Silky Chocolate Cream Pie (No-Bake & Dairy-Free)

Our No-Bake Silky Chocolate Cream Pie is dairy-free, keto-friendly, and delicious! If you’re not much of a baker and have NO time on your hands, then this pie is for you!  Loaded with protein and antioxidants, instead of fat, this chocolate cream pie is made with only 5 ingredients, and it’s ready in 15 minutes!

An Easy Chocolate Cream Pie

Today, it’s a celebration to have your cake and eat it too … without any guilt! This is the perfect dessert to make ahead and chill overnight. Silky chocolate cream pie is a recipe adapted from our popular recipe for No-Bake Dairy-Free Chocolate Cream Pie.  This EASY recipe is a keeper and you’ll see why… 😉

How to make this Silky Chocolate Cream Pie?

I wanted to make my favorite silky chocolate cream pie and jazz it up! Only this one is made with Silky Tofu instead of eggs and heavy cream.

Plus, I decided to add some garnish on top along with some grated white chocolate, and even tossed in some mini chocolate chips on top to give it some extra crunch.  😊

The result? … it turned out FA-BU-LOUS!

This is the perfect decadent dessert for any dinner party, holiday, or special occasion! It’s practically “effortless” to prepare and one that is creamy and delicious! I can only recommend that you make this chocolate cream pie… and judge for yourself!!

What Makes this Chocolate Cream Pie So Fabulous?

• The texture is silky smooth with a rich flavor of chocolate.
• It’s made with Silken Tofu, plus dark chocolate chips, coffee liqueur, honey, and vanilla extract.
• It’s high in protein instead of high in FAT like most pies are.
• Loaded with antioxidants from dark chocolate chips.
• It’s Dairy-Free!
• This dessert won’t break the bank!  Silken Tofu costs under $3.00 per package.
• It takes about 5 minutes to make, not counting the prep time for the tofu to rest on the counter to warm up.
• For our VEGAN friends: omit my whipped cream on top and enjoy this pie.
• For our Dairy-Free friends, make coconut whipped cream for this dessert.  Only I recommend using canned coconut cream.
• And what’s more, this chocolate cream pie is adaptable to using a variety of already graham cracker pie crusts, including gluten-free pie crust, the new walnut pie crust, and pecan pie crust.

Notes and Tips for Success

• MOST IMPORTANT TIP! Allow the temperature of the Tofu to warm up on your counter for at least  15 minutes or more before blending it with hot melted chocolate.  Otherwise, the coldness of the Tofu may not blend very well and will ruin the mixture.
• For this recipe, it is best to blend in a food processor. 
• Be sure to POUR in the melted chocolate through the feed tube on top while it’s still very hot before it starts to cool down.  This will ensure the Tofu will blend into a creamy mixture.
• This chocolate cream pie will be very warm and needs to be chilled in the refrigerator, uncovered for a few hours.  Stays fresh for up to 2 days. 
• Best served chilled.

Chill and Serve!

Your family and friends will LOVE this silky chocolate cream pie!!  Give it a try!

ENJOY!!  🙂

Try these next! 

• Skinny Chocolate-Mocha Mousse
• Italian Lemon-Coconut Cake (Dairy-Free)
• Gluten-Free French Chocolate Cake
• Mini Brownie Cups Filled with Nutella
• Carrot Cake Cupcakes (dairy-free!)
• Dark Chocolate & Strawberry Ice Cream Roll
• Best Decadent Chocolate Cake
• Decadent Chocolate Chip Banana Bread

More No-Bake Desserts You’ll Love!

• No-Bake Chocolate Chip Peanut Butter Cookies (Gluten-Free)
• Easy Orange Posset
• No-Bake Carrot Cake Bites (Gluten-Free & Vegan)
• No-Bake Blackberry Cheesecake

Your comments help up! If you make this pie, let us know and leave a comment and a star rating!  Sharing your experience and insights will not only help those who read them but will help us too! Have a great day! 🙂

Continue to Content

Silky Chocolate Cream Pie - Dairy Free!

Yield: 8 servings

Prep Time: 13 minutes

Cook Time: 2 minutes

Total Time: 15 minutes

Silky Chocolate Cream Pie is a celebration to have your cake and eat it too and without any guilt! Simply because it's dairy-free and loaded with protein and antioxidants instead of fat.  Plus, it takes less than 15 minutes to make from start to finish! 

Print

Ingredients

• 12-ounces dark chocolate chips
• 1/3 cup coffee liqueur (I used Kahlua)
• 14-ounces Silken Tofu SOFT - room temperature
• 1 Tbsp. honey
• 1 tsp. vanilla extract
• 1 ready ( 9-inch) chocolate pie crust (or a gluten-free crust)
• Optional: white chocolate grated, and mini semi-sweet chocolate chips, as garnish

For Whipped Cream:

• 2 cups heavy cream (or canned coconut cream)
• 1 tsp. vanilla extract
• 1 Tbsp. powdered sugar

Instructions

1. First, open the package of Tofu and drain the liquid. Set it aside to warm up to room temperature for at least 15 minutes, and before you start melting the chocolate.
2. When you are ready, prepare the ready pie crust,. Open the package and set it aside.
3. In a double boiler, melt chocolate chips until completely melted.
4. Whisk vigorously the coffee liqueur as you pour it into the melted chocolate. Remove from heat, so you don't burn the chocolate.
5. Use a food processor (or blender). Add Silken Tofu, honey and vanilla. Blend on high speed for about 1 to 2 minutes, until smooth and well blended.
6. Carefully open the spout of the food processor ( or blender) and slowly pour in the hot chocolate mixture while it's still blending on medium speed. The melted chocolate has to be hot in order to get the consistency needed for this chocolate pie. Close the lid.
7. Press on the highest speed, and puree for a few minutes, until the mixture is well combined.
8. Pour chocolate mixture into a 9-inch pie crust.
9. Chill uncovered for 3 to 4 hours, then you can cover or lightly wrap with clear wrap. Or chill overnight. Garnish on top with some grated white chocolate, along with a sprinkle of mini chocolate chips. Serve sliced with a dollop of whipped cream on top.
10. Yields: 6 to 8 slices

TO MAKE WHIPPED CREAM:

1. In a stainless steel mixing bowl, beat heavy cream with vanilla extract for about 3 minutes. Continue to beat on high speed and add in powdered sugar while beating, until it forms peaks. Cover with clear wrap and refrigerate until ready to serve with the pie.

Notes

This chocolate cream pie does not freeze well. So we do not recommend it.

Nutrition Information:

Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 287Protein: 5. 4g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

Have a Delicious Day! 🙂

thanks for stopping by…

xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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