I’ve got the ultimate decadent summer pie for you guys. This easy vegan no bake chocolate silk pie is incredibly delicious and so dreamy. The chocolate filling is insanely silky smooth, chocolatey, and pairs so well with the graham cracker crust. The coconut whipped cream on top is out of this world and is finger licking good!

No need to turn on your oven for this chocolate silk pie! When I say this pie is easy to make, I really mean it! You just need a good blender and you are set! You basically put all the filling ingredients in your blender and let it do it’s magic. The filing is made with silken tofu, but don’t worry, it does not taste like tofu one bit! Even my tofu haters couldn’t tell there was tofu in it! Just trust me okay? 🙂

Now let’s not forget about the coconut whipped cream. I’m not a huge fan of whipped cream, but this coconut whip is AMAZING. I could eat it by the spoonful. Please don’t leave it out! It tastes incredible with the pie and takes it to the next level. Remember to put the can of coconut cream in the fridge at least 24 hours before you need to make it. You might have some leftover coconut whip after topping the pie. You could dip fresh fruit in it or top it on some fruit crisp. It’s so dang good.

I hope you give this chocolate silk pie a try. No one would ever guess that it was vegan. I’ve made it 3 times in 3 weeks and we never got sick of it. It also never lasted more than 2 days in the fridge. Everyone loved it and wanted more. Tag me and leave a comment on this post if you make it!

Ingredients

Graham Cracker Crust

15 vegan graham cracker sheets
1/4 cup coconut sugar (or brown sugar)
1/2 cup/1 stick vegan butter, melted

Filling

16 oz silken tofu
1/4 cup cashew butter (or almond butter)
1/4 cup almond milk
2 tbsp pure maple syrup
1 1/2 cups dairy-free chocolate chips (try and use good quality chocolate chips)

Coconut Whipped Cream

1 (14 oz) can coconut cream, chilled for 24 hours
1/4 cup organic powdered sugar
1/2 tsp vanilla extract

Instructions

To make the crust, add graham crackers to a food processor or high speed blender. Pulse until there are very fine crumbs. Add to a large bowl. Add the coconut sugar. Stir until well combined. Add the melted butter and stir until everything is combined. Firmly press into a 9 inch pie pan, preferably a deep dish pie pan. Use your fingers to firmly press crumbs up the sides and bottom of the pan, then use the bottom of a glass cup to firmly press the crumbs again. Place in the freezer while you make the filling.
To make the filling, add the silken tofu, cashew butter, almond milk, and maple syrup to a high speed blender (I used my Vitamix). Blend until smooth.
Melt the chocolate chips over a double broiler or in the microwave in 30 second increments, stirring after each increment until melted. Careful not to burn the chocolate. Add melted chocolate to the blender. Blend until well combined and smooth, scraping down the sides a few times.
Pour filling into the chilled crust. Place pie in the fridge overnight. You can put it in the freezer for a few hours if you want to speed up the process, just make sure to transfer it to the fridge later. The longer it sits in the fridge, the firmer it gets.
After pie is set and ready to eat, make the coconut cream. Remember to place the can of coconut cream in the fridge for at least 24 hours to chill. Place the bowl of your standing mixer and the whisk attachment in the fridge for 30 minutes before making the coconut whip. After everything has been chilled, open the can of coconut cream and just scoop out the hardened cream into the mixer bowl. Save the liquid for something else. Mix on high for 1 minute. Then add the powdered sugar and vanilla extract. Mix until creamy and smooth, about another minute.
Spread a thick layer of coconut cream on top of the set pie. (If you have leftover coconut whip, eat it with some fresh fruit, it’s so good!) You can add shaved chocolate on top for looks if you desire. Let the pie sit out at room temperature for 15 minutes after taking it out of the fridge before serving. Enjoy! Store leftover pie in the fridge.

Servings: 8

Author: valeria.chao

Vegan No Bake Chocolate Silk Pie