This creamy vegan chocolate pie is the perfect pie for your holidays. Made with a gluten free graham cracker pie crust and with just 6 ingredients, it's a quick and easy dessert that the whole family can enjoy. Rich, decadent, and delicious!
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Preheat the oven to 350. Lightly spray a 9" pie pan and set aside.
In a food processor, combine the Oat Grahams and sugar. Mix until the graham crackers are broken down into a fine crumb. With the motor running, slowly add in the melted butter until it is completely incorporated. The crumbs should stick together when pressed between your fingers.
Transfer the Oat Grahams/butter mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about 1/4" thick. Place it in the oven and bake for 10 minutes. Remove from the oven and let the crust cool in the refrigerator while making your filling.
To make your filling, melt the chocolate over a double boiler. Gently melt it, making sure not to overheat the chocolate as it will burn quickly.
Once the chocolate is melted, combine the coconut milk, silken tofu, and chocolate in a blender. Blend until completely smooth.
Spread evenly over chilled pie crust. Return to the refrigerator and chill for at least 4 hours or until the pie is set.
Serve with coconut whipped cream and chocolate shavings. The Pie should be stored in the refrigerator until ready to serve. The leftover pie should be tightly wrapped and stored in the refrigerator for up to 5 days or the freezer for up to 1 month.
Serving and Storing - Keep the pie in the refrigerator until you are ready to serve. When you are ready to serve, serve the pie with coconut whipped cream, chocolate shavings, and ground cinnamon (optional). Tightly wrap leftovers and store them in the refrigerator for up to 5 days or in the freezer for up to 2 months.