When the chocolate cravings strike they must be met! This 4-ingredient no-bake chocolate pie recipe is the perfect solution to those imminent cocoa cravings creeping up at around 5 o’clock. The simplest ingredients and not much time spent in the kitchen make this pie from the Plant-Based On A Budget cookbook a true keeper!
Instead of making a chocolate ganache filling that requires heating heavy whipping cream on a stovetop, this recipe uses silken tofu, which blends beautifully into a creamy and velvety filling. I’ve used this technique before to make chocolate mousse and vegan pudding!
Are you up for the no-bake pie challenge? It’s the easiest and most delicious chocolate pie you’ll ever make. No tricky techniques or steps and it involves a blender, a microwave, and a fridge. Doesn’t get easier than that! You have to try it!
Table of Contents
Ingredients Needed and Substitutions
This chocolate pudding pie is made with a secret ingredient—silken tofu! You can’t taste the tofu at all, but you’re left with a creamy pudding-like consistency without needing to prepare a packet of instant pudding or whip heavy cream. With just a few extra ingredients, this pie is a snap to make!
Dairy-Free Semisweet Chocolate Chips
Opt for high-quality vegan semisweet chocolate chips to ensure a rich and indulgent chocolate flavor.
Silken Tofu
Select a 14-ounce block of silken tofu, also known as “soft” tofu. Ensure it is well-drained to achieve a smooth and creamy texture in the pie filling. Silken tofu contributes to the pie’s velvety consistency.
Vanilla Extract
Use pure vanilla extract to enhance the overall flavor of the chocolate pie.
Graham Cracker Pie Crust
Choose a pre-made vegan graham cracker pie crust for convenience or prepare your own using vegan graham crackers and plant-based butter. Crumble them together and press it tightly at the bottom of the pan. Ensure the crust is firm and well-set to support the creamy filling.
How To Make This Easy No Bake Chocolate Pie
For the Pie
In a small microwave-safe bowl, heat the chocolate chips for 45 seconds, stirring with a fork until smooth. If the chocolate remains lumpy, microwave in 20-second intervals, stirring in between, or use a double boiler for an alternative melting method.
Blend the melted chocolate, tofu, and vanilla in a blender or food processor until creamy, then pour the mixture into the pie crust and freeze for 30 minutes until the filling solidifies.
The pie can be refrigerated for up to 5 days.
For the Coconut Whipped Cream
Refrigerate a can of coconut milk overnight or for at least 6 hours. Once chilled, the milk and water will have separated. Remove the lid and pour out the water (which can be saved for a smoothie). In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes until fluffy. Alternatively, use a hand whisk if an electric mixer is unavailable. Serve immediately.
Topping Ideas
To top off this no-bake chocolate pie you can make this delicious coconut whipped cream. It compliments the intense chocolate flavor of the pie perfectly. Or use any store-bought vegan whipped cream you prefer.
Want to change it up? Try these other tasty toppings:
- Coconut yogurt. Another great idea if you don’t want to work extra for the topping cream, is to top it with very thick and fatty coconut yogurt and drizzle a bit of maple syrup on top.
- Dust with cocoa powder. Light dust the top with cocoa powder using a fine sieve for an extra layer of chocolate goodness.
- Chocolate shavings. use a vegetable peeler to create delicate chocolate shavings for an elegant garnish.
- Chopped nuts. Sprinkle with chopped nuts such as almonds, pecans, or hazelnuts for added crunch.
- Edible flowers. Decorate with edible flowers for a visually stunning and whimsical touch.
Frequently Asked Questions
Absolutely! You can choose any easy to crumble cracker or cookie. If you notice that the crackers you use don’t hold very well you could add a bit of vegan butter to bring it all together. Just make sure you press them tight enough and the crust will harden with the cold.
Yes, this pie is easy to freeze! After assembling, wrap it tightly in plastic wrap or aluminum foil. For added protection, place the pie in a large resealable plastic bag. Freeze the pie for up to 3 months. Thaw in the refrigerator overnight before serving.
More No Bake Dessert Recipes
- Raw Chocolate Peanut Butter Slices
- Vegan Strawberry Shortcake
- Super-Easy Vegan Birthday Cake
- Silken Chocolate Pudding
No-Bake Chocolate Pie with Graham Cracker Crust
Ingredients
For the pie:
- 1 12-ounce bag dairy-free semisweet chocolate chips
- 1 14-ounce block silken tofu drained (also called “soft” tofu)
- 2 teaspoons vanilla extract
- 1 vegan graham cracker pie crust
For the coconut whipped cream:
- 1 13.5-ounce can full-fat coconut milk
- 1 teaspoon vanilla extract
- 3 teaspoons powdered sugar
Instructions
For the Pie:
- In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth. Alternatively, melt using a double boiler.
- In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.
- Pour the tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.
For the Coconut Milk:
- Place the can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours.
- After the coconut milk is completely chilled, the milk and water should have separated. Remove the lid and pour out the water. (You can save it for a smoothie.)
- In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.
Notes
- If you don’t have a graham-cracker pie crust handy, you can crumble your favorite cookies or graham crackers and pack them tightly into the bottom of an 8-inch pie dish. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.
- Avoid using coconut milk with guar gum because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have guar gum, coconut cream also works.
Nutrition
About The Cookbook
The Plant-Based on a Budget cookbook is a must! It’s one of those cookbooks that will end up on your kitchen counter and never make it to the shelves. The idea behind it is to help you save money while eating a healthy plant-based diet. Pretty amazing, right? You’ll find so many staple recipes here like broccoli soup, 3 bean salad, and blueberry muffins.
Toni Okamoto is the budget eating guru. She has been sharing delicious tips and recipes on her blog for years and this is already her second cookbook. You can also find her alongside World of Vegan founder Michelle Cehn in the Plant-Powered People Podcast, so go have a listen!
If you want to get your own copy of this book find it here.
This no-bake vegan chocolate pie recipe was excerpted from Plant-Based On a Budget by Toni Okamoto, BenBella Books, 2019. Photos by Jenny Love.
The post No-Bake Chocolate Pie with Graham Cracker Crust appeared first on World of Vegan.