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
I’m still working on the “look” of my blog, but what I WANT to achieve is a mix of girly/class/spunk. know what I mean? no… me neither, that’s why Im still working.
But the content is pretty all over the board to, it’s my creative escape from being the stay at home mommy with nothing to do but cook clean and baby talk. I talk about recipes, workouts, health issues and day to day ramblings, etc. etc. 🙂 and I love every minute of it! JUST like I love every bit of this pie. it’s being made. Right. Now.
Cute new pic! Still adorable as ever, Katie! And that pie! Damn, I could go for a slice of that!
OMG, this looks wonderful! I am just starting my blog, http://www.oilladylaura.com, it is all all about making people feel better, physically and emotionally, through use of Essential Oils. Just getting started on it though, I hope to have it as big as yours one day!
I used to love greek yogurt, before I found out I was allergic. So I’m all over this pie.
It looks so awesome.
My blog doesn’t really have a theme. It’s sort of lifestyle I suppose: I guess because I talk about everything from recipes, nutrition, fitness, beauty products, and some random things thrown in for good measure.
This pie looks delicious, like everything on your blog! The theme of my blog is music, particularly classical music, and especially (French) horns. Life in Flow: Flow in Life found at lifeinflow.blogspot.com.
This chocolate pie looks amazing!! And I love Greek yogurt, so yeah. This recipe kind of just made my day. 🙂
I’m a no-soy girl, though. I looked at your soy-free version of this pie and I was wondering if I could just sub the tofu for cashews?
The strawberry one looks amazing, but I just really love the idea of Greek yogurt.
And I love your new photo!
By the way, what is your favorite kind of chocolate to use in recipes?
I would think you could… but I’m not sure how it would bake. If you try it, definitely report back! Oh, and I’d soak the cashews first.
For chocolate, I guess it depends on the recipe and type of chocolate. My favorite mini chips are EnjoyLife. My favorite cacao powder is Navitas, and my favorite 100% baking bar is Dagoba. For non-100% bars, I have a few favorites and need to write a post about them :).
Hey!
My sister does paleo, and bakes cashew “bread” all the time with soaked, pureed cashews. It has taken her a bit of time figuring out the right water-to-cashew ratio, but it does work really well, and the consistency is nice! She finds that for a “bread” consistency, she has to bake it longer than you would a grain bread, but my guess is with this pie, you’d want to observe it until the consistency matches what Katie has described and you would be okay.
I would love to hear how it turns out too, if you try… 🙂
This pie sounds wonderful & it looks lucious. And if you forget about the crust, you have a nice chocolate mousse… 🙂
My husband and I have a blog – totally non-food – and the theme is travel. We do a lot of traveling and enjoy doing a blog about it as a way to share our experience with others. I do the writing and choose the photos; he does the editing.
If I were to have a food blog, I think the theme would be healthy eating (omnivore), and it would probably include a lot of international flavors, because there are so many wonderful cuisines out there. Unfortunately I can count the recipes I’ve developed on my fingers (probably of one hand).
Mmm, this looks absolutely scrumptious! I may have to make it this weekend… I’ve never done anything with tofu before, so this would be a first.
My blog is called How To: Make Home and it is about anything that has to do with home life. So a pretty broad topic. It is relatively new, I’ve only been working on it for about a month.
This cake looks amazing! And I’ve already thought about this! If I had my own food blog it would be called the unpampered chef. It would follow my journey in cooking in a dorm on a college budget haha. Could be interesting but I don’t know if ill have enough time!
Hi – this looks great. Just one question – is the 1/16 teaspoon of Stevia really equal to 3 tablespoons of sugar for sweetness? That equivalent looks a little off. Thank you.
It’s pure stevia extract, which is very concentrated. If you’re going by the packets (which have been cut with maltodextrin or another such ingredient), it’s around 3 packets or 1.5 tsp.