Chocolate Cream Pie

Tofu dessert pie recipe with bananas and chocolate

Amazingly smooth, creamy, and chocolatey!  This delicious pie recipe is gluten free and vegan!  TOFU, yes tofu, is blended with melted chocolate for the creamy chocolate filling.  Besides making the pie healthier, the tofu provides a beautifully silky texture.  This method is much easier than making a traditional cream pie.  The crust is a gluten free and healthy version of a graham cracker crust.  If you are in a hurry, leave it crustless, as this recipe doubles as a chocolate pudding.  – Jessica



6 oz dark chocolate bars or dark chocolate chips (I used 60% dark.  If you use darker, then you will probably want to add a bit more sugar)

12 oz firm tofu (use silken if making pudding)

2 Tbsp cocoa powder

2-6 Tbsp milk (dairy or non-dairy)

1 tsp vanilla

1/8 tsp salt

2-3 Tbsp agave (optional – go with your personal sweetness level)


2 bananas, just barely ripe (optional)



1 1/2 cups brown rice or oat flour

3/4 cup ground nuts (I used almond, but pecan would be delicious)

3 Tbsp thawed apple juice concentrate

3 Tbsp oil

2-4 Tbsp brown sugar


 CRUST:  Toss all ingredients together in a bowl with a fork.  If it is too crumbly to press together, add a little bit more apple juice concentrate.  Press onto the bottom of a deep dish 9-in pie plate, coated with cooking spray.  Bake at 375 F for 10 minutes.  Cool on a wire rack.

FILLING:  Break up the chocolate and put it into a microwave safe bowl.  Melt it in the microwave on high for 1 minute.  Stir it until it is smooth.  Place all the ingredients into a food processor or high powered blender and blend until smooth.  The thickness will depend on the brand of tofu you are using.  If your mixture seems too thick to blend smooth, add some more milk – we want a mixture just thin enough to be able to blend smooth.  Once it is blended, for best results, grab a spoon and taste the filling.  If you want it sweeter, add a bit more sweetener.  If you want it more chocolatey, add a little more cocoa powder.

ASSEMBLE PIE:  Slice the bananas and place them in the bottom of the pie crust.  This is optional to use them, but they take up some empty space when using a deep dish and I think they go really well with the chocolate – balancing out the richness, and adding some more nutrition.  Pour the filling on top.  Store in the refrigerator until ready to eat.



Note:  If you want to make the pie in a regular 8 or 9 inch pie dish, you can use the same amount of pie filling.  Slice some bananas and place them on top or on the side instead of in the pie.  Reduce crust recipe to 1 cup flour, 1/2 cup nuts, 2 Tbsp juice concentrate, 2 Tbsp oil, 1-3 Tbsp brown sugar.

2 Responses to Chocolate Cream Pie

  1. Aprile says:

    In the Chocolate Cream Pie Recipe posted the recipe states “6 oz dark chocolate bars or dark chocolate chips (I used 60% dark. If you use darker, then you will probably want to add a bit more sugar)”… question, how many 6 OZ dark chocolate bars do you use?

    • admin says:

      We should have been more clear. Use 6 ounces of either a dark chocolate bar or chocolate chips. Hope this helps. Good luck!

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