10 Vegan Cream Pie Recipes You’ll Love

Vegan cream pies are a delicious way to enjoy smooth, creamy fillings and crisp crusts without dairy or eggs. From chocolate and coconut to fresh fruit flavors, these desserts offer plenty of variety for anyone looking for plant-based sweets.

Classic cream pies can be made with ingredients like coconut milk, plant-based butter, dairy-free chocolate, and vegan whipped cream. No-bake options are especially useful when you want a chilled dessert without spending much time at the oven.

Whether you’re planning a holiday dessert, a weekend baking project, or a sweet treat to share, these vegan cream pie ideas include familiar favorites and fruity variations worth trying.

1. Vegan Chocolate Cream Pie

Vegan Chocolate Cream Pie is a rich, creamy dessert made without dairy or eggs. It combines a crisp pie crust with a smooth chocolate filling for a dessert that is easy to slice and serve.

The chocolate filling has a silky texture and a deep cocoa flavor, while the crust adds a pleasant crunch. Chilling the pie allows the filling to set properly and makes each slice easier to serve.

This pie is a lovely option for dinner parties, celebrations, or a make-ahead dessert. Serve it chilled with dairy-free whipped cream or chocolate shavings on top.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 2 cups unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• 6 oz dairy-free dark chocolate, chopped
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup vegan whipped topping, for serving

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and let it cool completely.
2. In a saucepan, whisk together the almond milk, sugar, cocoa powder, cornstarch, and salt until no lumps remain.
3. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble gently.
4. Remove the saucepan from the heat. Add the chopped dairy-free chocolate and vanilla extract, then stir until the chocolate melts and the filling becomes smooth.
5. Pour the chocolate filling into the cooled pie crust and smooth the surface with a spatula. Let it cool at room temperature for about 20–30 minutes.
6. Cover the pie and refrigerate for at least 4 hours, or until the filling is fully set. Slice and serve chilled with vegan whipped topping, if desired.

2. Vegan Coconut Cream Pie

Vegan Coconut Cream Pie is a creamy dessert made without dairy or eggs, featuring a crisp pie crust and a smooth coconut filling. Coconut milk gives the filling its rich texture and naturally sweet coconut taste.

The filling is thickened on the stovetop and poured into a baked crust before chilling. Toasted coconut adds a light crunch and enhances the coconut flavor, while dairy-free whipped topping makes each slice creamy and easy to serve.

This pie is a good choice for celebrations, weekend desserts, or make-ahead treats. Serve it chilled with toasted coconut sprinkled over the top for extra texture.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup shredded sweetened coconut
• 1 cup vegan whipped topping
• 2 tablespoons toasted shredded coconut, for garnish

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and allow it to cool completely.
2. In a saucepan, whisk together the coconut milk, almond milk, sugar, cornstarch, and salt until the cornstarch dissolves and no lumps remain.
3. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble gently.
4. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
5. Pour the filling into the cooled pie crust and smooth the surface. Let it cool at room temperature for about 20–30 minutes, then cover and refrigerate for at least 4 hours, or until fully set.
6. Before serving, spread the vegan whipped topping over the pie and sprinkle with toasted coconut. Slice and serve chilled.

3. Vegan Banana Cream Pie

Vegan Banana Cream Pie is a creamy dessert made with ripe bananas, dairy-free milk, and a crisp pie crust. It delivers the familiar taste of banana cream pie without using dairy products or eggs.

The smooth banana filling has a naturally sweet flavor, while fresh banana slices add softness and texture between the layers. A chilled crust and dairy-free whipped topping complete the dessert with a light, creamy finish.

This pie is a lovely option for gatherings, weekend treats, or a make-ahead dessert. Serve it cold with extra banana slices on top for a simple finishing touch.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 2 ripe bananas, mashed
• 2 cups unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 bananas, thinly sliced
• 1 cup vegan whipped topping

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and let it cool completely.
2. In a saucepan, whisk together the almond milk, sugar, cornstarch, and salt until smooth.
3. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble gently.
4. Remove the saucepan from the heat. Stir in the mashed bananas and vanilla extract until the filling is smooth and evenly combined.
5. Arrange the sliced bananas over the cooled pie crust. Pour the banana filling over the slices and smooth the surface. Let it cool briefly, then cover and refrigerate for at least 4 hours, until fully set.
6. Spread the vegan whipped topping over the chilled pie. Garnish with additional banana slices just before serving, if desired.

4. Vegan Vanilla Cream Pie

Vegan Vanilla Cream Pie is a smooth, creamy dessert made without dairy or eggs. A crisp pie crust holds a sweet vanilla filling that sets in the refrigerator, making it easy to prepare ahead of time.

The filling has a delicate vanilla flavor and a silky texture, while the crust adds a pleasant contrast. Dairy-free whipped topping gives each slice a light finish without overpowering the vanilla.

This pie is suitable for celebrations, dinner parties, or a simple homemade dessert. Serve it chilled with fresh berries or a sprinkle of dairy-free chocolate shavings.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 2 cups unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons vegan butter
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 cup vegan whipped topping

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and let it cool completely.
2. In a saucepan, whisk together the almond milk, sugar, cornstarch, and salt until the mixture is smooth and free of lumps.
3. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble gently.
4. Remove the saucepan from the heat. Stir in the vegan butter and vanilla extract until the butter melts and the filling becomes smooth.
5. Pour the filling into the cooled pie crust and smooth the top. Let it cool at room temperature for 20–30 minutes, then cover and refrigerate for at least 4 hours, or until fully set.
6. Spread the vegan whipped topping over the chilled pie. Slice and serve cold, adding fresh berries or chocolate shavings if desired.

5. Vegan Berry Cream Pie

Vegan Berry Cream Pie is a chilled dessert made with a crisp vegan pie crust, creamy dairy-free filling, and fresh mixed berries. It offers a balance of sweet creaminess and bright fruit flavor without using dairy or eggs.

The smooth filling pairs well with strawberries, blueberries, and raspberries, while the crust adds a crisp base to each slice. Chilling the pie helps the filling set and allows the flavors to come together.

This pie is a refreshing option for summer gatherings, celebrations, or weekend desserts. Serve it cold with extra berries on top for a simple finish.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 2 cups unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons vegan butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup sliced strawberries
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 cup vegan whipped topping

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and let it cool completely.
2. In a saucepan, whisk together the almond milk, sugar, cornstarch, and salt until smooth.
3. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble gently.
4. Remove the saucepan from the heat. Stir in the vegan butter and vanilla extract until the butter melts and the filling is smooth.
5. Pour the filling into the cooled pie crust and spread it evenly. Let it cool at room temperature for 20–30 minutes, then cover and refrigerate for at least 4 hours, until fully set.
6. Arrange the strawberries, blueberries, and raspberries over the chilled filling. Add the vegan whipped topping and serve cold.

6. Vegan Peach Cream Pie

Vegan Peach Cream Pie is a chilled dessert made with juicy peaches, a creamy dairy-free filling, and a crisp vegan pie crust. It combines the sweetness of ripe peaches with a smooth vanilla-flavored cream for a refreshing treat.

Fresh peach slices add a soft, fruity texture, while the creamy filling balances their natural sweetness. Refrigerating the pie helps the filling set, making each slice easier to serve.

This pie is a lovely choice for summer gatherings, weekend desserts, or special occasions. Serve it cold with dairy-free whipped topping and a few fresh peach slices.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 2 cups unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons vegan butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 medium ripe peaches, peeled and thinly sliced
• 1 cup vegan whipped topping

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and let it cool completely.
2. In a saucepan, whisk together the almond milk, sugar, cornstarch, and salt until smooth.
3. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble gently.
4. Remove the saucepan from the heat. Stir in the vegan butter and vanilla extract until the butter melts and the filling becomes smooth.
5. Arrange half of the peach slices over the cooled pie crust. Pour the cream filling over the peaches and spread it evenly. Let it cool at room temperature for 20–30 minutes.
6. Cover and refrigerate for at least 4 hours, until the filling is fully set. Before serving, arrange the remaining peach slices on top and add the vegan whipped topping. Serve chilled.

7. Vegan Lemon Cream Pie

Vegan Lemon Cream Pie is a chilled dessert made with a crisp vegan pie crust and a smooth, dairy-free lemon filling. Fresh lemon juice and zest give the pie a bright citrus flavor that balances the sweetness of the creamy base.

The filling has a soft, silky texture with a refreshing tang, while the crust adds a crisp contrast. Chilling the pie allows the filling to set and makes it easier to cut into neat slices.

This pie is a refreshing choice for summer gatherings, celebrations, or an easy make-ahead dessert. Serve it cold with dairy-free whipped topping and a little lemon zest.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 2 cups unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons vegan butter
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup vegan whipped topping

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and let it cool completely.
2. In a saucepan, whisk together the almond milk, sugar, cornstarch, and salt until smooth.
3. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble gently.
4. Remove the saucepan from the heat. Stir in the lemon juice, lemon zest, vegan butter, and vanilla extract until the butter melts and the filling is smooth.
5. Pour the lemon filling into the cooled pie crust and spread it evenly. Let it cool at room temperature for 20–30 minutes.
6. Cover and refrigerate for at least 4 hours, or until the filling is fully set. Spread the vegan whipped topping over the chilled pie, garnish with extra lemon zest if desired, and serve cold.

8. Vegan Peanut Butter Cream Pie

Vegan Peanut Butter Cream Pie is a creamy dessert made with a crisp vegan pie crust and a smooth peanut butter filling. It delivers a rich, nutty flavor without using dairy or eggs.

Peanut butter gives the filling a thick, creamy texture, while dairy-free whipped topping adds a lighter finish. Chilling the pie helps it set properly, making each slice easy to cut and serve.

This pie is a good choice for celebrations, weekend treats, or make-ahead desserts. Serve it cold with a drizzle of melted dairy-free chocolate or a sprinkle of chopped peanuts.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 1 cup creamy peanut butter
• 1 package (12 oz) firm silken tofu
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup vegan whipped topping
• 2 tablespoons chopped peanuts, for garnish

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and let it cool completely.
2. Add the peanut butter, silken tofu, powdered sugar, and vanilla extract to a food processor or blender.
3. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
4. Gently fold the vegan whipped topping into the peanut butter mixture until evenly combined.
5. Spoon the filling into the cooled pie crust and spread it evenly. Cover the pie and refrigerate for at least 4 hours, or until the filling is firm enough to slice.
6. Sprinkle chopped peanuts over the top before serving. Slice and serve chilled.

9. Vegan Strawberry Cream Pie

Vegan Strawberry Cream Pie is a chilled dessert made with fresh strawberries, a creamy dairy-free filling, and a crisp vegan pie crust. The combination of sweet berries and smooth vanilla cream creates a refreshing dessert without dairy or eggs.

Fresh strawberries add a naturally fruity taste and soft texture, while the creamy filling brings everything together. Chilling the pie helps the filling set, making it easier to slice and serve.

This pie is a lovely choice for summer gatherings, birthdays, or weekend desserts. Serve it cold with dairy-free whipped topping and a few fresh strawberry slices.

Servings: 8

Ingredients

• 1 vegan pie crust, baked and cooled
• 2 cups unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons vegan butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 cups fresh strawberries, hulled and sliced
• 1 cup vegan whipped topping

Instructions

1. Bake the vegan pie crust according to the package instructions, if needed, and let it cool completely.
2. In a saucepan, whisk together the almond milk, sugar, cornstarch, and salt until smooth.
3. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble gently.
4. Remove the saucepan from the heat. Stir in the vegan butter and vanilla extract until the butter melts and the filling becomes smooth.
5. Arrange the sliced strawberries over the cooled pie crust. Pour the cream filling over the strawberries and spread it evenly.
6. Let the pie cool at room temperature for 20–30 minutes, then cover and refrigerate for at least 4 hours, until fully set. Top with vegan whipped topping and additional strawberry slices before serving.

10. Vegan Chocolate Peanut Butter Cream Pie

Vegan Chocolate Peanut Butter Cream Pie combines rich chocolate and creamy peanut butter in a dairy-free dessert with a crisp pie crust. The filling is smooth, nutty, and chocolatey, making it a satisfying treat for anyone who enjoys this classic flavor combination.

Peanut butter gives the filling a creamy consistency, while cocoa powder adds a deep chocolate taste. A chilled filling and dairy-free whipped topping complete the pie with a soft texture and a light finish.

This pie is a great option for celebrations, dinner parties, or a make-ahead dessert. Serve it cold with chocolate shavings or chopped peanuts for extra texture.

Servings: 8

Ingredients

• 1 vegan chocolate pie crust, baked and cooled
• 1 cup creamy peanut butter
• 1 package (12 oz) firm silken tofu
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup vegan whipped topping
• 2 tablespoons chopped peanuts, for garnish

Instructions

1. Bake the vegan chocolate pie crust according to the package instructions, if needed, and let it cool completely.
2. Add the peanut butter, silken tofu, powdered sugar, cocoa powder, and vanilla extract to a food processor or blender.
3. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
4. Gently fold the vegan whipped topping into the chocolate peanut butter mixture until evenly combined.
5. Spoon the filling into the cooled pie crust and spread it evenly. Cover and refrigerate for at least 4 hours, or until the filling is firm enough to slice.
6. Sprinkle chopped peanuts over the top before serving. Slice and serve chilled.