Vegan Chocolate Pie

By • December 5, 2013 18 Comments

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Author Notes: If the mere thought of making yet another pie during the holiday season is making you tired, take a deep breath and read on. If you prep the crust in advance or use your favorite store-bought pie crust, this recipe is no more complicated than blending and chilling. Gena Hamshaw

Serves 8 to 12

Vegan Chocolate Pie

  • 1 12.3-ounce package of extra firm, silken tofu
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons almond, rice, or soy milk
  • 1 pinch sea salt
  • 2 tablespoons maple syrup (or to taste)
  • 1 1/2 cups vegan dark chocolate chips (semi-sweet)
  • 1 easy vegan graham cracker crust, recipe to follow

Easy Vegan Graham Cracker Crust

  • 12 graham cracker sheets
  • 2 tablespoons organic brown sugar
  • 1/4 cup melted coconut oil
  1. To make the crust, preheat the oven to 375° F. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a pie crust pan, and bake for 8 to 10 minutes, or until golden brown. Allow crust to cool.
  2. Transfer the tofu, vanilla, almond milk, sea salt, and maple syrup to a food processor or blender and blend well. Melt the chips over a double boiler, and add them to the tofu mix. Blend again.
  3. Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve.

More Great Recipes: Tofu|Desserts|Pie|Coconut

Topics: Pie

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Comments (18) Questions (0)


8 days ago Lizzie Renard

This pie is f--king amazing. Thank you, thank you, thank you.


5 months ago Oishivegan

Yummy, I have try this recipe recently and it was a success at home! I will for sure do it again :-)
Thanks for this inspirational recipe!!


9 months ago Meggie Jean Cafferty

This recipe was absolutely delicious! I've made it for co-workers, family, and friends, who all gave it the stamp of approval. Thank you for the genius idea! I ended up using a vegan, gluten-free crust from my local Co-Op, but I also found gluten-free graham crackers that would work for the, too... I'll have to try the homemade crust next time. Again, thank you!


9 months ago Cheryl Harrington

Do you think the crust would taste similar if one were to use a different cooking oil in lieu of coconut oil, or is coconut oil imperative to its taste?

Also, could you see this recipe working for personal/mini pies put into a muffin pan instead of a pie tin?


9 months ago Lisa Bodman

hi there, do you think this would freeze ok? And the eat it frozen?


about 1 year ago hkrf1017

Made this tonight for my meat eating dad and husband. My husband is used to my vegan shenanigans but my dad is dubious. I used a Keebler style premade crust for this (vegan) and the filling perhaps looked a little shallow at first but in the end was perfect. I added about six drops of peppermint oil to this and garnished with mint leaves. It was delicious that way and had perfect texture after refrigerating for about four hours. I agree with the other comment that it would be lovely with orange liqueur or perhaps coconut extract with some coconut shavings on tops. Great recipe Gena as always!


over 1 year ago Parchita

Delicious! A couple of notes:

Like other readers, I found the "12 sheets" quantity of graham crackers and the lack of pie-plate size to be confusing. I used 6 ounces of graham crackers, based on Mark Bittman's graham cracker crust recipe, and it worked great.

I used a regular 10-inch pie plate and found that I needed to double the filling in order to reasonably fill the crust.


over 1 year ago Teresa Soch

looking for vegan cupcake recipes please.


over 1 year ago strawberrygirl

There's a really good book for vegan cupcakes called Vegan Cupcakes Take Over the World. You might be able to find some of the recipes online.


over 1 year ago Kelly J. R.

I've made this pie twice now. The filling is so amazing. I'm gluten-free so I use this recipe for the crust:


over 1 year ago Joy Belamarich

Loved this pie, thanks Gena! I found that the pie tastes best after sitting in the fridge (well covered) for a day or two. I also think using good quality chocolate (I used regular instead of vegan) is super key here. yum.


over 1 year ago nzinga

I'm eating this right now (after impatiently diving in at the 2.5 hour mark), and it's delicious! It's quite wonderful as is, and it's also strikes me as a dessert that's really versatile--I could see adding a little orange liqueur or kirsch or any number of other flavors to it. The excellent flavor and texture, the ease of preparation, and the versatility make this one a keeper for me. So good! Thank you!


over 1 year ago Kathrine

Hi all. I was having the same issues with the weights - and also with the size of the tin, so did a bit of hunting around on the Web. I ended up using 220g of processed digestive biscuits (Graham crackers to our US friends!) to 135g of vegan margarine plus 45g of unrefined caster sugar. I used a 20cm diameter, tin with a 3cm high lip. Just made it and it's sitting pretty in my freezer (to speed up the setting) before I head off for lunch with friends. Good luck and enjoy, with season's greetings from London!


over 1 year ago ChristyBean

Would it be possible to have the graham crackers in weight? I need to replace them with another type of speculoos-type cookie. Thanks!


over 1 year ago Kathrine

Hi Christy. See the post I just made. Hope it helps!


over 1 year ago mknubel

Love the dairy-free deliciousness! Now, how to make a wheat/gluten-free crust? Would crushed Rice Krispies or Rice Chex with Coconut oil work?


over 1 year ago Jeanne Dordelman Suhr

Do you use whole crackers or half crackers? What is the equivalent measurement in cups? I sometimes buy the crumbs already crushed. Love this recipe and want to try it. Thank you!


over 1 year ago Kathrine

Hi Jeanne. See the comment I just posted? Hope it helps!