Wednesday, September 19, 2007

Chocolate Silk Pie


Oh, just yum. Glorious, creamy, happy yum. And easy. So pathetically easy you could sleep while making it, and it'd still come out perfectly. It is rich and decadent and chocolate all around. It's not my recipe, since every vegan seems to know how to make it. You can mess with it a bit and it still comes out muy delicioso. It's like discovering Blackbeard's treasure.

Chocolate Silk Pie
1 lb silken tofu, room temperature
12 oz bittersweet chocolate chips (60% cacao)
one ready-made pie crust; I used the Oreo sort.
1 Tbsp vanilla extract

Melt the chocolate chips in a double-boiler or in the microwave. Put the tofu in a blender with the vanilla and puree it on high for about 30 seconds, until it is smooth; don't remove the tofu from the blender. Add the chocolate to the blender, and puree it on high with the tofu until the mixture doesn't have any more white streaks. You may have to scrape the sides of the blender down with a rubber spatula. Pour into prepared pie crust and chill for at least 3 hours.

This pie is great. It has sinful mouthfeel but doesn't leave your mouth coated in fat (that would be a clean finish, methinks.) If you've never had tofu, or if tofu makes you all squeevish, give this a shot. Even my husband ate it and gave it high reviews.

1 comment:

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