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Chocolate Greek Yogurt Pie

Sinlessly smooth and indulgently rich chocolate greek yogurt pie… 

Chocolate Greek Yogurt Cheesecake

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.

Healthy Cheesecake

And if Dr. Oz says it, it must be true! Winking smile

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 - Ingredients: 2 cups greek yogurt, 1/2 cup cocoa powder, 1 1/2 tsp vanilla extract, 1/4 cup... Full recipe: @choccoveredkt



Chocolate Greek Yogurt Pie

Chocolate Greek Yogurt Pie

Print This Recipe 5/5


  • 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


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.)

View Nutrition Facts




Link Of The Day:

Flourless Banana Blender Muffins



More About The Cookbook


5/5 (3)

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Published on July 26, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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!

  2. 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!

  3. 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! =)

  4. 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!

  5. 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.

  6. 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?

  7. 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

  8. 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!

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