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Vegan Chocolate Cream Pie

Hosting vegan guests this holiday season? No need to serve them a separate dessert. Whip up this silky chocolate pie at the holidays, and all of your guests—even your vegan and gluten-free ones—will be able to enjoy it (and trust us, they’ll devour it). The press-in crust couldn’t be easier—just dump the almond-based mix into your pie pan and press it to the edges. As it bakes, you can make the creamy chocolate filling, which firms up in the fridge until you’re ready to eat. To serve, top the pie with chocolate shavings, a drizzle of melted chocolate, or a dusting of cocoa powder.

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Vegan Chocolate Cream Pie 2.8 35 5 1
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  • Serves 8
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Hosting vegan guests this holiday season? No need to serve them a separate dessert. Whip up this silky chocolate pie at the holidays, and all of your guests—even your vegan and gluten-free ones—will be able to enjoy it (and trust us, they’ll devour it). The press-in crust couldn’t be easier—just dump the almond-based mix into your pie pan and press it to the edges. As it bakes, you can make the creamy chocolate filling, which firms up in the fridge until you’re ready to eat. To serve, top the pie with chocolate shavings, a drizzle of melted chocolate, or a dusting of cocoa powder.

Ingredients

  1. Check 1 12.3-ounce package extra firm silken tofu
  2. Check 3 tablespoons almond or soy milk
  3. Check 2 tablespoons maple syrup
  4. Check teaspoons pure vanilla extract
  5. Check ¼ teaspoon kosher salt
  6. Check cups vegan semi-sweet chocolate chips
  7. Check 1 Press-In Gluten-Free Pie Crust, cooled completely

Directions

  1. Combine the tofu, almond milk, maple syrup, vanilla, and salt in a food processor and process to combine. Melt the chips over a double boiler (or in the microwave) and add to the tofu mixture; process until smooth and combined, scraping down sides of bowl as necessary.
  2. Pour chocolate filling into the cooled pie crust and refrigerate until set, at least 3 hours and up to 24 hours.