Vegan Chocolate Pudding Pie Recipe (2024)

For people who are saying that the filling is too soft, I suspect the answer lies in draining the tofu. That's a step that this recipe omits, but that most similar recipes (Alton Brown's, for instance) include.

The key to this recipe is SILKEN FIRM tofu--this is generally in shelf-stable packaging, but there is zero reason to drain it. With regular silken tofu, your pie will already be much looser, and that can only get worse when you add more water....using Silken firm tofu, mine set up very firmly (moreso than the average cream pie) and was easy to slice cleanly.

I am not vegan; I only made this because it looked delicious and it exceeded all expectations! I think I could reduce the sugar next time

Thanks to other commenters notes, I used only 1/2 cup sugar in the pie, and as the graham crackers had sugar in them already, I left out the 3 tablespoons of sugar in the crust. Drained the silken tofu on paper towels for 15 minutes and, combined with using only 1/2 cup of water in the simple syrup, the texture ended up being prefect...thick, firm yet creamy, it held its shape and the sweetness was perfect. A major hit at a small dinner party and was entirely demolished.

This is delicious and, while I've made chocolate mousse with silken tofu before, the spices kick it up a notch. By the way, not all bittersweet and semi-sweet chocolate is vegan but there are plenty of options out there if you want a completely vegan dessert. Here is a link to some dairy-free options that shouldn't be hard to find:
http://vegetarian.about.com/od/shoppingproducts/f/veganchocolate.htm

Very nice dessert. Vegan son scarfed it up! I embellished with whipped coconut cream flavored with a little maple syrup. Definitely a keeper. Next time will cut back on some of the sugar; it's overly sweet IMHO.

Want to save time? Use a pre-made graham cracker crust; the filling is a perfect amount for a standard store-bought graham cracker crust. Although I'm sure that homemade is much better.

Delish. Made this with a cup of dates (broken up in a processor) in the crust and 1TBSP of coconut oil. Gave it a bit of sweetness that made it more interesting, and did not add any sugar in the filling.

Recipe says add salt and sugar to the graham cracker crust but doesn't say how much salt. I'm going to put in a dash or so. . .

This pie is fabulous. I didn't have cayenne, so I used about 1/8 tsp of chili powder instead, and it came out perfectly. I also used 5oz unsweetened chocolate and 3oz bittersweet chocolate chips, which I think kept it from becoming overly sweet. I will be making this anytime I need to bring a dessert somewhere... and anytime I just need some chocolate!

Made this for a party (including a vegan guest) and it was superb. Had no problem with the center setting and firming up. I did need to bake the crust an extra 5+ minutes and, based on suggestions of others, I cut the sugar by about 25%. This ended up perfect (with the use of bittersweet, not semisweet chocolate).A warning, however: not all bittersweet chocolate is vegan! Baker's IS, but Ghiradelli is not (it has milk fat). So if you truly want vegan, be sure to check.

No! This is also known as Chocolate Tofu Pie and it's a keeper! Don't let the tofu scare you off. Just try it and you will be so glad you did!

Used 1/2 cup sugar 1/2 water. Used 70% chocolate. Topped with a thin layer of coconut whipped cream before the chocolate shavings. Heaven.

I used the shelf-stable silken firm tofu as I saw in the comments, and the final texture was great. I could only find 56% cacao chocolate, which I figured wasn't too much less than the recipe suggested. The first time I used this and made the rest of the recipe as written, it was sickly sweet. I made it again with no added sugar in the filling, and it was much better.

I followed one of the commenter's suggestion to use silken firm tofu and this came out excellent. I cut the cayenne in half, and for the next time I make it would remove it entirely as I wanted a pure chocolate-tasting pie. I will also reduce the cinnamon and perhaps add some cocoa powder. Excellent recipe nonetheless!!!

I make it as a pudding for daily use, but for a party I make a crust out of chocolate crackers instead of graham. Sometimes add chopped almonds

I used pre made graham cracker crust (Kebbler brand is accidentally vegan) and only used 1/2 cup sugar. huge hit. I don't even like chocolate and I loved his. my boyfriend thought it was very decadent so you can cut small slices to serve more :)

I thought the final textures were great, however, the cinnamon was too much even after I also added some espresso powder to bring out more of the chocolate flavor. Maybe this was because I used vegan chocolate, which the recipe did not specify, but if I were to make again, I would halve the cinnamon flavor.

I made this with Whole Foods brand silken tofu, I just put this in a strainer and then put this in a food processor. After reading the comments I used 6 soft pitted dates, 1/4 cup maple syrup and 5 oz of melted Trader Joe’s dark chocolate and the listed spices. It came out well, just sweet enough, delicious, using this as a stand alone pudding not in a pie, though I believe it would work slicing wise. Nice vegan option!!!

Instead of the cinnamon and chile, I added instant espresso powder for more of a mocha flavor. I dissolved it in the sugar water mixture. It worked great!

Brilliant recipe! Be sure to spray/grease the pie dish to avoid a crumbling crust. Used a mixture of 100% cacao and semisweet chocolate chips so adjusted the sugar to taste. Per other's comments, used slightly less than 3/4 cup water which worked perfectly.

this is amazing! I didn't buy enough silken tofu so I added in additional plant-based cream cheese. I also chilled the pie dough overnight so it was really nice and solid and whipped up some plant-based heavy "cream" with additional vanilla. I'd make this again for a party, no problem!

Delicious.. have made it twice! I added a little more chili than suggested. Chilling overnight makes all the difference in it setting well. No need to really drain the tofu.

Absolutely delicious and a huge hit with everyone! I reduced the sugar to 1 tbsp in the crust and 1/4c in the syrup. Also, I reduced the water to 1/2c. It was perfect!! I can’t wait to fool my friends who say they hate tofu!!

I cannot believe how good this was! I did follow some advice from others- I drained the tofu with paper towels and also cut the simple sugar measurements to 1/2 cup each instead of 3/4. The texture was perfect as was the level of sugar! After it was set I did a layer of coco-whip (coconut whipped cream) and let that sit in the fridge while we ate dinner. Absolutely delicious, if I wasn't so full I would have eaten the entire thing :)

This was DELICIOUS. I took another person's advice and used shelf-stable extra-firm silken tofu, as opposed to the refrigerated silken tofu I've used for savory dishes in the past. This was the right call—it's smooth and slippery but not waterlogged and gave the pie the perfect consistency. I found it in the Asian foods aisle of Whole Foods.I used 48% cocoa chocolate, guajillo chile powder, and Annie's cinnamon grahams. This recipe is going in the dessert rotation!

Really yummy. I did drain the silken tofu. It firmed up perfectly. Also used GF graham crackers. Would definitely make again and take somewhere to share.

Yummy Vegan dessert. Made only the filling as a pudding. Skipped banana and decreased sugar by one third. Let it rest overnight for firmer consistency. Sever with TJ pumpkin granola.