Secret ingredient chocolate pie
For the crust:
~ 20 Oreo-like chocolate sandwich cookies (Trader Joe's Joe-Joes work well and are vegan; Newman-Os are also good)
2 tablespoons butter (or vegan margarine)
For the filling:
one 12-oz. package semi-sweet chocolate chips
20 oz. silken tofu
1 teaspoon vanilla
2 tablespoons honey
1/4 c. peanut butter (optional)
whipped cream (optional)
First, make the crust. If you've got a food processor, great, throw in the cookies and pulse 'til they're crumbled finely. If, like me, you don't have a food processor, just chop the cookies on a cutting board with a regular chef's knife.
It's kinda fun. You can also crush them in a large Ziploc bag with a rolling pin, but I think it's a pain to scrape the creme filling off the sides of the bag. Besides, a big pile o' chopped cookies is much prettier than a bag o' smashed cookie goo. See?
Next, melt the butter and blend with the cookie crumbs. Be brutal in your blending if your cookies need a little extra crumbling. Press the mixture evenly into a pie pan. Cook at 375 for ten minutes. Cooking this crust isn't an absolute necessity, but it helps it hold together when you serve the pie.
To make the filling, begin by combining the tofu, vanilla, and honey in the blender. Note that this recipe is pretty forgiving on the amount of tofu you use, as long as it's silken tofu. I've tried it with as little as 16 ounces and as much as 24 ounces and you still can't taste the tofu in the final product. Trust me. Blend for about a minute -- long enough to make sure the tofu is super creamy and the viscous honey has a chance to fully mix in. Drop in the peanut butter, if that's your thing, and blend another 30 seconds.
Then melt the chocolate chips (save about 2 tablespoons to stir in or sprinkle on top). A double boiler is great, but you know what's even easier? A microwave! Zap the chips for 20 to 30 second intervals, stirring in between. Scrape the melted chocolate into the blender and blend for another minute or two, stopping to scrape down the sides a few times as you go. I love ultra-dark chocolate, but this pie seems to work best with semi-sweet chips. Just make sure they're chips you'd enjoy eating on their own. You can also add a range of milk, semi-sweet, and dark for a more complex chocolate flavor.
Stir in any unmelted chocolate chips and pour the choco-tofu mixture into the pie crust. Chill for at least 2 hours. Serve with homemade whipped cream.
1 pint whipping cream
1/4 c. sugar
1 teaspoon vanilla
Beat the cream on medium-high with an electric mixer until it starts to thicken. Slowly add the sugar and continue beating until the mixture forms stiff peaks. Add the vanilla and mix until blended.
Here's the pie I made yesterday (a peanut butter version) just before I put it in the fridge.
Photography lesson of the day: don't be lazy and mix light source types. It'll give you weird colors in your photo, like the blue tinge in this one (part fading sunlight, part incandescent).