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!
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 that say that they don’t like vegan food.
You will love this pie because it’s…
- 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.
What you’ll need to make a vegan chocolate cream pie:
Ingredients:
- 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 more firm).
- Vanilla– for flavor. (optional – if 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) My aquafaba whipped cream recipe works perfectly for this.
Tools:
- Food Processor or Blender – to blend up the pie filling into a very smooth and creamy texture.
How to make a vegan chocolate pie:
- Prepare your pie shell of choice and set it in the refrigerator to cool.
- Add tofu, sugar, cocoa powder, coconut oil, vanilla, and 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.
Tips for perfect vegan chocolate cream pie:
- 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.
How to get a slice out in 1 beautiful piece?
My pies used to taste great, but they would fall apart and look more like a pile of pie when serving. 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 used a crumb crust, put 1/2 inch of hot tap water in a large cookie sheet, set your pie dish in the hot water for 1-2 minutes to warm the bottom of the pie crust, and it will easily release from the pan.
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!
Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
A chocolaty cream pie made with tofu.
- 1 gluten-free graham cracker crust or other pie crust of choice
- 2 12 oz packages firm silken tofu
- 1 1/2 cup sugar
- 1 cup cocoa powder
- 1 cup coconut oil
- 2 tsp vanilla extract
- 1 tsp salt
- 1 cup vegan whipped cream
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Prepare your pie shell of choice and set it in the refrigerator to cool.
-
Add tofu, sugar, cocoa powder, coconut oil, vanilla, and 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.
- 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.
