Vegan & Gluten Free Creamy Chocolate Pie

Indulgently Chocolatey, Completely Guilt-Free – The Perfect Vegan & Gluten-Free Chocolate Pie

t’s March 14th, and you know what that means—Happy Pi Day! Get it? 3.14? (Math lovers, this one’s for you!) But even if you’re not a numbers fan, there’s one thing we can all agree on—Pi Day is the perfect excuse to enjoy a delicious slice of pie!

At our house, celebrating Pi Day is a tradition, and what better way to honor the occasion than with a rich, creamy, and oh-so-chocolatey pie? This simple 4-ingredient chocolate pie recipe is one of the easiest desserts you’ll ever make. It’s smooth, indulgent, and packed with deep chocolate flavor—sure to be a hit with all ages.

Why You’ll Love This Recipe:
✔ Only 4 ingredients – minimal effort, maximum flavor!
✔ Perfectly rich & creamy – a chocolate lover’s dream.
✔ Foolproof & quick – no complicated steps, just easy deliciousness.
✔ Packed with plant-based protein – thanks to silken tofu, this pie is creamy and satisfying while providing a protein boost!
✔ Nutrient-rich & heart-healthy – tofu is a great source of iron, calcium, and essential amino acids, making this a dessert you can feel good about.
✔ Dairy-free & gut-friendly – perfect for those with lactose intolerance or looking for a digestion-friendly treat.

So, whether you’re a math enthusiast or just here for the pie, give this recipe a try. One bite, and you’ll be hooked!

Ingredients Needed to Make Creamy Vegan & Gluten-Free Chocolate Pie

• Silken Tofu – Drain any excess liquid to ensure a smooth and creamy texture. This acts as the base, giving the pie its rich, silky consistency.
• Pie Crust – I used a pre-made gluten-free graham cracker crust, but you can also use a standard gluten-free, dairy free, pie crust of your choice for a different texture.
• Melted Dairy-Free Chocolate Chips – The star ingredient that brings deep, rich chocolate flavor!
• Non-Dairy Milk of Choice – Adds a touch of extra creaminess. Use almond, soy, cashew, oat, or your favorite plant-based milk.
• Optional Toppings – Take your pie to the next level with vegan whipped cream, extra chocolate chips, chocolate curls, or a dusting of cocoa powder.

How to Make the Creamiest Vegan & Gluten-Free Chocolate Pie

Making this rich and silky chocolate pie couldn’t be easier! With just a few simple steps, you’ll have a decadent dessert ready to impress. Let’s get started!

Step 1: Melt the Chocolate

Start by melting your dairy-free chocolate chips. You can do this in the microwave (heat in 30-second intervals, stirring in between) or use a double boiler on the stovetop. Once melted, set it aside to cool slightly.

Step 2: Blend the Filling

In a food processor or high-speed blender, combine the silken tofu, melted chocolate, and a splash of non-dairy milk. Blend until completely smooth and creamy, about 1–2 minutes. Scrape down the sides as needed to ensure everything is well combined.

Step 3: Fill & Chill

• Pour the chocolate filling into your prepared pie crust and smooth out the top with a spatula.
• Place the pie in the refrigerator for at least 2 hours (or overnight) to firm up and set.

Step 4: Add Toppings & Serve

Once your pie is beautifully set, it’s time to decorate! Top it with vegan whipped cream, chocolate curls, or a dusting of cocoa powder for the ultimate finishing touch.

Slice, serve, and enjoy every rich, creamy, and completely guilt-free bite!

Enjoy this easy, decadent, and totally irresistible vegan & gluten-free chocolate pie! Let me know in the comments how yours turns out!

Looking for more delicious dessert ideas? Try out one of these yummy recipes below!

• Vegan and gluten free “Granny’s homemade vanilla ice cream”
• Vegan and gluten free chocolate banana ice cream
• Vegan buttercream icing

Vegan and Gluten Free Creamy Chocolate Pie

Print Recipe Pin Recipe

Servings 6 servings

Equipment

• food processor or blender

Ingredients

  

• 1 gluten free graham cracker pie crust
• 16 oz. silken tofu
• 1/2 cup non dairy milk
• 10 oz. dairy free chocolate chips
• Optional: vegan whipped cream, chocolate chips, chocolate shavings, etc.

Instructions

 

• start by microwaving your chocolate chips in a microwave safe bowl for one minute.

  Add in one tablespoon of coconut oil and heat again for another 30 seconds.

  Stir well until all chocolate chips have melted. 
• In a food processor or blender, combine silken tofu, melted chocolate, and non dairy milk of choice.

  Blend together until completely mixed and combined. 
• You’ll then pour the mixture into your pie crust and place in the refrigerator to chill for 3 to 4 hours.

  You could also place in the freezer for 30 minutes to stiffen up if you are in a hurry. Top with any additional toppings you wish.

  Slice and serve!