Chocolate Silken Tofu Pie
The silken tofu makes the pie taste silkily smooth, and it's loaded with chocolate. The best of all is that this dairy-free pie tastes so creamy, rich, and you can not tell that there is tofu in it.
Yield
8 servingsPrep
7 minCook
0 minReady
2½ hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chocolate chips
semi sweet or bitter sweet |
*
|
| 530 | grams |
silken tofu
1 block or 1 package |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
liqueur
coffee flavor |
*
|
| 1 |
graham cracker pie crust
prepared |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chocolate chips
semi sweet or bitter sweet |
*
|
| 5.3E+2 | grams |
silken tofu
1 block or 1 package |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
liqueur
coffee flavor |
*
|
| 1 | each |
graham cracker pie crust
prepared |
*
|
Directions
Melt the chocolate chips in a microwave or a double broiler until smooth.
In a blender, add silken tofu, melted chocolate, vanilla extract and liqueur.
Blend until very smooth.
Pour into the graham cracker pie crust.
Smooth the top if needed.
Refrigerate the pie until it sets at least two hours or over night.
Cut into slices and serve.
