Chocolate Elk Pie (Mousse Made With Silken Tofu)
"This is just awesome, and a great way to get some soy in your diet (kids love this too!). And it does not taste like tofu at all. I've listed a standard graham cracker crust, however I've also made it with a crust I made from crushed cholate wafers, butter and slivered almonds, if anyone wants instructions for that as well, just let me know!. By the way - cooking time is actually the time it takes to chill."
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
1 Pie
- Serves:
- 6-8
ingredients
- 16 ounces silken tofu (please see note at bottom of instructions)
- 12 ounces semisweet chocolate
- 1 teaspoon vanilla or 1 teaspoon almond extract
- 1 graham cracker crust (or what ever type crumb crust you prefer)
- whipped cream, if desired (to garnish) (optional)
directions
- Melt chocolate in microwave, or in double boiler. I use the microwave, it's just easier.
- Place tofu in blender, and blend til smooth.
- Add chocolate, and extract. Pulse blender til mixed.
- Pour into pie crust and chill about an hour.
- *Note: I couldn't remember the exact weight of the tofu package. You'll find silken tofu in the veggie section, next to where they have won ton wrappers - whatever size the silken package is, that's what I buy - and I've only ever seen one size. They have a lite version, but I've never tried that, but would probably work. Also, if you want a more intense chocolate flavor, just add a lil more chocolate.
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Reviews
-
i don't use vanilla, but we slice up a banana and put it on top of the crust before filling it. NO ONE KNOWS ITS TOFU! sometimes when i feel like cooking I bake the crust for 10 minutes to give it an extra crunch... To make it lighter, just whip it a little longer, until it looks like mousse -- :) -
One of the most unique and simply wonderful dessert recipes I have tried. No one guesses that this type of Frence hSilk Pie is made from tofu and so easy. -
we loved it! I may give it a lighter texture next time by folding in the whipped topping.
RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
