Chocolate Espresso Moo-Less Pie

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

The creamy, rich and decadent pie is SOOOO easy to make, and it's VEGAN! I know everyone will love this whether they know it contains tofu or not... This recipe was inspired by one I saw on Alton Brown's Tofu episode, as well as a recipe I saw on the website: The Everyday Dish. You can use either a homemade graham cracker or chocolate cookie crumb crust, OR you can make your own from scratch. The store bought vegan crumb crust I got was pretty lifeless, so next time I think I will make my own!

Ingredients Nutrition

  • 1 (16 ounce) package silken tofu, drained
  • 10 ounces dark chocolate chips, vegan
  • 14 cup powdered sugar
  • 14 cup coffee, strong brewed or 14 cup espresso
  • 2 teaspoons vanilla extract
  • 1 prepared 9-inch chocolate cookie pie crust

Directions

  1. Melt chocolate chips in microwave in 20 second increments, or using a double boiler.
  2. In a blender, add tofu and blend until smooth.
  3. Add melted chocolate, blending again until smooth.
  4. Add powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy.
  5. Pour chocolate mixture into pie shell.
  6. Refrigerate 2-4 hours or until firm enough to slice.
Most Helpful

5 5

Perfect!! We used crushed oreos (newman's own)/vegan butter for the crust and added a little nutella (2 Tablespoons) to the filling recipe. I added more crushed oreos to the top. We doubled the recipe and filled a 9x12 pan. So yummy!