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
Do you use full fat greek yogurt or have you tried it with the non fat or 2%?
Thanks!
I think I know the answer to this, but just to be sure before I try this recipe…I need FIRM tofu, not silken, right? I can’t get Mori-Nu…only Nasoya. I bought silken, but I see in the comments I maybe should have bought firm. The recipe says silken-firm, but I don’t know what that is. Sorry, I’m not well versed in tofu lingo. So, do I need firm or silken? Nasoya has Firm, Extra Firm, Soft and Silken. I don’t know the difference. Help!
You need silken-firm. By MoriNu.
This looks amazing! I’m planning to make it for Christmas dinner! 🙂 But, does anyone know if there’s anything I can sub for the cornstarch/arrowroot? I never have it on hand, and I don’t know where to buy it…
By the way, I’m not vegan, so, any suggestions I can try.
Any regular grocery store should have cornstarch… just ask an employee 🙂
Thanks!
I made this pie earlier this week when a meat eating friend came over for dinner. He LOVED it and went home with two additional slices. Thank you!!
Oh my goodness Katie you are a genius! This pie was soo good I fed it to my family and they had no idea there was tofu in it, which is great since even the idea of tofu makes my mom want to throw up. This recipe completely transforms the ingredients. It is so chocolately and rich! Thank you so much! Can’t wait to make this again 🙂
Loved this pie – I made it for pi day, but only had a 9″ pie pan. I didn’t change the cooking time even though it was spread thinner (and I probably should have) but it came out as really rich dense chocolate tart that was a huge hit with the family! Now I feel like I have two recipes in one! And my non crust loving family loved your crust, I used a mix of raisins and craisins – the craisins were a great tangy accent to the chocolate!
Hi Katie,
I have a question, in the ingredients you call for 1/4 plus scant 1/8 tsp salt. Can you please explain this to me, In my years of baking I haven’t come across this type of direction before. I feel foolish! I would like to make this pie but I need the clarification on that ingredient. Thanks a bunch!
My understanding is that it means 1/4 tsp salt + another 1/8 tsp salt! There was a similar question further up the page and this was the answer Katie gave. I find the best way to measure is to get a set of baking spoons that actually come in 1/4 and 1/8 tsp sizes. Hope that helps!
Yes, add 1/4 tsp salt, and then add another 1/8 tsp salt.
can you use regular, plain yogurt instead of greek yogurt?
Hi, Katie!
I follow your blog for a while now, but the first time i tried one of your recipies was just last week and it was “The Ultimate Chocolate Fudge pie”. I fell in love immediately. Thank you! 🙂
Today it was time for “Chocolate Greek Yogurt Pie”. I just took it out of the owen (i may have overbaked it a little bit, but that happens often ;)), it smells heavenly though and now I have no idea on how to spend 8 hours NOT eating it ;D (I took a picture of it: http://parneko.tumblr.com/post/87392730228/chocolate-greek-yogurt-pie-recipe-by-chocolate)
Anyways – your blog is awsome! Take care!
Hi, can you please post the recipe for the Coconut Double Layer Cake. It looks so good and my family would love it! I love seeing all the recipes. Also, is there a way to search recipes on the website?