This Vegan Pie recipe can be made in less than 15 minutes flat, with only 5 ingredients that you’re likely to already have on-hand and a blender.
This pie is a silken tofu recipe, and it was inspired by my chocolate mousse dessert when I needed to take a sweet dish to a family gathering recently. I’ll just go ahead and tell you now, it was a huge hit!
Table of contents
You’ll love this vegan pie because it’s…
- Perfectly sweet
- Requires no cooking
- Only 5 ingredients
- Insanely delicious
For the family dinner, I decided to make the mousse and pour it into a graham cracker crust. And, since this recipe was first published back in 2015, I’ve come up with my own oil-free pie crust recipe.
I’ve taken this chocolate vegan pie to many events over the years, with no leftovers coming back home with me. I would call that a plant-based success!
How to make no-bake vegan pie
The most important thing for this recipe is the type of tofu. Choose a firm or extra firm silken tofu for this filling so it will have a nice mousse-like consistency for a pie.
Open tofu containers and drain and press the water from the tofu.
Add the first 4 ingredients (5 if using peanut butter or PB2) to a blender and blend until smooth. Using a dry sweetener will make the pie more firm.
Using a dry sweetener will make the pie more firm. It may be necessary to add a splash of plant milk such as almond or soy milk to the blender to allow it to blend well, but don’t add more than a few tablespoons because you want this to be nice and thick.
Vegan pie crust options
Once the mousse is blended well, pour the chocolate mixture into a vegan graham cracker crust or try my new oil-free chocolate pie crust.
The finished crust is only lightly sweet and, in my opinion, it’s even better when the pie is made the day before because the pie filling has a chance to marry-up with the crust flavors.
Place the pie in the refrigerator for a few hours or overnight to firm up. Serving the next day is perfect!
When I take it to social functions, it disappears very quickly. I know I will be lucky to get a thin little slice because it is always gone within minutes, and I am not kidding.
Twice now, my husband was not fast enough, and it was gone before he made it to the table at family get-togethers. He has had to learn to be a lot quicker!
Your Vegan Pie Questions Answered:
- Q: What kind of pie crust can be used? When I first started making this pie a number of years ago, I would just purchase a vegan graham cracker crust. More recently, I came up with a delicious chocolate pie crust that is both vegan and oil-free.
- Q: What kind of sweetener should I use? I recommend using a dry less refined sweetener like sucanat or Turbinado. Liquid sweeteners like agave will cause the pie not to firm up as much as needed.
- Q: Can this be made without tofu? I haven’t tried this recipe, but if you are looking for a chocolate pie without tofu, it might be worth a try. Cauliflower Chocolate Silk Pie from Veggie Quest.
- Q: Where can I find non-dairy chocolate chips if I want to use them as a topping? My favorite brand is Enjoy Life, and they can be ordered online and found in many grocery stores.
*Originally published August 2015.
Other great vegan dessert recipes
- Hot Fudge Cake
- Glazed Carrot Cake
- Heavenly Tootsie Rolls
- Best Chocolate Vegan Cupcakes
- Chocolate Vegan Cake: Sugar-Free
- Best Black Bean Brownies
- The most important thing for this recipe is the type of tofu. Choose a firm or extra firm silken tofu for this filling so it will have a nice mousse-like consistency for a pie.
- Open tofu containers and drain and press the water from the tofu.
- Add the first 4 ingredients (5 if using peanut butter or PB2) to a blender and blend until smooth. Using a dry sweetener will make pie more firm. It may be necessary to add a splash of plant milk such as almond or soy milk to the blender to allow it to blend well, but don't add more than a couple of tablespoons because you want this to be nice and thick.
- Once it has blended well, pour the chocolate mixture into a graham cracker crust or try my new oil-free chocolate pie crust.
- Place the pie in the refrigerator for a few hours to firm up. When I'm in a hurry to take this somewhere, I've been known to put it in the freezer for an hour or so. I really like it slightly frozen.
- Top with fresh berries or non-dairy chocolate chips and serve chilled.
- This recipe can also be served in bowls as Chocolate Mousse.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 198Total Fat: 9gSodium: 125mgCarbohydrates: 24gFiber: 3gSugar: 8gProtein: 6g
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