Heavenly Chocolate Pie

Excellent sounding pie, certainly not as crazy as I thought it was going to be, but it sounds delicious and somewhat healthy. I’ll try it or a variant soon. Thanks.

the heavenly pie is so good. so easy. it was easier to double than store half of a block of silken tofu so i put one pie in the freezer. i hope it survives in there.
a 9 inch springform pan was a nice choice for pie #2 since i have just the one pie plate.
go make the pie.

I really enjoy desserts that call for not-so-typical ingredients. Both the tofu and the yogurt intrigue me, and I will be trying this for sure.
It kind of reminds me of a cheese cake that called for blue cheese, just enough to give it a savory kick. Sometimes that little bit of something non-sweet just serves to enhance the sweetness.
Nice post!

Dreamy……..another possible way of knocking the socks of French colleagues. Thanks:)

My roommate has been asking me for a chocolate pie for-ever and I don’t like any recipes I have found because of the jell-o involved. When I got her e-mail I scurried to the grocery store and whipped this up. It’s fantastic! She said it was going to be her favorite dessert ever.

Heidi – slightly off-topic, but I went to a party on Monday and a few people brought deserts. I looked at the table, and what did I see but your coconut cherry tart. It looked exactly like the picture, and it turned out that the stranger I was soon chatting with was an avid subscriber to your site.
I say when your style is distinctive enough to identify at a random party across the country (I live on the east coast), that’s pretty neat!

I LOVE chocolate pie, and I imagine the tofu gives it a really nice texture. Would love to try it!

I made this for tonight’s dessert. If anyone is fretting over hiding tofu, get over it—the taste you’re possibly associating with tofu doesn’t exist! The blend of flavors is delicious, and it’s as easy as pie to make.

oh i am def making this recipe! it looks so nice and simple. i even have some graham crackers and chocolate chips hanging around the pantry. i just need to get the silken tofu.
i love how you always give great cookbook suggestions and pull from a lot of different sources.

I have made this before, without the egg and using coffee-flavoured chocolate… heaven on a plate, I tell you!

For a vegan version, I suspect that Tofutti brand’s “Better Than Cream Cheese” may work.
This recipe is a bit similar to the tofu pumpkin pie recipes we’ve made. People never guess it’s got tofu in it. (We use the Better Than Cream Cheese for that, also.)
Another way to make this healthier: instead of a full crust, just dust the pan with graham cracker crumbs.

Greek yogurt is a little more creamy and thick than regular yogurt. If you can’t find greek yogurt, I would simply use good quality whole-milk plain yogurt.

A good friend makes a similar pie that’s vegan. She uses the silken tofu and chocolate chips, but adds a little peppermint extract. Lovely.

Wow! this looks delicious! I was sort of expecting the secret ingredient to be black beans or beets or newt’s toes (just kidding) or something like that — tofu in sweets I can totally handle!

This looks really interesting. I wouldn’t have thought of using tofu, but I bet it works beautifully.

I think I would LOVE that book – just my style. Thanks for sharing.
Jen, you say you would tweak it to make it vegan, how would you do that??
(i’m not vegan, but i have a lot of vegan friends, and I would like to make them something yum)

This reminds me of a vegan chocolate mousse that I’ve made several times which is wonderful. (I cribbed it from a show I glimpsed on the Food network when I was on vacation a couple of years ago.) Simply, it’s mashed silken tofu and melted chocolate chips. Proportions are variable, but the best ratio seems to be two packages of tofu (in the tetra-pak containers) to one large bag of chocolate chips, or some scaled ratio thereof. Mash or blend the tofu well, and stir in the melted chocolate. Chill, and serve. Simple as that. It really does become mousse-like in texture, and can be chilled in a large bowl or in smaller dishes. It also lends itself well to just about any variation you’d like. I’ve gussied it up with a couple of splashes of Cointreau, and once also made it with cinnamon and cayenne for a Mexican flavour. Fabulous. My vegan friends adore it, and everyone else does too.

Nice! Once I made a ‘creamy’ tomato sauce for pasta with tofu. I can see how it works here for the pie. Yum!

Healthier chocolate cream pie? Sign me up!

I’ve seen this pie made entirely with the tofu, no cream cheese. I’ve made it that way, and felt that it tasted a tiny bit flat – not sure how to explain it, but not complex enough. I love the idea of the tofu, and I think the cream cheese will fix the flat problem! Although, I never did have leftovers with just the tofu, so if you wanted a vegan version, there ya go.

How funny – I have the book too! You have tempted me to dig into it once again!

I’m down with tofu as a dessert ingredient, no problem. Thing is, I’ve never been able to embrace carob. This pie looks like a good reason to give it another go though, I have to admit. So far I haven’t made a recipe from this site that I haven’t liked (mostly I’ve loved them), so… ‘I’ll let you know.

I love that something so good looking gets part of its silky quality from tofu. But the cookbook is really what made me smile – I’m off to google it for more info.

this is very similar to a vegan chocolate mousse pie introduced to me by my cousins one year at Thanksgiving- no egg, no cream cheese. just melted chocolate chips and silken tofu ( very well blended) for the filling, and graham cracker and margarine or canola oil for the crust. variations include a little cayenne and cinnamon… YUM.

This looks like a worthwhile book to pick up. Thanks, Heidi. The pie is beautiful.

It sounds quite wonderful…except for the cream cheese, which I stay as far away from as I possibly can. *shudder* What would be a good substitute? All tofu? Mascarpone cheese?

I’m not a big dessert pie/person but I love it that there are so few ingredients in this.
Those kitchen aid side swipes would be handy for this one!

My mom has been making tofu cheesecake for years… it’s delicious!

Oh that looks like a book I would love!
I want to try that pie now!

I have this book too. I think its great. My fiance keeps putting it away beause it is actually his and he’s afraid I will let it get bent up.

Oh Heidi. You have done it again! YUMMY looking!!!!! I just ordered one of those side swipe things mentioned in Sophie’s letter for my Kitchen aid mixer and it came in yesterday’s mail.I told them I had heard about it on your blog and gave them your web address for that page. They wrote back and said they would look it up. I will definitly try it on this wonderful looking pie and post the results

that pie looks delish. I see the quirk but I think I can handle it. I can’t wait to go find a copy of that book and flip through it it looks so neat

This is just the type of book my partner would LOVE for me to buy of my own accord! He’s been trying to get me to move to our farm in rural PA (from Manhattan, and now from Accra, Ghana where we are currently living) — a far cry from anything I’d ever consider as “home”. As for the Heavenly Pie, these are ingredients that I can find even in Ghana (with the help of the comissary for the graham crakcers and the local chinese grocery store for the tofu–albeit not necessarily organic or silken!).

This reminds me of the “chocolate pudding pie” of my 1970’s childhood! I can still remember the taste of that graham cracker crust. Ours was made with Jello chocolate pudding, but I will gladly trade that in for this more nutritious filling. I will be making this ASAP! Thanks!

Wow, how funny – we have this book. I found it fascinating and fun. As a vegan, there would be some tweaks I would need to make this pie, but it looks REALLY good!