Those of you who read the comments have come across Leisureguy before. He’s a regular here, and I find his contributions to the discussions often insightful and spot on. He sent me an e-mail, about two weeks ago, extolling the virtues of pie recipe that he was fond of, made of chocolate and soy. He ended the e-mail to me by saying “you probably won’t try it.”
I can guess why he wrote that, as I am not a fan of soy. I am, however, a tremendous fan of pie, and am also curious enough to see if I can get it to work.
The result? A very interesting pie, with a lighter chocolate taste, especially when compared against a typical chocolate silk pie. Dare I say it? This pie has nuance.
It’s also a breeze to make, once one is able to find the key ingredient – soy. The site from which the recipe first appears recommends a specific brand, as others tend to be less silky in texture, a key aspect of this pie.
The recipe calls for a no-bake pie shell, which I also purchased rather than made myself. This was intentional, as I wanted to replicate Leisureguy’s take on the recipe. For those of you who feel I should lose my pie-making license over this, I humbly apologize.
- 2 boxes of low-fat Mori-Nu silken tofu (12.3-ounces each, any firmness)
- 1 10-12 ounce package of semi-sweet chocolate chips
- 1/2 tsp. sugar
- /2 tsp. water
- chocolate-cookie no-bake pie shell
- raspberries (for garnish)
Melt the chocolate in the top of a double boiler until the chips retain their shape but are soft as warm butter. Remove from heat and let stand a couple minutes.
Puree the tofu in a food processor (about 2 minutes) frequently scraping down the sides of the mixing bowl to ensure that all of the tofu is converted from a soft brick into a warm-pudding consistency. Add the water to the sugar, then mix both into the tofu. Add the softened chocolate and stir until thoroughly mixed. Pour into a chocolate-cookie pie shell and swirl the top to make soft peaks, like frosting a cake. Garnish with berries. Then chill to set. Ready in 1 hour.
Serves 8 – 10