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
Test Kitchen Notes
This vegan dessert recipe is one of our favorite ways to conclude a wonderful meal. Make it for everyday, or make it for a special occasion, and no one will be disappointed. The best part is that it requires just a few ingredients and is super-easy to make. Tofu creates a silky texture yet keeps the pie hearty, and we also recommend buying the best-quality vegan chocolate chips that you can find for the ultimate taste. And you’ll use the three-ingredient crust recipe whenever you need a graham cracker crust that’s reliable yet delicious. Adding just a little bit of brown sugar and coconut oil really helps make this pie unforgettable. You do need to turn the oven on, but the crust only bakes for about 10 minutes, and you’re ready to go.
You can also make the pie ahead, as it needs to set in the refrigerator for at least three hours. You can have it ready to go whenever dessert time comes around, no prepping or anything required after a fun dinner. The pie isn’t too sweet and you can serve it without fear of your guests’ dietary restrictions, if any. Feel free to use a vegan prepared crust if you’re crunched for time or are lacking some of the ingredients. Commenters mentioned adding orange liqueur or shredded coconut, which we believe are fantastic ideas as well if you want to mix things up a bit from the original recipe. Let us know what your favorite toppings and add-ins are. —The Editors
- Test Kitchen-Approved
Watch This Recipe
Vegan Chocolate Pie
- Prep time
3 hours 30 minutes - Cook time
10 minutes - Serves
8 to 12
Ingredients
- Graham Cracker Crust
12
graham cracker sheets
2 tablespoons
organic brown sugar
1/4 cup
melted coconut oil
- Pie and Assembly
1
(12.3-ounce) package of extra firm, silken tofu
3 tablespoons
almond, rice, or soy milk
2 tablespoons
maple syrup
1 1/2 teaspoons
vanilla extract
1 pinch
sea salt
1 1/2 cups
vegan semisweet dark chocolate chips
Directions
- Heat the oven to 375°F. In a food processor, pulse the crackers and brown sugar until combined. Drizzle in the oil and pulse a few more times until the crust holds together (you can also mix with your hands). Press the crust firmly into an 8-inch pie pan. Bake for 8 to 10 minutes, until golden brown. Let cool.
- In the food processor or a blender, blend the tofu, milk, maple syrup, vanilla, and salt until well combined. In a double-boiler, melt the chips, then add to the food processor. Pulse until blended.
- Pour the chocolate filling into the crust. Let it set in the refrigerator for at least 3 hours or up to overnight. 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.
