Sinlessly smooth and indulgently rich chocolate greek yogurt pie…
This chocolate Greek yogurt pie is extra creamy, with a custard-like texture, and the yogurt makes it almost taste like you’re eating a chocolate cheesecake. But at the same time you are getting protein, calcium, vitamins, and a healthy dose of probiotics… It’s so healthy you could technically even eat it for breakfast!
Hey, chocolate for breakfast is healthy!
Dr. Oz says so.
And if Dr. Oz says it, it must be true! 
Even better than the health benefits is how easy this chocolate pie is to make. You just throw all of the ingredients into a blender or food processor and blend until smooth.
Then pour the batter into a baking pan and let the oven do all of the work for you as you sit back and dream about homemade chocolate pie.
This recipe was adapted from my Greek Yogurt Cheesecake.
Chocolate Greek Yogurt Pie
Chocolate Greek Yogurt Pie
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Ingredients
- 1 1/2 cups Greek yogurt - I used dairy-free Homemade Greek Yogurt
- 1/2 cup + 1 tbsp firm MoriNu tofu (soy-free chocolate pie recipe is here)
- 1/4 t + scant 1/8 t salt
- 2 tsp pure vanilla extract
- 1/16 tsp pure stevia, or 3 tbsp sugar of choice
- 2 tsp cornstarch or arrowroot
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 cup + 2 tbsp cacao or cocoa powder
- 1/4 cup melted chocolate chips, optional for richness
Instructions
Preheat oven to 350 F. Combine all ingredients in a food processor or blender, and blend until completely smooth. Pour into a pan lined with either my Healthy Chocolate Pie Crust or any prepared pie crust. Bake 50 minutes, then remove from the oven. The pie will look very undercooked, but this is okay! Allow to cool for an hour; then transfer, uncovered, to the refrigerator for at least 8 hours. The pie will “set” during this time. (I’ve only tried the pie with MoriNu, so replace the Mori-Nu with another brand at your own risk.)
Link Of The Day:
Flourless Banana Blender Muffins
Joy says
Does the Nutritional Information apply to using stevia or using the 1/16th teaspoon stevia? And does it include the optional 1/4 melted chocolate chips? Just wondering? Thank you.
Donna Hardin says
Thanks for all your wonderful recipes!
You are just so cute…wish you were the girl next door, I’d have to fix you up with my handsome 21 year old son, Chase! (Smiles)
Gee says
Hi, just dropping a note to tell you that the link to the soy-free recipe (in the recipe section of the post) doesn’t work! (:
Chocolate Covered Katie says
Thank you so much for catching that! Fixing now 🙂
https://chocolatecoveredkatie.com/2011/03/07/you-gotta-try-this/
Nina R says
Can I use homemade cream cheese instead of the tofu? I can’t use soy but I want the Greek yogurt.
Matea says
:0 This looks amazing! Look at that chocolatey goodness!
Savannah says
This recipe is the bomb. I might have to make this again in the summer.
Slight differences from the recipe- I added a bit extra cocoa powder for the pie filling. Tapioca starch subbed for corn or arrowroot worked well for me.
Store-brand refrigerated silken tofu worked as a sub for Mori-nu shelf-stable tofu.
My homemade yogurt was lighter than the recipe called for after I made it into greek yogurt, so I went by volume. The yogurt was also a bit old and extra-fermented, so the pie tasted a lot like chocolate cheesecake! Bonus!
Made this in a high altitude setting (5,370 ft elevation), and it was fine.
Topped with whipped coconut cream with some peanut butter mixed in. It was a huge hit at my celebration of the extra-special pi day yesterday (3.1415).
Thanks for this wonderful recipe, Katie! Every recipe I’ve tried from your blog has been delicious!
Susan says
I made this and really enjoyed the flavor of the pie, but it had a gritty texture. Any ideas as to why this would be and how to fix it?
Unofficial CCK Helper says
Just sounds like you didn’t process long enough, so simply process longer 🙂
Pascal says
Hi! Is there a suggestion for dairy free with this? Looks AMAZING!!!
Donna says
Love your recipes! What is a substitute for tofu (soy products) in your chocolate Greek yogurt pie? Thank you for what you do!
A H says
Try it, and let us know how it works.
Jennifer says
Unfortunately this wasn’t one of my favorites from you 🙁 I used an 8 inch springform with your healthy chocolate pie crust recipe. My chocolate pie filling only filled the pan about an inch and a half on top of the crust. In your picture it looks like it was about 4-5 inches thick! I followed the recipe to a T… not sure what happened there?? I thought maybe something magical would happen in the oven where it would rise but it still came out only 1 1/2 inches thick and way overcooked since I used the normal bake time of 50 mins at 350 degrees. I used Chobani Whole Milk Greek Yogurt & extra firm tofu. Oh well… you don’t know until you try! I adore your other recipes though – I’ve made the black bean brownies, blackberry muffins, buckeye brownies… YUM! I am looking forward to trying more!
Vickie says
Katie! I made this on a whim yesterday and substituted the tofu (allergy) equally for white beans, and it was to die for! I added about a half-teaspoon more cornstarch, but I don’t think it was necessary. Just another viable soy-free option. 🙂 Thanks for this!
Vickie says
Katie! I made this the other night on a whim and substituted the tofu (allergy) equally for great northern beans, and it was to die for! I added about half a teaspoon more corn starch, but I don’t think it was necessary. Another good soy substitute (at least in this case). Thanks for this! =)
Jessica says
I made this pie last night, and it was delicious! I wasn’t sure what the conversion was for pure Stevia to my packets of Stevia in the Raw, so I used only 1 packet, and now I see the conversion is closer to 3 packets. I used extra firm silken tofu (I don’t remember the brand, whatever Walmart carries!), and this pie turned out delicious! I did not notice a funny aftertaste from the tofu, and the pie set up wonderfully and held its shape! The chocolate flavor is very intense and very rich–overall this pie was delicious and I would make it again!
mary says
Is it possible to have a similar recipe that doest contain Tofu? Sorry but soy /tofu is very bad for me. Would love to see alternatives that work to the tofu that are also ww friendly and economic.
Sandy says
I would love to make this Chocolate Greek Yogurt pie but I don’t eat soy. I clicked on the link to go to no soy recipe but it took me to brownies instead of no soy version of chocolate greek yogurt pie. Can you help me?
Jason Sanford says
The link goes to chocolate brownie pie, not brownies 😉
Jane Coogan says
Katie, what pie crust did you use – was it your Healthy Chocolate Pie Crust? Does it stick up the side of the dish ok before being filled? Thanks Jane
Leann says
I just made this pie and I really love it. Instead of using the chocolate chips as I had none at the time, I increased the cocoa powder by quite a bit. I also used a regular lowfat yogurt, because, again, that’s what I had. I was surprised that it was baked as you had said you would get a good dose of pro-biotics out of it. However, when you bake pro-biotic rich foods the pr-obiotics are killed by the heat. I’m wondering if you’ve tried to set it in the refrigerator without baking it. The chocolate chips could be melted first then put in or simply left to float in the batter until set. They may all end up at the bottom, but then it would be a layered delight. Because the cocoa powder was very strong, I drizzled honey on the top to serve. It’s going fast at this time. Thanks for the recipe!
Catherine says
The first time I made this pie, I finished the whole thing off by myself within three days (maybe two…) I just made it again last night but absent-mindedly mixed it up with a different no-bake recipe, and it turns out quite tasty even without the baking! It is much softer, like a thick mousse rather than cheesecake, but I think I will end up finishing this one within a few days too. I’ve also had good results with 50/50 tofu/yogurt. I use whole milk Chobani Greek. One note, my pies turned out about 1/3 or 1/2 of the height in the photos above.
Kathleen says
Thanks, Katie. Great recipe. I used part nonfat Greek yogurt and part firm Nori tofu. I doubted whether it would set up, the batter was so runny, but it was pretty much set right out of the oven. Delicious with a little whipped cream.