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.
Â
Â
Â
Â
Links Of The Day:
Overnight Oats – 5 NEW Recipes
Â
Â
Â
I made this last night in bowls and ate it as pudding. It was so good! My boyfriend and I ate it in one sitting!
Oh my gosh, I was very skeptical making this pie sice I’ve never tried tofu before but it’s delicious! I froze mine and the cold treat was super refreshing for this hot weather. Thanks CCK I’ll definitely be trying more recipes soon!
I made this and my – rabidly anti Tofu – friends at a pi day celebration all fell completely in love with it. I waited til they had finished raving and then I told them about the recipe. They still came back for more, which as far as I’m concerned speaks volumes. I loved loved loved it!
Tried this despite having a hubby that is wary of tofu. He bought me extra firm tofu at the store and I would say, just Firm would have been better. I added a bit more milk to smooth it out. Great taste, but he didn’t like the texture. However our hockey-player friend that was visiting LOVED it and took home the leftovers 🙂 Keep up the good work, Katie!
Thanks, other Katie ;).
P.S. If you can find mori-nu silk-firm, it has a GREAT texture for this recipe!
I was out of chocolate chips so I missed making this for St. Patty’s Day. Made this today and it turned out very well. Thanks for sharing the recipe!
I made this yesterday and left it uncovered in the fridge overnight. It had a thick pudding like texture. Maybe the tofu in Australia is a little different? Any ideas about how to thicken it up without adding to many calories? Thanks Katie, it still tastes absolutely delicious:)
You definitely need to use firm tofu if you want a firm texture.
I would have loved a slice of this last week for Pi Day, or any day that is ;P This reminds me of the grasshopper pie my momma used to make!
just made this! it’s in the fridge right now. instead of regular chocolate chips, i got mint chocolate chips! i haven’t had a slice yet, but the batter sure did taste good! thanks katie.
So what if I don’t have a food processor??! Can I use a blender?
Sorry, I haven’t tried it.
Just made this and the batter was delicious, I poured it on chocolate cookie crust. It was to die for. Was thinking it would be great with Peanut butter mmm thanks katie. Looking forward to your next recipe 😉