Chocolate Tofu Pie

A fork cutting into a slice of chocolate cream pie with whipped topping on a white plate.

5 from 2 votes

Rich, creamy, and unbelievably delicious! This easy Chocolate Tofu Pie is a simple family-favorite dessert made with silken tofu and melted chocolate.

Prep Time20

Cook Time12

Chill Time2

Total Time2 32

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 528kcal

Author: Keri

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!

Notes

The last package of tofu I bought was only 14 ounces. It still worked just fine. I'm not sure if all brands have changed the package size.

To 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.

Store leftovers, covered, in the refrigerator for 3 to 4 days.

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.

Nutrition