About this recipe: This pie is a vegan delight - indulgently creamy in texture, but dairy-free!
Altered ingredient amounts. I used a ginger nut base stuck together with Pure Vegan spread(melted) and sliced strawberries on top after it had cooled. - 12 Mar 2010
Great recipe! We had friends round for a meal. I used a ginger nut base and put sliced strawberries on top after it had cooled. It didn't last very long and looked really impressive. - 12 Mar 2010
When I became vegan a few years back, I found this recipe and it was a life-saver since I love chocolate desserts. I have tweaked it, though. Instead of putting the pie into a graham cracker crust, I usually use a chocolae cookie crust (there are vegan versions). I also add 1/2 a carton of Tofutti imitation cream cheese to the tofu because it makes the flavor and texture more closely resemble chocolate cheesecake. Let's face it -- this pie is too solid and heavy to ever compete as a faux chocolate cream pie, but it can compete very nicely as a faux chocolate cheesecake. I layer the top with sliced strawberries and tell people it is a "strawberry chocolate cheesecake." Sometimes I make it without sugar (using 2 tablespoons of stevia extract instead) but that can have a slightly bitter taste. I don't mind, but for company I usually just cut the sugar in half (1/2 cup sugar, 1 tablespoon stevia extract) and I think this is indistinguishable from using all sugar. - 29 Nov 2006 (Review from Allrecipes US | Canada)