Friday, November 30, 2012

Chocolate Silk Pie

Here is a sneak peak at the Chocolate Silk Pie recipe from our Menus And Music collection

Chocolate Silk Pie

Velvety smooth, this easy, voluptuous chocolate pie is made with tofu—what a delicious way to add some soy to your diet!
12 ounces bittersweet or semi-sweet chocolate, grated or finely chopped
18 ounces silken tofu, drained
2 teaspoons vanilla extract
One 9-inch chocolate crumb crust (recipe follows)

  1. In a double boiler, melt the chocolate over barely simmering water. Or, melt the chocolate in a microwave on medium for 1 minute; stir and repeat until the chocolate is melted.
  2. In a food processor, purée the tofu, melted chocolate, and vanilla until perfectly smooth. Spoon the mixture into the prepared pie shell and refrigerate for at least 1 hour. To serve, remove from the refrigerator for 15 minutes before cutting into wedges.
Makes one 9-inch pie
Chocolate Crumb Crust
1 1/2 cups chocolate wafer cookie crumbs (about 30 wafers)
1/4 cup sugar
6 tablespoons unsalted butter, melted

Preheat the oven to 350°F. In a medium bowl, stir all the ingredients together until all the crumbs are moistened. Press the mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes, or until set. Remove from the oven and let cool completely.
Makes one 9-inch pie shell
Shopping List
Bittersweet or semisweet chocolate, 8 1/2 oz
Unsweetened cocoa powder, 2 Tbs
Cream cheese, 24 ounces
Unsalted butter, 1/2 stick
Heavy cream, 1/4 cup, plus 1 Tbs
Eggs, 2 large
Blanched almonds, 2/3 cup (4 ounces)
Graham crackers, 1 box

Pantry List
Sugar 1 cup, plus 2 Tbs
Vanilla extract