Looking for a rich, no-bake dessert that’s quick, simple, and made with just a few ingredients? This four-ingredient chocolate pie delivers decadent flavor with minimal effort and no oven required.

This recipe is adapted from Plant-Based on a Budget by Toni Okamoto, creator of the Plant-Based on a Budget website. Toni’s cookbook focuses on affordable, time-saving vegan recipes, perfect for students, busy cooks, or anyone easing into plant-based cooking.

Whether you’re shopping on a tight budget or trying to speed up weeknight meal prep, this cookbook offers practical guidance—everything from cost-saving tips to straightforward recipes. I often recommend it to friends looking for affordable, plant-based meals.

With warmer weather on the horizon, this chilled, no-bake chocolate pie is ideal. I didn’t have a pre-made graham-cracker crust, so I made a simple no-bake crust and include that recipe below for convenience.

Toni’s cookbook is organized clearly and includes helpful tips—like bringing measuring cups to bulk bins to avoid extra packaging, checking price per ounce when comparing brands, and other time-saving ideas.

The cookbook’s tagline—delicious vegan recipes for under $30 a week, with meals ready in less than 30 minutes—captures its mission. It’s a great gift for anyone looking to make vegan cooking practical and affordable.

Yield: 8 servings

4-Ingredient Chocolate Pie

“This chocolate pie is one of the easiest I’ve ever made. There are only four ingredients, and all of them can be snapped up at your local grocery store. For vegan chocolate chips, look at the ingredients and make sure they don’t say ‘contains milk.’ I usually buy the Trader Joe’s or Guittard semisweet chocolate chips. For the piecrust, Keebler’s graham-cracker crust is a good bet.” —Toni Okamoto (reprinted with permission).

Prep Time
5 minutes

Chill Time
30 minutes

Total Time
35 minutes

Ingredients

Pie

• 1 (12-ounce, 340 g) bag vegan semisweet chocolate chips
• 1 (14-ounce, 396 g) block silken tofu, drained
• 2 teaspoons (10 ml) vanilla extract
• 1 vegan graham-cracker crust*

Optional toppings

• Fresh berries
• Coconut whipped cream*

Instructions

1. In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Stir with a fork until smooth. If needed, microwave in 20-second intervals and stir between each until fully melted.
2. In a blender or food processor, combine the melted chocolate, drained silken tofu, and vanilla. Blend until smooth and creamy.
3. Pour the chocolate-tofu filling into the prepared crust. Freeze for about 30 minutes, or until set. Store the chilled pie in the refrigerator for up to 5 days.

Notes

*If you don’t have a premade crust, you can crumble cookies or graham crackers and press them into an 8-inch pie dish as a simple crust. See the recipe below for an easy no-bake graham-cracker crust.

*For coconut whipped cream, refer to a coconut cream recipe if you want a dairy-free topping.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving:
Calories: 352
Total Fat: 20g
Saturated Fat: 11g
Sodium: 115mg
Carbohydrates: 43g
Fiber: 4g
Sugar: 27g
Protein: 6g

Crust options:

• You can make a quick crust by crushing cookies or vegan graham crackers and pressing them into a pie pan. Use crunchy, dry cookies for the best texture.
• Below is an easy no-bake vegan graham-cracker crust recipe. If you don’t have graham crackers, try ginger snaps, snickerdoodles, or vegan chocolate chip cookies as substitutes.

Yield: 8

No-Bake Vegan Graham-Cracker Crust

This simple vegan graham-cracker crust needs no baking and works for many chilled pies and desserts.

Prep Time
5 minutes

Total Time
5 minutes

Ingredients

• 8 ounces (225 g) vegan graham crackers (gluten-free if desired)
• 3 tablespoons (33 g) room-temperature vegan butter or coconut oil
• Pinch of salt

Instructions

1. Break graham crackers into pieces and pulse in a food processor until they form coarse crumbs.
2. Add vegan butter (or coconut oil) and a pinch of salt. Pulse until the mixture holds together when pinched.
3. Press the crumbs firmly into the bottom of a lightly greased 9-inch pie pan to about 1/4-inch thickness. Chill or freeze until ready to fill.

Nutrition Information:

Yield:

8

Amount Per Serving:
Calories: 170
Total Fat: 9g
Saturated Fat: 3g
Sodium: 160mg
Carbohydrates: 21g
Sugar: 6g
Protein: 1g

Besides the chocolate pie, this crust works well for other no-bake desserts like banana cream pie or strawberry swirl cheesecake—perfect for summer gatherings or quick weekend treats.

This book was provided by the publisher, and this post includes an affiliate link.