This delicious vegan chocolate pie recipe with rich, decadent chocolate mousse is one of my favorite vegan desserts. The filling is perfectly silky, creamy, and full of bittersweet chocolate flavor. All you need are 7 simple ingredients and about 10 minutes and no oven to make it!
I like to make this vegan chocolate silk pie for get togethers with family and friends because it's so easy to make, and yet it is so delicious and looks beautiful! It's the perfect dessert for anyone new to vegan baking because it's so easy to make and virtually impossible to mess up!
It's a chocolate lover's dream and makes a great dessert for a special occasion, holidays, dinner party, or simply to satisfy your chocolate cravings!
The silky chocolate pie is also dairy-free and easy to make gluten-free making the perfect pie for sharing with people who might have special diets or food sensitivities.
Love the combination of peanut butter and chocolate? I do too which is why you will find lots of it on my blog! From my peanut butter chocolate crunch bars to these delightful peanut butter chocolate truffles, and don't forget about these easy peanut butter chocolate pretzels!
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What You Need to Make Vegan Chocolate Silk Pie
Here's a look at what you need to make this creamy chocolate pie. Be sure to check the recipe card for the full list and quantities of each ingredient.
- Tofu: We will be using firm tofu to make this chocolate pie recipe.
- Peanut butter: Creamy works best for a smoother consistency.
- Dark chocolate: Use your favorite vegan dark chocolate chips or bar.
- Maple syrup: A less processed way for sweetening your chocolate pie. Use pure maple syrup -- not the processed stuff. Feel free to replace it with your vegan sweetener of choice. I find liquid sweeteners work better for a smooth consistency since this is a no-bake pie. If you use a granulated sugar a fine grain or brown sugar is the best option as they will dissolve more easily.
- Dairy free milk: You can use any type of plant-based milk to make this dairy-free chocolate pie you prefer including soy milk, almond milk, coconut milk, oat milk, or cashew milk. I would recommend that you choose an unsweetened and unflavored milk as these can alter the flavor of the pie.
- Vanilla: Adds warmth, aroma, and a hint of natural sweetness. Use pure vanilla extract for the best flavor.
- Pie crust: You're going to want a pre-baked pie crust for your pie! If you're using a frozen pie crust you will want to bake it before adding the filling.
Substitutions and Variations
- Gluten-Free: The filling is already gluten-free so just make sure you use a gluten-free pie crust for the pie to be gluten-free friendly.
- Use Different Types of Crust: I'm using a regular vegan pie crust for the chocolate pie but you can also use a vegan cookie crust with chocolate cookies or graham crackers if you prefer.
- Different Nut Butter: You can use almond butter or cashew butter if you want a different flavor profile. However, if you want to make this pie for someone who has a peanut or nut allergy you can substitute with a seed butter such as sunflower butter.
How to Make Vegan Chocolate Pie
This might just be the easiest no-bake chocolate pie ever! It mixes up in two simple steps! Here's an overview of the highlights but be sure to check for the full recipe in the recipe card.
- Add the tofu, peanut butter, melted chocolate, maple syrup, dairy free milk, vanilla, and salt. Blend until everything is creamy and smooth.
- Pour the fudgy chocolate filling to the pie crust. Spread out the filling evenly. Refrigerate the pie for 2-3 hours, or until it is firm.
How to Store
- Leftovers: Store leftover chocolate pie in the fridge for 3-4 days. Cover it with some plastic wrap or place it in an airtight container.
- Freezer: The pie is best stored in the fridge as freezing tofu slightly changes its texture and you may find it slightly grainier after it's frozen. If you to give it a try you can freeze sections of the pie or individual portions if you want. Wrap it well and store for up to three months. Allow it to thaw in the fridge overnight before serving.
Recipe Video
Expert Tips
- Give it time to set. It does need a few hours in the refrigerator to set up properly.
- How to tell the pie is ready. Touch the top and if the pie filling has firmed up and stick to your finger, it is ready to enjoy!
- For serving. Add some dairy-free whipped cream or whipped coconut cream and your favorite topping. For toppings you can add chocolate shavings, a sprinkle of sea salt, chopped nuts, fresh berries, shredded coconut flakes, or mini vegan chocolate chips.
Recipe FAQs
It can be but isn't always. Pie crust requires a solid fat such as butter or shortening to create its flaky crust. And if you're using a cookie or cracker crust butter is commonly used as the binder. In many store-bought crusts shortening is used rather than butter because it is more shelf-stable. It's always a good idea to check the ingredient list or look for vegan labeling to make sure.
No, that's no necessary. I do recommend draining it very well and patting it a bit with some paper towels to move any extra liquid.
Place the necessary amount of chips or chopped chocolate in a microwave-safe bowl. Heat it in short intervals 10-15 seconds and stir in between each interval. Avoid heating for longer intervals as you may burn the chocolate. Repeat until the chocolate is smooth.
More Vegan Pie Recipes
If you liked this best chocolate pie recipe, you might also like these other vegan dessert recipes that are great for sharing with friends and family:
Creamy Vegan Chocolate Pie Recipe
Equipment
- food processor
Ingredients
- 7 oz tofu about half of a block of tofu
- ½ cup creamy peanut butter
- ½ cup melted dark chocolate
- ¼ cup maple syrup
- ¼ cup dairy free milk
- 1 teaspoon vanilla
- dash of salt
- pie crust
Instructions
- Start by opening up your tofu and draining the extra water from it.
- Then soak up the excess water from it with a kitchen towel or paper towel.
- Measure 7 oz of tofu on a food scale, or if you are using a standard 14 oz box of tofu, just cut the tofu in half.
- Cut the tofu into smaller cubes, so that it can fit into your food processor.
- To the food processor or blender that you are using, add the tofu, peanut butter, melted chocolate, maple syrup (or other sweetener of choice), dairy free milk, vanilla, and salt.
- Blend until everything is creamy and smooth. Add the pie filling to a pie crust.
- *Note: you can either use a graham cracker crust, or a frozen crust that you have baked slightly. I used a frozen pie crust and baked it in the oven for 15 minutes at 350*F.
- After you have added the pie filling to the pie crust, make sure that it is spread out evenly and then refrigerate the pie for 2-3 hours, or until it is firm.
- You can check if it's ready by gently touching it. Once you touch it, and the pie has hardened and the filling doesn't stick to your finger, it is ready to enjoy!
- I like to add dairy free whipped cream and chocolate shavings to mine.
Video
Notes
- Give it time to set. It does need a few hours in the refrigerator to set up properly.
- How to tell the pie is ready. Touch the top and if the pie filling has firmed up and stick to your finger, it is ready to enjoy!
- For serving. Add some dairy-free whipped cream or whipped coconut cream and your favorite topping. For toppings you can add chocolate shavings, a sprinkle of sea salt, chopped nuts, fresh berries, shredded coconut flakes, or mini vegan chocolate chips.
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