This easy vegan chocolate pie is made with tofu instead of dairy or eggs. Made with just 4 simple ingredients the filling is rich, creamy and absolutely delicious.
Introducing your new favorite holiday dessert: vegan chocolate pie! It rich, creamy, oh-so-decadent and tastes just like traditional chocolate cream pie, but is made with tofu instead of any dairy or eggs. Yes, you heard that right! We’re using tofu to make this pie super creamy without any dairy. And don’t worry, you won’t be able to even taste the tofu.
Not only is this pie absolutely delicious, it’s also super easy to make and you only need a few simple ingredients. Once your pie crust is cooked, the filling takes about 10 minutes to make! The hardest part is definitely waiting for the pie to firm up in the fridge overnight, but it’s worth it – promise!
Why You’ll Love This Recipe
It’s so rich and creamy. Nobody will be able to tell it’s made without dairy or eggs!
You only need 4 simple ingredients to make this vegan chocolate pie filling!
Vegan and can easily be made gluten-free.
Super easy to make! The hardest part is waiting for it to firm up in the fridge overnight.
pie crust – for ease I used a store-bought pie crust that I baked before adding the filling. Since we’re not baking the full pie you want to make sure your crust is cooked throughout so you’re not eating raw pie crust. No thank you! My favorite brand is the Wholly Wholesome traditional frozen pie crust (they also have a gluten-free pie crust as well!) as they’re made with minimal, organic ingredients. But feel free to use your favorite store-bought pie crust or if you’re feeling ambitious you can make your own pie crust! If you want to make a vegan pie crust for this chocolate pie you could make the crust from my vegan pumpkin pie recipe, which is SO good!
firm tofu – this is what replaces the eggs and dairy and makes this pie ridiculously creamy. Don’t worry, you can’t taste it or tell that it’s made with tofu, I promise! You want to use firm tofu, which will help this pie hold its shape. Silken tofu has a more “jiggly” texture and will likely result in your pie being much softer.
chocolate chips – to achieve that nice rich chocolatey flavor we’re melting chocolate chips and blending them up with the tofu. I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are vegan and lower in sugar and calories.
almond milk – I prefer unsweetened vanilla almond milk for this recipe. The hint of vanilla adds a nice flavor, but if you only have regular unsweetened milk, you can add a splash of vanilla extract if you want. Oat milk or coconut milk would be my second choices to add some creaminess to the filling, but feel free to use your favorite dairy-free milk!
maple syrup – the perfect sweetener for this pie! Make sure you’re using pure maple syrup and not pancake syrup as you want to avoid anything with high-fructose corn syrup or maple “flavor”.
whipped coconut cream – this is optional, but what is pie without whipped cream? The coconut whip cream definitely takes this pie to the next level! My favorite brand is the So Delicious CocoWhip, but you can easily make your own coconut whip cream by whisking up the cream from a can of coconut cream.
How to Make
Bake pie crust: You’ll want to start by preparing your pie crust and baking it as directed on the package.
Melt chocolate: As the pie crust is baking melt the chocolate chips in a microwave-safe bowl for about 2-3 minutes, stirring every 30 seconds until completely melted. Alternatively, you can use a double boiler to melt the chocolate. Set aside and let cool for a few minutes.
Make filling: Add the melted chocolate, tofu, almond milk and maple syrup to a food processor or a high powered blender and blend until smooth. Pour your chocolate filling into the cooked pie crust and smooth out the top with a spatula.
Chill: Place pie in the fridge to firm for up to 12 hours, or overnight.
Serve: When the pie is ready to be served, take a sharp knife and run it under warm water (this helps to get a clean cut!), slice, and serve with a dollop of coconut whip cream. Enjoy!
How to Serve Vegan Chocolate Pie
Coconut whip – pie + whipped cream = a match made in heaven. I love adding a scoop of coconut whip cream to this dairy-free chocolate pie!
Fresh berries – top your pie with some fresh berries like raspberries or sliced strawberries. You won’t regret it!
Nut butter – a drizzle of your favorite nut butter would not only taste great but add some extra protein. Almond butter and peanut butter would be my go-to choices, but feel free to use your favorite nut or seed butter.
Chocolate shavings – add some chocolate shavings on top of your whip cream for the ultimate treat!
Ice Cream – you really can’t go wrong with adding a scoop of your favorite ice cream on top of your vegan chocolate cream pie. Vanilla would be my first choice, but for some dairy-free options this banana ice cream or chocolate banana ice cream would be tasty!
Tips for Success
Bake pie crust before adding filling. Baking your pie crust before adding any filling helps to ensure that the crust will be crispy and flaky and that you aren’t eating raw pie crust. It also helps to prevent the crust from becoming soggy or wet once the filling is added.
Use firm tofu. Firm tofu is a great substitute for the dairy and eggs in this chocolate pie because it has a similar texture to chocolate mousse. Firm tofu holds its shape well and doesn’t fall apart easily like silken tofu. This makes it perfect for this pie because it will hold the shape of the pie crust and won’t make the filling too watery.
Let melted chocolate cool slightly. You want to make sure you let your melted chocolate cool slightly and that it isn’t too hot when adding it to your blender or food processor, otherwise it could solidify from the tofu being chilled.
Don’t cut your pie too early. If you’re impatient and cut into the pie too early, it will likely fall apart and be mushy. Speaking from experience here! It’s best to wait until the pie has set completely before cutting into it.
Run sharp knife under warm water before cutting. When you’re ready to cut your pie I recommend using a sharp knife and running it under warm water before slicing your pice. This helps to ensure you get a clean cut!
How to Make in Advance
This is a great dessert to make in advance for holiday meals. The filling firms up more the longer it sits in the fridge, so you can easily make this pie up to 2-3 days in advance from when you want to serve it. Just make sure to store it covered in the fridge until you’re ready to serve.
How to Store Leftovers
In the fridge: You can either store the entire pie covered by aluminum foil or store individual pieces in an airtight container in the fridge for up to 5 days.
In the freezer: I haven’t tried freezing this pie, but I’d imagine it would freeze nicely for up to 1 month. Just make sure to cover it to prevent freezer burn! Let it thaw in the refrigerator overnight, until you’re ready to serve.