Vegan French Silk Pie

Today we finally reached 50 degrees in Chicago, and it feels unnaturally warm. But, this means that it’s time to get excited for spring: warm weather recipes, picking fresh fruits and vegetables from the farmers market, and little lakeside picnics. What a dream.

This morning I got way too excited for this weather, so I drove to the store, bought myself some spring flowers, turned on some music, and made a vegan French silk pie. Could you ask for a more perfect morning?

For my pie, I replaced the heavy cream and eggs you’d find in a traditional recipe with fresh, creamy avocado. This better-for-you version is full of healthy fats, naturally sweetened, and tastes just luxurious and decadent as the original.

The only part of this recipe that requires baking is the pie crust, and it only takes about 20 minutes to make!

I love using coconut oil in my pie crusts - number one because it makes the house smell amazing and number two because you end up with a delicious, coconut scented component in your pie. This recipe also works really great with any kind of fruit pies. I always use it when I make my blueberry lemon filling in the summer.

Depending on the altitude and weather where you live, you may need to adjust the amount of ice water in your dough. Add just enough so that it comes together to form a ball, but isn't sticky.


Avocados are the secret ingredient to making this pie perfectly creamy and rich. I promise, you won’t taste any of the actual avocado flavor. This magic ingredient gives the pie the texture of whipped cream, but has a deeper, silkier texture. For the recipe, I’ve found that just ripe avocados work best because they give the filling a firmer consistency.

When processing the avocados, make sure that you continue until they are completely creamy and you see no chunks. Since the filling isn’t baked, you’ll be able to taste any bits of avocado in the filling if it’s not thoroughly blended.


For your garnish, you can add whatever fruit, nuts, or spices you’d like. I topped mine with a dusting of cocoa powder and fresh blackberries.


Vegan French Silk Pie

Takes , Serves 8.


Coconut Oil Pie Crust
  • 2 Cups Whole Wheat Flour (226g)
  • ½ tsp Salt
  • 1 TBSP Coconut Sugar
  • ¾ Cup Coconut Oil (scoopable) (157g)
  • 4-6 TBSP Ice Water

  • Chocolate Filling
  • 4 Just Ripe Avocados (~680g)
  • 1 Cup Full-Fat Coconut Milk (226g)
  • 1 Cup Unsweetened Cocoa Powder (100g)
  • 2½ Cup Pure Maple Syrup (850g)
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Salt

  • Instructions

    1. Preheat oven to 400°F.
    2. Add flour and salt into a large mixing bowl and whisk to combine.
    3. Evenly distribute dollops of coconut oil over the flour mixture and press into dough with a pastry cutter.** When the mixture is ready, it should have the texture of wet sand.
    4. Add ice water 1 TBSP at a time until the dough just comes together.
    5. Using your hands, form the dough into a ball and then transfer onto a well-floured surface and gently shape dough into a disk.
    6. Flour the top of the dough and a rolling pin. Roll the dough into a circle until about ⅛-inch thick.
    7. Drape rolled out dough over 9-inch pie pan and remove excess dough from edges. Use a fork to poke holes throughout middle and edges.
    8. Bake for about 15 minutes or until pie crust begins to brown slightly.
    9. While crust is baking, add avocados and coconut milk into a food processor and process until completely smooth.
    10. Transfer avocado mixture into a large mixing bowl and add cocoa powder, pure maple syrup, vanilla, and salt. Stir until fully incorporated.
    11. Once pie crust is finished baking, set aside to cool for 15-20 minutes.
    12. Pour chocolate mixture into cooled pie crust and top with your choice of garnish.

    * Make sure you’re using coconut oil that’s scoopable at room temperature to ensure your crust will have the right texture.

    ** If you don’t have a pastry cutter, you can use two forks as an alternative.