Tofu Chocolate Pie

I first made this in the mid 1990s. Bizarrely enough, my then father-in-law really liked it, but the main reason I made it was because my then-husband and I could both eat it, despite our non-overlapping food allergies. Needless to say, with that kind of history, even a really good pie can fall by the wayside. Imagine my surprise when I found out Alton Brown was evangelizing for it.

Crust

Either a graham cracker crust of a chocolate wafer crust or any 9 inch pastry you like. Pick one you like, that works for you, whatever.

Filling

Silken Tofu (between 12 and 20 ounces, so one largish or 2 smaller packages)
1 package chocolate chips / 2 cups chocolate chips
some soy milk to melt the chocolate chips in
vanilla or a liqueur for flavor (1 tsp - 1 Tbsp) (optional)

Melt the chocolate chips. The standard advice involves a double boiler, bain marie, whatever. I just find a microwave safe bowl, dump the chips in, pour a little soy milk in (don't float the chips!) and nuke the chips until they are soft. Then I stir the chips and soy milk until they're a thick sauce. I do this a lot on a smaller scale to pour over sliced bananas; there might be technique here that is invisible to me.

Put the tofu and the chocolate sauce in the blender along with the liqueur or vanilla if you are using any. Blend.

Pour tofu chocolate mixture into pie crust. Put pie into the refrigerator for a couple hours.

You want to be very, very careful with this pie when you eat it. It's tasty and goes down easy, but is deceptively full of filling fiber and other goodness (beans!). If you eat a lot, you will feel pain.

Created January 8, 2008
Updated Super Pi Day: 14 March 2015