Full disclosure: this is NOT a Chinese recipe. Not even close. But it contains tofu, and it’s really delicious…. My kids love this pie so much that they often ask me to make it when we have company – they love to make the guests guess what’s in it.
I’m always surprised by people who say, “I HATE tofu!” Very often, their experience of this food is marred by trying to use it as a replacement for meat. My feeling is that if you are trying to replace meat, you’re barking up the wrong tree: tofu is terrific when it’s cooked as tofu. Having said that, silken tofu can also be the base of a lot of dishes in which you would use milk, yogurt, mayonnaise or eggs. That “silken” qualification is important – the crumblier, drier variety of tofu is not much good for these recipes.
Our favorite brand of silken tofu is Mori-nu, which is widely available in conventional grocery stores in the (of course) meat alternative section, often near the produce section or in the deli meat section. It comes in vacuum-sealed cardboard packages, usually in the 12-14 oz range.
- 8-9″ prebaked pie crust – I prefer to make a cookie-type crust for this pie.
- 2 oz bittersweet chocolate, chopped
- 3/4 c sugar – raw cane is best
- 1 pkg silken tofu, firm or extra firm
- 2 T peanut or other nut butter
- 1/4 c unsweetened cocoa powder
- 1 tsp vanilla
- Allow your pie crust to come to room tempterature.
- Melt the chocoate in a bowl over a pot of barely simmering water. Bring the chocolate almost to room temperature – you don’t want to let it start to solidify again. To speed up the cooling process, you can remove the chocolate from the heat before it’s all melted and continue stirring it occasionally – the carry-over heat will melt the remaining lumps.
- In a food processor, combine the sugar, tofu, nut butter, cocoa powder, and vanilla until smooth.
- Add the chocolate, and process until smooth. If you have not brought the chocolate’s temperature down enough and your mixture looks grainy, simply transfer back into the bowl and heat slowly over hot water – it just means your chocolate “seized up” due to a temperature difference between it and the tofu mixture.
- Scrape into the pie crust, and refrigerate for at least 4 hours.
The pie can be made up to 24 hours in advance. Once it has chilled completely, carefully cover it with foil or plastic wrap to keep the filling from forming a “skin.”