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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

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  • 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


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. Lena says

    Is this like the other chocolate pie recipe where you can use regular/firm tofu instead of mori-nu and it still turns out well? Because I really want to try this out but mori-nu tofu isn’t sold around here…

    • Lena says

      Note – I did read that you said to try at my own risk, but I’m just looking for your input here before I go out and buy everything on the list… 🙂

    • Chocolate Covered Katie says

      Texture-wise, it will be fine. Just some people say that regular tofu (as opposed to morinu) has more of an aftertaste. So if you don’t mind a little bit of an aftertaste (or don’t notice it as being a problem), that will be fine as well. I’d go with firm or extra-firm.

    • Nicole says

      I was able to bulk order Mori-Nu through our local co-op store, but you may be able to through any grocery store. It was cheaper to do this, too!

  2. Rowen says

    My blog is about climbing!! I love your recipes. I love to eat treats but I need to eat healthy so I can compete. When I want something yummy, I always check on your blog first.

  3. Suzanne @ hello, veggy says

    I like the new picture; you look so seductive holding that bar of chocolate haha!

    My blog’s theme is pretty broad; I call it ‘vegan lifestyle’. Truthfully, I’m still trying to figure out my ‘blog voice’ and hopefully producing some posts in the future also related to animal/human rights and environmental issues.

    I love having a blog as a way to express and share what I love and feel passionate about; I guess that is my theme 🙂

  4. Kelly says

    I am a Registered Dietitian with a professional interest in food policy and a personal interest in design and lifestyle. So my blog is about food, nutrition, and healthy lifestyles:

  5. Jessica says

    My theme is sourdough…I can only do so much sourdough as I find so many other recipes to play with! But that doesn’t bode well for a good layout…I do need to change it as people tell me the pink links are hard to read :-(.

    I’ve heard that regular Greek yogurt can also be used as a binder instead of oil and/or eggs. I haven’t tried it with either regular or vegan yogurt, so I don’t know how well it works. Might be something to experiment with?

  6. Samantha says

    As soon has wholesoy is stocked again in my area I will try this one.

    Yes, my blog has a theme…which is not to say I stick to it. Have a good day, Sam

    • Chocolate Covered Katie says

      I keep waiting for it to come back as well. It was hands-down my favorite yogurt brand out there. At least they ARE coming back… the company used to make frozen yogurt (vegan) that was incredible, but they discontinued that. When the yogurts first went missing, I was initially afraid the same thing was happening to them as the froyo years before.

  7. Michelle C says

    I don’t have a health food store anywhere close so no tofu at all. Would cottage cheese be a good substitute? I live in the sticks so one small little grocery store and a Super Walmart 🙂


    • Dennis Tucker says

      Check out Azurestandard.

      It’s like a coop with great prices, a HUGE variety of healthy products including frozen and refrigerated foods.
      You pre-order by a certain date each month then once a month they have trucks deliver to dropoff locations all over the country. I think shipping cost is only 8% of the total cost of what you buy. You may need to drive to a nearby larger city but is may be worth it.

  8. Kaycee @ Fitface says

    I’m still working on the “look” of my blog, but what I WANT to achieve is a mix of girly/class/spunk. know what I mean? no… me neither, that’s why Im still working.
    But the content is pretty all over the board to, it’s my creative escape from being the stay at home mommy with nothing to do but cook clean and baby talk. I talk about recipes, workouts, health issues and day to day ramblings, etc. etc. 🙂 and I love every minute of it! JUST like I love every bit of this pie. it’s being made. Right. Now.

  9. Lisa says

    I used to love greek yogurt, before I found out I was allergic. So I’m all over this pie.
    It looks so awesome.
    My blog doesn’t really have a theme. It’s sort of lifestyle I suppose: I guess because I talk about everything from recipes, nutrition, fitness, beauty products, and some random things thrown in for good measure.

  10. Becky says

    This pie looks delicious, like everything on your blog! The theme of my blog is music, particularly classical music, and especially (French) horns. Life in Flow: Flow in Life found at

  11. Abbie @ Needs Salt says

    This chocolate pie looks amazing!! And I love Greek yogurt, so yeah. This recipe kind of just made my day. 🙂
    I’m a no-soy girl, though. I looked at your soy-free version of this pie and I was wondering if I could just sub the tofu for cashews?
    The strawberry one looks amazing, but I just really love the idea of Greek yogurt.
    And I love your new photo!

    By the way, what is your favorite kind of chocolate to use in recipes?

    • Chocolate Covered Katie says

      I would think you could… but I’m not sure how it would bake. If you try it, definitely report back! Oh, and I’d soak the cashews first.

      For chocolate, I guess it depends on the recipe and type of chocolate. My favorite mini chips are EnjoyLife. My favorite cacao powder is Navitas, and my favorite 100% baking bar is Dagoba. For non-100% bars, I have a few favorites and need to write a post about them :).

      • Trace says


        My sister does paleo, and bakes cashew “bread” all the time with soaked, pureed cashews. It has taken her a bit of time figuring out the right water-to-cashew ratio, but it does work really well, and the consistency is nice! She finds that for a “bread” consistency, she has to bake it longer than you would a grain bread, but my guess is with this pie, you’d want to observe it until the consistency matches what Katie has described and you would be okay.

        I would love to hear how it turns out too, if you try… 🙂

  12. Susan says

    This pie sounds wonderful & it looks lucious. And if you forget about the crust, you have a nice chocolate mousse… 🙂

    My husband and I have a blog – totally non-food – and the theme is travel. We do a lot of traveling and enjoy doing a blog about it as a way to share our experience with others. I do the writing and choose the photos; he does the editing.

    If I were to have a food blog, I think the theme would be healthy eating (omnivore), and it would probably include a lot of international flavors, because there are so many wonderful cuisines out there. Unfortunately I can count the recipes I’ve developed on my fingers (probably of one hand).

  13. Lauren Michelle says

    Mmm, this looks absolutely scrumptious! I may have to make it this weekend… I’ve never done anything with tofu before, so this would be a first.

    My blog is called How To: Make Home and it is about anything that has to do with home life. So a pretty broad topic. It is relatively new, I’ve only been working on it for about a month.

  14. Justin says

    This cake looks amazing! And I’ve already thought about this! If I had my own food blog it would be called the unpampered chef. It would follow my journey in cooking in a dorm on a college budget haha. Could be interesting but I don’t know if ill have enough time!

  15. Amanda says

    Hi – this looks great. Just one question – is the 1/16 teaspoon of Stevia really equal to 3 tablespoons of sugar for sweetness? That equivalent looks a little off. Thank you.

  16. Sara says

    Tasty looking! I have a few questions for you…1) what brand do you use of Stevia or recommend? I’ve tried a few and I really want to like Stevia. I was a gestational diabetic and I’m trying to change my approach to sweets. 2) Have you seen those dry homemade powder mixes for brownies or cakes where you just measure out the ingredients and add the wet stuff. Then you have a jump start on those kinds of things and when company comes over you just pull it out, add a little of this and that and bake! I love the idea of having those on hand but I don’t know if the sugar in those recipes could be substituted with healthier versions and still work. I hope this makes sense. Here’s an example of one I’ve come across:
    Do you know if this is possible…I mean you of all people would know/could find a way! Thanks!

  17. Kayla says

    I’ve had chocolate pies that use tofu, very yummy! Do you have to use MoriNu tofu; will regular block tofu work for this recipe? Love your blog, even though I’m not vegan (or vegetarian). My sister is vegetarian though (actually pescetarian-fish, no other meat) and lactose-intolerant so your recipes are AMAIZING for that! Keep up your fabulous work! Thanks Katie! <3

  18. Steph says

    Yum! Don’t throw away the whey! You can add cardamom, lemon juice and agave nectar or honey to make it a tasty treat!

  19. Synthia says

    so I dont know if you remember me, but I used to read your blog years ago (I was I’ve started a new one since I stopped blogging on that one a couple of years ago. Just wanted to let you know how awesome I think your site is. I’ve loved to watch it grow over the years!
    xoxo syn

  20. Melanie says

    Katie and all the other experimenters out there…I want a soy-free pie, but I want one that uses yogurt, not cashews. Any hope for me?

  21. Rui says

    Hi Katie, what type of MoriNu tofu did you use? soft or firm or extra firm? Since the textures of these three are very different I want to make sure I get the right one. Thanks a lot!

  22. Claire Elizabeth says

    I like the new picture! What brand of chocolate bar is it? Also, I don’t want you to miss the Whole Foods ice cream social. They will be giving out So Delicious ice cream samples. And when you buy a So Delicious ice cream, you get one for free! They also donate to non-GMO! I hope you can go! God bless you, Katie! 😀

  23. Meagan says

    I live in Denmark,where we only have one kind of non-dairy yogurt and it isn’t a particularly thick one, and I don’t know the fat content as they don’t put the best breakdown of the fat/calorie,etc content. I still haven’t learned how to read it. I don’t know if you would be able to tell me,but would that work at all?

  24. Bianca says

    This looks gorgeous. I can’t wait until I get back home from vacation and try this! I was considering making this in my new glass ramekins for mini cheesecakes; sooo cute!

  25. Ry says

    Sounds delicious,but I was wondering if there is any substitute to Tofu that doesn’t include nuts (Nuts here are pretty expensive,well all of them other than peanuts) .And I also wanted to ask you if you have any special breakfast recipe ,with oatmeal or cereal (or any thing delicious) , because my 16th birthday is in two days and I have tried almost all your breakfast recipes (All great by the way) as I would love a special something.Thanks for all the tasty recipes
    If I were to have a blog it’d be about desserts too ,I mean I ate breakfast for dinner just to have a sweet something.

    • Chocolate Covered Katie says

      Hi Ry,
      Happy early birthday! I don’t have a tofu-free or nut-free pie, but I think there’s one on Post Punk Kitchen… google post pumk kitchen chocolate cream pie and see if it comes up. As for breakfast, I have a LOT of breakfast recipes, so I guess you’ll just have to look through the “breakfast” category on the recipe page to find one that works best for you.

  26. Marion Fawcett says

    Looks great! One question, and maybe I am reading something wrong….it says 1/4 cup plus scant 1/8 tsp salt. What is the 1/4 cup of? Thanks!

  27. Hope Henchey says

    Hi Katie! I am a huuuuuuuge fan of your recipes, and oh my goodness my love for your blog might have doubled after this super healthy super yummy cheesecake! I’m pregnant so I always need more protein and less sugar, and this sure did the trick. The worst part about it is waiting the 8 dreadful hours 😉

  28. Amy Putnam says

    YOU have GOT to make a cookbook PLEASE.. I will be first in line to buy one so put me on the list 🙂 I love your recipes and I share them with my sister who is a diabetic..
    Thank you sooooo much !!

  29. Tasha says

    Pie is in the oven. I could not get my chocolate crust to look as dark and chocolatey as yours. I used your recipe too. My crust seemed dry. Maybe I should have used more dates?

    I used the Mori-Nu and I bought the silken version. The store had firm or semi-firm. Had no idea what to get, so I hope what I have works.

  30. Cori says

    Made this today and it’s awesome! I used 0% fat greek yogurt, the mori-nu tofu (light, firm) and powdered stevia (about a TBS). I made it with the crust recipe Katie gave which I used pecans and low fat shredded coconut and pecan in. I cooked it in a springform pan (9 inches) for about 35 minutes and it was perfect! Only sat in the fridge for about 4 hours and it’s sliceable and awesome. Yum.

  31. Candice says

    This is exactly what I want to eat when I come home from a night out. I wonder if you could freeze it and take out a slice every time you come home from dancing.

  32. Kathy Bushong says

    My website has nothing to do with food. I’m a piano technician, music teacher, and mom. My daughter linked me to this website. Wow! How can you not be huge?! I could live on this website. I will be busy for quite some time just trying this new stuff. I can hardly wait!

  33. Laura says

    This sounds incredible! I broke my arm biking to work but once it heals I can’t wait to start baking again, a little too difficult right now with only one hand. I only ever buy the liberte organic 0% yogurt, I hope its creamy enough to work in this recipe

    my blog is about overall healthy living and simple tips to make the most of your life, there is a bit of a emphasis on natural and alternative therapies, since I am studying to become a naturopathic doctor

    check it out!

  34. Katie @ 24 Carrot Life says

    I love how this chocolate pie mixes silken tofu and greek yogurt. I’m definitely going to give it a try! My blog’s theme is that you can eat healthy (and mostly vegan/gluten free) and still have decadent and delicious meals. The name of my blog is a play on words for 24 karat gold.

  35. Aqua says

    This is the first time I try one of your recipes, and this is delicious, thank you! I used home made plain yogurt (boyfriend makes yogurt:) which is pretty tart, so the end result still tastes very yogurty, we love it. I didn’t find MoriNu so I used whatever tofu the grocery store had and didn’t have a problem with it. Also, your crust recipe is lovely. I’m not a huge date or raisin lover, so I used dried figs and they work great as well.

  36. Arctic Kate says

    I made this yesterday and I am very sad to say that it is all gone. We ate it in one go….between my husband and I. It was absolutely heavenly. I fear I might be making this often. Thank you Katie!!! Also, I used silken mori-nu tofu, and my own homemade Greek yogurt!!

  37. Avra-Sha Faohla says

    While I like reading themed blogs (yours, for instance!), I find that I have a fondness for blogs of randomness, if they’re well-written and the posts are on interesting topics. There’s a blog I follow that has a theme now, but when I originally followed it it didn’t–and I actually liked it better before! With random blogs, there’s something for everyone. Of course, I can’t imagine a random blog getting super-popular and making money off of ads (what kind of ads could it even attract?), but that’s not the point.

    So, yeah, that’s why I have no interest in developing any theme for my blog. 😉 I have a very small number of lovely followers, and I’m content. I have lots of fun with my blog.

  38. carol says

    With all the information on alzheimer’s and aluminum I hate to see you using aluminum pans. The recipe on the other hand sounds wonderful & I plan on making that today!

  39. Tabi says

    I just made this for my 17th birthday tomorrow! (Yes I made my own birthday cake/pie…what can I say, I’m a control freak!) I’m going to top it with your healthy peanut butter frosting and chopped peanuts once it cools. Also, I used your chocolate pie crust as recommended but I just realized that that crust is supposed to be no bake…but I baked it with the pie… Does it still work this way? I guess I’ll find out tomorrow if it turned out!

  40. Olivia says

    It’s in the oven now!!!! This is my first time making one of your recipes so my fingers are crossed that I did everything right!

  41. Anonymous says

    Hi katie: I’m just wondering why you are posing so awkwardly in that photo? It looks like you are squishing your boob which makes it look like you only have one. It looks really funny. I’m not trying to be mean, you are really gorgeous but its a very awkward photo and there are much better photos of you that you could use!

    • Chocolate Covered Katie says

      You’re actually the second person to tell me this :-?. To be honest, I didn’t notice the awkward pose (and the result) until someone else pointed it out… then I felt extremely self-conscious/embarrassed because it’s true! It does look funny. I don’t know that there was a reason I posed awkwardly other than the fact that I felt extremely silly doing the photoshoot in the first place. Anyway I just went ahead and took it down completely. (I think the smaller version doesn’t look as awkward, but I might decide to change that one as well.) Thanks for your honesty; I really do appreciate it.

  42. Michele says

    Oh, my! What a yummy treat! Definately satisfied my chocolate crave! I subbed in a different tofu and it worked just fine.

  43. Bianca says

    *Stares* Holy snickers bar, I’m drooling already! I haven’t had cheesecake for years… I adored cheesecake since I was a kid; definitiely need to try this ASAP! I was just wondering: would fat-free yogurt work for the faux Greek yogurt? What would be the difference from full fat yogurt? You used itlalics, so I assume it must be important. It’s the only kind I have in the house right now, and I really want to make this! Thanks for reading this 🙂

  44. rakhi with chocolates says

    Amazing it is. I hope it is as yummy as it is looking. This will be a great gift for my brother on Rakhi as he likes such delicious things very much. He will be very happy. Can I order it here only? Please let me know asap. Thank you..!! 🙂

    • Emily says

      Its been 8 hours in the fridge and I tried a slice. I used 1 cup tofu instead of 1/2c (300g) because i read the recipe wrong. The cake came out with perfect moussey texture. The crust was the best part! I added honey and I hated the honey taste. Next time, I’ll make the same with a little more cocoa powder, and no honey!

  45. Karen says

    Made this today with lite, firm tofu–store didn’t have the one you recommended. Haven’t eaten the cooked and chilled version yet, but the mixture that didn’t make it into the pie shell was DELISH! Could just eat it like that 😀

  46. Jennifer D. says

    I was wondering what you use to compute the calories on your recipes. I put this one into My Fitness Pal’s calculator and removing the calories from the pie crust I used it puts a slice (1/8 of pie) of this at 135 calories. That is a pretty big difference from the 64 you listed so I am trying to figure out which is more accurate, your method or My Fitness Pal:)

    • Kelley says

      A lot of the difference could have something to do with the specific brand of yogurt. Unless you calculate exactly what you use is can be hard to know exactly.

  47. tee says

    So excited to try this! I love your fudge pie using tofu! Unfortunately, soy messes with my cycles, so I’ve started avoiding it. I have missed the pie!

  48. Megan says

    I think I know the answer to this, but just to be sure before I try this recipe…I need FIRM tofu, not silken, right? I can’t get Mori-Nu…only Nasoya. I bought silken, but I see in the comments I maybe should have bought firm. The recipe says silken-firm, but I don’t know what that is. Sorry, I’m not well versed in tofu lingo. So, do I need firm or silken? Nasoya has Firm, Extra Firm, Soft and Silken. I don’t know the difference. Help!

  49. Swiftie22 says

    This looks amazing! I’m planning to make it for Christmas dinner! 🙂 But, does anyone know if there’s anything I can sub for the cornstarch/arrowroot? I never have it on hand, and I don’t know where to buy it…

    By the way, I’m not vegan, so, any suggestions I can try.

  50. Cassandra says

    I made this pie earlier this week when a meat eating friend came over for dinner. He LOVED it and went home with two additional slices. Thank you!!

  51. Sarah says

    Oh my goodness Katie you are a genius! This pie was soo good I fed it to my family and they had no idea there was tofu in it, which is great since even the idea of tofu makes my mom want to throw up. This recipe completely transforms the ingredients. It is so chocolately and rich! Thank you so much! Can’t wait to make this again 🙂

  52. Alison says

    Loved this pie – I made it for pi day, but only had a 9″ pie pan. I didn’t change the cooking time even though it was spread thinner (and I probably should have) but it came out as really rich dense chocolate tart that was a huge hit with the family! Now I feel like I have two recipes in one! And my non crust loving family loved your crust, I used a mix of raisins and craisins – the craisins were a great tangy accent to the chocolate!

  53. Julie W. says

    Hi Katie,
    I have a question, in the ingredients you call for 1/4 plus scant 1/8 tsp salt. Can you please explain this to me, In my years of baking I haven’t come across this type of direction before. I feel foolish! I would like to make this pie but I need the clarification on that ingredient. Thanks a bunch!

    • Tasha says

      My understanding is that it means 1/4 tsp salt + another 1/8 tsp salt! There was a similar question further up the page and this was the answer Katie gave. I find the best way to measure is to get a set of baking spoons that actually come in 1/4 and 1/8 tsp sizes. Hope that helps!

  54. Inga says

    Hi, Katie!
    I follow your blog for a while now, but the first time i tried one of your recipies was just last week and it was “The Ultimate Chocolate Fudge pie”. I fell in love immediately. Thank you! 🙂
    Today it was time for “Chocolate Greek Yogurt Pie”. I just took it out of the owen (i may have overbaked it a little bit, but that happens often ;)), it smells heavenly though and now I have no idea on how to spend 8 hours NOT eating it ;D (I took a picture of it:
    Anyways – your blog is awsome! Take care!

  55. Melissa says

    Hi, can you please post the recipe for the Coconut Double Layer Cake. It looks so good and my family would love it! I love seeing all the recipes. Also, is there a way to search recipes on the website?

  56. 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.

  57. 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! (:

  58. 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!

  59. 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?

  60. 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!

  61. 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!

  62. 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!

  63. 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! =)

  64. 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!

  65. 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.

  66. 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?

  67. 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

  68. 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!

  69. 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.

  70. 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.

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Chocolate Covered Katie The Healthy Dessert Blog Recipes