Vegan Chocolate Silk Pie
If you’re starting to make a list for your holiday food lineup, you can’t forget dessert! And if you’re talking about holiday desserts, we’re sure pie is on the list somewhere. We’re here to tell you that this vegan chocolate silk pie must make your holiday food list this year! This recipe features a unique ingredient that creates a silky smooth texture accompanied by a rich chocolate flavor that will leave you wanting more.
If pumpkin or pecan pie isn’t your jam during Thanksgiving or Christmas, chocolate silk pie is a great alternative! We love having options for everyone during the holidays and this vegan pie is the perfect choice to do just that.
Top with our Vegan Coconut Whipped Cream for the ultimate holiday dessert!
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Vegan Chocolate Silk Pie Recipe Tips
- Substitute the coconut cream for any other vegan milk if desired.
- Be sure to use silken tofu for this recipe as regular tofu will not give you the same consistency.
- If you want a less chocolatey result, omit the added cacao powder.
- Fresh berries make this an extra festive holiday dessert. Try raspberries, blueberries, or blackberries!
- Store in an airtight container in the fridge.
Vegan Chocolate Silk Pie Recipe
- 2 cups flour
- 1/4 tsp salt
- 10 tbsp vegan butter
- 3-5 tbsp cold water
- vegan whipped cream
- powdered sugar
- Preheat the oven to 375 degrees fahrenheit and grease a 9” pie pan.
- To make the crust, combine the flour, salt, and mix.
- Add the butter and use your hands to begin breaking the butter apart and mixing with the flour. The mixture should be crumbly. Add the water, starting with 3tbsp and continue using your hands to mix. Add more water, 1tbsp at a time, as needed until you get a smooth pie dough consistency.
- Pour the dough onto a lightly floured surface and roll into a 12” circle with a rolling pin.
- Carefully place the crust into the pan. Press the crust into the sides to ensure it’s packed into the pan. Cut off any excess crust. Using a fork, poke the center of the crust a few times and bake for 10-15 minutes.
- Remove from the oven and allow to cool.
- To make the filling, melt the chocolate chips over a double boiler or in the microwave in 20 second intervals.
- In a high speed blender add the tofu, coconut cream, almond butter, maple syrup, salt, and blend until smooth. Add the melted chocolate and cacao powder and blend again until completely smooth and combined.
- Pour the chocolate filling into the pie crust and place in the fridge for 2 hours to set.
- To serve, add vegan whipped cream, berries, and powdered sugar if desired.