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 made this a few more times and experimented. The first time I added a tablespoon of peanut butter. It was just as good–a bit creamier and more like milk chocolate. The second time I added the peanut butter and a banana. Not good. I’m going back to the original.
Hi Alf. Thank you for sharing your wonderful feedback, ideas, and review! I’m glad you like the chocolate pie!
The pie set way too dense! It’s less like a mousse and more little chewing on a soft chocolate bar. Is there any way to fix it?
This is a very dense, rich chocolate pie, not like a softer pudding pie. There is no way to change that now, but you could try making my vegan chocolate pudding and use that for the filling if that’s more what you are looking for. I do have plans to create a softer mousse pie, with a fluffy and creamy chocolate filling, so stay tuned!
Can this be left out at room temp for about 4 hours before serving?
Yes, but I would recommend freezing it first. The pie takes about 2 hours to thaw so there’s a better chance the texture will stay firm and silky if it’s left out for 4 hours.
So easy and delicious! I was able to whip it all up in about 5 minutes, and demolished it about 2 hours later after it set 😀
We used a store-bought crust and added about a half cup of peanut butter to the recipe, and it’s become my new favorite dessert! Thank you so much, Nora!
Sounds delicious with the peanut butter! It’s so awesome this is your favorite dessert! Thanks for your fantastic feedback and review!
WOW, this pie is a hit! Vegans and non vegans loved the flavor and texture! Made as written. Sprinked chopped thin mint cookies on top! Thank you Nora, I love your recipes and the ease of your website!
You are welcome, Laurie! The cookies on top sound delicious! Thanks for sharing your fabulous feedback and review!
Wow, Nora, another wonderful recipe. My granddaughter asked me to make it for her birthday, so it’s definitely a thumbs up and for keeps. Thanks!
Hi Nora – Mine did not set up at all. Maybe WF 360 silken tofu isn’t a good option? It had the consistency of milk when I poured it into the pie crust and chilled for over 24 hours. It isn’t even as thick as pudding. Could I have over-blended? It does taste delicious though!
Did you use melted chocolate? The chocolate is what causes the filling to firm up, so I’m curious if you used cocoa powder or something else instead. When you blend everything it should be like thick pudding, then firm up as it chills. I think the WF silken tofu is fine, unless you added a lot of water with it for some reason. Hope I can help!
I used 1 1/2 c. regular milk chocolate chips and baker’s sugar. Maybe the chips were still too warm when I blended? The mixture wasn’t thick at all, it was like chocolate milk so this must be the phase where I went wrong. I used 12 ounces of tofu, there was hardly any water at all, 2 tablespoons almond milk. I’ll try again with a different kind of tofu, I think. I appreciate you jumping in!
I hope the next pie turns out well for you!
This pie is delicious! Seeing as I couldn’t find any silken tofu at my nearby supermarkets, I opted for the almond dessert tofu. It was amazing! Would definitely recommend. Still not sure if I prefer this one or the peanut butter pie🤔. Thanks for all of your great recipes.
Well, that sounds like a delicious combination of flavors! How fabulous! It’s a tough choice between those 2 pies! Thanks for your wonderful feedback!
Hi Nora, this pie recipe sounds & looks amazing!! Question please: can I substitute the granulated sugar with another kind of sweetener/sugar like maybe erythritol or Maple syrup?? 🙏
Looking forward to you answer 🙂
Hi Drey. Though I have not tried it, coconut sugar would work ok, and maybe maple syrup or agave. Hope that helps!
Hi!
Thanks for sharing your recipes.
How long does the pie last refrigerated/frozen. I’m planning to make it for Valentine’s Day.
You are welcome. This pie freezes very well. 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. Enjoy!
Do you think your chocolate pudding recipe would work well in this recipe?
Yes I do for a chocolate pudding pie, yum!
Hi Nora
Would I be able to use Cacao powder instead of chocolate chips? If yes, how much?
I’ve got all the ingredients – can’t wait to make this!
Best wishes
Gretel
Hi Gretel! Unfortunately I don’t think cacao powder will work the same, the pie filling may be runny. Melted chocolate, either bars or chocolate chips, are the way to go.
Ok, that’s great, thanks for replying. I’ll see what I can find in the way of melty vegan chocolate chips and give this a go!
So good! I made the filling to enjoy on its own without the crust. It sure doesn’t taste like tofu. I didn’t have chocolate chips so I melted down two 2.8 oz 85% cocoa dark chocolate bars and it worked perfectly
I’m so glad you liked it! Thank you for your wonderful feedback and review!
Good idea to make without crust – I suppose it would be more like a mousse?
Hi there!
Should I press the tofu before using it in the recipe?
You don’t need to press it, however, do pour out the excess water before using.
Hello,
First off I love your recipes, they are so easy and delicious.
I have a question and I’m hoping you can help figure out what I’m doing wrong. I made your chocolate cream pie once and it was amazing and my guests were raving about it. The next time I made it came out really gritty. The only thing that I used that was different was the sugar, it was more course. I made it for the 3rd time and went back to the granulated sugar. I tasted it after mixing it in my food processor and it was smooth and creamy again. So I put it in the crust and put it in the fridge. When I served the pie later in the evening the texture changed again. It was a little gritty and not the same texture as when I taste tested it. What am I doing wrong?
Hi there, thank you so much! Glad you are enjoying my recipes. For the pie, I would suggest looking at the ingredients you are using. Definitely don’t use a coarse sugar, only fine sugar. And are you using silken tofu, or another kind? Silken tofu in the little box is very smooth, but other kinds can be gritty. How about the chocolate brand? Are you using a different kind than you did when it turned out so well? Hoping to help! I’ve never had it come out gritty at all.
This tastes amazing! For some reason it didn’t stay perfectly firm (even in the fridge) and fell apart a bit, but I’ve only made it one time so maybe I just did something wrong. I still really enjoyed it 🙂
Is there a substitute for the tofu? My son has a soy allergy. Looks amazing though!
You might be able to use coconut cream instead, but I haven’t tried it so I can’t say for sure if it will work or not.
I loved this pie. I was a bit skeptical of the silken tofu even though I know that’s a common substitute for mousse-like things but it was good! Shared with non vegan friends who liked it as well. 🙂
Hi Elizabeth. I’m thrilled you tried the pie, and loved it! Thanks for sharing your feedback!
Can you freeze this pie? I made 2 and was hoping to save 1 for later. It was quite yummy and rich.
Yes, the pie freezes very well. Thank you!
This recipe is great! I altered the measurements a bit – 1 cup chocolate chips, 1/3 cup sugar and added 1 tsp vanilla extract.
I’m so glad you loved the pie, Felicia! Thank you for sharing your wonderful review!
Very good recipe, but I use only 2-3 Tbsp of sugar and half a cup of chocolate chips.
wow….this really tastes like a real french silk pie! i plan on serving it to my dad who loves french silk and see if he can tell it’s not “normal.” SOOO good and so glad i have this dessert option now moving forward!
Thank you for sharing your feedback! I’m glad you love the pie, and hope that your dad does as well! Happy cooking!
What did your dad think? Could he tell?