Mexican Hot Chocolate Pudding Pie | Vegan

I LOVE cooking and creating new recipes. However, I’m still trying to get the hang of vegan baking. It can be finicky, substitution ratios can be difficult, and ultimately it’s hard to salvage if something it wrong. BUT THIS PIE IS EVERYTHING. It has a slight spicy flavor that is cooled with the coconut cinnamon cream on top. All in all, it’s low key amazing.



  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons vegan butter (I used Earth Balance)


  • 2 tablespoons ground flax seed
  • 4 tablespoons water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon + 1 teaspoon unsweetened cocoa
  • 1/2 teaspoon instant espresso granules
  • 1/4 teaspoon chili powder
  • Dash of cayenne pepper
  • 1 3/4 cups unsweetened almond milk
  • 2 ounces vegan dark baking chocolate, chopped

Cream Topping:

  • 1 14-ounce can coconut cream or full fat coconut milk
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cinnamon


Note: this pie needs to sit in the fridge for 24-48 hours so plan on making ahead of time. Also the whipped cream topping requires the coconut cream be placed in the fridge 24 hours ahead of when you’re going to make it.


  1. Preheat oven to 350 degrees
  2. Grind up graham cracker crumbs with either a blender or food processor.
  3. Melt vegan butter in the microwave (don’t overdo it!). The butter should be just melted, not bubbling.
  4. Combine all the ingredients for the crust in a bowl. I use my hands to squish it all together. The correct texture will feel like sand that when you press it in your fist, it stays together.
  5. Dump the mixture into a pie plate and press up along the sides with your fingers.
  6. Place crust in the oven for 8-10 minutes.


  1. Mix flax seed and water in a small bowl and place in the fridge for a minimum of 15 minutes to create your flax “egg”.
  2. Combine sugar, cornstarch, cocoa, espresso, chili powder, and cayenne pepper in a bowl. Once the flax egg is ready, use a whisk to combine.
  3. Place almond milk in a sauce pan over medium-high heat. Cook until small bubbles appear around the edges of the pan.
  4. Gradually (while whisking), add almond milk into the flax egg mixture. Stir throughly to combine.
  5. Return the mixture to the pan, whisk constantly over medium heat until the mix is thick and bubbly (about 15 minutes).
  6. Remove the pan from the heat and add the baking chocolate. Stir until smooth.
  7. Place the pan in a large bowl filled with ice until mixture cools, stirring occasionally.
  8. Pour the filling into the prepared crust. Cover the surface of the filling with plastic wrap and chill 24-48 hours to set.

Whipped Cream Topping:

  1. Chill the coconut cream in the fridge overnight. When you remove from the fridge do not shake the can or turn upside down! You want all the fat that has risen to the top!
  2. Scrape the fat on the top with a spoon and put in a mixing bowl. Beat for 30 seconds until creamy.
  3. Add in powered sugar and cinnamon and beat with a mixer until stiff peaks form on the tips of the beating whisks.
  4. Gently spread over the top of the pie.
  5. For decoration you can shave some baking chocolate and/or more graham cracker crumbs!

At this point you can either eat right away, OR you can chill for another couple hours (I think this is best). ENJOY!


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