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.
So good! Everybody preferred this over the non-vegan desserts. I topped it with your coconut oil whipped cream.
Thanks for your stellar review, Alf! I’m thrilled the pie was a hit! Happy cooking!
I add 1/2 cup of creamy peanut butter and let me tell you- Everyone goes WILD when I make this pie!!
The texture is melt-in-your-mouth silky & smooth. No way anyone would guess it was made with tofu.
How awesome the pie is a hit every time you make it! We love it as well! Thanks for your stellar review and feedback! Wishing you lots of happy cooking!
Hi Nora, for the pie crust, it only needs to be baked 15-20 min? I ask cause your full recipe for the easy pie crust recommends for no-bake pies 60-70 min, thanks!
You can do it either way, and bake it longer if you’d like.
This chocolate pie was incredible. Made it for Thanksgiving this year. Admittedly I added an extra half cup of chocolate chips … Plus sprinkled more chocolate chips on top of the Cocowhip when serving … It was VERY chocolatey which suited my crew well, and I’m sure the original recipe is delicious too. Really simple. Used my grandmother’s vegan pie crust recipe.
Turned out very good! My son and I both found it very rich, and even added extra tofu during blending. It is for dedicated chocolate lovers. We had to use the immersion blender since our normal blender is broken right now. Set up well and topped with Cocowhip.
I’m so glad you and your son liked the pie! It is definitely for chocolate lovers! I appreciate your wonderful review and feedback! Happy cooking!
I think I’ve found the replacement for French silk pie! I’ve made so many variations (coconut milk, avocado…)but this is the winner!! Super easy and delicious. My guests loved it. Thank you!!
You bet, Wendy! I’m thrilled this is your new go to chocolate pie! Thanks for your wonderful review and feedback! Happy cooking!
The Mori-tofu comes in 10oz boxes now. Is that okay or do I need two?
Thank you!
Oh! I hate it when things change like that. 🙂 I think it should be fine with 1, in fact I think I just made it with a 10oz box and it worked fine. I would not use two.
Definitely recommend using fresh chocolate (don’t do what I did and use chocolate bars that were at least 6 months old). I used a store-bought chocolate cookie crust and topped the filling with Dandies mini-marshmallows. (If you are craving a copy-cat version of a “creme pie,” make sure to look up that recipe. This is much more like chocolate pudding.)
This recipe is really good! I made mini cupcake shaped pies (in cupcake liners), using Oreos and vegan butter as the base. My coworkers were surprised that there was tofu in it and loved the recipe. I was going to use chopped chocolate from a bar and wasn’t sure how much it would be in grams, so I weighed the chocolate chips I had and it measured 275g. I ended up using the chocolate chips this time, but will use the Trader Joe’s dark chocolate bar next time. Thanks for sharing!
You are welcome! Thank YOU for sharing your fabulous review and great ideas! I love the idea of mini pies! Wishing you lots of happy cooking!
I would like to make this for my birthday but am wondering how long this can chill for. Would it be okay if I made pie crust and filling and begin refrigerating the night before, and take it out to add whipped cream and chocolate shavings and eat the following night? Thank you so much! You have my favorite recipes as a vegan!
That would be totally fine! Happy birthday and hope you love the pie. 🙂 I’m so happy you are enjoying my recipes!
This pie is absolutely amazing! We had it for our Valentines Day dessert. I was initially a little skeptical about the tofu; I tasted it as soon as I blended the mixture, and it tasted a little tofu-y, lol! But once it set up…WOW! Just smooth, silky chocolate. I made a graham cracker crust for it, and loved the combo of the graham crackers and chocolate. Thank for a great recipe!
You are welcome! I’m thrilled you loved the pie! Thanks for your fabulous review!
First off, your vegan recipes are simply amazing. I’ve made your chocolate and vanilla cakes/cupcakes and they are unreal. I have also made your lemon cupcakes which are my personal favourite. You are truly a vegan dessert genius.
Is it possible to replace the white sugar with another sweetener for this recipe? I would like to make it for a friend but she doesn’t eat white sugar.
Thanks so much, Sam! Yes, you can use coconut sugar, date sugar, or even leave it out for a less sweet pie. Though the chocolate chips obviously have sugar in them.
Wow this pie is so good! My son requested it for his birthday on the weekend. I made it in an Oreo pie crust and topped with coco whip. First time ever making a pie with tofu – the filling blended so nicely.
That’s so awesome1. Happy birthday to your son! This is one of my son’s favorites! Thanks for your fabulous review!
Wow, great recipe! I made this for NYE and it was rich, creamy and just perfect. I’ll make it again for sure, the only alteration I made was a little vanilla and I added black cherries on top as a nod to Black Forest.
Thank you so much for the wonderful review! I’m thrilled you loved the pie 🙂
Hi! Does the tofu need to be drained?
I just drain it a little bit before adding. There isn’t usually much liquid but a little won’t hurt the recipe.
Mine came out soupy. It’s been in the fridge for a few hours. I followed the recipe exactly. Used the shelf stable tofu. Bummer!
Did you use melted chocolate chips? I don’t see how this could come out soupy unless you forgot to add melted chocolate or accidentally added too much milk or something; it’s really firm!
Hello Nora! I haven’t tried making this one yet, but am planning to. I was wondering if I could use powdered sugar?
Thank you!
You probably could, but I haven’t tried it. Hope you enjoy the pie!
I love this pie! I’ve made it several times and it always comes out perfect and tastes delicious. Quick question – have you ever tried adding peppermint extract? I saw a similar recipe that added peppermint extract and had crushed candy canes on top. I thought that would be fun for Christmas, but I wanted to use your recipe since it has never done me wrong. 😉 Do you think adding a teaspoon of peppermint extract would affect the texture?
I love this pie, too, it’s my son’s favorite dessert! Yes, I have added peppermint extract, I believe about 1/2 teaspoon but you could add a little more for even more minty flavor. Crushed candy canes on top would be fun! Enjoy!
This is my go-to chocolate pie recipe! My kids call it “Christmas Pie” because I make it during the holiday season. I put Christmas sprinkles or diced candy canes on top of the vegan whipped cream to make their pie festive. My non-vegan relatives request this pie at Thanksgiving now. It’s delicious and a huge hit at our house. Thank you for helping me create a special memory of “Christmas Pie” for my kids.
I had some sugar grittiness – should I blend longer?
Sure, just blend a bit longer.
We love this! I use the little premade graham cracker crusts and that is a hit! Then they are also single serving. Thank you for your recipes!
You are welcome, Jamie! Thank YOU for sharing your wonderful review and feedback, and for using my recipes! Happy cooking!
What type of chocolate chips do you recommend? (Semi-sweet, dark, extra dark, other??) thanks!
Semisweet dairy free chocolate chips work the best. Enjoy!
Amazing!!! I used monkfruit and made a crust with mint Oreos, so yummy and easy. Thank you.
You are welcome, Ingrid! I’m glad you loved the pie, it’s a favorite at our house! Thanks for your positive review and feedback!
Hi! This looks delicious! Can I make this ahead and keep in fridge? How far in advance do you think?
Sure! I’d say 3 days max.
This looks wonderful Nora! I live at the top of Australia (hot & very humid). I’d like to make this for a church pot luck lunch. I can’t get the brand of tofu you linked, should I buy tofu on the firmer side or still use silken given the warm weather?
Hi Donna! I would still use silken tofu, but firm tofu will work if you prefer. In my experience this pie is quite firm and does not melt quickly at all. But I suppose in very hot and humid weather, it might.
Hi Nora! I’m super curious to how the pie stays firm/not melting. I’ve made vegan cheesecakes in the past and even with cornstarch added, it melts at room temperature 🙁
Well, this isn’t anything like cheesecake and it stays very firm due to the tofu and melted then firmed up chocolate. This one doesn’t have cornstarch at all. It just works! 🙂
Love the recipe. So easy and yummy 😋 i am a beginner but feedback is that the pie looks yummy. Thanks 🙏
You are welcome, Shirley. It is a delicious one! Enjoy!
This was so easy to make and turned out beautifully! It firmed up really well. In fact, I used my Ninja bullet blender and it had a little trouble because the mixture was so thick. It was a little too sweet for my preference. Probably my fault because I only had 1 cup of vegan chocolate chips so I made up the difference using Trader Joe’s oat milk chocolate bars (which was probably too sweet). I think next time I’ll use dark chocolate and eliminate the sugar altogether. The one good thing about it being too sweet, though, is I only need a bite or two to be satisfied, lol! Thanks for the great recipe. I just started eating plant based a couple months ago and your recipes are always the ones that catch my eye on Pinterest 🙂
Thank you for the wonderful recipe Nora! It was super easy to make. I used semi sweet chocolate chips and it was too sweet for me. Next time I will cut the sugar in half and see how it tastes. This recipe is a keeper!