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
Hey Katie!
I made your fudge pie last night and although it tasted AMAZING it was more like a pudding as it did not firm up…I followed the directions, sprayed a pie dish with olive oil (to make it crust-less) and placed it in the fridge for 3 hours before serving. I would love to make it again as it was a huge hit with the family, any tips on what I can do to firm it up next time?
Thank you 🙂
i absolutely adore this recipe! i thought i’d lost the link forever as one day i got a message that i needed to be invited to view your blog. don’t know how it got fixed, but i’m very glad it did!
oops! i wrote that comment on the wrong blog!! hehe…….can’t wait to try this chocolate pie, it looks divine!
Have you figured the carbs? For those of us doing the “low carb” thing…I wonder if this would be a good dessert. Thanks,
Sorry, I haven’t. You can plug it into the calorie count recipe calculator if you want, though. That’s usually how I do all my calculations. http://caloriecount.about.com/cc/recipe_analysis.php
Just specify mori nu as the tofu when you write it in, because it has different numbers from other types of tofu.
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
Okay, now that I’ve tasted the spoon–and my crustless pie is chilling for 7 hours before we enjoy it for Sunday dessert (think we’ll last that long?)……there are no words! Just a steady progression of m’s!
I attempted to make this a month ago when I found your recipe. I can’t believe it’s been here for nearly 2 years and I JUST discovered it. For my first attempt, I didn’t have a working blender NOR food processor and thought I might try really, really mixing it with a whisk. Bad idea—grainy texture, not good.
Hubby bought me a new blender, and I scored an almost-retro 1970s General Electric workshorse blender at our Goodwill for $5.99. This thing is orange and brown, heavy, made of solid heavy metal and plastic parts and wow, it was just the thing to make your pie perfectly! I gave my slightly-drained tofu a quarter-inch dice, threw it in with other ingredients except chocolate chips, gave it a few pulses, added about 1 T extra of almond milk, plus about 1 T of cocoa powder, and gave it a whir. THEN I slowly drizzled in the melted chocolate while it was whirring. I had to stop it to scrape the sides, and trickled in just a bit more almond milk as it was the consistency of butter (not a bad thing). Voila! Into a glass pyrex pie plate I scraped it, then of course I had to have a spoon to scrape the last bits. WOW! A texture like thick chocolate buttercream (and how does it taste like chocolate buttercream?). I drizzled the remaining melted chocolate chips (I used the whole 12 oz bag–why not?) on top for a chocolate crowning glory!
Your side photo of the pie is what got me. It looks like the texture of a good, solid scoop of actually chocolate ice cream…like the Haggen Dazs I love. See the texture? I knew such a pie was for me, and I can’t wait to share this recipe with all my friends! THIS is the pie I will share at all my girls’ gatherings, homeschool coop meetups, Sunday dinner desserts and MORE! thank you thank you thank you and just….mmmmmmmmmmmmmm!!!
Whoops, that’s a GE food PROCESSOR, not blender, that I used. Everyone who tried this–you really need a good food processor, or maybe a Vitamix would work. Start by pulsing all ingredients save for your melted chocolate, and drizzle that in slowly. Stop once or twice to scrape sides. I finished by drizzling in a tiny stream of more almond milk. Also, there is absolutely no additional sweetener necessary (agave recommended as optional) for this recipe–the chocolate chips are sweet enough, and I find the tofu to be naturally a little sweet on its own. I’ve made peanut butter pudding before by blending peanut butter, tofu and almond milk in my blender, but now I’m thinking of amazing ways I could add to this pie (peanut butter? Mint? A layer of almonds and homemade caramel for caramel turtle pie), but then my good sense tells me to leave well enough–in this case, pure chocolate perfection–alone! Anyway, sorry for my numerous typos and misspellings. I am really bad about typing (quickly and passionately) and not proofing FIRST. 😉
Hi Katie,
I LOVE this recipe. Brought it to a party – it was DEVOURED. I do have a question though – if I’m craving banana cream pie, like freezer box banana cream pie, is there a way to use the same silken tofu base? Maybe using vanilla flavoring & bananas? I’m seeing a lot of vegan recipes that call for coconut milk as the base, but thought you might come up with a twist so I can use the other pack of silken tofu I bought 😉
Thanks & great recipes,
Bridget
Hi, Katie!
you know it’s an awesome recipe when people are still leaving comments about it two years later! I just made this, and it was amazing. I was going to tell you that your Vegan Cool Whip is a perfect addition, but then I saw that you’d done that in one of the pix. Great minds think alike? I found the Mori-Nu tofu – it was packaged in a carton with very little water, not in a tub like the other tofus in the store – so the filling came together just as you describe in the post. I also found a wonderful pie crust made with almond flour from some Paleo diet website, and it was perfect with it. (I’m sure you’ve tried such things – you don’t even like THOSE pie crusts???) Trader Joe’s coconut cream eventually whipped into Vegan Cool Whip, but I hadn’t chilled it much at all before I started…
You create the kinds of desserts that I would create if I had more time – so I just love it that you’ve put them on the web for the rest of us to enjoy. I also want to try those Zucchini fries you posted not too long ago…. those look like THE way to eat up all that zucchini!
I always love looking through your recipes but I usually don’t have time to make any of them since I have very little time and usually don’t have all the ingredients. After bookmarking this recipe a few years ago I finally got around to making it! It was DELISH!! Although I don’t have a food processor so I had to make it in a magic bullet… you can imagine it took much longer than the expected 5 minutes. First I blended the tofu in batches until it was smooth, then again in batches I added the remaining ingredients and then finally blended everything together in batches to add to the pie dish. I didn’t make a crust because who knows how long that would have taken to make in the magic bullet 😛 but it tasted amazing, I used firm tofu and refrigerated it in my way-too-cold fridge so it was sort of a mix between chocolate pie and a brownie, so good 🙂 thanks for all the recipes katie!
Hey Katie! I know this is an old post, but you need to know that you’re a wonderful human being. I put this in a flax pie crust of my own and it’s just amazing.
This recipe is RIDICULOUSLY delicious. I just licked the bowl like a mad woman! Thanks for sharing 🙂
Thank you for trying it! 🙂
oh yum…i need this!