Silken Chocolate Pie with Vegan Chocolate Crust

Silken Chocolate Pie
Teresa Blackburn
  • Yield: 10 servings

To make this pie completely vegan, substitute agave syrup for the honey in the filling.


16 to 18 Nabisco Teddy Grahams
2 to 3tablespoons melted margarine
2cups semisweet chocolate chips (like Ghiradelli 60%)
1/3cup coffee liqueuer (like Kahlua)
1teaspoon vanilla extract
1 (16-ounce) block silken tofu
1tablespoon honey or agave nectar


  1. Preheat oven to 350F.
  2. To make crust, place graham cookies in a food processor and pulse to form fine crumbs. Combine with melted margarine and press into a 9-inch pie pan. Bake 10 minutes. Let cool before filling.
  3. To make filling, melt chocolate chips and liqueur in double boiler or microwave. Stir in vanilla.Combine tofu, chocolate mixture and honey in a blender. Blend until smooth and liquefied.
  4. Pour filling into crust and refrigerate 2 hours or until filling is set.

Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck Club


Nutritional Info *per serving

  • Calories 320
  • Fat 17g
  • Cholesterol 0mg
  • Carbohydrate 38g
  • Fiber 2g
  • Protein 6g