Chocolate No Cream Pie

Chocolate No Cream Pie with berries
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Have you ever considered making a pie, without dairy? Could we convince you to use soft tofu? Trust us. You will LOVE it just as much as we do! Creamy fluffy chocolatey pudding in a sweet graham pecan crust. Simply amazing!

TOOLS + INGREDIENTS for Pie

10 inch pie plate – you can use 9 inch but you’ll want to ensure it’s deeper dish

Blender or food processor

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Chocolate No Cream Pie

A rich, chocolatey cream pie, using TOFU. No judging until you make it! SO GOOD!

Chocolate No Cream Pie

Have you ever considered making a pie, without dairy? How about without melted chocolate? Could we convince you to use soft tofu? Trust us. You will LOVE it just as much as we do!
Course Dessert
Cuisine Comfort Flavour
Keyword chocolate cream pie, pie
Servings 8
Author Cook with Meg

Equipment

  • 10 inch pie plate or 8×8 baking dish
  • Food Processor or Blender

Ingredients

PIE CRUST

  • 1 c graham cracker crumbs
  • 3/4 c crushed pecans (use food processor or in a sandwich bag with a rolling pin)
  • 1 1/2 tbsp coconut oil – we will melt
  • 1/2 c brown sugar
  • 1 tsp vanilla
  • 1 pinch salt

PIE FILLING

  • 2 1/2 c dark chocolate chips or dairy free semi sweet
  • 2 packages firm silken tofu (260 g packages)
  • 1 tsp vanilla
  • 1 pinch salt

OPTIONAL TOPPINGS

  • strawberries or raspberries
  • non dairy whipped cream – coconut is yummy

Instructions

MAKE THE PIE CRUST

  • To prepare the crust, combine the pecans and sugar in a food processor and pulse until finely ground and combined. If you don't have a food processor, place the pecans and sugar in a large storage bag and roll with a rolling pin until you have little bits.
  • Add the coconut oil, vanilla and salt to the crumb/pecan mixture, stir to combined.
  • Transfer the mixture to a greased pie plate. Press into the pan and if you have enough, up the sides a bit. Pop into the fridge to chill while we make our filling

MAKE THE PIE FILLING

  • Melt the chocolate chips in a large pyrex measuring cup (4c) or a large microwave safe bowl. Normally we would do 30 seconds at a time, take out, stir, place back in, for another 30 if necessary.
  • In a food processor or blender, combine the tofu, vanilla and salt until super smooth.
  • Pour in your melted chocolate and blend until everything is totally smooth like a perfect chocolate pudding.
  • Pour everything into your pie shell, smooth the top, then pop into the fridge for about an hour until you're ready to serve.
  • Serve with berries, and or non dairy whipped cream.

want more yummy desserts?

Make yourself a batch of Maple Butter Bars, one of our all time faves in the Cook with Meg kitchen!

SOO GOOD! Enjoy! Meg xo

WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!

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