Delicious - had this tonight at a friend’s - can’t taste the tofu- it’s very silky
This pie is so chocolatey that it’s a little too rich for me. Some whipped cream on the side to cut the richness definitely helps.
The tofu you use is important. For this I use silken tofu, the nonrefrigerated kind that can be found on a shelf in the international aisle of grocery stores (Mori-Nu is a common brand). I’m not sure why, but something about the shelf-stability of it makes it taste like nothing at all, making it a perfect vehicle for absorbing chocolatey goodness. The silken tofu you find in the refrigerated section, however, has more of a tofu taste. Maybe it has something to do with freshness? I couldn’t tell you.
But if all you can find is the refrigerated kind, that’s okay. I have used refrigerated silken tofu for this before and it came out fine–I just had to use the original amount of chocolate (13 ounces instead of 12) to make up for it. So keep that in mind as you make this.
Something the recipe doesn’t warn you about is seizing. As we all know, melted chocolate seizes if it even thinks about water. And this recipe has us adding silken tofu–a wet thing–to melted chocolate. I have had this seize up on me before, but don’t worry if it happens. I just kept blending it. After a few minutes the blender sorted it all out and the mixture was back to being smooth and creamy.
CHOCOLATE PIE - Barb Hines
10 OUNCES OF GOOD QUALITY CHIPS THAT ARE 60% COCOA
MELTED
Measure the following into a cup, then add to the melted chocolate
1/3 CUP KAHLÚA
12 OUNCES OF SILKEN TOFU LIGHT - in blender
1 tablespoon honey or agave
1 tablespoon Vanilla
Mix well, and pour into a crumb crust, refrigerate and garnish as you like - a graham cracker or a pecan crust would be good. Original recipe called for an Oreo crust ~ that’s too much chocolate.
