This rich vegan chocolate pie is easy as pie! Made with a chocolate graham cracker crust and decadent chocolate filling made from a surprise ingredient. You'd never guess this scrumptious dessert was dairy free.
When it comes to desserts, chocolate is my top priority! Seriously, I love pretty much every flavor of dessert, but chocolate always wins.
So this vegan chocolate pie is pretty much my ultimate dessert. Not only is it made with a super rich, silky chocolate filling, but it's also got a super chocolaty graham cracker crust. Seriously, I'd eat the crust all by itself, it's that good. And the filling, well I do eat that by itself — it's basically my vegan chocolate pudding, with a few tweaks.
It's no surprise that this pie turned out to be one of my favorite desserts in the history of this website. Incidentally, it's also one of the easiest!
Jump to:
Ingredients You'll Need
- Graham crackers. Watch out, because most graham crackers contain honey. Check out this guide to vegan graham cracker brands, or make homemade vegan graham crackers!
- Vegan butter. Most stores sell this near the regular butter in the refrigerated section. Earth Balance and Miyoko's are a couple of popular brands to look out for.
- Granulated sugar. Use organic sugar to keep the recipe vegan.
- Unsweetened cocoa powder.
- Ground cinnamon. This is optional, but adds a wonderful flavor to the vegan chocolate graham cracker crust.
- Silken tofu. The recipe calls for firm silken tofu. Soft silken tofu will also work, but your filling may set quite as firmly. It'll still be just as tasty though!
- Vegan chocolate chips. Enjoy Life brand chips are vegan and available at many supermarkets.
- Vanilla extract.
- Salt.
- Toppings. While not required, toppings are a great way to finish off each slice of this pie. Try vegan whipped cream, berries, cookie crumbs, chocolate shavings, or vegan caramel sauce.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Start by making your crust. Crush your graham crackers into crumbs. However you like to do this is fine! You can grind them up with a food processor, mash them in a bowl with a potato masher, or place them in a bag and roll them with a rolling pin.
- Place the graham cracker crumbs into a mixing bowl, along with melted vegan butter, sugar, cocoa powder, and cinnamon. Mix everything well.
- Press the mixture into the bottom and sides of a pie plate. I like to use a measuring cup to flatten them out.
- Bake the crust until it darkens slightly. Place it on a cooling rack when it's finished.
Tip: Just about any 9-inch vegan pie crust can be substituted to save time or switch things up. You can use a store-bought vegan graham or cookie cracker crust if you can find one, a store bought-premade pie shell (Wholly Wholesome brand is vegan), or make a conventional crust using my homemade vegan pie crust recipe or my coconut oil pie crust recipe.
- While the crust cools, place all of your filling ingredients into a food processor bowl: tofu, melted chocolate chips, vanilla, and a pinch of salt. If you're using tofu that's been refrigerated make sure to bring it up to room temperature first.
- Blend the ingredients together until they're smooth and creamy.
- Give the mixture a taste-test and feel free to make adjustments at this point. This could mean adding more vanilla, more salt, some liquid sweetener, or even some cocoa powder to make it extra chocolaty.
Tip: The chocolate has a tendency to settle and collect beneath the food processor blades (at least in my machine). Make sure to scrape the bottom of the bowl well with a spatula to get all the chocolaty goodness into your filling.
- Transfer the vegan chocolate pie filling to your crust, smoothing out the top with a spatula.
- Place the pie into the fridge to chill until the crust is cool and the filling is fully set.
- Slice your pie and enjoy! I served mine with some dairy-free whipped topping, chocolate shavings and fresh strawberries.
Leftovers & Storage
Vegan chocolate pie will keep in an airtight container or tightly wrapped in plastic in the refrigerator for about 4 days. I don't recommend freezing this pie, as the texture of tofu changes when it's frozen.
Frequently Asked Questions
The filling is gluten-free. Use a vegan gluten-free crust and you can make the entire pie gluten-free! Try this gluten-free graham cracker crust or this gluten-free pie crust.
No, in fact, silken tofu doesn't have much flavor, and what little flavor it does have is very much disguised by the chocolate.
Yes, tofu is safe to eat raw, as long as it's fresh. Read about the shelf life of tofu in this storage guide.
More Vegan Chocolate Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Creamy Vegan Chocolate Pie
Equipment
- 1 9-inch pie plate
Ingredients
For the Crust
- 1 ½ cups vegan graham cracker crumbs
- ½ cup vegan butter, melted
- ¼ cup organic granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon (optional)
For the Filling
- 1 (12 ounce/340 gram) package firm silken tofu (Notes 1 and 2)
- 1 ½ cups vegan chocolate chips, melted (Note 3)
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 400°F and lightly oil a 9-inch pie plate.
- Stir the graham cracker crumbs, melted butter, sugar, cocoa, and cinnamon together in a large bowl.1 ½ cups vegan graham cracker crumbs, ½ cup vegan butter,, ¼ cup organic granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon ground cinnamon
- Transfer the graham cracker mixture to the pie plate and press it firmly into the bottom and sides.
- Place the pie plate into the oven and bake the crust until it darkens slightly, 8 to 10 minutes. Place it on a cooling rack when done.
- While the pie cools, place all of the filling ingredients into the bowl of a food processor fitted with an s-blade. Blend until smooth, stopping to scrape down the bowl as needed. (Note 4)1 (12 ounce/340 gram) package firm silken tofu, 1 ½ cups vegan chocolate chips,, 1 teaspoon vanilla extract, Pinch salt
- Transfer the filling to the pie crust (it doesn't need to be fully cooled) and smooth out the top with a spatula.
- Place the pie into the refrigerator and chill until the filling is fully set, about 2 hours.
- Slice and serve.
Notes
- Soft silken tofu will work if firm isn't available. The filling will be slightly softer.
- If your tofu is refrigerated, bring it to room temperature before beginning.
- The chips can be melted by placing them in a microwave safe bowl and microwaving them in 30 second increments, stirring between each increment, or slowly heating them on the stove in a double boiler, stirring very frequently.
- The chocolate has a tendency to settle and collect at the bottom of the bowl. Be sure to scrape it well with a spatula to incorporate all of the chocolate into the filling.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
My husband and I are the only vegans on either side of the family, so I usually take our own meal to holiday gatherings, with enough for others to try if they choose. I was busy when desserts came out so people had already had brownies and cookies by the time I brought this out of the fridge. Once I tasted a bite, I was SO glad that we’d have it all to ourselves. It is rich and chocolatey…I’m not sure anyone would ever know it wasn’t the typical chocolate pie. I don’t usually use vegan butter (or other refined oils), but decided to splurge on this for the crust since the rest of our meal was so clean. I may try subbing melted almond butter in the crust as I usually do when oil or butter are called for. Sorry so wordy, but this pie is a keeper!
I have never seen firm silken tofu, its either firm, extra firm or silken.
THE RECIPES CALLS FOR SOFT SILKEN TOFU. Yet in the recipes notes it says 1. Soft silken tofu will work if firm isn't available. The filling will be slightly softer. WHICH IS IT?
The recipe calls for firm silken tofu. It's the first ingredient listed under "For the Filling."