: Melt the vegan dark chocolate in a bain-marie (double boiler), stirring until smooth. Add the cubed vegan butter and stir continuously until fully melted and combined.
- Whisk the yogurt: In a large mixing bowl, whisk the vegan Greek-style yogurt to remove lumps using an electric mixer or whisk.
- Incorporate chocolate: Pour the melted chocolate mixture into the yogurt in three increments, whisking well after each addition to combine thoroughly.
- Add sweetness and flavor: Stir in the pure maple syrup, vanilla bean paste, and sea salt. Whisk again until smooth, then scrape the sides with a spatula to ensure even mixing.
- Set the pie: Pour the chocolate filling into the pie crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight for best results, to allow the filling to set.
- Garnish and serve: Optionally prepare a half batch of vegan whipped cream or serve with extra vegan Greek-style yogurt. Decorate with vegan dark chocolate shavings if desired before serving.
- Storage: Store the pie in an airtight container in the refrigerator and consume within 5 days for optimal freshness.
Notes
- Use vegan-friendly Oreos to keep the pie fully plant-based.
- If vegan Greek-style yogurt is unavailable, vegan skyr or a thick plant-based yogurt alternative works well.
- For easier slicing, refrigerate overnight instead of just 6 hours.
- Chocolate shavings can be made by using a vegetable peeler on a block of vegan dark chocolate.
- This pie does not require baking, making it perfect for hot weather or quick dessert needs.
