Faux Chocolate Silk Pie Recipe
A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret - tofu replaces heavy cream! But no one will know the difference - unless you tell! I tried this out on my unsuspecting son who avoids tofu-anything. He sampled it, then scarfed the whole pie piece down. Hated to spoil my cover, but I did confess the covert ingredient to his astonishment. This pie will be kind on your stay-trim regime: 1/8 of the pie has 140 calories; 6g fat; 4g fiber; 18g carbs; 3g protein; 3 PointsPlus. Recipe “Chocolate Infinity Pie” from Katie Higgins cookbook Chocolate Covered Katie.
- 1 12.3-ounce package firm silken tofu
- 1 1/3 cups semisweet chocolate chips, melted
- 3 tablespoons pure maple syrup
- 2 tablespoons 2% milk
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 8 1/2-inch ready-made chocolate pie crust
- Process all ingredients except crust in food processor or blender until completely smooth.
- Pour filling into prepared pie crust.
- Refrigerate uncovered for at least 6 hours to firm up before serving.
- Place plastic pie lid on leftover pie and refrigerate for up to 4 days. Serves 8.
Add Recipe to
|Amount Per Serving||%DV|
|Serving Size 87g|
|Recipe makes 8 servings|
|Calories from Fat 88||43%|
|Total Fat 9.76g||12%|
|Saturated Fat 5.45g||22%|
|Trans Fat 0.0g|
|Total Carbs 23.28g||6%|
|Dietary Fiber 1.1g||4%|