originally posted: Nov 25, 2009 | post updated:
After ten years, this is absolutely my favorite chocolate pie I have ever created. My Chocolate Soufflé Pie (formerly known as my Double Dark Chocolate Mousse Pie) bakes up fluffy and light with rich chocolate flavor in every creamy bite.
After the pie cooled, some slices were made, fresh coconut whip dolloped on top and deliciousness tasted all around! It’s hard to believe that this dessert is made with plant-based ingredients – and as decadent desserts come – it is actually pretty healthy considering it has a base of tofu.
I changed the name because this pie is pure soufflé and I am so proud of that! I actually need to make this mixture in actual soufflé cups one day to show you guys how amazing it looks. It puffs up like a marshmallow and then settles back down a bit while keeping it’s sublime fluffiness.
I first made this recipe in 2009 as a pie for Thanksgiving – an alternative to pumpkin. And it was a huge hit! I have been meaning to update the photos for a while and today I finally did.
Make Ahead Recipe
This recipe is best when you let it chill in the fridge for a few hours, so it is a perfect make-ahead pie. Make it the day before and serve it with ease! Bonus points if you dollop some DIY coconut cream on top.
Chocolate Soufflé Pie
- 3.9 oz chocolate pudding mix, 1 box
- 1 cup soy milk
- 1 tablespoon corn starch, or sub with arrowroot
- 1 shot espresso, decaf or regular
- 1 teaspoon vanilla extract
- 2 oz semi-sweet chocolate
- 14 oz tofu, silken
- 2 tablespoon cacao powder
- ½ teaspoon sea salt
- 1 oz chocolate bar, broken into chunks
- 1 whole pie crust, flour or graham cracker
- Preheat the oven to 350 degrees.
- Prepare your pie crust ahead of time. Or you can use a pre-made crust – flour or graham.
- Add the soy milk, pudding packet, espresso, vanilla and corn starch (or arrow root) to a medium soup pot. Turn stove to medium and stir briskly until the mixture starts to thicken and warm. Turn heat to low and add in the 2oz chocolate. Keep stirring to melt the chocolate into the mixture. Note: Be careful to not burn this mixture. Low heat and keep stirring. The chocolate should be almost all melted when finished. this mixture will be thick and possibly a bit lumpy – that's okay!
- Spoon the mixture into a blender. Add in the tofu, cacao powder and salt. Blend from low to high. then blend on high for a good 2-3 minutes. Remove lid of blender and pour this silky chocolate mixture into your pie crust.
- Add the chocolate chunks over top the pie.
- Bake the pie at 350 degrees for 25-30 minutes. The pie will fluff up a lot while baking, so be sure to leave enough room over top the pie, in the oven.
- Cool pie for a few hours before serving. I like this pir served fully chilled, but warmish is delicious too.
- medium pot
nutrition estimate | per serving
Original Post Commentary…
a la 2009…
Here’s a last minute, super easy Thanksgiving dessert recipe that I felt compelled to share with you all. I made this Double Dark Chocolate Mousse Pie – currently known as the Chocolate Soufflé Pie – today in honor of the pumpkin-pie haters at my Thanksgiving feast. Yes, sadly the anti-pumpkin folks do exist. I had planned on making a creamy chocolate mousse parfait, but then while perusing Whole Foods, I found an amazing chocolate pie crust from Wholly Wholesome brand and I knew what had to be done. Vegan Chocolate Pie! Get it…
Chocolate Craving. OK, don’t judge, but I’m actually not a huge chocolate fan. I’m more a vanilla bean girl. But my husband loves chocolate. Dark chocolate. The darker, the better. Milk chocolate won’t do it for him. He likes the 80% cocoa bars. 90% is even better. For Thanksgiving he wanted a chocolate dessert. So in honor of his request for a vegan chocolate dessert, “something like a flourless cake” (you know the non-vegan totally sinful kind at fancy restaurants) – I decided to craft him a dark chocolate dessert that was ‘dark enough’ yet still fluffy and light.
Fluffy Tofu. Silken tofu adds a nice fluffiness to pudding pies. But if you don’t want a ‘fluffy’ bite, substitute vegan cream cheese for the tofu. Or you can even blend an extra handful of raw cashews in place of the tofu. Both cashews and tofu are texture builders for vegan pies. But, I adore the souffle-like quality the healthy silken tofu gives this pie.
Heat. Blend. Pour. Bake. This is a pretty simple pie to whip up in a under an hour (and that includes the cooking time). With a base of simple vegan chocolate pudding, you can add your own flavor accents like cinnamon or espresso, texture enhancers like cashews, and even add-ins like melted chocolate for a richness to satisfy even the deepest of chocolate cravings. Rice whip on top is the perfect touch to this decadent chocolate dessert.