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Mint Chocolate Fudge Pie

This mint chocolate fudge pie is for serious fudge lovers only.

Shockingly low in fat and calories, this is my "show-stopper" healthy dessert to bring to parties - One taste of this rich, fudgey pie and you’ll refuse to believe it isn’t saturated with heavy cream and sugar! Full recipe: https://chocolatecoveredkatie.com/2012/03/14/mint-chocolate-fudge-pie/

Pi equals 3.14

Which makes today—March 14th—National Pie Day. I celebrated a day early with this ultra-fudgy mint-chocolate-chip pie. But it’s okay; there are still a few slices left… so I can will celebrate again today. For quite some time, I’d been meaning to try a mint version of my favorite Ultimate Fudge Pie recipe. With St. Patrick’s Day so close, this week seemed like the perfect occasion.

I think I like the mint version even better than the original No Bake Chocolate Pie!

mint chocolate chip pie

mint pie

MINT CHOCOLATE FUDGE PIE - Shockingly low in fat and calories, this is my "show-stopper" healthy dessert to bring to parties. One taste of this rich, fudgey pie and you’ll refuse to believe it isn’t saturated with heavy cream and sugar! Full recipe here: https://chocolatecoveredkatie.com/2012/03/14/mint-chocolate-fudge-pie/

I topped my slice with homemade Vegan Cool Whip.

You only need 1 drop of food coloring or a tiny bit of spirulina for the entire cool whip recipe!

No Bake Mint Fudge Pie (vegan/gf)

Mint Chocolate Fudge Pie

  • 1 (12.3 oz) package tofu (Here’s a soy-free chocolate pie)
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tbsp milk of choice
  • scant 1/8 tsp salt
  • 1/8 to 1/4 tsp pure peppermint extract (start with 1/8 and add more if desired)
  • 8-10 oz chocolate chips (1 1/2 cups) or Sugar-Free Chocolate Chips
  • as needed, 2-3 tbsp sweetener of choice
  • optional: cacao nibs or extra chocolate chips stirred in after blending

Melt the chocolate either on the stove or in the microwave. (Google how to melt chocolate if you are unsure, as it’s easy to burn.) Throw everything into a food processor and blend until super-smooth. Pour into a prepared pie crust, or serve in bowls. Fridge until chilled. This gets firmer and firmer the longer it sits. It’s also firmer if you use firm tofu and more like mousse pie if you use silken.

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Published on March 14, 2012

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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170 Comments

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  1. Nancy Morin says

    I made this for the first time yesterday to take to a friend’s today. I wasn’t sure how it would come out, so I took something else for back-up as well. No need – the pie was great! I was hoping to take the leftovers home, but they kept it. I’ll definitely be making this often.

  2. Candi Mastroianni says

    Made this pie yesterday and it was to die for. Never knew silken tofu could make such a delicious dessert. Thank you so much for sharing your recipe with us.

  3. Dima Belle says

    This looks delicious! Would it work with extra firm tofu? (That’s all I have in the fridge right now!) Thank you!

  4. Leigh says

    I tried this partially out of curiosity, knowing that I’ve enjoyed almost all of your recipes that I’ve tried, and I like chocolate mint. This pie, with your coconut whipped cream are delicious. My coconut whipped cream wasn’t as thick as yours seemed but it was a nice compliment to the pie. I used firm tofu, and I added a couple drops of peppermint extract to the whipped cream. I will definitely make this again, Thank you.

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