Easy Chocolate Tofu Pie

Easy Chocolate Tofu Pie

77 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Siobhan Connally
Recipe by  Siobhan Connally

“A dead ringer for a chocolate cream pie, only without the dairy.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
  3. Bake in preheated oven for 25 minutes.
  4. Refrigerate for 1 hour before serving.

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Reviews (77)

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When I became vegan a few years back, I found this recipe and it was a life-saver since I love chocolate desserts. I have tweaked it, though. Instead of putting the pie into a graham cracker crust, I usually use a chocolae cookie crust (there are vegan versions). I also add 1/2 a carton of Tofutti imitation cream cheese to the tofu because it makes the flavor and texture more closely resemble chocolate cheesecake. Let's face it -- this pie is too solid and heavy to ever compete as a faux chocolate cream pie, but it can compete very nicely as a faux chocolate cheesecake. I layer the top with sliced strawberries and tell people it is a "strawberry chocolate cheesecake." Sometimes I make it without sugar (using 2 tablespoons of stevia extract instead) but that can have a slightly bitter taste. I don't mind, but for company I usually just cut the sugar in half (1/2 cup sugar, 1 tablespoon stevia extract) and I think this is indistinguishable from using all sugar.



I tried this twice, using 4 ounces of melted bittersweet chocolate instead of the cocoa. If I had rated it the first time, it would have received only 1 star!. First off, use a food processor only. I know the recipe says "electric mixer" but the mixer didn't blend the tofu properly and the pie came out grainy. Also, I used Pillsbury pie crusts. The first time the crust came out a little soggy. Finally, be sure you have "silken" tofu. "Soft" won't blend smoothly. I ate the pie anyway, but it took a lot of Cool Whip! On the second try, I used silken tofu from the dairy case and blended everything in the food processor. While the filling was being assembled, I slightly pre-baked the crust. While still not quite as smooth as real chocolate cream pie, it was much better, especially if you are lactose-intolerant and can't have the real thing. Might be interesting to try this with a meringue topping.



This is fantastic! Use soft silken tofu for the a creamy pie. Next time I am probably going to use semi-sweet chocolate and less sugar to avoid the slightly bitter taste unsweetened chocolate gives the pie.

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Amount Per Serving (8 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 49.2 g
  • 16%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 175 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Krissy's Easy Chocolate Triple Layer Pie


next recipe:

Tofu Chocolate Pudding