Vegan Chocolate Pie

By Gena Hamshaw
December 5, 2013
26 Comments


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
Prep time: 3 hrs 30 min
Cook time: 10 min

Ingredients

For the 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 below)

For the easy vegan graham cracker crust

  • 12 graham cracker sheets
  • 2 tablespoons organic brown sugar
  • 1/4 cup melted coconut oil

Directions

  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.

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Reviews (26) Questions (0)

26 Comments

Sydney B. November 21, 2017
I made the filling and it was AMAZING! I licked it straight out of the bowl. I added a tiny bit of cocoa powder to further mask that "tofu" flavor. So good.
 
diana F. September 21, 2017
Can anyone tell me, before I attempt this beautiful pie, the size of pie plate to use.. 8 in, 9 inch?<br />Thank you
 
Meggie J. September 21, 2017
I would use an 8in plate. :) That's what I used and it turned out great!
 
Sue March 21, 2017
I have made this pie twice and it's amazing!!!! I need to bring dessert for a party and I was wondering if you thought this would work in mini muffin liners? Similar to mini cheesecakes. I wonder if the wrapper would release from chocolate filling to make a bite sized dessert? What do you think?
 
Juliette February 2, 2016
Hello ladies, can you please tell me where can I find vegan chocolate chips? I only found it in powder. Thanks
 
Transcendancing February 2, 2016
I've found in Australia that chocolate is almost never labelled as vegan. I look at the ingredients and the cocoa percentage - I can usually find a decent block of chocolate (not chips though) that is around 70% 75% dark that doesn't include milk solids or other non-vegan ingredients. Good luck!
 
Transcendancing November 28, 2015
I made this about a week ago and somehow amidst all the excitement of my birthday I forgot to comment on how awesome this recipe is! I think that this is a stand out as one of the best chocolate tart/pie recipes I've ever tasted. It's rich, deeply chocolatey, not too sweet, friendly to all kinds of allergy, and is smooth and the flavour is just amazing! This was set almost before I put it in the fridge! And the texture was *amazing* - something dairy could only dream about (and I *love* dairy). This is a show stealer for any dinner party regardless of your eating preferences - highly, *highly* recommended - for flavour as well as ease.
 
sandy November 27, 2015
This was simple to make and amazing. I used half semisweet vegan chips and half 72% high quality dark chocolate without dairy. Put it in a mint Newman-o's crust.
 
Lizzie D. August 22, 2015
This pie is f--king amazing. Thank you, thank you, thank you.
 
Oishivegan April 15, 2015
Yummy, I have try this recipe recently and it was a success at home! I will for sure do it again :-)<br />Thanks for this inspirational recipe!!<br /><br />oishivegan.wordpress.com
 
Meggie J. November 25, 2014
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!
 
Cheryl H. November 25, 2014
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?<br /><br />Also, could you see this recipe working for personal/mini pies put into a muffin pan instead of a pie tin?
 
Lisa B. November 23, 2014
hi there, do you think this would freeze ok? And the eat it frozen?
 
hkrf1017 June 14, 2014
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!
 
Parchita April 11, 2014
Delicious! A couple of notes:<br /><br />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. <br /><br />I used a regular 10-inch pie plate and found that I needed to double the filling in order to reasonably fill the crust.
 
Teresa S. March 5, 2014
looking for vegan cupcake recipes please.
 
strawberrygirl March 14, 2014
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.
 
Kelly J. February 17, 2014
I've made this pie twice now. The filling is so amazing. I'm gluten-free so I use this recipe for the crust: <br />http://www.vegetariantimes.com/recipe/chocolate-pecan-pudding-pie/
 
Joy B. January 8, 2014
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.
 
nzinga January 4, 2014
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!
 
Kathrine December 27, 2013
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!
 
ChristyBean December 22, 2013
Would it be possible to have the graham crackers in weight? I need to replace them with another type of speculoos-type cookie. Thanks!
 
Kathrine December 27, 2013
Hi Christy. See the post I just made. Hope it helps!
 
mknubel December 15, 2013
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?