Vegan Chocolate Pie

Vegan Chocolate Pie

recipe image

Vegan Chocolate Pie
Photo by James Ransom
  • Test Kitchen-Approved
Author Notes

If the mere thought of making yet another pie during the holiday season is making you tired, take a deep breath and read on. If you prep the crust in advance or use your favorite store-bought pie crust, this recipe is no more complicated than blending and chilling. —Gena Hamshaw

  • Prep time
    3 hours 30 minutes
  • Cook time
    10 minutes
  • Serves
    8 to 12
  • For the vegan chocolate pie

  • 1

    (12.3-ounce) package of extra firm, silken tofu

  • 1 1/2 teaspoons

    vanilla extract

  • 3 tablespoons

    almond, rice, or soy milk

  • 1 pinch

    sea salt

  • 2 tablespoons

    maple syrup (or to taste)

  • 1 1/2 cups

    vegan dark chocolate chips (semi-sweet)

  • 1

    easy vegan graham cracker crust (recipe below)
  • For the easy vegan graham cracker crust

  • 12

    graham cracker sheets

  • 2 tablespoons

    organic brown sugar

  • 1/4 cup

    melted coconut oil
  1. To make the crust, preheat the oven to 375° F. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a pie crust pan, and bake for 8 to 10 minutes, or until golden brown. Allow crust to cool.
  2. Transfer the tofu, vanilla, almond milk, sea salt, and maple syrup to a food processor or blender and blend well. Melt the chips over a double boiler, and add them to the tofu mix. Blend again.
  3. Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve.

Gena is a registered dietitian, recipe developer, and food blogger. She’s the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

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