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!
