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Chocolate Silk Pie

What you need: 

1 9" pie crust
12 ounces very good quality vegan chocolate
12 ounces silken soft tofu
1 teaspoon vanilla extract

What you do: 

1. Preheat oven and bake pie crust according to package directions. Melt chocolate in microwave or double boiler, and let cool until its warm, not hot.
2. While chocolate is melting, put the tofu into a blender or food processor, and blend until smooth. Add the chocolate and blend again until smooth. Add the vanilla and blend.
3. Pour into pie crust and refigerate for 1 hour, and serve at room temperature.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

A friend sent me a similar recipe, but added 1/3 cup coffee liquer when melting the chocolate....very good.

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I've been experimenting with the best types of tofu for this pie. Without a doubt, the best is light not-firm silken tofu. It was so smooth in the blender it looked like milk, and it has made a deeeeeelicious pie.  :D

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Wow - absolutely divine. Everyone in my family, including a non-vegetarian, loved this pie. I think it lasted three whole days. Maybe.

This wasn't really a problem - delicious anyway! - but for some reason it turned out more like a fudge in a crust than an actual pie. Probably because I couldn't find soft silken tofu, so I just used regular. Oh well, I guess I have to make it again to find out!  ;)

Anyway, very comforting to a newly ovo-vegetarian that she doesn't have to give up making chocolate pies. ;D

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Use the same quantity of carob.  Good baking carob is near impossible to find, so if you can get Tufinit (available on line), an Israel brand, go for it.  Their non-dairy bars are exquisite.  They also make a spread that's like nutella that I melt and put over ice cream, where it hardens like Magic shell!  Otherwise, I use Sunspire vegan grain-sweetened chips.

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