This mint chocolate fudge pie is for serious fudge lovers only.
Pi equals 3.14
Which makes today—March 14th—National Pie Day. I celebrated a day early with this ultra-fudgy mint-chocolate-chip pie. But it’s okay; there are still a few slices left… so I can will celebrate again today. For quite some time, I’d been meaning to try a mint version of my favorite Ultimate Fudge Pie recipe. With St. Patrick’s Day so close, this week seemed like the perfect occasion.
I think I like the mint version even better than the original No Bake Chocolate Pie!
I topped my slice with homemade Vegan Cool Whip.
You only need 1 drop of food coloring or a tiny bit of spirulina for the entire cool whip recipe!
Mint Chocolate Fudge Pie
- 1 (12.3 oz) package tofu (Here’s a soy-free chocolate pie)
- 1 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp milk of choice
- scant 1/8 tsp salt
- 1/8 to 1/4 tsp pure peppermint extract (start with 1/8 and add more if desired)
- 8-10 oz chocolate chips (1 1/2 cups) or Sugar-Free Chocolate Chips
- as needed, 2-3 tbsp sweetener of choice
- optional: cacao nibs or extra chocolate chips stirred in after blending
Melt the chocolate either on the stove or in the microwave. (Google how to melt chocolate if you are unsure, as it’s easy to burn.) Throw everything into a food processor and blend until super-smooth. Pour into a prepared pie crust, or serve in bowls. Fridge until chilled. This gets firmer and firmer the longer it sits. It’s also firmer if you use firm tofu and more like mousse pie if you use silken.
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Links Of The Day:
Overnight Oats – 5 NEW Recipes
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I made this last night and the taste was delicious! I had some problem with the mixture being a little grainy from the chocolate chips and wondered if this was supposed to happen. It didn’t impact the taste but the texture threw me off. Thanks!
Should not be grainy. Sounds like you just need to melt the chocolate chips longer.
Katie discusses how nutrition is calculated on her Recipe FAQ page at the top of this blog.
My fiancé and I LOVE this pie. I also tried making it with raspberry oil and almond extract on two different occasions and they turned out wonderful as well!
Made this last night and it is fantastic! Not a tofu eater here, and neither are my kids and we all gobbled it up. I almost sliced myself trying to get the remnants from the blade of my food processor it was so good!! (Didn’t have Mori-Nu tofu in my grocery store, I used Rooster brand silk texture. It was perfect. No tofu taste, blended extremely with zero grit, and firmed up perfectly for the pie).
Chocolate Mint Crème Pie Has The Perfect Charismatic Faire To Spring Into The Season. Start Date: March 20, 2015!
This was OUTSTANDING!!! I seriously felt guilty eating it because I felt like I was eating something so sinful…and I can’t stop!! Yummmm. I love your recipes!!!
Hi Katie,
Thanks so much for your great website! I know this post was written a long time ago and I’m not sure if you check for recent comments but I had a question on the nutritional info on this pie vs. the original chocolate tofu pie. I noticed this mint chocolate one and the original have the same ingredients but there’s two more grams of fat with this recipe. Did you add the 2 grams of fat to allow for the cacao nibs? Thanks so much for this blog!
Do you know the saturated fat and sugar counts? I’m trying to figure out the weight watcher points. Thanks! It looks delicious!!
Hi, these things will vary greatly on the % chocolate used (dark chocolate has more saturated fat but less sugar). I would suggest plugging your specific brand ingredients into here: https://www.caloriecount.com/cc/recipe_analysis.php Hope that helps!
What crust did you use? Is it added in the nutritional facts? Thanks! I might have to make this soon!
I want to make this! What did you do for the green topping? Recipe?