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READY IN 40 mins

Easy Chocolate Tofu Pie

Read Reviews (74)

"A dead ringer for a chocolate cream pie, only without the dairy." — Siobhan Connally

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 pound silken tofu
1/2 cup unsweetened cocoa powder
1 cup white sugar

1 tablespoon vanilla extract
1/2 teaspoon cider vinegar
1 (9 inch) prepared graham cracker crust

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
Bake in preheated oven for 25 minutes.
Refrigerate for 1 hour before serving.

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PREP 15 mins
COOK 25 mins
READY IN 40 mins

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When I became vegan a few years back, I found this recipe and it was a life-saver since I love chocolate desserts. I have tweaked it, though. Instead of putting the pie into a graham cracker crust, I usually use a chocolae cookie crust (there are vegan versions). I also add 1/2 a carton of Tofutti imitation cream cheese to the tofu because it makes the flavor and texture more closely resemble chocolate cheesecake. Let's face it -- this pie is too solid and heavy to ever compete as a faux chocolate cream pie, but it can compete very nicely as a faux chocolate cheesecake. I layer the top with sliced strawberries and tell people it is a "strawberry chocolate cheesecake." Sometimes I make it without sugar (using 2 tablespoons of stevia extract instead) but that can have a slightly bitter taste. I don't mind, but for company I usually just cut the sugar in half (1/2 cup sugar, 1 tablespoon stevia extract) and I think this is indistinguishable from using all sugar.

—Ken

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Most Helpful Critical Review

Aug 16, 2004

I tried this twice, using 4 ounces of melted bittersweet chocolate instead of the cocoa. If I had rated it the first time, it would have received only 1 star!. First off, use a food processor only. I know the recipe says "electric mixer" but the mixer didn't blend the tofu properly and the pie came out grainy. Also, I used Pillsbury pie crusts. The first time the crust came out a little soggy. Finally, be sure you have "silken" tofu. "Soft" won't blend smoothly. I ate the pie anyway, but it took a lot of Cool Whip! On the second try, I used silken tofu from the dairy case and blended everything in the food processor. While the filling was being assembled, I slightly pre-baked the crust. While still not quite as smooth as real chocolate cream pie, it was much better, especially if you are lactose-intolerant and can't have the real thing. Might be interesting to try this with a meringue topping.

—MAGICDOMINO

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81 Ratings

Jun 22, 2003

This is fantastic! Use soft silken tofu for the a creamy pie. Next time I am probably going to use semi-sweet chocolate and less sugar to avoid the slightly bitter taste unsweetened chocolate gives the pie.

—CFISCHER

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Mar 19, 2006

Loved it, got my anti-tofu friends and family to eat their words! I did try to sub the sugar with all Splenda in one pie (it was awful, don't be tempted) and then I tried 1/2 sugar and 1/2 Splenda and that was excellent. I served it with some toasted walnuts and fat free cool whip and made a low fat graham cracker crust. No guilt, lots of flavor. Thanks!

—sherry

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May 07, 2006

G'day from sunny Australia! Yummy yum yum!! I made this recipe today for a vegan friend (we're very carnivourous in our household). I read all the reviews carefully; the best suggestions 1. Use splenda it takes away the bitter choc /tofu taste(but only use half as much as the recipie asks for otherwise it's too sweet) 2. food processor makes a lovely smooth pie, 3. Omit the vinegar.Thanks for the tips! I added a splash of "Baileys" which made it quite rich but good :) Also made a cheesecake base with vegan coconut cookies and vegan butter. Finally toppped with fresh rasperries and strawberries (it's summer here) and a scoop of vanilla soy ice cream. A perfect chocolatley dessert!!

—mellie

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Jul 11, 2004

This was so easy and very very yummy! It is the best when it is completly cold from the fridge which took longer than an hour after cooking. Make sure you use silken tofu because regular tofu will make it grainy.

—VeggieGirl

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Apr 19, 2003

VERY NICE!! I used pie crust...The filling would make a wonderful vegan chocolate pudding! Thanks:)

—AMATULLAH

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Jun 18, 2005

Yum! I used my kitchen aid which didn't quite smooth out the tofu, but the flavor is awesome! Will definitely try again with a blender.

—PROBRAHN

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Nutrition

Calories
293 kcal
15%

Carbohydrates
49.2 g
16%

Cholesterol
0 mg
0%

Fat
9.7 g
15%

Fiber
2.3 g
9%

Protein
5 g
10%

Sodium
175 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Chocolate Tofu Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 293
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 2.2g 11 %
Cholesterol 0mg 0 %
Sodium 175mg 7 %
Potassium 213mg 6 %
Total Carbohydrates 49.2g 16 %
Dietary Fiber 2.3g 9 %
Protein 5g 10 %
Sugars 37.5g
Vitamin A 5 %
Vitamin C 0 %
Calcium 4 %
Iron 19 %
Thiamin 9 %
Niacin 16 %
Vitamin B6 1 %
Magnesium 17 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.