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Chocolate Popcorn Pie (Vegan, GF,NF)


  • Author: Nicole Dawson
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 12-16 slices 1x

Description

This super easy Vegan Chocolate Pie with Caramel Popcorn Crust is the rich & velvety, no-bake dessert you were dreaming about.


Scale

Ingredients

Popcorn Crust

  • 1/3 cup popcorn kernels (8 cups popped)
  • 1/2 cup brown sugar, lightly packed
  • 1/4 cup vegan butter
  • 2 tablespoons liquid sweetener (agave, maple syrup)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda

Chocolate Filling

  • 2 cups dark chocolate chips (affilate link)
  • 2 cups milk chocolate chips (affilate link)
  • 1 (9oz) container of vegan whip (Like So Delicious CocoWhip)
  • 1/3 cup SunButter (optional)

Instructions

  1. Line baking sheet with parchment paper.
  2. Pop the popcorn in a microwave, air popper, or whatever method you like (you can even use your favorite pre-popped popcorn). Spread the popcorn over the baking sheets. Pick out and discard any unpopped kernels.
  3. In a small saucepan, mix together the brown sugar, vegan butter, agave, salt, and cream of tartar. Put over medium heat and once you reach a foamy boil, cook for 1 to 2 minutes longer, stirring often with a non-stick spatula, being careful not to burn the sugar. Remove from heat and stir in the baking soda. The caramel will foam and get lighter in color.
  4. Lightly coat a 9″ springform pan with nonstick spray. Press caramel popcorn into the pan, using the back of a measuring cup (affilate link), making sure to pack tightly and come up the sides, half way.  Set aside. 
  5. Pour the caramel over the popcorn, then stir the popcorn to coat. 
  6. Add the dark chocolate and milk chocolate chips (affilate link) to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total, when chips are melted.  Set aside to cool to room temperature.
  7. Fold in CocoWhip (or whip of choice) into the cooled chocolate.  Spoon mixture into the popcorn crust and spread evenly.
  8. Melt SunButter if using (add a little milk to thin it out if needed) then drizzle across the top of chocolate, creating a zig-zag pattern. 
  9. Chill the pie in the refrigerator at least 30 minutes. Release from pan, slice and serve. 
 

Notes

  • You can also try making the crust like you would Rice Krispie Treats (but use fresh vegan marshmallows or it’ll just get clumpy)
  • Pre-popped popcorn also works incredibly well! 
  • Don’t let the caramel burn, otherwise you’ll have a really hard to eat, burnt tasting crust. 
  • Sub CocoWhip for homemade whipped cream or brand of choice

Keywords: chocolate pie, vegan chocolate pie, dairy-free chocolate pie, peanut butter pie, no bake pie, easy vegan dessert, nut-free peanut butter pie

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