Chocolate Pie
With egg prices rising and many avoiding raw eggs, silken tofu is a smart swap for mousse-based pies. It mimics the texture perfectly—no cooking or whipping needed. Eve-Lyne Auger’s cookbook, Everything Tofu, includes a delicious Chocolate Pie recipe. Silken tofu creates a smooth, creamy texture, making it an excellent choice. This recipe is designed for vegetarians but can easily be made vegan.
Serve with whipped cream, fresh berries, or toasted nuts.
Makes 1 pie, Serves 6, Keeps for 3 to 4 days in the fridge.
Ingredients
Chocolate crust
11⁄2 cups (192 g) chocolate cookie crumbs
6 tbsp (90 g) melted butter*
Filling
12 oz (375 g) semi-sweet chocolate, chopped (about 2 cups/500 mL)
10 oz (300 g) soft tofu, well drained
1⁄2 cup (60 g) confectioners’ (icing) sugar
tsp vanilla extract
1⁄4 tsp salt
As seen in
Instructions
Chocolate crust
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) pie plate.
In a bowl, combine the cookie crumbs and butter until you get a sandy
consistency. Press the crumb mixture into the prepared pie plate and bake for 10
minutes. Let cool.
Filling
2. In a double boiler or microwave,** melt the chocolate. Let cool slightly. In a food processor, combine the soft tofu, confectioners’ sugar, vanilla and salt and process until smooth and creamy. Add the melted chocolate and process until well mixed.
Pour the chocolate filling into the cooled crust and smooth the surface. Refrigerate the pie for at least 2 hours or until set.
Slice and enjoy.
* Use melted plant-based butter to make the recipe vegan.
** In the microwave, to avoid a mess, heat the chocolate for 30 seconds at a time. Stir after each 30 seconds until the chocolate is completely melted and smooth.
Photography Credit: Ariel Tarr
