Christmas

Vegan Chocolate Pie

December  5, 2013
Photo by James Ransom
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

  • Prep time 3 hours 30 minutes
  • Cook time 10 minutes
  • Serves 8 to 12
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
In This Recipe
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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Review
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.