When it comes to desserts, chocolate is my top priority! Seriously, I love pretty much every flavor of dessert, but chocolate always wins. So this vegan chocolate pie is pretty much my ultimate dessert. Not only is it made with a super rich, silky chocolate filling, but it’s also got a super chocolaty graham cracker crust. Seriously, I’d eat the crust all by itself, it’s that good. And the filling, well I do eat that by itself — it’s basically my vegan chocolate pudding, with a few tweaks. It’s no surprise that this pie turned out to be one of my favorite desserts in the history of this website. Incidentally, it’s also one of the easiest!
Ingredients You’ll Need
Graham crackers. Watch out, because most graham crackers contain honey. Check out this guide to vegan graham cracker brands, or make homemade vegan graham crackers!Vegan butter. Most stores sell this near the regular butter in the refrigerated section. Earth Balance and Miyoko’s are a couple of popular brands to look out for.Granulated sugar. Use organic sugar to keep the recipe vegan.Unsweetened cocoa powder.Ground cinnamon. This is optional, but adds a wonderful flavor to the vegan chocolate graham cracker crust.Silken tofu. The recipe calls for firm silken tofu. Soft silken tofu will also work, but your filling may set quite as firmly. It’ll still be just as tasty though!Vegan chocolate chips. Enjoy Life brand chips are vegan and available at many supermarkets.Vanilla extract.Salt.Toppings. While not required, toppings are a great way to finish off each slice of this pie. Try vegan whipped cream, berries, cookie crumbs, chocolate shavings, or vegan caramel sauce.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by making your crust. Crush your graham crackers into crumbs. However you like to do this is fine! You can grind them up with a food processor, mash them in a bowl with a potato masher, or place them in a bag and roll them with a rolling pin.Place the graham cracker crumbs into a mixing bowl, along with melted vegan butter, sugar, cocoa powder, and cinnamon. Mix everything well.Press the mixture into the bottom and sides of a pie plate. I like to use a measuring cup to flatten them out.Bake the crust until it darkens slightly. Place it on a cooling rack when it’s finished.
Tip: Just about any 9-inch vegan pie crust can be substituted to save time or switch things up. You can use a store-bought vegan graham or cookie cracker crust if you can find one, a store bought-premade pie shell (Wholly Wholesome brand is vegan), or make a conventional crust using my homemade vegan pie crust recipe.
While the crust cools, place all of your filling ingredients into a food processor bowl: tofu, melted chocolate chips, vanilla, and a pinch of salt. If you’re using tofu that’s been refrigerated make sure to bring it up to room temperature first.
Blend the ingredients together until they’re smooth and creamy.Give the mixture a taste-test and feel free to make adjustments at this point. This could mean adding more vanilla, more salt, some liquid sweetener, or even some cocoa powder to make it extra chocolaty.
Tip: The chocolate has a tendency to settle and collect beneath the food processor blades (at least in my machine). Make sure to scrape the bottom of the bowl well with a spatula to get all the chocolaty goodness into your filling.
Transfer the vegan chocolate pie filling to your crust, smoothing out the top with a spatula.Place the pie into the fridge to chill until the crust is cool and the filling is fully set.
Slice your pie and enjoy! I served mine with some dairy-free whipped topping, chocolate shavings and fresh strawberries.
Leftovers & Storage
Vegan chocolate pie will keep in an airtight container or tightly wrapped in plastic in the refrigerator for about 4 days. I don’t recommend freezing this pie, as the texture of tofu changes when it’s frozen.
More Vegan Chocolate Recipes
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