Vegan Chocolate Pie

September  7, 2021
5 Ratings
Photo by James Ransom
  • Prep time 3 hours 30 minutes
  • Cook time 10 minutes
  • Serves 8 to 12
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

Test Kitchen Notes

This vegan dessert recipe is one of our favorite ways to conclude a wonderful meal. Make it for everyday, or make it for a special occasion, and no one will be disappointed. The best part is that it requires just a few ingredients and is super-easy to make. Tofu creates a silky texture yet keeps the pie hearty, and we also recommend buying the best-quality vegan chocolate chips that you can find for the ultimate taste. And you'll use the three-ingredient crust recipe whenever you need a graham cracker crust that's reliable yet delicious. Adding just a little bit of brown sugar and coconut oil really helps make this pie unforgettable. You do need to turn the oven on, but the crust only bakes for about 10 minutes, and you're ready to go.

You can also make the pie ahead, as it needs to set in the refrigerator for at least three hours. You can have it ready to go whenever dessert time comes around, no prepping or anything required after a fun dinner. The pie isn't too sweet and you can serve it without fear of your guests' dietary restrictions, if any. Feel free to use a vegan prepared crust if you're crunched for time or are lacking some of the ingredients. Commenters mentioned adding orange liqueur or shredded coconut, which we believe are fantastic ideas as well if you want to mix things up a bit from the original recipe. Let us know what your favorite toppings and add-ins are. —The Editors

What You'll Need
Watch This Recipe
Vegan Chocolate Pie
  • Graham Cracker Crust
  • 12 graham cracker sheets
  • 2 tablespoons organic brown sugar
  • 1/4 cup melted coconut oil
  • Pie and Assembly
  • 1 (12.3-ounce) package of extra firm, silken tofu
  • 3 tablespoons almond, rice, or soy milk
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch sea salt
  • 1 1/2 cups vegan semisweet dark chocolate chips
  1. Heat the oven to 375°F. In a food processor, pulse the crackers and brown sugar until combined. Drizzle in the oil and pulse a few more times until the crust holds together (you can also mix with your hands). Press the crust firmly into an 8-inch pie pan. Bake for 8 to 10 minutes, until golden brown. Let cool.
  2. In the food processor or a blender, blend the tofu, milk, maple syrup, vanilla, and salt until well combined. In a double-boiler, melt the chips, then add to the food processor. Pulse until blended.
  3. Pour the chocolate filling into the crust. Let it set in the refrigerator for at least 3 hours or up to overnight. Slice and serve.

See what other Food52ers are saying.

  • Patti Forrestal Conlin
    Patti Forrestal Conlin
  • Transcendancing
  • Lizzie Deroy
    Lizzie Deroy
  • Meggie Jean Cafferty
    Meggie Jean Cafferty
  • Cheryl Harrington
    Cheryl Harrington

32 Reviews

Verena July 3, 2019
It hasn’t even made it to the refrig (I keep sneaking bites), and I can tell it is going to be delicious! I used Kroger brand premium dark chocolate chips (vegan) - delicious and a few cherries on top for added bling.
Amanda July 2, 2019
I made this along with two other vegan tofu chocolate pies (one from pinch of yum and the other from NYTimes) and this one is my favorite! Planning on filling a gluten-free graham cracker crust and bringing it to a small dinner with very picky eaters Friday. Will update with results!
Patti F. March 29, 2019
I found this recipe this morning when looking to use up some chocolate chips. It is excellent. Creamy, chocolatey and really good. Thanks!
BAD C. January 20, 2019
This looks great! Do you think I can make it a few days in advance and freeze it?
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?
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.
Twinsx2mom September 2, 2019
Did you use the entire sandwich cookie—cream and all? Thanks
sandy September 2, 2019
Yes, and I add 2-3 tablespoons of melted coconut oil to help it stick together. I press it into an oiled pan and refrigerate the crust for at least an hour before filling.
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 :-)
Thanks for this inspirational recipe!!
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?

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:

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.
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:
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.