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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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Chocolate Greek Yogurt Pie


  • 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 
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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!

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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!

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