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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OMG Katie this looks insane! love love love mint & chocolate. i completely forgot today was pie day. i didn’t make a pie, but i made cookie n cream cookies instead. 🙂
Oh man, Katie! This looks amazing. I’ve been on a real mint chocolate kick lately, and this looks so irresistibly fudgey! I think Pi Day is such a fun idea!
Mmmm looks good! Happy Pi day to you!
Haha I don’t think I’ll be eating any pi today, but I always loved this holiday in HS and college since I am such a science nerd!
Hi Katie!
I’m still a bit confused about what kind of tofu to use…I’ve been using the Mori-Nu Silken Lite Firm tofu when I make this, and while I LOVE the taste of the pie, mine never comes out as thick as yours appears in the photos. Should I be using regular tofu (firm, extra firm, medium??)? Do they make lite regular tofu varieties?
Nope, Mori Nu is the one I use too! I’m not sure why yours doesn’t come out thick… are you covering it when you fridge it? Make sure to leave it uncovered! Also, I don’t add the optional agave.
I’m not sure what More Nu tofu is? what texture is it, firm, extra firm, soft or silken? Thanks!
I use the firm. Any type works, it’s just a matter of if you want a softer or firmer pie.
I have the same issue. I love the taste but it never gets that thick and I make it often. I usually leave out the milk and that helps but maybe I need to try without agave. Either way it is still delicious!
Mmm, I might have to try the soaked cashew idea, since I am trying to avoid soy products! Would you sub the same amount of cashews for tofu I wonder?
No clue! lol
Math is my nemesis. A BA in biology hasn’t changed my skills, but getting into baking has actually helped me gain new appreciation for real world application.
But what’s really important is… Mint Chocolate. One of my fav combos. I also thought you might find this link interesting, Katie. Apparently there’s a high brow chocolate appreciation society in France. Of course I thought of your blog when I saw it:
http://chocolateandzucchini.com/archives/2012/02/chocolate_appreciation_society_club_des_croqueurs_de_chocolat.php#more
Oh I want it right now!!!! and my tofu is in a freezer. You sold me on this peppermint taste. Can’t wait to try some of your recipes with it.
OMG this looks absolutely FABULOUS! And I think those are some of your best pictures yet! That mint green whipped cream looks like the perfect topping! And I struggled with pre-cal too but what was the worst for me was geometry– I have a hard time with spacial issues (like deciding how much batter will fit in a cake pan!) so it was a tough class!
I’m not to familiar with tofu just yet, but is there a difference in flavor between regular and lite? I bought a chocolate tofu pie thing from a local health food store and it was rather tangy. Is this what I should expect from tofu in pies in general?
Love the mint idea…can’t wait to try!
I don’t know what pie you got, but I can definitely vouch for my own recipe that you can NOT taste any weirdness or tang from the tofu.
And I recomment mori-nu (lite or regular… doesn’t matter).