After I made brownies, strawberry shortcake cake, and a French silk pie, I worried that I wouldn’t have enough dessert for Mike’s birthday bash. My main concern? Those that wanted the French silk pie but couldn’t eat it because it contained raw eggs. I hate the thought of any one leaving disappointed, so I caved in and made this egg-free pie. Please give it a chance. It’s deliciously rich and chocolatey and the texture is to die for. When I served it, I refused to tell people what was in it. It was only after they tried it and liked it that I told them the secret ingredient: tofu. Tofu itself is pretty tasteless and bland. Silken tofu has a remarkable texture that blends itself beautifully with just about anything. Smoothies? You got it! Soups? Sure, why not! Chocolate? You know it!! Silken Chocolate Pie
9 full chocolate graham crackers
6 tablespoons butter, melted
12 ounces semi-sweet chocolate chips
1/3 cup coffee, room temperature
1 teaspoon vanilla extract
1 pound silken tofu, drained well (my package was 1 pound, 3 ounces – it worked)
1 tablespoon honey, or to taste
- Preheat oven to 350F. Pulse graham crackers in food processor until fine crumbs. Slowly add in butter and blend until combined. Press into bottom of a 9” cake pan. Bake until crust no longer looks wet, 18 – 20 minutes.
- Place chocolate chips, coffee and vanilla in double boiler and melt, stirring frequently. Or, place ingredients in microwave-safe bowl and microwave in 20 second increments until melted, stirring after each increment. Let cool slightly.
- Place tofu, chocolate mixture, and honey in food processor and blend until smooth.
- Pour filling into crust and refrigerate until filling is firm, about 2 hours.
- Serve with a dollop of freshly made whipped cream.
Please don’t ever ever ever buy whipped cream from the store. It’s oh-so-easy to make yourself and it tastes so much better. I forgot to take pictures of the whipped cream, but you can kind of see it on the bottom of the pic. Oops.
2 cups heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
- Place metal mixing bowl and whisk attachment to mixer in freezer for 15 minutes.
- Whip cream in chilled bowl until soft peaks form (this is when they can’t quite hold itself into a peak).
- Add in vanilla and sugar and beat until stiff peaks form (this is when they can stay in peak shape).
See, easy! The whole whipping process only took 2 minutes in my stand mixer. It may take a bit longer with a hand mixer. The most important part is making sure that your bowl and whisk are cold!!