Recipes > Chocolate Cream Pie
Impress your guests with this extremely delicious, but very easy to prepare chocolate dessert.
Chad Sarno
- Serves: 8
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 48,793
- Success Rating: 75% (?)
Steps
Step 1: Preparing the Crust
- 2 cups raw pecans
- 1/4 cup date sugar or maple sugar
- 1 1/2 tbsp coconut oil
- 1/2 tsp sea salt
- 1/4 tsp chipotle powder (optional)
Method
To prepare the crust, combine the pecans and sugar in a food processor fitted with the metal blade. Process until the mixture resembles a fine meal. Add the coconut oil, salt and optional chipotle powder and pulse to combine well.
Transfer the mixture to an 8- or 9-inch pie pan. Press and shape the mixture into the bottom and sides of the pan to make a pie shell..
Step 2: Preparing the Filling
- 2 1/2 cups vegan dark chocolate chips (or more if you want the pie sweeter)
- 18 oz (510 g) firm silken tofu*
- 1 tsp vanilla extract or 1 vanilla bean, scraped
- pinch of sea salt
Method
Preheat the oven to 350°F (175°C). Alternatively, the chocolate can be melted using a double boiler.
Place the chocolate chips in a baking tray or shallow pan, Transfer to the preheated oven and heat for 3 to 4 minutes or just until melted. Watch carefully as the chocolate can burn quickly. Remove from the oven.
While the chocolate is melting, combine the tofu, vanilla and salt in a food processor fitted with the metal blade. Add the melted chocolate and blend until very smooth.
Pour the mixture into the reserved pie shell, smooth the top with an offset spatula and refrigerate for at least 20 minutes or until firm. When firm, slice and serve..
Chef's Notes
- by Chad Sarno
- •
- January 8, 2014
*Note 1) Soft, medium or firm silken tofu can be used in this recipe, but for a final product that is a bit more dense, firm is recommended.
*Note 2) For the tofu, if you cannot find firm silken tofu, soft block tofu can be used instead. In this case, the tofu often comes in 150 g or 300 g packages — we have tested this recipe using 2 × 300 g (600 g total) and the end result was delicious.
*Note 3) Silken tofu is sometimes available as a shelf-stable product, generally located in the international or Asian aisle of your local grocery store. You might even find this at Costco, depending on the location.
For more information, here is an article called "A Guide to Tofu Types & What to Do w/ Them.
*Note 4) Use fresh berries of your choice for garnish.
57 Comments
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Hi Rouxbe, I would like to ask what brand food processor you arr using here? I have never seen a food processor like this one. Can you also tell me why this model has a hand crank and what its purpose is? It looks like a great processor to own and use! -
Rouxbe Staff
Hi Naouar- That type of processor is called a Blixer, and it has a few functions that scrape the sides down while it blends/liquifies. It's like a blender and a food processor in one machine - very high powered! http://astore.amazon.com/rouxbe-20/detail/B005ETBQHI Cheers, Ken -
Hi! Is the date sugar the same as the date paste, the home made sweetener that you make by mixing dates with water? Or is date sugar something that needs to be bought in stores? Thanks! -
Rouxbe Staff
These are different products - date sugar is simply dried/granulated dates and it loosely resembles brown sugar. ~Ken
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Maybe I can replace date sugar with date paste? Would I use the same quantity?
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Rouxbe Staff
Hi Lisa- Date paste will add considerable moisture - which would likely shift the texture of the crust and make it wetter and potentially too soft or even gummy as a result. The inclusion of the fat in the recipe (as it cools) may be enough to keep it together though, so feel free to give it a try and report back. If you do this, try to make the paste as thick as possible - use only as much water as you need to blend it. My gut tells me the better result will come from adding a dry/granulated type sweetener vs a paste. ~Ken
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Hi Ken, So, at the end, I didn't use date paste as you told me that it might be too moist. Instead I just used normal pitted dates and the crust came out very well! Actually, I used this crust recipe as a base for a strawberry tart with a cashew nut cream. The crust is very versatile and I guess it can be used for a lot of different tarts and pies. :)
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Rouxbe Staff
That is great news Lisa. Glad it worked out. ~Ken
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Can I substitute sugar or maple sugar for Brown sugar? -
Rouxbe Staff
Absolutely, they will be nearly equivalent in amounts although brown sugar tends to add some moisture. ~Ken
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Can stevia be used in place of sugar? Wanting to keep sugar very low. -
Hello i would like to know if the coconut oil can be substituted with another type of oil? -
Hi Timi - you certainly can substitute stevia for sugar - the following link provides additional detail and information. Thanks for learning with Rouxbe! http://healthyeating.sfgate.com/replace-stevia-sugar-baking-cakes-3385.html Chef Kirk -
Hi Chloe and thanks for your question. Coconut is definitely a choice for many dairy-free consumers, but not everyone likes the flavor of coconut (I am in that group, to be honest). Coconut oil is a dairy-free fat, however, it has a high ratio of saturated fat, like dairy. You might try palm shortening, which has a more neutral flavor than coconut oil. Margarine is another option, providing more flavor. You could also try grapeseed oil or even canola oil. I hope this helps. Thanks for learning with Rouxbe. Chef Kirk
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Thanks, Kirk. Looking forward to the class!
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Thank you Timi!
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Thanks for the helpful tips :D
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Thanks Chloe!!!!
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Hello! I would like to know if this recipe can be frozen. Any idea if it would keep its taste and consistency after a week in the freezer?? -
Hi Susan - Great question - I've researched this and by all accounts, the general consensus by most is that you can freeze any type of tofu - now I haven't frozen this specific recipe but believe your results will be positive. I do encourage your to let us know if the taste and consistency remain as desired - I would guess that you might lose a little of that fresh-baked essence - thanks for asking and for learning with Rouxbe! Kirk
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Can I replace the pecans with hazelnuts or will it effect the consistency of the crust? -
Hi Curtis - Great question and indeed, you can replace the pecans with hazelnuts. That said, I have attached an informative link below that outlines a comparison between hazelnuts and pecans from a nutritional perspective - the good news is that they are similar with regard to calories, total fat and fiber; not always the case with other nuts such as almonds and macadamia nuts...I hope this is helpful. Thank you for learning with Rouxbe! Chef Kirk. https://skipthepie.org/nut-and-seed-products/nuts-hazelnuts-or-filberts/compared-to/nuts-pecans/
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Allergic to soy. What is the substitute? -
Ok, I used hazelnuts instead of pecans and ended up using some bitter sweet chocolate chips because someone ate half my semi-sweet chocolate chips, but it came out really, really good! I also topped it a bit differently. ^_^ Pictures here https://www.instagram.com/p/Ba0qOkFA1FX/ and here https://www.instagram.com/p/Ba2it1wgicK/ For any Rouxbe staff, I'd appreciate knowing if I can share the recipe on social media. I've tagged you in both of the picture posts.
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Hi Sharon - I hope you are well. Have you tried avocado as a substitute for the silken tofu? Thanks! Chef Kirk
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Hi Curtis! Thanks for your question and your posts! Students can absolutely share their photos on social media - we typically ask to be tagged (given credit) for recipes that are ours. It looks like you already shared to social (and tagged us), so I believe you are asking if you can share the actual recipe. No problem at all if you share the direct link to the recipe on social media! I love that you are already diving into Rouxbe recipes Curtis!!! Thanks for learning with Rouxbe!!! Chef Kirk
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Thanks Chef Kirk! Looking forward to the upcoming class!
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Excellent Curtis! Thank you!
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Is there a link to make vegan chocolate chips? -
Made the pie using Lilly's dark chocolate chips with stevia. Awesome recipe. I enjoyed making the pie and enjoyed eating it even more.
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Hi Sandra! Thank you for letting us know. I am so glad to hear that a sugar-free variation was successful! I will have to try that sometime. We appreciate your engagement with the Rouxbe community! Lauren -
Could you recommend a good vegan chocolate brand please️ -
Hi Janhavi. Thank you for your question. The chocolate that you use has a big impact on the taste of this pie. I prefer darker chocolate (55% or higher). The lower percentages tend to be sweeter. My very favorite is "chocolove" brand. I get the strong dark chocolate bars and chop them for baking. You can get Ghirardelli bittersweet 60% cacao baking chips at most stores and they are also awesome. Enjoy. Lauren
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So it’s not a good idea to use almonds instead of pecans in this recipe? -
This was so easy to make and turned out very well. It was delicious. I did not have pecans and used walnuts instead the crust held its shape and tasted great. -
Yummy! This is the recipe I've made more than any other recipe in the course so far. Each time I make it everyone falls in love with it! I've shared the recipe with so many people, I lost count. I'd like to share that I do two things differently: one is that I halve the recipe but use the same size pie pan, which gives ma a very thin and elegant pie. Each layer is about 13 mm thick; the whole thing is about 1 inch in thickness. It looks lovely, and of course tastes divine. This way, I enjoy a slice without feeling "stuffed" and sometimes go for a second tiny sliver. The second thing is that I use a good quality vegan chocolate bar, as high a cocoa content as possible without being too bitter. I melt it in a double boiler and continue the rest as in the recipe. Thanks Rouxbe Team for these brilliant recipes! -
According to Naouar E question, the link Rousbe staff gave does not work. Would you describe the name, brand and model of your processor, please. -
Rouxbe Staff
Hi Paula. Yes, that link is 5 years old and doesn't work anymore. Please try this link: https://www.amazon.com/s?k=blixer&ref=nb_sb_noss_1 Or go to amazon.com and search for "Blixer." Hope this helps. -
Has anyone tried freezing this pie yet? I made 3 for a picnic tomorrow but now thunderstorms are predicted. -
Hi Jean. Although I have never frozen this recipe, I think it would work well. Let me know how it went! Lauren
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Very decadent and rich dessert! I added a full zucchini which I grated and blended with the mixture to add nutrients and to contibute to the soft texture. I used non-sweeten dark chocolate, so I added date paste to sweet my mixture. I also used date paste instead of date sugar in the crust, which made it easy to hold. Then I toped the pie with cherries to make it more colourful! -
I pressed the silken tofu before i made this recipe. Was i supposed to? This is my first time using tofu in a recipe. -
Hi Sharon. How did it turn out? I usually place the silken tofu in a colander for a few minutes and then add it. I do not think you need to actually press the silken tofu to have a good result. Lauren
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made for first time today - WOW so rich and elegant! this will go to Christmas party at work this year! I may or may not tell that it's tofu ): -
Rouxbe Staff
Hi Patricia: You can get all fancy with the garnishes on this decadent dessert. So glad you loved the chocolate cream pie. It is a true winner. Thanks for writing. -Char -
Can I replace pili nuts or cashew nuts aside from pecans?
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Rouxbe Staff
Hello, Andrea: I have never used pili nuts before. But, if I am making a crust without pecans, I will use a blend of almonds and walnuts, a cup of each. Cashews are great, for me, they are too sweet. Let us know what you decide to do. Happy cooking, Char
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I can't wait to make this recipe! I plan on making it today but would like to know how long it will last in the fridge? There aren't many of us and I would hate for it to go to waste.
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Rouxbe Staff
Hi Briana: You have a few options here. Ideally, it will last in the fridge for no more than five days. However, when I make this dessert, I cut the torte into eight (8) slices, wrap them individually, and freeze them. They keep very well. You will LOVE this dessert. Have fun in the kitchen! Char
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Hi, I do not know the first thing about Tofu, but I cannot seem to find Firm+Silken anywhere. I asked someone buying Tofu at the Farmers Market and she said it would be best to find it at the local grocery and they had Silken, but not both Firm+Silken, it is either one or the other. Should I just take half of each and make my own Firm Silken or what can I use to make this? -
Rouxbe Staff
Hi Kimberly: this is one of the mysteries of grocery store product placement. This type of tofu is shelf stable, and is generally found in the Asian section of your local grocery store. It comes packed and compressed in a box that resembles a small brick in size. Hope this helps. Enjoy making the dessert. Cheers, Char
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Hello! I was reading the above comments and I was wondering if I Substituted tofu for Avocado, what would be the amount of Avocado needed? Thank you :)
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Hi Rhea Maria, I haven't tried this recipe with avocado, but I would try a 1:1 swap. Make sure the avocado is ripe and mashed well. Cheers, Sandy -
Hi Hi. Can you use vanilla bean paste and cut back on the date sugar a little? -
Rouxbe Staff
Hi Mell C., Thanks for writing. To answer your question: 1- are there any additional ingredients in the vanilla bean paste? Some do add additional sweeteners. 2- As for the date sugar, it really isn't as sweet as a white cane sugar. I would say that the sweetness of the mixture is up to what you enjoy. Remember that sugar can act as a binding agent in recipes, which may have an impact on the consistency of the filling. I would suggest to start off with a small amount of sugar, and add to taste until you achieve the flavor you are seeking. I enjoy using vanilla bean for special recipes. Thanks for your question, and let us know how the recipe turns out for you. Cheers, Char
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Can the choc chips be substituted with cocoa or some other alternative? Cant find vegan choc chips were I live. Thanks -
Rouxbe Staff
Hi Nerine, You can use any dairy-free chocolate or chocolate chip. Read the labels on the package and choose one that is at least 55% cocoa solids. Chocolates without dairy may not have vegan sugar but if that is ok wth you, you'll be good to go. Subsituting cocoa powder is not an option in this recipes without adding fat and sugar.There are so many quality non-dairy chocolates in the marketplace today and online, I don't think you will have a problem. Let me know how it works out for you. Fran
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