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Chocolate Peppermint Silken Tofu Pie

This chocolate silken tofu peppermint pie is the perfect holiday dessert to serve to family and friends! With a decadent creamy and silky smooth chocolate peppermint filling, you'd never guess the main ingredient in this is silken tofu. This pie can easily be made vegan or gluten free as well.

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Makes 1 full sized pie (serves 6-8)

Total time: 4 hours 30 min (4 hours of chill time)

What you’ll need

Donut dough
2 packs silken tofu, thawed to room temp from frozen 
1 tsp vanilla extract
3 tbsp honey or dairy free condensed milk
2 1/4 cups dark chocolate chips (be sure to look at ingredients of chips, some contain milk)
1/2 tsp peppermint extract
Dark chocolate curls
Peppermint shavings
24 oreos
4 tbsp vegan butter (if making dairy free), melted and cooled 

Steps

  1. Using a food processor, pulse oreos into a fine crumb, and then add melted butter and mix until evenly combined. Using a measuring cup or flat utensil, press firmly into pie pan, and then pre bake for 15 min at 375 F and let cool completely. 

  2. In a heatproof bowl, microwave chocolate in in 30 second increments until completely melted, about 1 1/2 minutes. Stir after each minute, being careful to not burn the chocolate. 

  3. Take out thawed silken tofu from the package, discarding any leftover liquid from the container. Make sure the tofu is slightly warm or at room temp—the temperature difference when blending cold tofu with hot melted chocolate can result in a slightly grainy filling. 

  4. In a blender, add silken tofu, vanilla extract, condensed milk or honey, and peppermint extract. Pulse for a few seconds. Stream in melted chocolate and blend until completely smooth. Pour into cooled pie crust pan and let chill in fridge until set, for at least 2 hours for a looser filling, 4 hours for a firmer set, and up to 12 hours. You can check if it’s set by slightly tilting the pie pan. If the filling doesn’t budge, it’s set. 

  5. Before serving, top with whipped cream, chocolate and peppermint shavings. 

*Note: If making ahead of time, I recommend melting some extra chocolate and pouring a thin layer onto bottom of the cooled pie crust to create a layer between the silken chocolate filling and the pie crust. Chill in fridge until chocolate layer is hardened. This will prevent your pie crust from potentially getting soggy from the filling.