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The Ultimate Chocolate Fudge Pie

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:

Don’t let the healthy ingredients fool you! This rich chocolate pie is so luxurious and so decadent it turned even my health-food-hating boyfriend into a believer. I swear by the recipe for parties and holidays... It does not disappoint! Full recipe:



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.

Chocolate Fudge Pie - Don’t let the healthy ingredients fool you! - This chocolate pie is so good it turns even people who claim to hate healthy food into believers... The recipe does not disappoint! @choccoveredkt

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.


tofu chocolate pie

My friends say it’s a tie. I say this pie wins.

chocolate pie

vegan chocolate cream pie

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

Total Time: 5m
Yield: 8-10 slices
Print This Recipe 4.97/5


  • 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


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!!

View Nutrition Facts


Link Of The Day:

chocolate coconut banana bread

Gooey Chocolate Coconut Banana Bread


4.97/5 (35)

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Published on September 6, 2011

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. Sam says

    This looks awesome!
    Do you use the silken-firm tofu on the photo? I regularly only get silken or regular tofu, without different typs. Do you think I can take the “standard” silken tofu and obmit the milk for the same consistency?

  2. Megan says

    I made this with extra firm tofu, not Mori-Nu just regular refrigerated tofu. Turned out really well. Paired it with a simple paleo pie crust.

  3. Tova says

    We tried this out today for father’s day. It was just to die for. Amazing. We did an oreo crust. Yummy. Being on a low fodmap diet has been hard. But adapting your recipes has worked. Thank you Katie.

  4. Holly says

    So delicious I kept thinking about going home and having some while I was at work. I do think it should sit in the fridge for a day for the flavors to meld. The tofu wasn’t detectable at all the second day and I can always taste tofu when it’s “hidden” and I’m not a fan. I used the tofu sold at Trader Joe’s. This was really good- I’m making it again today. Five stars!!!

  5. Tammy Crouthamel says

    Can this chocolate pie be made in advance and frozen? I’m looking for a dessert that I can make at home, freeze, and serve at the beach house on vacation. I love your recipes, Katie! Thanks!

    • Jason Sanford says

      Hmm probably might have a weird texture when thawed. But you can definitely make it up a few days in advance and fridge it.

  6. Lindsay says

    Hi Katie I made this for my birthday as well! I’m confused how you calculated such a low calorie count. I used vegan chocolate chips 1 and a 1/3 cup and my fitness pal said there’s 280 Cals a slice. The type of chocolate chips I used were 80 cals a tablespoon and vegan. When I melted them I couldn’t get them all to come out of the bowl so should I log less? I logged it as 16 tablespoons. Please help I’m confused thank you!

  7. Maya says

    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?

  8. 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!!!

  9. 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.

  10. 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!


  11. 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?

  12. 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.

  13. 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.

  14. 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!

  15. 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.

    • 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 🙂

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