Chocolate Silk Pie
Preheat oven to 400°F.
- Cook1 h
- Total1 h
- Serves10
- LevelIntermediate
Ingredients
- 2 (350 g) packages extra-firm silken tofu
- 2 tsp. vanilla extract
- 2 tbsp. cocoa powder (I like extra-dark)
- ½ cup sugar
- 1½ cups chopped non dairy chocolate or chocolate chips
Method
- Preheat oven to 400°F.
- Prepare the pie crust according to recipe directions and roll out in between two sheets of parchment paper until about ¼ inch thick.
- Flip over the parchment to gently place the crust into a standard-size glass pie pan. Fold or flute the crust and pierce bottom several times evenly with fork. Bake for 20 minutes, or until light golden brown. Remove from oven.
- To prepare the filling, blend the tofu, vanilla extract, cocoa powder, and sugar in a food processor until completely smooth, scraping down sides as needed.
- In a double boiler, melt the chocolate and drizzle into the tofu mixture and blend until completely incorporated. Spread filling into baked pie shell and let cool at room temperature for 1 hour before transferring to the refrigerator to chill until slightly firm, 4 hours up to overnight. Store in airtight container in refrigerator for up to 3 days.
