Chocolate Mousse Pie with Chocolate Crumb Crust

chocolate mousse pie on outdoor table

Recipe for Chocolate Mousse pie made with silken tofu.  This pie is excellent and contains no dairy in the filling.  You can skip the crust if you wish and just put the filling in stem glasses or ramekins.

  • PrepN/A |
  • TotalN/A |
  • ServesMakes 8 - 12 servings


  • Crust Ingredients:
    • 25 chocolate wafers (Nabisco brand)
    • 6 tablespoons unsalted butter or margarine
  • Pie Ingredients:
    • 1 (16-ounce) package Azumaya Silken Tofu (drained)
    • 12 ounces good quality semi-sweet or bittersweet chocolate cut into small pieces
    • 2 to 4 tablespoons sifted powdered sugar if desired
    • 2 teaspoons pure vanilla extract
    • 1 Whipped cream or non-dairy whipped topping Chocolate shavings or curls


Put chocolate wafers in a food processor and blend until fine.
Melt butter.
Mix butter and crumbs in a small bowl.
Press mixture into bottom and sides of a 9" x !/2" tart pan with a removable bottom.
Chill for 30 minutes

Microwave chocolate in microwavable bowl on MEDIUM-HIGH (50%) for 1 to 3 minutes, stirring occasionally until melted and smooth.

Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.

Turn mixture into crust.

Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving (to enhance the flavor).

Standard Mousse Notes
A standard chocolate mousse requires cooking the egg yolks and chocolate mixture, then beating the egg whites separately and folding them into the cooled mixture. This version requires a minimum of 3 hours to chill. All in all, considerably more effort than this quick tofu method.
Recipes From - The Gourmet Food And Cooking Resource