Creamy Vegan Chocolate Pie – Connoisseur Veg

This rich vegan chocolate pie is easy as pie! Made with a chocolate graham cracker crust and a decadent chocolate filling made from a surprise ingredient. You’d never guess this awesome dessert was dairy-free.

When it comes to dessert, chocolate is my top priority! Seriously, I love every flavor of dessert, but chocolate always wins.

So this vegan chocolate pie is my ultimate dessert. Not only is it made with a super rich, silky chocolate filling, it’s also got a super chocolaty graham cracker crust. Seriously, I’d eat the crust by itself, it’s that good. And filling, well I am to do Eat it yourself – This is basically my vegan chocolate pudding, with a few tweaks.

It’s no wonder this pie has become one of my favorite desserts in the history of this website. Incidentally, it is also one of the easiest!

Jump:

Ingredients you will need

• Graham crackers. Be careful, because most graham crackers contain honey. Check out this guide to vegan graham cracker brands, or make homemade vegan graham crackers!
• Vegan butter. In most stores it is sold next to regular butter in the refrigerated section. Earth Balance and Miyoko are a few popular brands to look for.
• Sugar of zinc. Use organic sugar to keep the recipe vegan.
• Cocoa without sugar.
• Ground cinnamon. It’s optional, but adds a great 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 firmly. It will still be just as delicious though!
• Vegan Chocolate Chips. Enjoy Life brand chips are vegan and available in many supermarkets.
• Vanilla extract.
• Salt.
• toppings. While not necessary, 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 is it made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

• Start by making your crust. Crumble your graham crackers. However, you like to do it! You can grind them with a food processor, mash them in a bowl with a potato masher or put them in a bag and roll them with a rolling pin.
• Place the graham cracker crumbs in a mixing bowl with the 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 level them.
• Bake the crust until it darkens slightly. When it’s done, place it on a cooling rack.

Suggestion: About 9-inch vegan pie crust can be substituted to save time or change things up. You can use a store-bought vegan graham or cookie cracker crust if you can find one, a store-bought pre-made pie shell (Wholesome brand vegan), or use my homemade vegan pie crust recipe to make a conventional crust. can

• While the crust is cooling, place all of your filling ingredients in the bowl of a food processor: tofu, melted chocolate chips, vanilla, and a pinch of salt. If you are using tofu that has been refrigerated be sure to bring it to room temperature first.

• Blend the ingredients together until smooth and creamy.
• Give the mixture a taste-test and feel free to adjust at this point. This could mean adding more vanilla, more salt, some liquid sweetener, or even some cocoa powder to make it extra chocolaty.

Suggestion: Chocolate has a tendency to settle and collect under the food processor blade (at least in my machine). Make sure to scrape the bottom of the bowl well with a spatula to get all the chocolatey goodness into your filling.

• Transfer the vegan chocolate pie filling to your crust, smoothing the top with a spatula.
• Place the pie in the refrigerator to chill until the crust is cool and the filling is completely set.

• Slice your pie and enjoy! I served mine with some dairy-free whipped topping, chocolate shavings and fresh strawberries.

Remaining and storage

Vegan chocolate pie will keep in an airtight container or tightly wrapped in plastic in the refrigerator for about 4 days. I do not recommend freezing this pie, as freezing changes the texture of the tofu.

Frequently Asked Questions

More vegan chocolate recipes

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