Thursday, December 3, 2009

Chocolate Pie and an amusing tale

I have this old chocolate pie recipe tucked away in my brain from back in the late 90's when I first went vegan. It was a treasure that I used to impress my friends and family with. Rich, moist, creamy, and full of chocolate flavor! No one ever knew it was vegan or that it may be the easiest thing in the world to make, or so I thought.

Two years ago today, before Jamie had committed to veganism, she wanted to impress her family with her newly honed culinary abilities. I quickly taught her this simple recipe. No cooking required! She packed up her tofu and pie crust and headed out of town. Hours later I got a call, in distress. Apparently Jamie had forgot to add the sweetener and it was extremely bitter. A bad way to get intoduced to vegan desserts for her skeptical and critical baptist family. I told her there was very little recovery as it had already set up and chilled.

Since this is the last week that Jamie and I will be living together in the condo, she requested that I make us this hisorical chocolate pie. As a much better cook, with much more experince, I am completly confident that she will never make this error again, and just so that you don't, here is the recipe in all its glory.

Chocolate Pie

1 Graham Cracker Crust
16 oz of firm silken tofu
12 oz of chocolate chips
1 cup of liquid sweetener
1 tablespoon of vanilla soymilk
1 teaspoon of vanilla

In a pot, melt the chocolate chips on low heat with the soymilk and vanilla. In a blender or food processor, blend the tofu until smooth. Some tofu brands are coming out with flavored silken tofu, feel free to use the chocolate flavor. Once the chips are melted, pour the chocolate into the blender and combine. You may need to take a spatula and mix manually a few times. Then beging to slowly add the liquid sweetener. Generally I use maple syrup but have even been know to use corn syrup. It is your call and taste test often as it can get very sweet very quickly. Pour the mixture into the pie crust and let chill for 3 hours.

Tato can be such a photo hog! I am going to miss that little guy!


Tara said...

Woah, that looks great! I think we've all made mistakes like Jamie did with the pie, and they make for great stories! I'm going to miss photos of Tato!

laura said...

don't worry, cats sense a vacuum. you'll find one (or four) meowing outside your new house in no time.

The Voracious Vegan said...

I am SO making that pie...and I'll remember to use sweetener! It looks so simple and delicious, thanks for the recipe.

Jes said...

Perfect pie for a last week in your old digs!

Catherine said...

The infamous tofu mousse! It's SO rich and yummy!

two vegan boys said...

Yum! I am so going to have to make this pie. I had a friend who was making molasses cookies once when he was really tired and instead of using molasses he accidently used tamari. You can guess how they tasted. Blech!

jessy said...

i just found some gluten-free vegan graham crackers this past weekend and i am sooooo gonna have to make a crust to put your chocolate pie in. that’s too funny on Jamie leaving out the sweetener – i have been there before. eek! i think i’d use maple syrup for the sweetener as well, but that’s good to know that you can change it up and it’s still yummers. superw00t!

Anonymous said...

I sooo need to make this. Looks amazing and pretty easy :)

miss v said...

mercy that sounds good. i wonder if agave would work as sub for the maple syrup - have you tried it?

i love simple recipes! (and ps - the pistachio tofu looks yum as hell)