Chocolate Cream Pie
1 1/2 cups Semi-Sweet Chocolate Chips
3 tbsp Unsweetened Cocoa Powder
1 tbsp Corn Starch
1 Package Silken Tofu (I used Nasoya Lite Silken Tofu)
1/4 cup sugar
1 tbsp vanilla
1 Graham Cracker Pie Crust (I used Keebler, reduced fat)
1. Drain tofu and place in food processor with cocoa powder, corn starch, sugar and vanilla.
2. Melt the chocolate chips in the microwave (or a double boiler if you have one) and then add to food processor.
3. Mix (pulse) together until mixture is creamy and smooth. It should be like the consistency of pudding.
4. Pour filling into graham cracker crust and place in the refrigerator to chill and set for a few hours.
If you'd like to top the pie with a non-dairy whipped cream, follow this recipe:
Non-Dairy Whip
1/4 cup Soy milk
1/4 cup Sugar
2 tbsp Vanilla Extract
3/4 cup Vegetable Oil
1. Pour soy milk into a blender (or magic bullet - flat blade) and then add the sugar and vanilla extract.
2. Start to blend but then slowly add oil through the top hole. The soy milk will thicken to a whipped cream like consistency.
If it doesn't, try adding a little extra oil or a bit of corn starch.
Oh HELLO! And I did not know you could do that with soy milk.
ReplyDeleteYup! It's not as light and fluffy as real whipped cream (it's more like an actual cream) but it does the trick.
ReplyDeleteThe soy milk, on its own, doesn't have a high enough fat content to get fluffy, but when you add oil - the fat content increases so when you add the sugar and whip it, the soy milk starts to fluff up.
Yummy dessert. Quote from five year old daughter "This is the best pudding EVER!" Parents liked it as well. Thanks for posting, I look forward to trying out your other recipes too.
ReplyDeleteThanks! I'm glad you enjoyed it.
ReplyDeleteThat's high praise - coming from a 5 year old - especially since they tend to be very picky eaters :)