This Vegan Chocolate Pie is out-of-this-world! Showcasing a luscious and silky 4-ingredient chocolate filling and a whipped cream topping, it’s surprisingly easy to make and the best treat to serve on any occasion.
If you like creamy custard pies like Coconut Cream Pie and Banana Cream Pie, then you’ll love this Vegan Chocolate Pie! It’s an easy and dreamy vegan dessert you can make entirely from scratch or with a few shortcuts. The 4-ingredient chocolate filling is heavenly while the whipped topping is impossible to resist!
The best part is this vegan chocolate cream pie is even easier than the traditional version. A classic chocolate pie is made with an ingredient-heavy filling that’s whisked together and heated on the stove. My vegan version quickly blends the filling together before it’s poured into a pie shell and left to chill.
And voila! A dairy and egg free pie that magically captures the silky smooth decadence of chocolate pudding and the light and airy density of chocolate mousse.
Why you’ll love this recipe
- It’s just plain perfect! Plain and simple, this is a truly mind-blowing dairy free chocolate cream pie. According to a reader, “this tastes like a real French silk pie.”
- Beginner-friendly: This pie is ridiculously easy to make from scratch, whether you’re new to vegan baking or already a pro. To make it even easier, use the shortcuts I include below and in the recipe card.
- Simple and minimal ingredients: The mousse-like chocolate filling is made from 4 simple ingredients: silken tofu, chocolate chips, sugar, and plant milk. That’s it!
Ingredients needed (with substitutions)
- Silken tofu – This provides a thick, neutral-flavored base for the filling. I like soft or firm Mori-nu silken tofu, but other soft or even firm tofu will work in a pinch. Silken tofu that comes in a vacuum packed container (not in water) is best because it has a neutral flavor and is undetectable. I haven’t tested this recipe with any tofu alternatives, but you might be able to use coconut cream instead of tofu here.
- Dairy free chocolate chips – Double-check the ingredients in your chocolate chips, as many brands contain dairy. A reader mentioned using two 2.8-ounce dark chocolate bars instead of chocolate chips, which worked perfectly.
- Almond milk – Or you can use any non dairy milk like cashew or coconut. To make it nut free, use oat milk or soy milk. Chocolate-flavored dairy free milk is also an option!
- Sugar – Use granulated sugar or even coconut sugar. You probably could use a little agave or pure maple syrup as well, perhaps about 1/4 cup of either.
- Vegan pie crust – My Vegan Pie Crust is light, flaky, and comes together in under 15 minutes. Or, to keep this recipe easy, buy a ready-made pie crust. Whole Foods has a good frozen one. If you can find a vegan cookie-based crust, that works too (my homemade Oreo cookie crust is delicious!). If you are gluten free, use my Gluten Free Vegan Pie Crust.
- Coconut whipped cream – You can use a store bought option like SoDelicious CocoWhip, my homemade whipped cream substitute (the BEST), coconut whipped cream or aquafaba based whipped cream. Even if you omit the whipped topping, your chocolate pie will still be delicious!
- Chocolate shavings – For the decoration on top. Keep scrolling for even more chocolate pie toppings!
How to make a vegan chocolate cream pie
Find the complete recipe with measurements in the recipe card below.
If you haven’t already, make my Easy Vegan Pie Crust. Bake it fully, then leave it to cool while you prepare the chocolate filling.
Melt the vegan chocolate chips in the microwave in 30-second intervals, stirring in between (this took me 1½ minutes). Set it aside to cool for a few minutes.
Next, pour the melted chocolate into a blender along with the tofu, almond milk, and sugar. Blend until very smooth.
Pour the filling into the cooled pie crust, then place the pie in the fridge. The pie will firm up as it cools.
Once the pie has chilled, top it with whipped cream and chocolate shavings. Serve each slice with an extra dollop of whipped cream and enjoy!
Tips and variations
- Patience is key here. The pie crust must be fully cool before you add the filling. Then, the pie needs to chill for a minimum of 2 hours or overnight for the best results.
- Does your filling have a gritty texture? The best way to avoid this is by using room temperature tofu and fine granulated sugar.
- To intensify the sweet, chocolatey taste, blend 1 tablespoon of espresso powder or instant coffee granules into the pie filling.
- Make an extra batch of the chocolate cream filling for snacks! The tofu gives it a boost of plant based protein, making individual servings a delicious and somewhat-healthy sweet treat or simple dessert. Top with fruit, nuts, nut butter, etc.
More topping ideas
I topped this chocolate pie with chocolate shavings but if you want to switch things up, use any of these tasty vegan toppings instead:
- Flaked sea salt (just a pinch!)
- Mini chocolate chips
- Sifted cocoa powder
- Freeze-dried strawberries (whole or ground into a powder)
- Fresh fruit and berries
- Crushed Oreo cookies
- Vegan sprinkles
- Shredded coconut
- Toasted nuts
- Nut butter
- Vegan Nutella
Frequently asked questions
No, you don’t need to press the tofu, as the moisture contributes to the silky texture of the filling. However, do drain some of the water before adding it to your blender.
This pie is best once it’s chilled and the filling is set. Wrap individual slices or the pie plate tightly in plastic, and it will keep in the refrigerator for 2 to 3 days.
Yes, this pie freezes very well. You can keep the slices in a freezer-safe container or wrap the pie dish in plastic. Freeze for up to 3 months.
When ready to serve, pull the pie from the freezer and let it thaw on the counter for about 2 hours before slicing.
Want more vegan pie recipes?
Vegan Chocolate Pie
Ingredients
For the chocolate pie filling:
- 12 ounces soft or firm Mori Nu Silken Tofu
- 1 1/2 cups dairy free chocolate chips
- 2 tablespoons almond milk
- 1/2 cup granulated sugar
For the crust and topping:
- 1 recipe Easy Vegan Pie Crust | or use a store bought vegan pie crust
- Coconut Whip | homemade or store bought
- chocolate shavings, optional for top
Instructions
- Prepare the pie crust: If using my recipe for Easy Vegan Pie Crust, prepare as instructed, transfer to a pie pan, line with foil and pie weights or dried beans/rice, and bake for 15-20 minutes at 350 degrees F. Remove and let cool while you make the filling. Or use a store bought crust.
- Make the chocolate filling: Melt the chocolate chips in a microwave in 30 second intervals, stirring in between, until melted. It took me 1 1/2 minutes. Let it cool for a few minutes. Then add the melted chocolate chips to a blender along with the silken tofu, almond milk and sugar. Blend until very smooth.
- Pour the filling on top of the crust. Place in the refrigerator to chill for at least 2 hours. The pie will firm up as it cools.
- Once the pie has chilled, top with vegan whipped cream and chocolate shavings, if desired. You can also serve each slice with a dollop of whip. Serve and enjoy!
Notes
- I recommend Mori-nu silken soft or firm tofu for best results, but the water packed soft or firm tofu will work as well.
- May use any other non-dairy milk in place of almond milk, like oat, soy or coconut.
- Make sure to check ingredients on your chocolate chips, as many brands have dairy in them.
- To make this recipe easier, you can buy a pie crust, either a cookie crust or vegan pie crust (Whole Foods has a good one). Or make my Gluten Free Vegan Pie Crust.
I love this recipe! I love how firm and easy it is to prepare! Do you think there is a way to make a vanilla version of this? Like maybe put vegan vanilla pudding mix in it instead of the cocoa powder?
That might work, I’m not sure as I haven’t tried it! Sounds like a fun experiment. 🙂
First of all, this recipe is delicious. I’ve made it 3x in the last two weeks!
The second time I made it I upped all the ingredients to make use of the full 16oz package of silken tofu I had on hand (adding 2c of chocolate, a full 2.5TB of milk, and a little under 3/4c sugar). It was a full pie but since it’s not liquid and isn’t baking there isn’t a concern with it spilling. We topped it with fresh strawberries and it was delicious!
The third time I made it I had to make some improvisations as my husband, bless his heart, came home with two 100% unsweetened cocoa bars for me to use saying “you add sugar anyway, right?”
Well. I added both bars (4oz each), the written 2TB of milk & 12oz of silken tofu, and a heaping 1/2c of caster sugar to balance out the unsweetened cocoa. It set more like a torte and was a bit darker and richer but absolutely delicious! You really can’t go wrong with this recipe & it’s our new go-to dessert for any gathering or new mom meal delivery, especially in this heat!
Thanks so much for the great comment!
Best Chocolate Cream Pie! My husband and 22 year old son couldn’t get enough. We added sliced bananas on top and coconut whip cream – really good.
Thanks so much for the comment!
I have made this a few times and each time I’m blown away by how good it is! I like to add a tbsp of peanut butter to the filling because I love that combination! My non vegan fiancé, mon and sister enjoy it too! Thank you for another amazing recipe!
You’re so welcome! So glad it’s good!
The filling came out great with a great texture! I used bittersweet chocolate and was a little worried about the amount of sugar-I didn’t want mine too sweet- so I added less, but it would have been fine with the 1/2 cup in the recipe. I used a different recipe for my crust but would definitely make this filling again. Thank you!
You’re so welcome!
Orange twist
Added T fresh orange juice
Zest from half orange
1T triplesec
Had 16 oz tofu so used 12 oz dark chocolate chips
Amazing flavor. Truly delicious pie
Thank You
You’re welcome!
Hi Nora,
I made this followed it to the T but the chocolate isn’t setting… I made it yesterday so it’s been in the fridge for over 2hours. I scooped our the chocolate this morning added more silken tofu and re-blended it and it’s still not setting. What am I doing wrong hahah it tastes good I just want to eat it already haha
That’s really weird Bethany, the pie filling really firms up in the fridge! You did use chocolate chips and melted them right, 1 1/2 cups? I don’t see how it wouldn’t firm up if you followed it exactly, as melted chocolate that is cooled majorly firms up. I hope I can help, I don’t think more silken tofu will help at all, it will make it less firm. You didn’t accidentally use 16 ounces of silken tofu did you? 12 oz is all that is called for.
Baking never seems to work for me. Yes I did so strange why it didn’t work. Maybe I need more chocolate it hardend in the bowl afterwards so very odd
This just popped up in my IG feed on Pi Day and I just had to make it. Oh my goodness is it heavenly. It was worth using the store’s shopping service to pick up some silken tofu this morning. I bet this would be good with a layer of peanut butter mousse below the chocolate. Thank you thank you!
You’re welcome! Glad it was good!
Would this work to put a cookie crust on top of the pie crust and bake together or should I bake the crust and then freeze the cookie crust ? Basically how can I add a cookie crust to this ? 🙂
I have honestly never heard of an additional cookie crust layer in this sort of pie so I’m not totally sure! I would think baking the regular crust and cookie crust together would be a good option, but I’m not sure it will work. Sorry I can’t be more helpful!
Looks amazing! Is there something I can sub for the white sugar??
That depends on what kind of sweetener you want to use, coconut sugar would work ok I think. Maybe maple syrup or agave. Hope that helps!
Hi there. Do you use soft, firm or extra firm silken tofu for this recipe? Absolutely loving your recipes that I’ve tried so far! Thank you.
Soft, firm or extra firm silken tofu will all work here, the firmer the tofu the more firm the pie filling will be. Thank you!
Which chocolate chips would you recommend for this? Semisweet, dark, or milk chocolate?
Semisweet dairy free chocolate chips work the best.
My daughter is coming for Thanksgiving and HATES pumpkin pie, so I was excited to see this recipe. However, no dairy-free chocolate chips on hand. Has anyone ever used cocoa powder in place of the chocolate chips?!
Sorry, I have not but maybe someone else has. Chocolate bars would work as well!
Yeah. I used cocoa powder, hershey’s chocolate syrup and/or melted dark chocolate bar. It tastes heavenly.
If I make this today will it still be good for Thanksgiving tomorrow or will the crust gets soggy? I can make it in the AM instead, just trying to see what I can get done today. Thanks!
It will still be good even if you make it 2-3 days in advance. I’m doing the same thing today!
Hi Nora, new subbie her via pinterest. I’m LOVING your recipes!! My question is about this chocolate pie = is it possible to use something other than tofu? I’m not really supposed to have soy. Trace amounts are in everything! That’s so hard to avoid. It’s just silly to try so hard to avoid it as much as possible, and then add it to dessert. (Post breast cancer, almost 10 yrs now from stage 3. I was estrogen receptor positive and soy mimics estrogen in the body.) So, all of that just to ask if you know of a way to sub out the tofu?
thanks so much!
Hi Sallie! I’m glad you are loving the recipes here, thank you so much! I’ve never tried this particular pie without the tofu so it’s hard for me to say for sure. Full fat coconut milk might work, maybe with some added cornstarch, but again I’m just speculating and I’d have to do some recipe testing to know for sure. Sorry I don’t have an easy sub for this one!
You can use avocado and coconut oil/cocoa butter. Coconut oil and cocoa butter is just for making it harder and firmer but it is not necessary.
However, if you use avocado and coconut oil, you don’t follow the same ratio as given in the above recipe. Just a little bit of coconut oil/cocoa butter is needed for firming up the pie. I made it in this style a few years ago without any real measurements, I think I just blended 2-3 creamy avocados with about a tablespoon of oil and about 1/2-1 cup of cocoa powder/hersheys syrup and some salt and sugar – to taste. Just experiment around till you like the taste. Adding crushed oreos is also a good option.
Hi, this may be a stupid question, but do you still press the tofu? Or just you just drain it?
No worries! No need to press the tofu, just drain it.
Came here to ask this same thing!! Definitely not a stupid question (or we’re both stupid which I highly doubt is the case!!)
This looks simple enough to do. I have a family member who has a diary allergy so I am planning to make this for her for Thanksgiving this year. We do not have Whole Foods where I live, so I will have to attempt to make the vegan pie crust. I will let you know how to it turns out.
Thanks for the recipe!
It’s pretty simple, yes, and great for someone with a dairy allergy! Hope you and your family enjoy the pie.
Not sure if this helps but Marie Callender’s pie crust is vegan and can be found everywhere!!
Keebler Graham Cracker crust is also vegan!
This is great! I made French Silk Pie for my family for thanksgiving last year and they prefer this! So easy to make although I recommend blending all the ingredients except the chocolate in the blender and then transferring to a mixing bowl and adding the chocolate then. Much easier to clean melted chocolate out of a bowl rather than a blender. I also used firm silken tofu. This recipe was so good and I will definitely make again and might try with an Oreo crust next! Thanks!!
Oreo crust sounds like a great idea! I’m glad everyone enjoyed it! My kids go wild for this recipe.
I tried it with an oreo crust and it was amaaaaaaaazing! Whole family loved it.
Wow, that sounds delicious!
Can I combine everything in a food processor rather than a blender?
Also, your recipes are wonderful! Husband went vegan last year around this time and now our whole family is plant based. I come here first when looking for recipes ?
Yes, that should work just fine. Thank you so much, that makes me so happy!
Are semi sweet chocolate chips okay here?
Yes, but for it to be vegan make sure your chocolate chips are dairy free. Thanks!
This looks delish!!!! What’s the size of the of the pie pan you used?
I used a 9 inch pan. Thank you! It is totally delish. 🙂
Hi Nora,
I’d like to make the vegan chocolate pie, but cannot have soy. Would you have a substitute for the tofu?
Thanks!
Nancy
Hi Nancy! I haven’t tried either of these so I can’t say for sure, but I think either replacing the tofu with a 14 ounce can of coconut cream might work. Or maybe 1 1/2 cups raw cashews, soaked well, and add maybe 3/4 cup water to the mixture. Blend very well in a high powered blender, with the rest of the ingredients. Those are my two best guesses for tofu substitutes! Thank you.
This pie was so easy and so scrumptious! I had never made anything with silken tofu, but this was amazing and no one was the wiser. I made this for our father’s day BBQ along with your smores cookie bars and couldn’t have been happier with them both.
I made this along with the Best Chocolate Cake from this website for my friend who’s developed allergies to both dairy and eggs. Both came out wonderful! I made the crust from thin Oreo cookies (I tried to find plain chocolate wafers like I used to use for chocolate pie crumb crust, but can’t find them any more.) I used my favorite sugar substitute for both this pie and the cake, and added a bit of instant espresso powder to both as I always do with anything chocolate. Otherwise I followed the recipes as written, and I couldn’t be more pleased. I’ll be making both again, whether for my allergic friend or for anyone else, as there’s nothing about these desserts that taste like they are “missing” something!
My dad requested chocolate pie for father’s Day. Even though he’s not vegan, he loves all the vegan desserts I’ve made from your blog. I’m sure this will be the next hit!
I hope he loves the pie! I don’t think anyone would guess this pie is vegan. Enjoy!
Hi Nora – I made this pie and it was delicious! Mine came out pretty dense, though, more like a flourless torte – yours looks to be more fluffy than that. Any ideas? Followed the recipe and ingredients exactly. Thanks!
I would say the filling is quite dense, especially after chilling. It will also depend on what tofu you use. Silken soft tofu will result in a softer, less firm pie, while silken firm or extra firm will make it more dense. Thank you!
I love this so much.