Silk Road Chocolate Pie

Rich, silky-smooth and intensely chocolatey - this pie is perfect for special occasions or just for choco-ing out!

Rich, silky-smooth and intensely chocolatey – this pie is perfect for special occasions or just for choco-ing out!

I recently made a chocolate pie that was so rich, so delicious, so silky-smooth and yet so easy I just had to share it.  If you love French Silk Chocolate pie but avoid it because of the huge amount of fat, the dairy or the raw eggs, then this is the pie for you!  Traditional French Silk pie has sticks of butter, lots of egg yolks and heavy cream and takes a long time and some fancy fussing to make.  The only fat this pie contains is from the crust, the bittersweet chocolate and any whipped cream you embellish it with, and it takes less than 10 minutes to make.  Bonus: if you get off on tricking people into eating weird food, then this is really the pie for you!  Before you read the recipe, I want to be crystal clear that this recipe is not a gag (no pun intended), and it really, truly is the best chocolate pie we’ve ever eaten.  By now you are probably thinking, “oh man, WHAT is in it!?”  Well…the main ingredient is shelf-stable, firm silken tofu.  Yep, tofu.  Not kidding. A few months ago I read a recipe for a chocolate-raspberry pie made with tofu in a healthy eating magazine,  and I was intrigued.  I love tofu – could it really make a delicious pie with loads less fat that still tasted great?  I went online and read many reviews for that recipe and people just raved about it.  So I got a box of shelf-stable tofu and got to work.  I didn’t exactly follow that recipe (shocking!) but used it as a starting point.  I call it “Silk Road” Chocolate pie because the texture is rich, silky and “fatty” like a French Silk pie, but that fabulous texture comes from an Asian staple. When I showed my sugar loving man the treat that awaited him for dessert he was pretty excited.  He tucked into the pie, closed his eyes, mmmmmm’d and declared it “SPECTACULAR!” – his favorite superlative.  He is not a fan of tofu, so when I revealed the magic ingredient the look on his face was a priceless mix of “huh?” and “who cares!” and he proceeded to polish off most of the pie.  No one will ever be able to detect tofu – all you taste is rich, creamy chocolate! Here’s the recipe, and some suggestions for variations:

  • 1 Oreo cookie pie crust (or homemade equivalent)
  • 1 1/2 cups bittersweet chocolate chips (I love Ghiradelli chips)
  • 1 11.5 – 12.5 oz box shelf-stable, firm silken tofu (see note below)
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla
  • 2 Tbsp. raspberry liqueur (optional)

Carefully melt chocolate in the microwave – stirring every 15 to 30 seconds to prevent scorching.  Place tofu (drained of any liquid in the box), sugar, vanilla and liqueur in a blender or food processor.  Process until well blended.  Add melted chocolate and process until silky smooth.  Pour into pie crust and chill to firm up (an hour or so).  Serve with whipped cream and fresh raspberries.  This pie tastes extremely rich – so you could easily get 10 servings from 1 pie. Variations – the sky’s the limit!  You could use orange, coffee, strawberry, mint, etc. liqueur, or juice concentrates such as orange or sour cherry.  You could also use semi-sweet chocolate chips for a less intense chocolate flavor.  The original recipe called for a cup of fresh or frozen (thawed) raspberries to be blended in with the tofu; I think you could also use sour cherries.  Using fruit would yield a softer, fluffier pie.  You could also skip the crust altogether and pour the filling in individual dishes, pots de creme style.  I think next time I make it I’m going to use a cup of sour cherries and 1 Tbsp. of sour cherry juice concentrate, for a kind of “Black Forest” theme. Note about the tofu: I believe you need to use the shelf-stable firm silken tofu as opposed to the kinds of tofu you get in the refrigerated case, because shelf-stable tofu is firmer and less watery.  I think the texture would suffer with refrigerated tofu. Enjoy – and let me know if you are brave enough to try it!

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