Silky Chocolate Cream Pie

By Kay MacInnis

 

This is a super quick and easy chocolate cream pie.

Believe it or not, it has tofu in it! But don’t tell anybody who thinks they hate tofu until after they’ve tried it (unless, of course, they’re allergic to soy).

The secret – and we’ve learned this through plenty of experimentation – is to really get the tofu blended until it is silky smooth. Don’t give up; you’ll get there!

This recipe would be great for Valentine’s Day; just add some sliced strawberries to the top.

We served this at Tuesday night’s heart-healthy-themed Providence Cooks! cooking class, and it was very well received.

The class is held the first Tuesday of almost every month this year.

 

Crust Ingredients:

1 cup low-fat granola

2 tbsp. extra light olive oil

 

Filling Ingredients:

1 (12.3 ounces) package firm silken tofu

12 oz. semisweet chocolate chips

1 tbsp. honey

¼ cup coffee liqueur

 

Directions:

1. In a food processor, combine the granola and olive oil. Pulse until it has the texture of coarse meal. Press the mixture into the bottom and up sides of an 8 inch pie plate.
2. Bake the crust at 350° for 8-10 minutes or until the edges are golden. Remove from the oven and let cool on a wire rack.
3. Blend silken tofu in food processor until silky smooth, about 5 to 7 minutes. Add honey and blend until smooth.
4. Place the chocolate in a microwave-safe bowl and microwave on high for 30 seconds. Stir and microwave another 30-40 seconds. Repeat until the chocolate is completely melted.
5. Pour liqueur into melted chocolate. Pour the chocolate mixture into the blender with the tofu and blend a few seconds until thoroughly combined.
6. Pour the filling into the cooled crust and refrigerate until set, about 2 hours. Serve chilled.

 

The pie will serve 8.

 

Nutritional Analysis: 260.25 cals, 15.51 gms fat, 4.46 gms protein, 10.45 gms Carbohydrate, 22.9 gms sugar, 8.86 gms sodium.

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chefs at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes. The next class is Tuesday, March 3.