Creamy Vegan Chocolate Pie – Connoisseurus Veg

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

Slice of Vegan Chocolate Pie on a plate with whipped cream and chocolate shavings on top.

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!

Jump to:

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.
Hand pressing graham cracker crust mixture into a pie plate.

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.
Ingredients for making Vegan Chocolate Pie filling in a food processor bowl.
  • 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.

Chocolate pie filling in a food processor bowl.
  • 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.
Hand using a spatula to spread chocolate filling in a pie crust.
  • Slice your pie and enjoy! I served mine with some dairy-free whipped topping, chocolate shavings and fresh strawberries.
Slice of Vegan Chocolate Pie on a plate with strawberries in the background.

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.

Frequently Asked Questions

Does this pie taste like tofu?

No, in fact, silken tofu doesn’t have much flavor, and what little flavor it does have is very much disguised by the chocolate.

Is tofu safe to eat raw?

Yes, tofu is safe to eat raw, as long as it’s fresh. Read about the shelf life of tofu in this storage guide.

Slice of Vegan Chocolate Pie on a plate with the tip cut off and resting on a fork.

More Vegan Chocolate Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Slice of Vegan Chocolate Pie with whipped cream and chocolate shavings on top.

Creamy Vegan Chocolate Pie

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

Total Time 2 hours 23 minutes


For the Crust

  • 1 ½
    vegan graham cracker crumbs
  • ½
    vegan butter,
  • ¼
    organic granulated sugar
  • 3
    unsweetened cocoa powder
  • 1
    ground cinnamon

For the Filling

  • 1
    (12 ounce/340 gram) package
    firm silken tofu
    (Notes 1 and 2)
  • 1 ½
    vegan chocolate chips,
    melted (Note 3)
  • 1
    vanilla extract
  • Pinch


  1. Preheat the oven to 400°F and lightly oil a 9-inch pie plate.

  2. Stir the graham cracker crumbs, melted butter, sugar, cocoa, and cinnamon together in a large bowl.

  3. Transfer the graham cracker mixture to the pie plate and press it firmly into the bottom and sides.

  4. Place the pie plate into the oven and bake the crust until it darkens slightly, 8 to 10 minutes. Place it on a cooling rack when done.

  5. While the pie cools, place all of the filling ingredients into the bowl of a food processor fitted with an s-blade. Blend until smooth, stopping to scrape down the bowl as needed. (Note 4)

  6. Transfer the filling to the pie crust (it doesn’t need to be fully cooled) and smooth out the top with a spatula.

  7. Place the pie into the refrigerator and chill until the filling is fully set, about 2 hours.

Recipe Notes

  1. Soft silken tofu will work if firm isn’t available. The filling will be slightly softer.
  2. If your tofu is refrigerated, bring it to room temperature before beginning.
  3. The chips can be melted by placing them in a microwave safe bowl and microwaving them in 30 second increments, stirring between each increment, or slowly heating them on the stove in a double boiler, stirring very frequently.
  4. The chocolate has a tendency to settle and collect at the bottom of the bowl. Be sure to scrape it well with a spatula to incorporate all of the chocolate into the filling.

Nutrition Facts

Creamy Vegan Chocolate Pie

Amount Per Serving (1 slice (⅛ of recipe))

Calories 395
Calories from Fat 210

% Daily Value*

Fat 23.3g36%

Saturated Fat 10.4g52%

Sodium 332mg14%

Potassium 253mg7%

Carbohydrates 40.4g13%

Fiber 2.9g12%

Sugar 26.1g29%

Protein 6.7g13%

Calcium 78mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Related Articles

Back to top button