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

Cooling Time 6

Total Time 6 5

Servings

Calories 342kcal

Prepare your pie shell of choice and set it in the refrigerator to cool.
Add 2 packages of tofu, 1 1/2 cups of sugar, 1 cup of cocoa powder, 1 cup of melted coconut oil, 2 teaspoons of vanilla, and 1 teaspoon of salt to a food processor or blender.
Blend for 1 minute, then scrape the edges and blend again until the mixture is silky smooth.
Pour the mixture into your chilled pie crust, smooth out the top, and return it to 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.

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 serving.

*This makes a big 9-inch thick pie. For a smaller or thinner pie, cut the pie filling in half.