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Faux Chocolate Silk Pie Recipe

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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.

Prep time:
Servings: 8
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Ingredients

Cost per serving $0.66 view details

Directions

  1. Process all ingredients except crust in food processor or blender until completely smooth.
  2. Pour filling into prepared pie crust.
  3. Refrigerate uncovered for at least 6 hours to firm up before serving.
  4. Place plastic pie lid on leftover pie and refrigerate for up to 4 days. Serves 8.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 87g
Recipe makes 8 servings
Calories 204  
Calories from Fat 88 43%
Total Fat 9.76g 12%
Saturated Fat 5.45g 22%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 78mg 3%
Potassium 217mg 6%
Total Carbs 23.28g 6%
Dietary Fiber 1.1g 4%
Sugars 19.75g 13%
Protein 5.6g 9%

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