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–+ servings
Slice of Vegan Chocolate Pie with whipped cream and chocolate shavings on top.
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5 from 5 votes

Creamy Vegan Chocolate Pie

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.
Prep Time15 minutes
Cook Time8 minutes
Chill Time2 hours
Total Time2 hours 23 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 395kcal
Author: Alissa Saenz

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
US Customary - Metric

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

  1. Soft silken tofu will work if firm isn't available. The filling will be slightly softer.
  2. If your tofu is refrigerated, bring it to room temperature before beginning.
  3. 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.
  4. 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.

Nutrition

Serving: 1slice (⅛ of recipe) | Calories: 395kcal | Carbohydrates: 40.4g | Protein: 6.7g | Fat: 23.3g | Saturated Fat: 10.4g | Sodium: 332mg | Potassium: 253mg | Fiber: 2.9g | Sugar: 26.1g | Calcium: 78mg | Iron: 2mg