P.S. Thanks to all who now follow me on Pinterest!
What if I told you that in less than ten minutes, you can make this homemade chocolate fudge pie:
What if I told you that this chocolate fudge pie is…
- Dangerously rich and delicious
- Much healthier than it tastes – and lower in calories!
- Did I mention it only has 6 ingredients?
Warning: If you bring this chocolate pie to parties, people will devour every last chocolatey bite. And then they’ll realize they’re about to choke from gobbling it up so fast they forgot to stop and breathe. Sounds intense… but don’t worry. If you make this, you will never bring it to a party.
You won’t want to share.
The ultimate “does not taste healthy” dessert.
Even my health-food-hating friends like this pie. Actually, I don’t know a single person who doesn’t! If you’re looking for a healthy dessert to bring to a party that does NOT taste healthy, this is the dessert to bring.
Well, maybe this pie and the Deep Dish Cookie Pie.
My friends say it’s a tie. I say this pie wins.
Today is my birthday! Someone suggested I should take the day off from blogging. But that’d be no fun. You know what would be fun? Sharing one of my absolute favorite recipes in the whole wide world!
The Ultimate Chocolate Fudge Pie
The Ultimate Chocolate Fudge Pie
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 12.3 oz silken or firm tofu (I highly recommend Mori-Nu silken-firm for no aftertaste)
- 1 1/2 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp milk of choice
- scant 1/8 tsp salt
- 8 to 10 oz chocolate chips (about 1 1/2 cups or more)
- 2-3 tbsp sweetener of choice (If you are used to less-sweet desserts, you can omit)
- optional: extracts, flavorings, or liqueurs
Instructions
Carefully melt the chocolate (either on the stove or in the microwave – google how to melt chocolate), then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. 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.
I promise you, everyone will rave about it, and no one will believe it has tofu!!
Link Of The Day:
Gooey Chocolate Coconut Banana Bread
Maya says
Hi!!
This looks amazing! Wanna try it now! Love your recepies.
You’ve mentioned tofu, but i don’t see it in the igridients. how much tofu i should add in?
Annie says
My God, this is so good. I love your blog.
Colleen Sickler says
This pie is seriously one of my main recipes that i give out at bridal showers in the past 2 years since I found it. Thank you!!!
Tandra says
What size a pie does this make and what are we suppose to use for crust? I’m probably overlooking that, but can’t seem to find it?
Jason Sanford says
I would use an 8 or 9 inch springform. You can use any crust recipe or buy one (such as a graham cracker crust) and crumble it into the bottom of the springform then press down.
Michelle says
Hi Katie! I’ve loved your recipes for a long time. One question; can I freeze this pie? I made it for a friend but I can’t give it to her until 3 days time, and I want to preserve it as best I can. Will it still be just as good in 3 days in the fridge or can I freeze it?
Thanks Katie!
Michelle
Jason Sanford says
I don’t think so because of the tofu texture but you never know unless you try!
Katsue says
Thank you for this recipe. It’s really great!
:*
Rachel says
Is there anything you can sub for tofu? As I am allergic to soy.
Jason Sanford says
https://chocolatecoveredkatie.com/2015/07/23/homemade-chocolate-pudding-pie-no-tofu/
Michelle says
Do not, I repeat: DO NOT use firm tofu. I did in the hope I could mask the aftertaste with more chocolate, heaps of cocoa, sugar, vanilla, and vegan quark but no matter what I added, it still tasted like raw tofu. So I tossed the whole thing and promised myself never to attempt making a sweet dish again with raw firm tofu. I already maked a NY cheesecake with silken tofu (and some potato starch), was excellent. So I guess next time I attempt making this recipe I’ll use silken tofu that I press and let leak a bit and maybe add a biy of guargom for more structure, cause I don’t want a mousse pie, but fudge. Agree?
Ioana says
Hello! Where could I find the recipe for the crust?:* Thanks a lot!
Jason Sanford says
Hi you can use storebought or any of Katie’s crust recipes (the first three recipes under the link below should all be crust recipes)
https://www.google.com/search?q=healthy+crust+cck&oq=healthy+crust+cck&aqs=chrome..69i57.7576j0j7&sourceid=chrome&ie=UTF-8
Alicia Ogard says
I made this with pistachio extract instead of vanilla extract and made a graham cracker crust. The graham crust was 8 graham crackers with 1/2 cup of butter or coconut oil. Process through the food processor and bake for 7 mins at 375.
A says
Wouldn’t call it “ultimate”
You must USE A FOOD PROCESSOR, or maybe a mixer, but definitely not a blender because it’s too thick.
Needs more sugar and more cocoa.
Jason Sanford says
What brand of tofu did you use? I’ve made it many many times in a blender!
Patricia Oakes says
My daughter has a fatty liver, she said i miss deserts so I thought I’d try this. But I have questions, does the tofu need to be room temperature? My melted chocolate stuck to the side of the food processor. I’m totally out of my comfort zone. I know nothing about tofu. It did taste good.
Jason Sanford says
Hmm, I’ve probably done it both ways (tofu from the fridge, or straight out of the bag from the grocery store so not cold). If your chocolate is solidifying then yes, definitely try it with the tofu not super cold. Also just scraping down the sides of the food processor should work!
Jason
Brenda says
I was wondering what kind of pie crust you use?
Jason Sanford says
Hi, you can use any! Storebought or homemade. I normally use an 8 inch crust.
Jason
John says
Hi Katie, and everyone else…
How good is this pie? Well, to start with, I NEVER leave commits on people’s websites but felt compelled to do so this time around. I work in a professional kitchen and getting my staff and customers to try tofu is a major challenge. So I decided to make one of these Chocolate Tofu pies. Everyone (even the greatest critics) loved it and that one pie became 3 the next time I made. Finally, I made 20 of these to serve to my customers…not a single person turned it away and after revealing that it’s core ingredient was tofu, they all wanted more.
Seriously folks, try this recipe! you will not find anyone who will not like it!
Jason Sanford says
Twenty at once?! That is amazing! I loved the story too, because this was one of the recipes that changed my (non vegan) mind about tofu too.
Signe says
Which size is the cake pan you used and do you have a recipe for the crust? 🙂
Scarlet says
That chocolate fudge pie looks so rich and creamy. I was shocked that tofu could look so good:)
Aarthi P Chandarana says
Mind completely blown! Besides chocolate, have you tried other flavors?
Caroline says
Could I freeze any leftovers as individual mousse desserts?
Caroline says
I saw the comment above about the tofu meaning it probably won’t freeze well. Since it’s only for me, it’s a risk I’m willing to take 🙂
Tom Ernster says
What is the recipe for the crust for ultimate chocolate pie? Thank you.
Dawn Grover says
My go to/all time fav/everyone asks me to make chocolate pie. Texture and deep chocolate flavor is rich and thick and feels like you are eating a decadent dessert from a high-end restaurant. I go light on the sweetener and use monk fruit sugar to make it as close to cane sugar free as possible. Also, I have added peanut butter – so good; and amaretto- so good (not sugar free lol) to this pie. Coffee sounds wonderful; I will try that next time I make it.
If I use 80% dark chocolate I may even try sprinkling a little Cayenne pepper or raspberry
Mostly though, I put coconut whipped cream on top and sprinkle with a hearty handful of chopped pecans &/or walnuts ⭐️⭐️⭐️⭐️⭐️
Thank you for sharing this recipe 💝