Jump to Recipe
Video
Grocery List

This site uses affiliate links and I may earn a commission at no extra cost to you.

This vegan chocolate pie is light, creamy, and silky. With just 4 ingredients (including a pre-made crust), it’s a no-bake, fuss-free, low-effort dessert! Perfect for Thanksgiving, dinner parties, gatherings, and even busy mid-week dessert!

completed chocolate pie against light surface

Want to save this recipe?

Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!

Table of Contents

Why You’ll Love this Super Creamy 4-Ingredient Vegan Chocolate Pie Recipe!

This super simple, rich, and creamy vegan chocolate pie (also called vegan chocolate cream pie/vegan chocolate silk pie) is from the Plant-Based on a Budget cookbook. Make it with just three ingredients, plus a pre-made vegan pie crust. Additionally, it takes just minutes of hands-on prep! This vegan chocolate cream pie makes the ultimate no-fuss dessert ready to impress at dinner parties, holidays, or for busy mid-week desserts!

Don’t be skeptical of the secret ingredient of silken tofu. It makes for the most wonderfully creamy and silky filling (with a hidden protein boost!). But it doesn’t taste like tofu at all! Plus, this eggless, dairy-free chocolate pie is 100% vegan and can easily be adapted to different dietary requirements. Swap out the crust, vegan chocolate, and even silken tofu for gluten-free, refined sugar-free/sugar-free, or soy-free options. Even better, you can adapt this dairy-free chocolate pie with tons of flavor variations, too, no matter the occasion!

Don’t miss my similar silken vegan chocolate peppermint pie, chocolate pumpkin pie and vegan banana cream pie.

The Vegan Chocolate Cream Pie Ingredients

All you need for this vegan chocolate pie is just 3 ingredients and the crust (which can you can buy or make with just 2-3 additional ingredients)!

ingredients for Chocolate Pie measured out on a white surface

Optional Add-ins & Recipe Variations

  • Salt: Just a pinch of salt will enhance the dairy-free chocolatey flavor in the vegan chocolate silk pie.
  • Coffee: Instant coffee powder or espresso powder is a great way to enhance the vegan chocolate flavor without making the tofu chocolate pie taste like coffee. (Start with a teaspoon). Add more for a vegan mocha pie.
  • Sweetener: I find that the sugar in the vegan chocolate and crust make this vegan chocolate pie recipe sweet enough. However, if you have a sweeter tooth, feel free to add a little sugar to the pie filling.
  • Extracts: The easiest way to add extra flavor to this silken tofu chocolate pie is with flavor extracts. Orange, coconut, coffee, and peppermint are my favorites.
  • Cocoa powder: Add a tablespoon of cocoa powder/cacao powder to the melted vegan chocolate for an even richer dairy-free chocolate flavor.
  • Seed/Nut butter: Add 1-2 tbsp of nut/seed butter for richness but subtle flavor in the vegan chocolate silk pie. Add more for a more pronounced flavor, like a vegan chocolate peanut butter pie or almond butter (3-4 tbsp).
  • Salted caramel chocolate pie: Add a layer of 4-ingredient vegan date caramel sauce to the pie crust first. After, allow it to chill in the freezer for 20-30 minutes before adding the plant-based chocolate filling.
  • Jam/compote: My favorite is to add a cherry jam/compote as a layer beneath the filling for a simple black forest gateau flavor. Top with non-dairy cream and extra cherries.
  • Vegan chocolate cream pie: The only difference is to add a fluffy layer of sweetened vegan whipped cream over the top of the dairy-free chocolate pie.
  • Vegan French silk pie: Use a vegan Oreo pie crust and top the vegan chocolate pie with vegan whipped cream and plant-based chocolate shavings.

To Make Vegan Chocolate Pie Without Tofu

I found that using a firm dairy-free cream cheese works best as a silken tofu replacement for the best texture and creaminess (like Daiya).

Also, Full-fat coconut milk may work, but I haven’t tested this yet. I think it would require further tweaks to ‘set’ correctly (possibly cashew cream/raw cashew butter).

If you make any tweaks and find that the filling doesn’t set, you can pour it into a saucepan. Add a little cornstarch slurry or agar powder and simmer to thicken. 

How to Make Vegan Chocolate Pie?

post blending chocolate pie ingredients in blender
process of adding chocolate pie ingredients to blender

Step 1: First, place the vegan chocolate in a microwave-safe bowl and heat it for 45 seconds. Then mix until smooth. If the vegan chocolate is still lumpy, continue to microwave in 20-second intervals until completely smooth. Alternatively, you can use a double boiler to melt the chocolate without the risk of scorching. Check out this guide on how to melt chocolate here.

Step 2: Next, combine all the vegan chocolate pie filling ingredients (melted plant-based chocolate, tofu, and vanilla extract) in a food processor or blender until creamy and smooth.

process of putting tofu/chocolate mixture into pie crust
post refrigerated chocolate pie against white surface

Step 3: After combining, pour the filling mixture over the pie crust. Use a silicone spatula to scrape it all out of the blender/processor jug and to smooth down the top of the pie. Then, gently tap the pie against the surface of your table to remove any air bubbles.

Step 4: Next, transfer the tofu chocolate pie to either the refrigerator (for 2-3 hours) or the freezer (30 minutes) until the filling has set. Finally, you can then slice and enjoy the pie as-is or garnish it first. Enjoy!

FAQs

Can this pie be gluten-free?

Yes! As long as you use a gluten-free crust, the filling is already gluten-free.

Do I have to keep the pie chilled?

Yes, it’s best to do so for texture and food safety. You can store it in the fridge or freezer.

Can we make crust-free vegan chocolate pie?

For a crustless version, you can fill up jars with this filling, too, as a ‘pudding’. Then, top them off with vegan whipped cream and vegan chocolate shavings for a delicious dessert. Or make it lighter with some banana/berries and a dollop of dairy-free yogurt and/or easy peanut butter granola for breakfast.

Toni’s Recipe Tips

  • No need for a high-speed blender: The ingredients will blend easily even in machines past their prime.
  • Use high–quality vegan chocolate: As there are only 4 ingredients in this dairy-free chocolate pie, it’s important that they’re high quality. Use REAL vegan chocolate with cacao butter.
completed chocolate pie with a slice missing and plated on white surface

Optional Toppings & Serving Suggestions

  • Cream: Top with a dollop of vegan whipped cream, plain or sweetened.
  • Fruit: Banana (sliced) or berries pair well with chocolate, like raspberries or chopped strawberries. Use fresh fruit or even a compote or drizzled as a glaze.
  • Caramel chocolate pie: Drizzle each slice with my 4-ingredient vegan date caramel sauce.
  • Garnish: With vegan chocolate shavings, coconut shreds/flakes, a few mint leaves, a dusting of cocoa powder and/or a pinch of flakey sea salt
  • Nuts: Top with sliced/diced nuts of your choice (raw or toasted).
  • Ganache topping: Combine melted plant-based chocolate with full-fat coconut cream.

How to Store Chocolate Cream Pie?

Fridge: Keep the vegan chocolate pie stored in an airtight container or covered tightly in the refrigerator for 5-7 days.

Freezer: You can also freeze the vegan no-bake pie for up to a month but with a caveat. Freezing can change the texture of the silken tofu. For that reason, it’s best to enjoy frozen slices at a semi-frozen state for the best texture.

Make ahead: If you want to make your own crust, please do this in advance. You can also prepare the entire vegan chocolate cream pie a day in advance, to set. You can also make a vegan whipped cream topping in advance.

More Easy No-Bake Desserts

If you tried this vegan chocolate pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

Cookbooks

If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!

BUY my cookbook

Creamy Vegan Chocolate Pie (4 Ingredients| Nut-free!)

4.78 from 59 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 6 to 8 servings
Vegan chocolate pie with one slice cut out. It's in an aluminum pie tin, on top of white and wood cutting board.
This vegan chocolate pie is light, creamy, and silky. With just 4 ingredients (including a pre-made crust), it's a no-bake, fuss-free, low-effort dessert! Perfect for Thanksgiving, dinner parties, gatherings, and even busy mid-week dessert!
Grocery List Pin Print Remove Ads

Want to save this recipe?

Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!

Video

Ingredients 

  • 1 12-ounce bag of vegan semisweet chocolate chips
  • 1 14-ounce block of silken tofu, drained
  • 2 teaspoons vanilla extract
  • 1 vegan graham-cracker pie crust

Instructions 

  • In a small, microwave-safe bowl, microwave the veagn chocolate chips for 45 seconds. Mix with a fork until smooth. (If the vegan chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
    post blending chocolate pie ingredients in blender
  • In a blender or food processor/blender, blend the melted vegan chocolate, tofu, and vanilla until creamy.
    process of adding chocolate pie ingredients to blender
  • Pour the tofu-chocolate mixture into the pie crust 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.
    post refrigerated chocolate pie against white surface

Notes

  • No need for a high-speed blender: The ingredients will blend easily even in machines past their prime.
  • Use high–quality vegan chocolate: As there are only 4 ingredients in this dairy-free chocolate pie, it’s important that they’re high quality. Use REAL vegan chocolate with cacao butter.

Nutrition

Calories: 467kcalCarbohydrates: 55gProtein: 8gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 137mgPotassium: 153mgFiber: 4gSugar: 33gVitamin A: 1IUCalcium: 103mgIron: 5mg

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: No Bake
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
4.78 from 59 votes (54 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. It says to freeze for 30 minutes and then can be refrigerated up to five days. Are you supposed to serve this from the freezer or chilled from the refrigerator?

    Reply

    1. Hi! Placing it in the freezer for 30 minutes will solidify the filling. Once the filling is that firm texture, it can be enjoyed right away 🙂 Hope you enjoy it!

      Reply

    1. Hi! We on the PBOAB team haven’t tried out using carob chips instead of vegan chocolate chips yet, so we can’t guarantee the results. If you end up trying it out, please let us know how it turns out for you 🙂

      Reply

    1. Hi! A good firm vegan cream cheese should do the trick but we on the PBOAB team haven’t tried that sub out just yet. If you do, let us know how it turns out for you 🙂

      Reply

  4. 5 stars
    WOW! This was so incredibly decadent AND ridiculously easy! I made it for my birthday… I’m not a cake girl typically and didn’t want a fruit pie. Have been planning on making this for several months and I am so glad I did! I used a chocolate gluten free crust so that my stepfather (celiac) could also enjoy some. Absolute heaven! Can’t recommend this enough!

    Reply

  5. Hi! Can’t find silken tofu locally….can I just use regular tofu and vitamix the snot out of it? (-:

    Reply

    1. Hi Jamie,
      Haha, your comment gave me a good laugh! If you can’t find silken tofu, you can definitely use the softest regular tofu your store carries—just avoid the super firm kind. Blend it really well in your Vitamix until it’s completely smooth for the creamiest texture. Hope you love it!

      Reply

  8. Made this last night but used mini graham cracker pie crusts. I’ve only been vegan for 7 months and have been so-so on the tofu recipes but this was spectacular!!!!! My brain is on fire thinking of all the different variations that can be made with this recipe. Super silky texture, rich chocolate flavor, no strange aftertaste. It is Perfection! I spread a thin layer of peanut butter on one of the little pies and it was ridiculous. I’ll just be eating pie today…..

    Reply

  11. Hello, I would like to make this recipe soon! Looks so good! Couple questions, can I use a double boiler method on the stove top instead of microwaving the chips? And can I double the recipe?

    Reply

    1. The double boiler method should work! As for doubling the recipe, we at PBOAB haven’t tried that out yet so can’t guarantee the results. Please let us know how it turns out if you end up giving it a go! 🙂

      Reply

  12. 5 stars
    So I made this pie for my chocoholic husband, how has been slow to adapt a plant based diet. This was just the ticket to win him over. This pie is so silky and chocolatey you would never guess it is made with tofu. A delicious addition to our new lifestyle!

    Reply

  15. 5 stars
    Just made a dark chocolate/ orange version with triple sec and candied orange 🍊 peel. It’s so good!

    Reply

  17. Where do I find vegan graham-cracker pie crust? I’ve been Googling down a rabbit hole of making my own crust and grahams! 😛 😀

    Reply

    1. Keebler and Marie Callender’s have accidentally vegan pie crusts that you can find in most common stores! 🙂

      Reply

      1. As long as it’s silken or soft tofu, either will work. You can check the video in the recipe card for the kind that I use. 🙂

        Reply