Sinlessly smooth and indulgently rich chocolate greek yogurt pie…
This chocolate Greek yogurt pie is extra creamy, with a custard-like texture, and the yogurt makes it almost taste like you’re eating a chocolate cheesecake. But at the same time you are getting protein, calcium, vitamins, and a healthy dose of probiotics… It’s so healthy you could technically even eat it for breakfast!
Hey, chocolate for breakfast is healthy!
Dr. Oz says so.
And if Dr. Oz says it, it must be true! 
Even better than the health benefits is how easy this chocolate pie is to make. You just throw all of the ingredients into a blender or food processor and blend until smooth.
Then pour the batter into a baking pan and let the oven do all of the work for you as you sit back and dream about homemade chocolate pie.
This recipe was adapted from my Greek Yogurt Cheesecake.
Chocolate Greek Yogurt Pie
Chocolate Greek Yogurt Pie
Ingredients
- 1 1/2 cups Greek yogurt - I used dairy-free Homemade Greek Yogurt
- 1/2 cup + 1 tbsp firm MoriNu tofu (soy-free chocolate pie recipe is here)
- 1/4 t + scant 1/8 t salt
- 2 tsp pure vanilla extract
- 1/16 tsp pure stevia, or 3 tbsp sugar of choice
- 2 tsp cornstarch or arrowroot
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 cup + 2 tbsp cacao or cocoa powder
- 1/4 cup melted chocolate chips, optional for richness
Instructions
Preheat oven to 350 F. Combine all ingredients in a food processor or blender, and blend until completely smooth. Pour into a pan lined with either my Healthy Chocolate Pie Crust or any prepared pie crust. Bake 50 minutes, then remove from the oven. The pie will look very undercooked, but this is okay! Allow to cool for an hour; then transfer, uncovered, to the refrigerator for at least 8 hours. The pie will “set” during this time. (I’ve only tried the pie with MoriNu, so replace the Mori-Nu with another brand at your own risk.)
Link Of The Day:
Flourless Banana Blender Muffins
Katie, what pie crust did you use – was it your Healthy Chocolate Pie Crust? Does it stick up the side of the dish ok before being filled? Thanks Jane
I just made this pie and I really love it. Instead of using the chocolate chips as I had none at the time, I increased the cocoa powder by quite a bit. I also used a regular lowfat yogurt, because, again, that’s what I had. I was surprised that it was baked as you had said you would get a good dose of pro-biotics out of it. However, when you bake pro-biotic rich foods the pr-obiotics are killed by the heat. I’m wondering if you’ve tried to set it in the refrigerator without baking it. The chocolate chips could be melted first then put in or simply left to float in the batter until set. They may all end up at the bottom, but then it would be a layered delight. Because the cocoa powder was very strong, I drizzled honey on the top to serve. It’s going fast at this time. Thanks for the recipe!
The first time I made this pie, I finished the whole thing off by myself within three days (maybe two…) I just made it again last night but absent-mindedly mixed it up with a different no-bake recipe, and it turns out quite tasty even without the baking! It is much softer, like a thick mousse rather than cheesecake, but I think I will end up finishing this one within a few days too. I’ve also had good results with 50/50 tofu/yogurt. I use whole milk Chobani Greek. One note, my pies turned out about 1/3 or 1/2 of the height in the photos above.
Thanks, Katie. Great recipe. I used part nonfat Greek yogurt and part firm Nori tofu. I doubted whether it would set up, the batter was so runny, but it was pretty much set right out of the oven. Delicious with a little whipped cream.