The Chocolate Cherry Mousse Pie was a big hit this holiday season with my family and friends. I made it 3 separate times! It reminded me I desperately needed to redo the pictures of this recipe I had done in 2015. Thank goodness my photography and editing skills have improved since then!
I find it rather interesting to see my own progression as a blogger. When I first started out, I just wanted to share my recipes however I could, even if the pictures weren’t great. Now, I find the picture taking to be almost as fun as the recipe creating. I can’t imagine one without the other in this visual internet world we live in.
There is that old adage, “you eat with your eyes”, … well, enjoy this one :-).
If you’re new to the vegan pie world, or new to using tofu, this is a great place to start. What better way to enjoy it than combined with chocolate?! Seriously, though, I know it may seem weird, however you can’t taste it or see it. The tofu provides structure for the pie and enhances it’s creaminess. Nobody will ever know it’s there unless you tell them. Whether you do, is up to you ;-).
If you’re interested in checking out the original recipe post and seeing how far I’ve come as a photographer, see it here.
Step by Step
| Prep Time | 8 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 Pre-made pie crust (see notes)
- 12 oz silken tofu
- 8 oz vegan cream cheese
- 3 tablespoons sugar
- 1 tablespoon cocoa powder
- 2 teaspoons cornstarch
- 1/2 cup vegan chocolate melted
- 1/2 teaspoon vanilla extract
- 2 cups cherries (fresh, frozen or jarred) (see notes)
- 1/2 teaspoon lemon juice
- 1/3 cup + 2 tablespoons water
- 2 tablespoons cornstarch
- 1/4 cup sugar
Ingredients
Pie Filling
Cherry Topping
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- Preheat oven to 375F.
- In a food processor or blender, puree the tofu until completely smooth.
- Add the vegan cream cheese, 3 tablespoons sugar, cocoa powder, 2 teaspoons cornstarch, melted chocolate and vanilla and blend all the ingredients together until they are smooth and creamy.
- Pour filling into the pie crust and bake for 20-25 minutes or until it jiggles lightly in the center (like jello)
- Let cool completely and then chill for a minimum of 2 hours in the refrigerator.
- To make the topping: Combine the cherries, 1/4 cup sugar (if you are using cherries in light syrup, only use 2 tablespoons sugar), 1/3 cup water and lemon juice in a medium saucepan. Bring to a boil and let simmer for 5 minutes.
- Combine the 2 tablespoons water and 2 tablespoons cornstarch, mixing until smooth to make a slurry. Slowly add the slurry to the cherries, stirring constantly. It will get thick very fast. Bring to a boil for 30 seconds and then take off the heat. Let cool and chill until ready to use.
- Right before serving, top the pie with the cherries and dig in :).
- Can be stored for 4 days in the refrigerator.
* Use Mori-nu firm silken tofu for best results.
* I use Tofutti cream cheese spread
* Cherries --->If you use jarred cherries, make sure they’re not in heavy syrup. I used jarred Morello cherries in a light syrup.
I've made this with a chocolate crumb crust and also with a pre-made frozen pie crust. Personally, I like the regular pie crust better however both are excellent. Use whichever one you prefer. For both, I prefer Wholly Wholesome brand. They make a gluten free one as well.
I used “Enjoy Life” brand dark chocolate chips and chocolate extract in place of the vanilla. Still, this didn’t have much chocolate flavor so I added more melted chips and another generous tablespoon of cocoa powder. That did the trick. I used a chocolate crust and frozen cherries. In place of the water in the cherries, I used organic black cherry juice. It gives a beautiful rich, red color to the cherries and kicks up the flavor. Excellent!
Wonderful! So glad you liked it :-). Love the use of cherry juice instead of water — I need to give that a try! I have found that while making the filling, it seems the chocolate flavor isn’t that intense, but after it chills in the fridge, the flavor really develops. Adding more choc chips is never wrong though, lololol!