This easy vegan chocolate pie is rich, silky, and fudgy and may just be the most delicious vegan dessert ever!  Made with tofu and a few other simple ingredients, this tofu cream pie couldn’t be easier to make and it will amaze even the most skeptical eaters!

A slice of a vegan chocolate pie with vegan whipped cream on top with a fork cutting into it.

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This chocolate cream pie is dairy-free, nut-free, and can easily be made gluten-free, so everyone can enjoy it!

I’ve been making this chocolate cream pie for over 20 years.  It is a modified version of a chocolate tofu pie recipe from The New Farm cookbook (an old hippy cookbook from the 70s). 

I’ve taken this pie to countless potlucks and parties over the years and no one has ever guessed that it was made with tofu.

Everyone absolutely loves this pie!  This is my go-to dessert when I want to win over friends and family who say that they don’t like vegan food.

This recipe is

  • chocolaty, rich, creamy, and all-around delicious!
  • it’s dairy-free, nut-free, and can easily be made gluten-free.
  • quick and easy to make.  You can whip up the pie filling in less than 5 minutes.
  • perfect to make a day ahead for parties or holidays.
A vegan cream pie with a slice taken out of it.

Ingredients and substitutions

  • Pie Crust – You can choose between a baked pie crust like my easy vegan pie crust, or a crumb crust like my vegan graham cracker crust.  You also have the option of making a cookie crust like in my vegan Oreo cheesecake or even a pre-made store-bought pie crust.  (This recipe will fill a 9-inch pie dish to the top.  Cut the recipe in half for a smaller pie).
  • Tofu – for the creamy filling of the pie.  There are two options for tofu: Silken tofu in the shelf-stable cardboard box or water-packed tofu in the refrigerated section.  As strange as it sounds, if you use Silken tofu it needs to be extra firm but if you use water-packed it must be soft to get the correct silky-smooth texture.
  • Sugar – to make it sweet.  You can use any sweetener that you choose.  Note: most organic sugar is vegan.
  • Cocoa Powder – for the chocolate flavor.
  • Coconut Oil – to make the pie rich and make it set firm when refrigerated.  You can also use vegan butter instead of coconut oil.  (The coconut oil will make it slightly firmer).
  • Vanilla– for flavor. (optional – it gives it a nice flavor, but you can leave it out if you don’t have any).
  • Salt – for flavor.
  • Vegan Whipped Cream – to decorate the top of your pie. (optional) Use my vegan whipped cream frosting if you want a super-rich whipped cream that won’t deflate or if you want a lighter whipped cream use my aquafaba whipped cream and decorate just before serving.

Helpful tools

  • Food Processor or Blender – to blend up the pie filling into a very smooth and creamy texture.

How to make vegan chocolate pie

Step 1 – Prepare your pie shell of choice and set it in the refrigerator to cool.

Step 2 – Add tofu, sugar, cocoa powder, coconut oil, vanilla, and salt to a food processor or blender.

Step 3 – Blend for 1 minute then scrape the edges and blend again until silky smooth.

A collage of 4 images showing the process steps of blending the tofu and chocolate to make a tofu chocolate cream pie.

Step 4 – Pour into your chilled pie crust, smooth out the top, and place back into the refrigerator for at least 6-8 hours.

Step 5 – Top with vegan whipped cream just before serving.

Pro Tips

  • Make sure to use silken tofu or very soft tofu.  Firmer tofu will not be as creamy.
  • If your cocoa powder is lumpy (it frequently is) sift it through a mesh colander or a flour sifter to avoid lumps in your pie.
  • If you are using a smaller or premade pie crust cut the recipe in half.  This will fill a 9-inch round pie dish.
  • Don’t put the whipped cream on the pie until just before you are ready to serve it.
A chocolate cream pie with a border of vegan whipped cream around the edge.

How to slice the chocolate pie

My chocolate pies used to taste great, but they would fall apart and look more like a pile of the pie when serving them until I learned a few tricks. 

  • To get a beautiful piece of chocolate pie, make sure the pie has chilled and set completely.  (Chilling overnight will give you a pie that is super firm). 
  • Use a sharp knife and make sure that the piece is cut completely before taking it out of the pie.
  • If you use a crumb crust, put 1/2 inch of hot tap water in a large cookie sheet, set your pie dish in hot water for 1-2 minutes to warm the bottom of the pie crust, and it will easily release from the pan.

Storage

Keep this vegan chocolate pie covered in the fridge for up to 5 days. Decorate with vegan whipped cream frosting, or put aquafaba whipped cream on top, just before serving since it will start to deflate after a few hours.

I don’t recommend freezing this pie, since it will change the texture a little and won’t be as smooth.

A slice of vegan chocolate pie on a white plate topped with vegan whipped cream.

If you love chocolate be sure to check out my recipes for vegan fudge, vegan chocolate cheesecake, and tofu chocolate mousse.

I hope that pie becomes a staple in your family as it has in mine!  This is just one of those recipes that every dairy-free person needs to have!

More delicious vegan pies

Vegan chocolate pie recipe

A vegan chocolate cream pie with a border of vegan whipped cream around the edge.
Diet
Gluten Free Icon
Nut Free Icon
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5 from 4 rating

Vegan Chocolate Pie

Yield: 12
Prep: 5 minutes
Cooling Time: 6 hours
Total: 6 hours 5 minutes
Author: Monica Davis
A chocolaty cream pie made with tofu.
Print Leave a Review Pin Recipe

Ingredients

For the chocolate pie filling:

  • 2 12 oz packages firm silken tofu
  • 1 1/2 cup sugar
  • 1 cup cocoa powder
  • 1 cup coconut oil, melted (or melted vegan butter)
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt

Optional topping:

Equipment

  • Food Processor or blender

Instructions
 

  • Prepare your pie shell of choice and set it in the refrigerator to cool.
  • Add 2 packages of tofu, 1 1/2 cups sugar, 1 cup cocoa powder, 1 cup melted coconut oil, 2 tsp vanilla, and 1 tsp salt to a food processor or blender.
  • Blend for 1 minute then scrape the edges and blend again until silky smooth.
  • Pour into your chilled pie crust, smooth out the top and place back into the refrigerator for at least 6-8 hours.
  • Top with vegan whipped cream just before serving or use my vegan whipped cream frosting that won't deflate.

Notes

  • Make sure to use silken tofu or very soft tofu.  Firmer tofu will not be as creamy.
  • If your cocoa powder is lumpy (it frequently is) sift it through a mesh colander or a flour sifter to avoid lumps in your pie.
  • If you are using a smaller or premade pie crust cut the recipe in half.  This will fill a 9 inch round pie dish.
  • Don’t put the whipped cream on the pie until just before you are ready to serve it.
*This makes a big 9-inch thick pie.  For a smaller or thinner pie cut the pie filling in half.
Serving: 1slice, Calories: 342kcal, Carbohydrates: 38g, Protein: 2g, Fat: 23g, Saturated Fat: 17g, Sodium: 262mg, Potassium: 125mg, Fiber: 3g, Sugar: 28g, Calcium: 13mg, Iron: 1mg
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