P.S. Thanks to all who now follow me on Pinterest!
What if I told you that in less than ten minutes, you can make this homemade chocolate fudge pie:
What if I told you that this chocolate fudge pie is…
- Dangerously rich and delicious
- Much healthier than it tastes – and lower in calories!
- Did I mention it only has 6 ingredients?
Warning: If you bring this chocolate pie to parties, people will devour every last chocolatey bite. And then they’ll realize they’re about to choke from gobbling it up so fast they forgot to stop and breathe. Sounds intense… but don’t worry. If you make this, you will never bring it to a party.
You won’t want to share.
The ultimate “does not taste healthy” dessert.
Even my health-food-hating friends like this pie. Actually, I don’t know a single person who doesn’t! If you’re looking for a healthy dessert to bring to a party that does NOT taste healthy, this is the dessert to bring.
Well, maybe this pie and the Deep Dish Cookie Pie.
My friends say it’s a tie. I say this pie wins.
Today is my birthday! Someone suggested I should take the day off from blogging. But that’d be no fun. You know what would be fun? Sharing one of my absolute favorite recipes in the whole wide world!
The Ultimate Chocolate Fudge Pie
The Ultimate Chocolate Fudge Pie
Ingredients
- 12.3 oz silken or firm tofu (I highly recommend Mori-Nu silken-firm for no aftertaste)
- 1 1/2 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp milk of choice
- scant 1/8 tsp salt
- 8 to 10 oz chocolate chips (about 1 1/2 cups or more)
- 2-3 tbsp sweetener of choice (If you are used to less-sweet desserts, you can omit)
- optional: extracts, flavorings, or liqueurs
Instructions
Carefully melt the chocolate (either on the stove or in the microwave – google how to melt chocolate), then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. 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.
I promise you, everyone will rave about it, and no one will believe it has tofu!!
Link Of The Day:
Gooey Chocolate Coconut Banana Bread
Happy Birthday Katie! You’re beautiful and create such delicious looking recipes. I would like to try this one but I don’t know the carb count. I could swear I’ve seen that on some of your recipies. Would you let me know what that is and perhaps post that with your recipe info in the future? I’m on Weight Watchers but am a total sweetaholic and would like to make lots of your recipes! Yum. What I need to determine the damages are Fat, Carbs, Fiber, and Protien. I appreciate anything you can do. You know, you should sell your creations too. Online sales or a store. There are plenty of people who don’t know your recipes. Copyright them or something at least. Keep up the great work birthday girl, and go out and do something fun for yourself today. Hope you have a wonderful birthday!
~ Julie
Hi Julie!
The carbs will be the same as in this recipe: https://lett-trim.today/2012/03/14/mint-chocolate-fudge-pie/%3C/a%3E%3C/p%3E
Oh, here’s a more-direct link: https://lett-trim.today/mint-chocolate-fudge-pie-nutritional-info/%3C/a%3E%3C/p%3E
Now here is my plan – make this pie with a crust made from flattened-into-a-pie-tin hot chocolate cookies….. Mmmmmmm this has got to work!
Made this yesterday for pie day, since I was short on time – I LOVED it! It was so tasty, and my boyfriend loved it too – although he’ll try anything (especially if I’m baking it 😉 he was a little confused by my “I-need-to-go-get-tofu-to-make-pie” statement. I do have a question, though – from a calorie aspect! I’m assuming your numbers are NOT including the pie shell, correct? Also, I plugged the recipe into my calorie counter and it was over 150/serving (based on 8) before I even added the tofu in… is there a special type of chocolate chips you’re using (since that’s where they all seemed to come from)?
Regular choc chips. Use mori nu as your tofu, and it’s crustless.
Hi! Quick question: Do you think this pie would turn out okay if I omitted to cocoa powder and used white chocolate chips instead of regular chocolate chips? White chocolate fudge pie seems like it would be AMAZING! 😀
LOL I hate white chocolate! But I’m sure it would turn out ok if you like the taste ;).
First of all- I loveyour blog and your recipes! Second- Ive been dying to make this pie since I first saw it! So I decided to make it tonight while my hubby was out and I have some comments/questions:
How do you get yours looking so creamy and smooth???? I used a medium-firm tofu and it was very difficult to blend! I started in my blender, moved everything into my food processor, then finally tried to use hand beaters. I got it kinda smooth, but there’s definitely still small lumps… maybe the brand of tofu affects it? I got my tofy from the local HEB, so my selection was zero…
Second, I calcuated the calories out to be about 250 calories per slice, counting 10 slices to the pie…. Does different tofu have different calories? or maybe the chocolate chips? any thoughts?
Thanks for being so creative! Im looking forward to your homemade shamrock shake for breakfast tomorrow!
I use Mori-Nu silk-firm. It’s not in the fridge section.
Maybe HEB has it in the Asian setcion? My kroger carries it as well, and obviously Whole Foods does.
Yes, mori nu has fewer calories than firm, I think.
sorry, just now seeing your calories comments ffrom the previous few posts… can you adddress the smooth/creamy tofu mixing though??
Hey, I love love love this blog. Discovered it just yesterday, I’m a HUGE chocolate fan but Because I put on weight with every bite of chocolate, this recipe seemed godsend!! Much love and hugs from India to you Katie 🙂
Just a small embarrassing question —-> I’m not much of a cook, but how exactly do you drain the tofu?? Don’t judge me :p
Judge? LOL I am a terrible cook! That’s why my recipes don’t call for things like yeast and stand mixers ;).
I usually use Mori-Nu tofu, which is found in the Asian section of a store like Whole Foods (not refrigerated). All you do is open the package and pour the little amount of liquid out of the package. But if you want to use actual firm tofu, you do the same thing (there’ll just be more liqid), and then you blot the tofu with a few paper towels. Also, if you do use refrigerated tofu, be sure to not use the whole 14-oz package. (Mori Nu is only 12.3 oz.)
Thank you so much! I thought draining meant keeping it in a seive overnight or for hours or something :p
we get mori nu light firm and silken in almost every neighborhood—lol, ( I live in India, so there really wouldn’t be an asian foods section, considering we are in asia :p )
Can’t wait to make it this weekend… you should consider publishing your recipes!
🙂
I tried this recipe and it was a bummer, it came out with the right consistency and looked beautiful, but it tasted like raw tofu. I was bummed because usually all the recipes from your blog are amazing. My fiance liked it though, so maybe it’s just a taste preference
Yikes, it sounds like you accidentally did something wrong. Can you tell me more specifics about what you did so hopefully I can help figure out where you went wrong?
Thanks for the reply, I’m sure it is something I did wrong, or maybe the wrong tofu brand? I used these exact ingredients…maybe because I used skim milk instead of non dairy milk?
1 package firm tofu
1 tsp cocoa powder
1 tbs pure vanilla extract
3 tbs Skim Milk
1/8 tsp salt
1.5 cups chocolate Chips
4 Tbs Agave or other sweetener
It shouldn’t be the milk… but the tofu definitely could cause an issue! Especially if you used the whole package… is the package more than the 12.3 oz that the recipe calls for? If you ever want to try it again, I highly recommend mori nu silk-firm tofu (not in the fridged section). It has a great texture for this, and it’s already 12.3 oz so you don’t have to guess on how much to cut off :).
I’m not sure how I haven’t had this sooner. I made it today and it is about the best thing ever. I wasn’t very precise with my measurements, but it turned out just as I had hoped-fluffy, chocolatey, and DELICIOUS. Instead of making an actual pie, I just filled up some custard cups to serve it in. Thanks so much for the greatest recipe of all time, Katie!
Aw you are so welcome!
Seriously Katie, I’m typically a strong believer that desserts should be left as they are: as a dirty little indulgence. I think you’ve converted me with this pie! I went to the store last night and grabbed firm tofu, a graham cracker crust, and some Ghirardelli semi-sweet chocolate chips, whipped it all together in the food processor and let it sit uncovered in my fridge overnight….um, wow. I just got back from the gym and cut myself a tiny slice and was blown away.
Take it from me, I DO NOT like tofu, this pie is delicious! Excellent work and I can’t wait to try some of the modifications!