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Chocolate Bar Pie

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I’m thinking of starting a new blog.

chocolate mousse pie

The blog will be called: I love Chocolate Pies.

It’ll focus solely on variations of my Ultimate Chocolate Fudge Pie.

I’m pretty sure that chocolate pie is my favorite recipe on the entire blog. There’s just one problem: I love the pie so much that I keep making more and more, which caused me to completely run out of chocolate chips. So yesterday, I had to get creative. Luckily, there’s always some form of chocolate lurking in my pantry.

vegan chocolate pie

Searching for a chocolate-chip replacement, I found: Whole Foods’ mini dark chocolate chunks, an 88% chocolate Endangered Species chocolate bar, Ghirardelli 100% chocolate discs, and an Endangered Species chocolate-raspberry bar. So I threw all of these into my pie. Here’s a modified recipe:

Chocolate Bar Pie

Print This Recipe 5/5
5/51

Ingredients

  • 1 (12.3-oz) package silken or firm tofu (Mori-Nu is recommended for best taste)
  • 1 tsp cocoa powder
  • 2 1/2 chocolate bars, in the flavor of your choice (3-oz bars) (or 1 and 1/3c chocolate chips)
  • 1 tsp pure vanilla extract
  • 2 tbsp milk of choice
  • scant 1/8 tsp salt
  • 2-3 tbsp pure maple syrup, agave or other sweetener

Instructions

Break up the chocolate bars, and melt (either on the stove or in the microwave). Then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. (I hate pie crust and therefore usually keep it crustless.) Fridge until chilled. This gets firmer and firmer, the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken.) Have fun trying out different-flavored chocolate bars!

*View Chocolate Bar Pie Nutrition Facts*

milk chocolate pie

Above, topped with my favorite Coconut Cool Whip.

P.S. Thanks to all who now follow me on Pinterest!

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Moni'sMeals says:

    Chocolate in my panty? Trick question right!?
    I HAVE A flippin CHOCOLATE DRAWER! It is stocked always with…white, milk,dark, raw, peanut butter chips, toffee chips… you get the idea!

    🙂 🙂 🙂

  2. Moni'sMeals says:

    oh and…this looks like one SPECTACULAR Pie Katie!

  3. Leashieloo says:

    Chocolate pie is my absolute faaavorite. That picture probably doesn’t even do it justice, it sounds TOO amazing!

  4. i nearly fell off my chair the last time you posted the fudge pie… this should come with a warning girl!!!!!!!!!!!!!!!!

  5. reid says:

    I’m so glad I’m not alone on the crust hating thing. (especially the buttery ones with pumpkin pie). People look at me like I’m nuts… This recipe is getting made tonight ! I have all the ingredients lurking in my fridge, plus one piece of Godiva from my boss. 🙂

  6. Jessica @ Jess Go Bananas says:

    Oh boy is there! I have 100% cacao disks, 96% cacao lindt bar-my fave, carob chips, and semisweet chips 🙂 I loooovvveeee very dark chocolate. Dark like night sky, dark !

  7. Megan E. says:

    Just made this without the pie crust – how do you keep it from falling apart trying to get it out?? I have it in the freezer now to try and firm up more, what tips do you have though for cutting it up without a crust?

    1. Hey Megan,

      I wouldn’t put it in the freezer! It might make the tofu turn really weird!!
      As for the firmness issue, what kind of tofu did you use? And how much agave?

      1. Megan E. says:

        Oops – too late for the freezer and I’m at work now…I’ll see how it turns out! :-/

        I used firm tofu and 1 tbsp honey since we were out of agave…

        I did put gluten free ginger cookies crunched up on the bottom of the pan, but some of those got mixed in when I tried to put in the mix.

        We can eat it from the pan, but I didn’t know if there was a way to make it hard enough to slice…?

        1. Hmmm… I wonder why it didn’t firm up for you :(. Did you use Mori-Nu? That’s the only one I’ve tried it with. Also, maybe it has something to do with the percentage of chocolate in the chips? I can’t figure it out! When I make it with the firm Mori Nu, it’s SO dense… I don’t know why yours didn’t firm up :(.

          1. Megan E. says:

            Updating:
            The pie was fine after being frozen (phew!) and everyone liked it. Getting it out without a crust was more like scooping than pie slices – but it’s the taste that really matters!

            I used Azumaya firm tofu, as it was 4/$5 (16 oz per pack) and I don’t have a lot to spend on “extra foods” – plus it was all the store had!

            I also used special dark hershey’s chocolate bars (4.25 oz each x 2 bars) so maybe that was too cheap of a chocolate to use??

            I think I’ll try a crust next time, but the recipe flavor was great -even the “I don’t eat tofu” person enjoyed it!

          2. Aww yay! I am so glad it worked! I really want to try it as mousse, putting it in fancy-schmancy cups with raspberries :).

  8. My mom is known for her chocolate pie (and Snickerdoodles) … around here that is. I just wish she’d make hers vegan, too.

  9. Holly says:

    I love this pie! I just made it, so delicious. I added a bit of banana, because I’m not used to the tofu-ish flavor (it was barely there anyway)

    I can’t wait for it to firm up in the fridge

  10. I swear half of my food pinboard has you on it:) and I made the other pie last week and my mom couldn’t stop eating it (she can only eat gluten free) there was barely any left for me! It was so stinking good. And oops, I ended up eating it for breakfast too….

    1. Maybe there’s something about the name “Katie” that forces us to eat the cake for breakfast. When it is in my fridge, I just can’t stay away from it :).

  11. Kim says:

    Hi Katie!
    Love your blog! I was wondering if the nutritional information you’ve listed includes pie crust or just the mousse?

    PS: I fully support your choco-holism! 🙂

    1. Hi Kim,
      The crust is not included. I didn’t give a recipe for crust, so I couldn’t calculate any numbers in there for it. I usually eat it crustless anyway .

  12. Anna says:

    I have dark chocolate from TJ lurking in my home. It usually doesn’t last very long though 😉

  13. Maple says:

    Reading your post made me crave for CHOCOLATE PIES(<-because they deserve the capitals). But the thing is, I haven't got any blender. Is there anyway to make one without 'em? It had been Such a long time since I've had any decent vegan chocolate pie… and sadly it's not often you could find one outside where I live.

    1. Hmmm… I don’t know… maybe if you use silken tofu and whip everything together VERY well with a fork? 😕

      Let me know how it goes if you try this!

  14. Christine says:

    Awesome! Just made this over an hour ago. I was always interested in trying silken tofu in my dessert! I blended everything in my blender and couldnt help taking a spoonful to try before I let it set up! So thick and creamy! I love it! CCK have u thought of makin a pumpkin mousse to satisfy those pie cravings without the guilt? I would love to see ur spin on that!

  15. Wendy says:

    I make a pie similar to this one. It’s called moo-less chocolate pie from Alton Brown. No dairy only silken tofu, coffee, honey, bag of chocolate chips and vanilla.

    1. I love the idea to add coffee. Also, I wish I knew as much about the science of cooking as Alton Brown. That guy is amazing!

  16. Alice says:

    Sounds amazing!! You have to come up with a healthy version of pecan pie!! 🙂

    1. Ooh agreed! I actually tried a few weeks ago… but it ws a HUGE failure! (Never try to make a pecan pie with blackstrap molasses subbed for the corn syrup lol!)

      1. Alice says:

        Aww! ): I saw a recipe for one that had maple syrup instead of corn syrup!

  17. Just passing by! (again) says:

    I have nothing BUT chocolate in my pantry — I work for a chocolate company in the UK! I buy it every week! I have lots of Green and Blacks.

    1. Ah, you have my dream job! I always thought it’d be cool to work for Willy Wonka (the one in the story, in the actual chocolate factory, not Cadbury). I would eat chocolate all day. Oh wait, I do that anyway ;).

  18. Jodi Theisen says:

    Hi Chocolate Covered Katie!
    It’s Jodi from down-under again… one of your biggest fans I’m sure (I made your ultimate fudge pie this weekend and… I adore my husband, but I’m thinking of leaving him and running away with said pie… Anyway, it’s Jewish New Year on Wednesday night and I’m making dessert for my gluten/dairy/sugar-eating family – I can’t wait to blow their socks off with one of your divine vegan creations and later reveal the sugar/dairy/gluten-free ingredients!! If I was to make a crust for this pie, is there one which you could please recommend?
    Thanks heaps, can’t wait to tell you how it goes!
    Luv Jodi

    1. Hi Jodi!!!! 🙂

      I actually don’t have any pie crust recipes :(. I hate crust, and so I just have never gotten around to making one. For the photos, I just used a store-bought graham-cracker crust. But I’m sure you can find some good recipes if you google it. Sorry I can’t be more helpful! Ooh but Happy Jewish New Year!! 🙂

      1. Jodi Theisen says:

        Hmmm, I’ll have to get my patisserie chef’s hat on this week and give it a crack! Thanks again for your heavenly blog, since I started reading it, I have to regularly wipe my laptop screen from my drool! Oh, and “L’shana Tova” to you too 🙂

  19. tasha says:

    Wanting to give this a try soon, as I have some tofu chillin’ in my fridge at the moment. I don’t do much with tofu, so I’m wondering if you “drain” the tofu before throwing it into the blender?

    1. Yes, definitely drain it first. But also be sure that you don’t use the whole package if it’s a 16oz package. My package is only 12.3oz.

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