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.
If I use refrigerated tofu do I need to press it any way to remove the extra water or just pour out what’s in the container and add the block as-is to the blender? Thanks in advance : )
You don’t need to press it, no. But do pour out the excess water before using.
This pie is absolutely delicious even non vegans loved it. I’ve made it the past two years, but both time there was a granular texture. The first time I thought it was from using sugar as the sweetener, but this year I used maple syrup and the same thing happened. Am I not blending enough?
I’m glad Lindsay! I just made it again on Thanksgiving since it’s my son’s fave pie ever. 🙂 It should be totally smooth, not grainy at all. I wonder if your tofu was room temperature or cold when you blended it? Make sure it’s room temperature. The kind of tofu I use is is shelf stable. I always use sugar. The melted chocolate should be warm since you just heated it, and it dissolves the sugar as it blends smooth.
I’m thinking maybe the chocolate chips burned a little when melting and got some crunchy burned bits? Only thing I can think of, other than the tofu brand. Mine has always turned out super creamy.
Absolutely wondeful! Devine! Easy!
Thank you for sharing your fantastic review! I’m so glad you loved the pie!
Made this for thanksgiving and it got eaten so fast (over 2/3 was gone after that night with around 20 people, none except me were vegan) I had to make another one for the family!
I’m thrilled the chocolate pie was a hit at your Thanksgiving gathering! It was nice for you to make another one! Thank you for sharing your wonderful review and comments! Happy cooking!
I made this with Isa Chandra Moskowitz’s olive oil pie crust and homemade coconut whipped cream. It was pretty good – a little sweet. I think next time I will add a little less sugar. But overall it was a good recipe.
Hi Rebecca. I”m glad you enjoyed the pie! Thank you for sharing your review and comments!
I want to make this for Thanksgiving–to add to my Nora Cooks Thanksgiving Menu : ). The recipe calls for silken tofu–does it matter if it’s firm or extra firm? I would imagine I wouldn’t use soft?
Soft, firm or extra firm silken tofu will all work here, the firmer the tofu the more firm the pie filling will be. Happy holiday cooking!
I have a hard time finding silken tofu, so I use vegan cream cheese. I have no idea how it tastes with silken tofu, but with the vegan cream cheese it is dynamite! My son has a dairy allergy, and he loves it so much it’s his birthday “cake”.
Oh my goodness, that sounds so good! I will be trying it soon. This pie is my son’s favorite dessert in the world.
This is the easiest pie I’ve ever made! I used 1 shelf stable block of tofu and 1 bag of enjoy life chips rather than measuring. Store-bought crust, CocoWhip and marischino cherries. My daughter and husband loved this pie! I’ll make it every year for the holidays. 🙂 Thank you, thank you for this recipe!
Hi Nicki! I also love how easy this pie is to make! I’m so glad that you guys loved it! Thank you for sharing your great review and fun comments!
I don’t have a blender, could I use either a food processor or a Nutribullet?
Yes, that should work fine as all the ingredients are soft and not difficult to blend.
Awesome, thank you!
This was so great! Super easy and delicious. I cut the sugar and chips in half and it still made a great pie.
Thank you for sharing your wonderful review and comments! I’m so glad you loved the pie!
My vegan and non-vegan relatives RAVE about this pie! Its so delicious and easy to assemble. Thank you Nora, for this miraculous pie!
LOL! I love the ‘miraculous pie’ description! Thank you so much for sharing your fun review and comments! I’m glad you loved the pie and that it was a hit with your relatives!
Delicious! We love your recipes!
Thank you! I appreciate you taking your time to share your review!
This is another amazing recipe! My family devoured their slices of this delicious pie. Thank you Nora for making veganism so fun and flavorful! We LOVE your recipes!!!
Thank you for your fun, kind, and wonderful words of inspiration! I am glad you guys loved the pie, and that you love my recipes! Thank you for using them, and for sharing your fantastic review!
Delish and so easy. Thank you!
Thank you for sharing your review!
Absolutely DELICIOUS!!!! I made this for my mother-in-law’s birthday. This is a very large family, so 3 of us made pies. There were LOTS of pies. This pie was the only one that was gone. By the way…none of the family is vegan except me!!!!!
I’m glad the pie was a hit! Happy birthday to your mother-in-law! Thank you for sharing your fun and great review!
The kids and I made this for my husband’s birthday and he said it is the best chocolate cream pie he’s ever eaten, dairy or no. We used Enjoy Life Dark Chocolate Chips (melted in a double boiler), a pre-made vegan graham cracker crust shell and vegan whip from the frozen isle. Easiest, most delicious dessert we’ve ever made. A whiz with the immersion blender and it was fabulous. Thank you for a new favorite recipe!
What a fun birthday pie! I’m glad you guys loved it! Thank you for sharing your review!
I would love a soy alternative as I cannot have soy at all…but the ease of this one is calling my name! And, it looks delicious!
Thanks, Karen! I haven’t tried it yet, but it might work with a can of full fat coconut milk or cream instead of the tofu. Not 100% sure though. Perhaps I need to create a tofu-free chocolate pie soon!
She’s done it again!
I made an oreo crust for this filling and it was great! I used the metric measurements and there was a bit of tofu and chocolate chips left. If i made it again I’d just use a whole block of tofu and full bag of chips!
Thanks a lot for your wonderful review, Amanda! I’m glad this turned out great for you! The Oreo crust sounds so good!
I made this delicious pie yesterday for Christmas Eve. My husband and I ate a quarter of it each and will polish it off tonight with our Christmas dinner! Will definitely make again and highly recommend!
Made it for thanksgiving and was stunned with how easy and not weird it was! Used dark chocolate chips, which really added to the richness of it. Making it again for Christmas! Thanks for the recipe!
You’re welcome!
Can i sub the silken tofu? If so what with???
I haven’t tried anything else here, but I do wonder if a little full fat coconut milk or cream would work. Haven’t tried it though so I’m not sure.
How Soon In Advance Can I Make This Pie, I Was Hoping to Prep Some Things For Thanksgiving Early?
I would say 2 days ahead of time, or longer and freeze it.
Can I use cacao powder instead of chocolate chips?
No, that won’t work here. Melted chocolate is much different than a powder.
I love this pie! I want to make it for my husbands birthday, but I want to include peanut butter. Do you think it would work if I did half the tofu and sugar with chocolate chips and half with peanut butter? Then I can have one layer of chocolate and one layer of peanut butter?
It probably would, yes. I haven’t tried it though so I can’t be sure. Hope you enjoy!
The most perfect pie. I don’t know what else to say except that it’s seriously perfect. I am a noracooks fan girl for life.
Thanks!!