It’s probably a good idea to test, tweak and twiddle with recipes before making that final dessert for large family gatherings. Especially if you’re the main proprietor for making the dessert.
But. Alas. Such a good idea never crossed my mind. And so, with full force and gusto, I decided to experiment.
Thankfully for me (for everyone!) the dessert started with a crumbly graham cracker crust. No fail. I think I could make a graham cracker crust with my eyes closed. Maybe not. But I do know for sure that I could eat a hot graham cracker crusts—just like that!—with a dab of whipped cream. Butter, graham crackers, sugar. Love.
Anyways, since I didn’t plan on feeding the family graham cracker crust alone, I took the chocolate route. Another no fail thing in my mind.
This is perhaps the easiest pie you will make all season, as it involves just the 8 minutes of cooking time for the crust!
While the crust sends off its heavenly kitchen aromas, you will be busy (a) blending the rest of the ingredients in a blender and (b) melting chocolate chips in the double boiler.
Resist stirring those chocolate chips until they’re really beginning to melt. This will prevent any clumping or that unwanted icky (waxy!) coating on top. Then stir, stir, stir like a mad woman (or man)!!
All the ingredients come together one last time in the blender for a real quick zwuuurp.
Push down the sides as you go and resist licking the spoon.
I won’t tell.
Then pop that easy peasy pie in the fridge for at least a few hours (preferably overnight,) and top with freshly made whipped cream.
Then, watch your fudgy chocolate pie disappear before your very eyes.
Fudgy Chocolate Pie
Tofu lends the most creamy, smooth texture to this pie, which is densely rich and creamy. Serve with fresh berries and/or whipped cream to offset this chocolaty richness. For you die hard chocolate lovers (you know who you are,) drizzle with hot fudge, top with some chopped almonds and a cherry, and serve with a chilled glass of milk.
- 1 prepared graham cracker crust (combine 15 graham squares, 2 Tbsp. sugar and 4 Tbsp. melted butter….pat down into 9 inch pie pan and bake at 350 for 7-8 minutes…let cool)
- 1 15-oz soft tofu
- 2 Tbsp. crushed flax
- 1 tsp vanilla extract
- 1 16-oz. bag of semisweet or milk chocolate morsels (I like ghirardelli chocolate for this recipe)
- In a double boiler, melt chocolate until smooth and creamy.
- Meanwhile, blend together tofu, flax and vanilla extract until smooth and creamy.
- Combine chocolate with mixture. Mix well.
- Place in prepared crust and refrigerate overnight. Enjoy the following day with freshly made whipping cream.
QUESTION: Do you prefer fruity pies? Chocolate? Lemon? I’m a chocolate girl from head to toe. But I do love a good lemon meringue or key lime pie now and then! 😀