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.
Links Of The Day:
Overnight Oats – 5 NEW Recipes
Just finished making this! This is my first recipe from the site and I must say that I was very impressed with how good it tastes (well, from what I have tasted from licking the bowl- have to wait till after supper to eat!).
This looked great, but not a great taste. I’m a huge tofu fan, but I just could not “overflavour” the tofu… tried adding my cocoa, vanilla syrup, chocolate soy milk, and still there. Tips???
Also, to another without a food processor, it’s doable, though more time-consuming! I definitely needed to use more soy milk to thin out the extra firm tofu doing it that way.
Were you sure to only use 12.3 oz?
This is an amazing recipe! I JUST made this for a cookout at my sister’s house tomorrow – it hasn’t even had time to firm up in the fridge yet, but what I licked from the spoon was awesome! I’ve seen your recipes all over Pinterest and often browse the blog but just HAD to comment on this one. I am already thinking of new variations for the future – I’m thinking some kind of strawberry-white chocolate has to be next! <3
Aw thank you, Rachel. I am so so happy it turned out well!
What do you use as the pie crust? Just a regular one?
You can use any! Storebought is fine, or you can use any of the fudge baby recipes: https://lett-trim.today/chocolate-covered-recipes/fudge-baby-mania/%3C/a%3E%3C/p%3E
I finally made this and it was delicious. Next time I will omit the sweetener (I used dark maple syrup). I put it in custard dishes and when we ate it we crumbled up graham crackers as the “crust”!
I am so glad I found your blog. I have a dairy allergy and an egg intolerance. Your recipes look delicious and I can’t wait to try them. Especially this mint chocolate fudge pie. I LOVE mint and chocolate.
Hey Katie, I absolutely love your site and all the great ideas you have. I was wondering what kind of food processor you use or have found most convenient? My birthdays coming up and a little birdie…aka- me….told my family I’d like a food processor.
Haha happy early birthday!
I have a Cuisinart (10 cup?) and I LOVE it!! It’s old and still works well!
This is SO yummy! Thank you so much!!!!
Katie, I just ate HALF THIS PIE by myself.. I’m not so sure it’s very healthy anymore. Oh well, at least it was delicious.
I also froze some in a plastic container and it tasted JUST LIKE Haagen Daaz chocolate mint ice cream. Try it! Use the silken tofu and freeze for a few hours. It’s delicious (:
Thanks for sharing!
Ooh ok I will! Haha this comment might be dangerous!
Would this recipe work with coconut milk as well? Would coconut milk be a good substitute for milk in Katie’s recipes in general?
Yes! 🙂