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
Does the Nutritional Information apply to using stevia or using the 1/16th teaspoon stevia? And does it include the optional 1/4 melted chocolate chips? Just wondering? Thank you.
Thanks for all your wonderful recipes!
You are just so cute…wish you were the girl next door, I’d have to fix you up with my handsome 21 year old son, Chase! (Smiles)
Hi, just dropping a note to tell you that the link to the soy-free recipe (in the recipe section of the post) doesn’t work! (:
Thank you so much for catching that! Fixing now 🙂
https://lett-trim.today/2011/03/07/you-gotta-try-this/%3C/a%3E%3C/p%3E
Can I use homemade cream cheese instead of the tofu? I can’t use soy but I want the Greek yogurt.
:0 This looks amazing! Look at that chocolatey goodness!
This recipe is the bomb. I might have to make this again in the summer.
Slight differences from the recipe- I added a bit extra cocoa powder for the pie filling. Tapioca starch subbed for corn or arrowroot worked well for me.
Store-brand refrigerated silken tofu worked as a sub for Mori-nu shelf-stable tofu.
My homemade yogurt was lighter than the recipe called for after I made it into greek yogurt, so I went by volume. The yogurt was also a bit old and extra-fermented, so the pie tasted a lot like chocolate cheesecake! Bonus!
Made this in a high altitude setting (5,370 ft elevation), and it was fine.
Topped with whipped coconut cream with some peanut butter mixed in. It was a huge hit at my celebration of the extra-special pi day yesterday (3.1415).
Thanks for this wonderful recipe, Katie! Every recipe I’ve tried from your blog has been delicious!
I made this and really enjoyed the flavor of the pie, but it had a gritty texture. Any ideas as to why this would be and how to fix it?
Just sounds like you didn’t process long enough, so simply process longer 🙂
Hi! Is there a suggestion for dairy free with this? Looks AMAZING!!!
Love your recipes! What is a substitute for tofu (soy products) in your chocolate Greek yogurt pie? Thank you for what you do!
Try it, and let us know how it works.