I used Gigantic! Candy Bars for this recipe. This is not a sponsored post — I once did a giveaway but I was not paid. I simply love these vegan candy bars.
Right before Halloween is the perfect time to make this no-bake vegan candy bar pie. It’s a two-layer, four-ingredient recipe (plus a pinch of salt) that comes together quickly and requires only a graham cracker crust in addition to the filling. You can use any vegan chocolate bars you like; I used the salted peanut flavor from Gigantic! Candy, but Plant-Based Reese’s, dairy-free Hershey’s almond bars, Snap! crispy bars, or other vegan chocolate bars work just as well.
What You Need For This No-Bake Candy Bar Pie:
- Vegan candy bars: any favorite brand. I used Salted Peanut Gigantic! bars.
- Vegan whipping cream: I used Country Crock Plant Cream (or another stable plant-based heavy cream alternative).
- Powdered sugar: organic powdered sugar, used in both layers.
- Vanilla extract: adds flavor to both the chocolate and vanilla layers.
- Graham cracker crust: store-bought or homemade, 9–10 inch.
This pie is incredibly simple: melt some vegan candy bars, whip the plant-based cream with powdered sugar and vanilla, then fold the melted chocolate into the whipped cream to create a rich chocolate layer. Spread that into your chilled crust, refrigerate briefly, then top with a smooth vanilla whipped cream layer and chopped candy bars. The result is creamy, chocolatey, and reminiscent of a French silk pie — but entirely vegan.
Why Make This 4-Ingredient Pie?
- No-bake and only four main ingredients.
- Fast and easy to prepare.
- Great way to use up leftover Halloween candy bars.
- Taste and texture are similar to a French silk pie.
- Both kids and adults love it.
The Best Vegan Candy Bar Pie
Ingredients
Chocolate Layer
- 6 Vegan candy bars (I used Salted Peanut Gigantic! bars)
- 1 Cup Vegan heavy cream (plant-based whipping cream)
- 2 Tablespoons Organic powdered sugar
- 1/2 teaspoon Vanilla extract
- Pinch of Salt
Vanilla Cream Layer
- 1 Cup Vegan heavy cream
- 1/2 Cup Organic powdered sugar
- 1/2 teaspoon Vanilla extract
- Pinch of Salt
Crust
- 1 9-10 inch Graham cracker crust, store-bought or homemade
Instructions
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If making a homemade graham cracker crust, prepare it and allow it to cool completely before filling.
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Prepare the chocolate layer: chop four candy bars and place them in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted. Allow the melted chocolate to cool slightly.
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Whip the cream: pour one cup of vegan heavy cream into a large bowl or stand mixer. Begin whipping with a whisk attachment until it starts to thicken.
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Add powdered sugar, vanilla and a pinch of salt. Continue whipping on high until the cream holds firm peaks.
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Fold the cooled melted chocolate into the whipped cream. Start folding gently, then finish with the whisk on low if needed, taking care not to deflate the mixture.
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Chop one leftover candy bar and sprinkle the pieces into the bottom of the cooled crust. Pour the chocolate layer over the pieces and smooth the top. Refrigerate for about 30 minutes.
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Make the vanilla whipped cream: repeat the whipping process with one cup of vegan heavy cream, powdered sugar, vanilla and a pinch of salt until thick.
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Remove the pie from the fridge and spread the vanilla whipped cream evenly over the chocolate layer.
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Chop the last candy bar and sprinkle the pieces over the top of the pie. Chill for at least another hour to set.
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Keep the pie refrigerated until ready to serve. Slice and enjoy.
Video
Notes
