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Vegan Chocolate Pie
A chocolaty cream pie made with tofu.
Course
Dessert
Cuisine
American, gluten free, vegan
Keyword
tofu cream pie, vegan chocolate cream pie, vegan chocolate pie
Prep Time
5
minutes
minutes
Cooling Time
6
hours
hours
Total Time
6
hours
hours
5
minutes
minutes
Servings
12
Calories
342
kcal
Author
Monica Davis
Equipment
Food Processor or blender
Ingredients
1
gluten-free graham cracker crust
or other pie crust of choice
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:
1
cup
vegan whipped cream
US Customary
-
Metric
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.
Nutrition
Serving:
1
slice
|
Calories:
342
kcal
|
Carbohydrates:
38
g
|
Protein:
2
g
|
Fat:
23
g
|
Saturated Fat:
17
g
|
Sodium:
262
mg
|
Potassium:
125
mg
|
Fiber:
3
g
|
Sugar:
28
g
|
Calcium:
13
mg
|
Iron:
1
mg