First of all, don't let the tofu scare you! My kids love this Chocolate Tofu Pie, and honestly, so do I. This creamy, chocolatey dessert is rich, smooth, and tastes like a mousse pie. It's one of those desserts that surprises everyone when they find out it's made with silken tofu.
Why We Love This Easy Tofu Dessert Recipe
- Number One Reason - It's delicious!
- Kid Approved - Even picky eaters won't notice the tofu. It just makes the pie silky smooth.
- Quick to Make - Just blend, pour, and chill! It doesn't get much easier than that.
- Versatile - This pie is a great summertime or holiday dessert.
Recipe Ingredients
- Pre-made Pie Crust - Use a store-bought crust to keep it simple (I like the roll up kind you bake yourself), or bake your favorite homemade one. A graham cracker crust is also delicious.
- Silken Tofu -Silken tofu is key for that creamy, pudding-like texture. Other types of tofu just doesn't give the same result.
- Chocolate Chips - Use a good-quality brand like Ghirardelli or Guittard for the best flavor. You can use other brands, today I am using Nestle, however, you might notice a slight difference. If you have a favorite brand, use that one!
- Powdered Sugar - A little bit of sweetness for the pie and the whipped topping.
- Vanilla - Rounds out the flavor.
- Salt - Enhances the flavor of the chocolate.
- Heavy Cream - This is optional. You can use Cool Whip or canned whipped topping, or use none at all!
- Chocolate Bar - This is also optional. Just adds a nice decorative touch to the Chocolate Pie.
How to make this Silken Chocolate Tofu Pie
If needed, prebake your pie crust and let cool. Completely drain the tofu. I usually put it in a strainer at first, then move it to drain on some paper towels. I also lightly tap it with with another paper towel to remove as much liquid as possible.
Microwave chocolate chips in 20-second intervals, stirring each time, until smooth and glossy. Check the package for directions.
In a food processor, pulse the tofu until smooth and creamy. You may need to stop, scrap down the sides, then pulse a bit more.
Add powdered sugar, salt, and vanilla to the blended tofu, then pulse again.
Now pour in the melted chocolate and blend until silky and fully combined. Continue the use a rubber spatula to scrap down the sides as needed.
Pour the creamy chocolate pie filling into the prepared pie crust. You can stop at this point and refrigerate. Or, continue with the whipped topping for a more decorative pie.
Beat the heavy cream and powdered sugar until stiff peaks form (but don't overbeat). Spread or pipe over the chilled pie.
Add chocolate shavings for that fancy touch. As you can see, I haven't mastered this technique. I get more crumbs than shavings, but it still looks pretty.
Please note: this recipe calls for 1 cup of heavy cream for the whipped topping. Today I used 2 cups to use up the container in my fridge before it went bad. Feel free to double the recipe if you want to splurge a bit.
For best results, refrigerate for a couple of hours before slicing. Enjoy!
Store leftovers, covered, in the refrigerator for 3 to 4 days.
This recipe came from one of my old favorite blogs that disappeared several years ago, but after recreating it from memory, my kids gave it two thumbs up. It's now one of our go-to no-bake pies for holidays, birthdays, or just because.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete Recipe
Chocolate Tofu Pie Recipe
Equipment
- Food Processor
- Hand Mixer
Ingredients
- 1 9 inch Pie Shel pre-baked
FOR THE PIE FILLING
- 16 ounces Silken Tofu *14 -16 ounce package
- 12 ounces Semi-Sweet Chocolate Chips 12-ounce package
- ¼ cup Powdered Sugar
- ⅛ teaspoon Salt
- 1 teaspoon Vanilla
FOR THE TOPPING
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered Sugar
- Dark Chocolate Shavings
Instructions
HOW TO MAKE THE PIE
- If needed, prebake your pie crust and let cool.
- Thoroughly drain the tofu.
- Microwave chocolate chips in 20-second intervals, stirring each time, until smooth and glossy. Check the package for directions.
- In a food processor, pulse the tofu until smooth and creamy. You may need to stop, scrap down the sides, then pulse a bit more.
- Add powdered sugar, salt, and vanilla to the blended tofu, then pulse again.
- Now pour in the melted chocolate and blend until silky and fully combined. Continue the use a rubber spatula to scrap down the sides as needed.
- Pour the creamy chocolate pie filling into the prepared pie crust. You can stop at this point and refrigerate. Or, continue with the whipped topping for a more decorative pie.
- Beat the heavy cream and powdered sugar until stiff peaks form (but don't overbeat). Spread or pipe the whipped cream over the chilled pie.
- Add chocolate shavings for that fancy touch.
- For best results, refrigerate for a couple of hours before slicing. Enjoy!
Melissa says
Sounds delicious! When do you add the powdered sugar to the filling?
Keri Hix says
Oh my, I forgot that part! I updated the recipe card. You add the powdered sugar when adding the salt and vanilla, before adding the chocolate. Thank you for bringing that to my attention.