
This decadently rich chocolate pie recipe has
an ingredient that that is going to surprise many of you! When I told my trainer, Mr. Strong...

...about
this pie, he was extremely skeptical because that surprise ingredient is “silken
tofu”. Having never tried tofu, Mr Strong had
no idea what to expect and was very hesitant to give it a try. When he tasted it and then asked how to make it, I knew we had a winning dessert!
Tofu comes in different
consistencies. If you have never bought tofu before, it is essential for this
recipe to buy the “silken” tofu (which is also used to make delicious smoothies!) Look for the word “silken” on the packaging.

The filling for this pie is all made in
a blender. You will need:
- 16 ounces of semi-sweet chocolate chips, melted
- 1/3 cup of coffee liqueur (Khalua) or strong black coffee)
- 1 block of silken tofu
- 1 teaspoon of vanilla extract
- 1 tablespoon of honey

You will also need a 9-inch graham
cracker pie crust (or 8-10 mini size) which you can make yourself
or buy pre-made.

I recommend using semi-sweet chocolate
chips, although you could use just about any chocolate
you prefer. The chips are more
economical than buying a premium chocolate bar. (Use semi-sweet chocolate or a combination of bitter sweet (4 ounces) and semi-sweet (12 ounces).

Put the chocolate bits into a microwave
safe bowl.

Microwave the chocolate, for about 1
minute and 30 seconds. Give it a stir.
If it’s not smooth and melted, zap it again, in 15 second increments, until
it’s completely melted.
Meanwhile, cut out a small corner of
the silken tofu container and drain off the excess fluid - only about 2-3 Tablespoons.

Measure out the coffee liqueur (Khalua),
honey and the vanilla.

Now, put the tofu, coffee liqueur,
vanilla extract and honey into a blender:

Mix this all together on medium speed
for about 20 seconds

Add the melted chocolate…

to the blender…

and mix that in as well, on medium, for
an additional 30 seconds.

With a silicone spatula, scrape down
the insides of the blender.

And give it one more whirl, on medium
for about 20 seconds, until everything is totally blended and smooth.

Pour the chocolate mixture into a 9-inch graham cracker
crust...

or 8-10 mini crusts.

Put the pie (or mini pies!) in the refrigerator for about 1-to-2
hours to set.
A tart pan with a removable bottom also works beautifully
with this recipe.

Pour the filling into the prepared crust.

And refrigerate the tart until it’s
firm.
Serving the Pie
If you have made a nine inch pie using a pre-made or home made crust, then just start slicing. If you used the mini crusts you can gently remove these tarts from the tin. For those that made a crust from scratch and use a tart pan with removable sides, balance the tart on a
large can. The rim drops down very easily.

Then just put it on a serving dish and
dig in! (You can also top this pie with some whipped cream if like!)

Of course you could always just forget
about a crust and pour this fudgy filling straight into a beautiful stemmed
glass and eat it as is!

Enjoy!
You can view and print this recipe here.
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Kathy Maister
BTW that photo is indeed of my trainer, Mr Earl Strong, a really fantastic trainer!