Dairy Free Chocolate Silk Pie

Happy Valentine’s Day! I love that today is about celebrating love and those we love… and the fact that this celebration often comes in the form of tasty treats is great too!

I figured today was the perfect day to share our favorite chocolate cream pie (non-dairy, of course). I got the original recipe from Minimalist Baker and it instantly became a family favorite. I was even asked to make this pie for my grandma’s birthday a couple summers ago.

While I stick fairly closely to Minimalist Baker’s filling recipe I’ve never actually made the walnut, date, and cocoa powder crust. I either pick up a pre-made gluten-free graham cracker crust or, if I’m feeling ambitious, make a graham cracker crust myself. At some point I will try a date and nut crust. And if that’s the kind of crust you would like to make you can find her recipe here: minimalistbaker.com/6-ingredient-vegan-chocolate-silk-pie.

A couple minor tweaks I made to the filling were to use firm silken tofu and full fat coconut milk (from the can and shake it first). You don’t have to make these changes but I prefer the thicker consistency of this recipe to the runnier consistency of the original recipe.

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Dairy Free Chocolate Silk Pie

(2 votes, average: 5.00 out of 5)

Ingredients

12.3 ounce carton firm silken tofu, drained
½ cup full fat coconut milk (from a can)
1¾ cups non-dairy chocolate chips (I use semisweet)
1 prepared graham cracker pie crust (gluten free)

Instructions

Drain the tofu and add it to a blender along with the coconut milk.

Place the chocolate chips in a small glass bowl, microwave for 30 seconds, and then stir.

Continue to microwave at 30 second intervals until melted. Stirring after each interval.

Add the melted chocolate to the blender and blend until completely mixed and smooth; scraping down sides as needed. (About 1 minute.)

Pour the mixture into the prepared graham cracker crust and smooth out.

Refrigerate until set. (1-2 hours.)

Top with dairy free whipped topping, fruit, or whatever you like.

Notes

Modifications: I like using firm silken tofu and full fat coconut milk because it helps the pie set up; however, they can be substituted with soft silken tofu and light coconut milk. Just keep in mind the pie might not set up as well.