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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
Prep time: 3 hrs 30 min
Cook time: 10 min
For the vegan chocolate pie
(12.3-ounce) package of extra firm, silken tofu
teaspoons vanilla extract
tablespoons almond, rice, or soy milk
pinch sea salt
tablespoons maple syrup (or to taste)
cups vegan dark chocolate chips (semi-sweet)
easy vegan graham cracker crust (recipe below)
For the easy vegan graham cracker crust
graham cracker sheets
tablespoons organic brown sugar
cup melted coconut oil
- 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.
- 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.
- Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve.
- This recipe is a Community Pick!